金针菇焖日本豆腐

2024-07-26 15:01:45 2920

金针菇焖日本豆腐
日本豆腐又叫玉子豆腐,主要是由鸡蛋、植物蛋白、鱼干或菌类熬制的鲜汤制作而成,口感鲜香滑嫩,但是里面没有一点豆类含量。具有豆腐之爽滑鲜嫩,鸡蛋之美味清香,按照我这么烧是一道不错的下饭菜!

Details of ingredients

  • 日本豆腐4条
  • 西红柿1个
  • 生抽1小勺
  • 蚝油1小勺
  • 葱花少许
  • 大蒜2瓣

Technique

  • 难度初级
  • 工艺
  • 口味清淡
  • 时间二十分钟

Steps to make 金针菇焖日本豆腐

  • 1.豆腐切成大概1~1.5cm厚片,裹上淀粉。
  • 2.裹好淀粉后就放不粘锅里面小火慢煎。
  • 3.小火慢慢煎至两面金黄后出锅备用。
  • 4.锅中倒入少量食用油烧到6成热后将大蒜拍碎放入锅中稍微炒一下出香味。
  • 5.将切好的西红柿下锅翻炒出汁,然后加入一小碗的水。
  • 6.放入提前洗好的金针菇。
  • 7.然后加入耗油,生抽,食用盐和一丟丢的白糖(我用的木糖醇,这个是可加可不加,如果后面喜欢放鸡精味精的这个糖就可以不加)提鲜,继续熬煮五分钟。
  • 8.然后将煎好的豆腐倒入锅中轻轻翻拌均匀,让每一块豆腐都吸收到汤汁。
  • 9.最后下入小米辣和葱花翻拌均匀就出锅了。
  • 10.超级美味又下饭的玉烧子就做好了,这个低卡又美味,吃起来一点负担都没有。
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