咖喱蔬菜面 (Noodle in Curry Soup with Vegetables and Tofu)

简介

可以想像某人吃到这碗面会是多么欢腾啊!

昨天雨儿请客去正佳一家很火的日本料理吃晚餐,两个姑娘为了我提前去这家店踩点一一告诉我有什么菜是可以吃的~心里好感动~ 可是还是几乎每个菜都有我平时不吃的东西:一口豆腐里放葱放木鱼,为我点的辣味噌面里有鸡精味儿,炒杂菜里有好多葱,几乎每道菜都用动物的东西提味儿,看来看去如果按照我的口味就只能吃黄瓜寿司了~ 今天自己做个日式面,看小白的方子做的,只是豆干换成了老豆腐,咖喱粉换了咖喱块~ 这次用的超市卖的新鲜手擀面,口感和质量接近小时候家里自己擀的了,下次可以用这种面来做素炸酱面~

原料

手擀面 100克, 胡萝卜 1/4个, 老豆腐 1/3块, 香菇 少许, 小油菜 三片, 咖喱块 1-2块

步骤

1老豆腐洗净切方块片,胡萝卜洗净去皮切片,香菇顶上用刀划个十字;

2平底锅下油,老豆腐中小火煎至金黄色;

3800毫升水烧开,放入手擀面,香菇和胡萝卜同煮五分钟,然后加入小油菜和豆腐同煮片刻,再放入咖喱块,待咖喱块化掉拌匀即可。

小技巧

1、我用的是好侍百梦多咖喱微辣款,里面已经有盐不用再加 2、一人分量一块半就够,两块汤汁会过浓


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