鴛鴦豆腐 by wqy

原料

豆腐: 1盒, 鴨血: 1盒, 郫縣豆瓣醬: 適量, 蒜: 3瓣, 花椒粒: 適量, 姜: 適量, 生粉: 適量, 蔥: 適量, 料酒: 適量, 糖: 適量

步驟

1準備食材

2鴨血 與 豆腐 均打開 用到深入盒內 劃成小塊 姜 切2、3片 洗凈 切絲 蒜 3瓣 去皮 用刀側 拍扁 蔥 洗凈 切小段

3熱鍋冷油 待油熱  倒入 薑絲、蒜瓣、花椒粒 爆香 去0.5湯匙 郫縣豆瓣醬 小火 爆香 到入 鴨血 和 豆腐 加1湯匙料酒 加適量水 沒過菜的一半 蓋鍋蓋 待 鴨血、豆腐 均熟了 入味了 加適量糖調味(也可不加糖) 取1湯匙生粉 加1湯匙水 攪拌均勻 到入鍋內 緩慢翻炒 大火收汁粘稠 撒上蔥花 出鍋


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