青菜豆腐肉骨汤

2024-06-20 00:02:50 155

青菜豆腐肉骨汤
其实这道菜挺简单的,现在的肉骨在买肉的摊位都可以剁好了,回来只要洗洗焯一下水就好。这个【青菜豆腐肉骨汤】蛮有营养的,煎老豆腐的时候放了点油,但汤里没有放油,所以味道还是稍微清淡一些的好。

Details of ingredients

  • 肉骨915克
  • 老豆腐340克
  • 青菜130克

Technique

  • 难度简单
  • 工艺
  • 口味清淡
  • 时间一小时

Steps to make 青菜豆腐肉骨汤

  • 1.食材:肉骨(已焯水)、老豆腐、青菜(已洗净)
  • 2.将老豆腐放在案板上切开。
  • 3.取平底锅置火上倒油烧热,下入切好的老豆腐两面煎至有些金黄,待用。
  • 4.随后,将已焯好的肉骨下入高压锅中,加适量的料酒。
  • 5.加入一些清水。
  • 6.接着,盖上盖用中小火烧煮20分钟后关火。
  • 7.焖至没气后开盖。
  • 8.然后,合入已洗净的青菜和煎好的老豆腐翻动一下煮开,煮至青菜断生。
  • 9.最后,加适量的盐。
  • 10.加适量的味精。
  • 11.调味翻匀,即成。
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