小菜
由 CookWhatHK1 次收藏
嫩豆腐裹上粟粉及蛋液煎至兩面金黃，再以生抽蠔油汁焖至濃稠，撒上蔥花。
先調一碗醬汁：碗中加入生抽、老抽、蠔油、白糖,再加 1 湯匙粟粉及半碗清水拌勻備用。
First make a bowl of sauce: combine light soy sauce, dark soy sauce, oyster sauce and sugar in a bowl, add 1 tbsp cornstarch and half a bowl of water, stir evenly and set aside.
豆腐切厚片,裹上粟粉,再蘸蛋液,放入鑊中煎至兩面金黃。
Cut the tofu into thick slices, coat with cornstarch then egg wash, and pan-fry until golden on both sides.
倒入調好的醬汁,小火焖煮至汁濃稠即可,記得輕輕翻動!脆皮豆腐完成。
Pour in the prepared sauce and simmer over low heat until thickened, remembering to turn gently. The crispy tofu is done.
開動喇!
Time to eat!
