老爸的老北京厨房(素食主义)--焦溜豆腐

2024-05-21 06:03:05 586

老爸的老北京厨房(素食主义)--焦溜豆腐
焦溜豆腐,外焦里嫩的豆腐,挂上酸甜适中先甜可口的欠汁儿,拍上蒜末,来一口大白米饭,那叫一个香~~~啊~~~亲,馋了咩*……*

Details of ingredients

  • 北豆腐200g
  • 6瓣
  • 10g
  • 米醋60g
  • 白糖30g
  • 食盐15g
  • 生抽15g
  • 老抽5g
  • 色拉油100g
  • 纯净水50g

Technique

  • 难度初级
  • 工艺
  • 口味咸甜
  • 时间半小时

Steps to make 老爸的老北京厨房(素食主义)--焦溜豆腐

  • 1.北豆腐一块;
  • 2.豆腐竖向切成厚1cm厚的厚片;
  • 3.将豆腐厚片切成三角形;
  • 4.油锅烧到5分热,油不用多放,100g左右;
  • 5.把豆腐放入油锅,开始煎炸;
  • 6.豆腐的一面变成金黄色的时候,可以翻面,炸制另外一面;
  • 7.豆腐两面都炸成金黄色的时候,即可出锅;
  • 8.将炸好的豆腐捞出控油;
  • 9.事先用生抽,水,玉米淀粉勾出芡汁备用,比例是1:2:3;
  • 10.将蒜拍成蒜末备用;
  • 11.炒锅放入色拉油,葱蒜煸锅;
  • 12.放入水,米醋,白糖,酱油,食盐;比例为5:4:3:2:1;
  • 13.勾入芡汁,放入一部分蒜末;
  • 14.放入事先炸好的豆腐挂汁,2-3分钟,关火,撒入剩余的蒜末,上桌,盛饭,开始吃饭;
  • 15.焦溜豆腐是一道鲁菜,如今在北京提起菜肴,大多数人想到的都是粤菜,川菜,但是在清末明初的时候,卤菜在京城独挑大旗,盖过八大菜系的风头,代表的管子有,如今前门珠市口的“丰泽园”以葱烧海参而闻名,鲁菜代表了老北京的一代记忆,所以身为老北京的父亲自然也是鲁菜的忠实爱好者,焦溜豆腐,外焦里嫩,焦香可口,是老幼皆宜的菜品;
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