煎豆腐炖鸭血

2024-06-13 06:01:52 321

煎豆腐炖鸭血
天冷炖菜最美味,咕嘟咕嘟的上桌热腾腾的。

Details of ingredients

  • 豆腐200克
  • 鸭血300克
  • 香菜少许
  • 青蒜一棵
  • 蒜末少许
  • 黄豆酱一勺

Technique

  • 难度简单
  • 工艺
  • 口味咸鲜
  • 时间二十分钟

Steps to make 煎豆腐炖鸭血

  • 1.准备好所有食材:如图。
  • 2.热锅放油,油热后放豆腐煎制。
  • 3.煎至两面金黄。
  • 4.先铲出备用。
  • 5.锅中有底油,不用再放油,放番茄下去加盐大火炒一下下然后放适量的水大火煮开,放入蒜末蒜白增香。
  • 6.烧开后放入煎好的豆腐,鸭血大火继续烧开。
  • 7.调一勺黄豆酱,香味更浓。
  • 8.煮三至五分钟入味后。
  • 9.换到砂锅中继续煮两分钟。
  • 10.最后放入青蒜,香菜即可。
  • 11.成品图。
  • 12.成品图。
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