菠萝甜酸豆腐

2024-05-31 15:01:56 124

菠萝甜酸豆腐
这道菜是跟阿基师学的,“试验”成功后就把图存起来,到适合时候再找出来。翻开日历,中秋快到了,网上讨论中秋应节菜谱,现在网上不是爱说健康饮食吗,假日节日不一定要大鱼大肉,觉得这道菜用来犒劳家人和招待朋友也挺适用的,它不仅甜酸下饭,而且秀色可餐、色彩温馨,与金秋两字还相对应。
需说明一下:本贴所提到的杯、大匙和小匙,均为标准量勺,不是指日常的茶匙和汤匙。

Details of ingredients

  • 豆腐450克
  • 青豆2大匙
  • 红萝卜0.5条
  • 菠萝块约20片
  • 精盐1/2茶匙
  • 玉米淀粉约1/3杯
  • 精盐1/8小匙
  • 甜酸酱3大匙
  • 白糖2大匙
  • 胡椒粉1/4小匙
  • 白醋2大匙
  • 茄汁1大匙
  • 玉米淀粉1大匙
  • 麻油1小匙
  • 清水1杯

Technique

  • 难度初级
  • 工艺
  • 口味酸甜
  • 时间三刻钟

Steps to make 菠萝甜酸豆腐

  • 1.菠萝切块,用清水1/2碗,精盐1/2小匙,调匀后放入菠萝块,泡1-2分钟,捞起滤水;
  • 2.将菠萝3块剁成茸,红萝卜切小片,青豆解冻;
  • 3.将豆腐切成约2公分长宽、1公分厚的块,粘上玉米淀粉;
  • 4.放在锅里,煎至底面金黄色,炸也可以盛起备用;
  • 5.锅里倒入清水或高汤1杯,精盐1/8小匙,甜酸酱3大匙,白糖2大匙,胡椒粉1/4小匙,白醋2大匙,茄汁1大匙,玉米淀粉1大匙,麻油1小匙,清水1杯,再加红萝卜、青豆和菠萝茸,在锅里搅拌均匀后试味,味道合适后开火,不断搅拌,烧至起大泡;
  • 6.关火,倒入豆腐和菠萝,翻拌均匀,出锅。
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