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麻婆豆腐5



材料:

盒裝豆腐1又1/2盒
絞肉80公克
辣椒1/2條
蒜1顆
蔥花少許
水80㏄

調味料:

辣豆瓣醬1大匙
糖1/2茶匙
花椒粉1/4茶匙
鹽1/4茶匙
太白粉水1又1/2茶匙

醃料:

醬油1茶匙
太白粉1/2茶匙
紹興酒1/2茶匙
糖少許

作法:

 1.將豆腐切成約2公分粒狀;絞肉加入所有醃料拌勻,備用。
 2.將辣椒切細,蒜切末,與蔥花一道備用。
 3.將作法1的豆腐粒放入熱鹽水浸泡,水量以剛淹過豆腐粒為度,泡3分鐘後倒出且瀝乾。
 4.取鍋燒熱後,放入1大匙油,放入作法1醃好的絞肉。
 5.將作法4醃絞肉炒至肉色呈白後,加入辣豆瓣醬、作法2的辣椒與蒜末,倒入水略炒,再放入糖、花椒粉與鹽調味,續放入作法3泡熱水瀝乾後的豆腐丁。
 6.將作法5煮約2分鐘後加入太白粉水芶芡,起鍋盛盤,灑上蔥花即可。

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【材 料】

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