所需食材
- 老豆腐1块
- 鸡蛋1个
- 淀粉2汤匙
- 葱姜末
- 生抽1.5汤匙
- 高汤或水100ml
- 盐少许
食材准备
- 豆腐切厚片，裹一层薄淀粉再裹蛋液
烹饪步骤
- 煎豆腐：平底锅刷油，将豆腐片煎至两面金黄盛出。
- 调汁焖煮：锅内爆香葱姜末，加生抽、高汤煮开，放入煎好的豆腐小火焖5分钟。
- 收汁出锅：大火收汁至浓稠，撒葱花装盘。
小贴士
- 裹蛋液能让豆腐外层金黄酥香
- 用小火慢煎避免外糊内生
Ingredients
- 1 block firm tofu
- 1 egg
- 2 tbsp cornstarch
- minced ginger & green onion
- 1.5 tbsp soy sauce
- 100ml stock or water
- pinch salt
Preparation
- Slice tofu thickly, dust with cornstarch, then coat in beaten egg
Steps
- Pan-fry: Fry tofu slices until golden on both sides, remove.
- Simmer: Fry ginger and green onion, add soy sauce and stock, bring to a boil, add tofu and simmer 5 min.
- Reduce: Raise heat to thicken the sauce, garnish and serve.
Tips
- The egg coating gives a golden, crisp shell
- Fry over gentle heat so the inside cooks through without burning
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