客家酿豆腐

2024-06-16 18:02:12 219

客家酿豆腐
说到客家菜,首先让人想到的就是客家酿豆腐,酿豆腐鲜嫩滑香、营养丰富,是客家人逢年过节都有菜式。可以把豆腐斜切成三角形也可以切成方形,我习惯切成三角形才有家乡的味道。

Details of ingredients

    Technique

    • 难度中级
    • 工艺
    • 口味蒜香
    • 时间三小时

    Steps to make 客家酿豆腐

    • 1.材料有:豆腐丶猪前腿肉丶冬菇丶虾米丶青蒜苗。(肉不用太多,我这里没有全部放下)
    • 2.锅里放清水加入盐把豆腐放下小火煮十分钟,目的是让豆腐入味和增加韧性,酿的时候不易破裂。(这步很重要)
    • 3.捞起放在筛里沥干水份待用。
    • 4.猪肉剁成沫(我是用搅搅拌机打出来的),加入盐丶生抽丶鸡粉丶胡椒粉调味,记得加一只鸡蛋,让肉馅提高粘性,不易脱落。
    • 5.冬菇丶虾米提前泡软,剁成沫。
    • 6.倒入冬菇丶虾米丶茐沫,拌匀待用。
    • 7.豆腐对角线切成两个三角形。
    • 8.中间用小勺子挖个吼,小心别挖穿。
    • 9.左手托住豆腐,右手用筷子把肉馅慢慢塞入挖好的吼里。
    • 10.让好后的样子。
    • 11.依次把全部豆腐酿完。
    • 12.平底锅放油,把豆腐有肉馅的先朝下煎至金黄色。
    • 13.再返面全部煎至金黄色。
    • 14.煎好后的豆腐转入砂锅,(我用的砂锅小了点)加入清水或汤,放生抽丶蚝油调味,胡椒粉,浓浓的胡椒味才是地道的客家味,慢火炖至入味。
    • 15.放入蒜苗,不爱蒜苗的可以换成葱花。
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