查看完整版本: 肉片燉豆腐[8P]

肉片燉豆腐[8P]

[color=#0000ff][size=4]原料：质地细嫩的鲜豆腐一块(一般重500克)、猪瘦肉片50克、水发木耳适量（依喜好可多可少）X4q W%tQl"Ju

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把豆腐切成一寸左右方片，下温水中焯一下。[/size][/color]
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开锅略煮捞出放入凉水中泡一下装盘待用。目的是去除豆腥味。木耳择好撕成小块。3?/z2@?*G{
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T3h|B }Ezh 葱白、葱叶分开切成葱花，姜切末。!yGK| ~i#V_^

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5Qs pY^@r 勺内放少许花生油，油5成热时下肉片，煸炒片刻下切好的葱白和姜末，炒出香味加入酱油适量（要能使豆腐炖上色）。加入热水或高汤，放入豆腐。t KL(W0Ja_:m~!k

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放盐，将木耳盖在豆腐上，加鸡精后小火炖至入味。;E j:E]4EA(V@

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炖期间要用铲子轻轻铲动，以免粘锅。F
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俗话说千滚豆腐万滚鱼，此菜要小火慢炖，豆腐入味才好吃。葱不能放少，我用了一棵，葱香味很浓。如果少放些葱，略加一点点胡椒粉，味道就完全不一样了。$]D7]9yK#S,~$j
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K }\o2dd U 特点：豆类食品的营养价值非常高，它含有人体所需要的八种必需氨基酸，豆腐不仅是一种良好的食品，而且还具有一定的强身作用。木耳营养丰富，质脆可口，不仅含人体必需的八种氨基酸，还能降血脂有医疗保健作用。