香煎豆腐

繁 | EN

難度

 2/5

需時 (分鐘)

份量 (人)

2-4

難度

需時 (分鐘)

份量 (人)

 2/5

2-4

材料

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

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

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