小菜
由 CookWhatHK0 次收藏
甜辣豆腐，木棉豆腐裹生粉煎至金黃，再淋上生抽、清酒、糖及蛋黃醬調成的醬汁，甜辣惹味。
用廚房紙巾將豆腐去水，切成兩半，再切成約2厘米厚的片。
Drain the tofu using a paper towel. Cut it in half, then cut each half into slices about 2 cm thick.
將豆腐均勻地裹上生粉。鍋中加入較多油，將豆腐兩面煎至金黃。
Coat the tofu evenly with potato starch. Heat a generous amount of oil in a pan and fry the tofu on both sides until golden.
將★調味料拌勻，淋在豆腐上。翻炒令每塊豆腐均勻沾上醬汁，煮至呈濃郁琥珀色即成！
Mix the ★ seasonings well and pour over the tofu. Stir to coat everything thoroughly and cook until the sauce turns a rich amber color.
