香煎豆腐
繁
|
EN
繁
|
EN
難度
2/5
需時 (分鐘)
30
份量 (人)
2-4
難度
需時 (分鐘)
份量 (人)
2/5
30
2-4
- 30 3 月, 2019
- 6:00 下午
材料
- 板豆腐 1磚
- 水 500毫升
- 鹽 半茶匙
- 生粉 1湯匙
- 油 1湯匙
- 1 Brick Plate Tofu
- 500ml Water
- 1/2 tsp Salt
- 1 tbsp Raw Flour
- 1 tbsp Oil
烹調步驟
1
將鹽放入500毫升凍水,再放入豆腐浸15分鐘
Put the salt into 500 ml of cold water, then dip the tofu for 15 minutes
2
取出豆腐抹乾水份後切成6件
Take out the tofu and remove the water and cut into 6 pieces
3
燒紅鑊後,可放油,再放已拍上生粉之豆腐,中火煎至兩邊金黃便成
Heat the frying wok and put oil, then wrap the tofu with raw powder and put into the wok. Fry until it turns golden in color on both sides