ls591101 2008-11-19 11:35
型男厨房----虾仁豆腐羹[7P]
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[font=宋体][size=4][color=blue]烹制方法(四人份) Z ^U
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材料:内脂豆腐(1盒,400克)、鲜基围虾(250克)、香芹(1根)、姜(2片)、葱(1汤匙)、蒜(2瓣)
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腌料:盐(1/5汤匙)、料酒(1/2汤匙)、白胡椒粉(1/4汤匙)、鸡粉(1/3汤匙)
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酱汁:酱油(1汤匙)、生粉(1/2汤匙)、白糖(1/4汤匙)、白胡椒粉(1/5汤匙)、香油(1/3汤匙)、盐(1/4汤匙)、清水(1/4杯)
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调料:油(2汤匙)、郫县豆瓣酱(1汤匙)Ab'eN m[U
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[font=宋体][size=4][color=blue]1 鲜虾去头和壳,独留虾尾壳洗净,加入腌料拌匀,腌制15分钟。[/color][/size][/font]!Wp
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[font=宋体][size=4][color=blue]2 内脂豆腐切成小块,放入加盐的沸水中焯1分钟,捞起沥干水;香芹去叶洗净,切成丁状。[/color][/size][/font]
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[font=宋体][size=4][color=blue]3 取一空碗,加入酱汁的所有调料调匀,做成酱汁备用。[/color][/size][/font]@+kr?S5rq6r$n4W/B6z l
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[font=宋体][size=4][color=blue]4 烧热2汤匙油,炒香蒜瓣和姜片,加入1汤匙郫县豆瓣酱拌炒均匀,倒入鲜虾仁快炒。[/color][/size][/font]
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[font=宋体][size=4][color=blue]5 炒至虾仁蜷曲变微红色,再倒入豆腐轻轻拌匀。[/color][/size][/font] -Vvk3Q3UP OS0w
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[font=宋体][size=4][color=blue]6 洒入香芹粒和葱花,淋入酱汁炒匀入味,即可装盘。[/color][/size][/font]
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1、豆腐切块、飞水和拌炒时,应尽量轻手一点,以免将豆腐弄得碎烂不成型。
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2、将豆腐放入加盐的沸水中焯一下,一来可去除豆腥味,二来可使豆腐的质地变得韧一点。,tyU2D j4_~-f}
3、内脂豆腐是以β-葡萄糖酸内脂为凝固剂,其保质期长,细腻洁白,味道平淡,保水性好,但强度比用石膏凝固的豆腐差。 "j @.hFZvK A[
4、虾仁和豆腐十分易熟,要提前将酱汁调好,起锅前淋入炒匀即成,可缩短调味时间,使其入味均匀,豆腐也不会因炒久而碎烂。b'{$d"n2M7T ?[
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dangminxiang 2008-11-19 11:59
看起来好好吃哦,豆腐的火候要把握好,不然很容易老