红椒酱脆皮豆腐
3 December 2015 (1 year 3 months 2 day)
Paprika Sauce Fried Toufu
这个红椒酱汁带有淡淡的甜味, 替豆腐增添了不少风味。很下饭哦!
如果可以把酱汁换成咖喱, 蕃茄, 或依个人喜好都可以
材料:
马铃薯丁 Potato Cube
萝卜丁 Carrot Cube
洋葱丁 Onion Cube
嫩豆腐 (切片) Toufu
Paprika Powder (适量)
鸡蛋 (一粒) Egg (1 pc)
马铃薯粉 Potato Starch Powder
清水/高汤 Water/Soup
做法:
1) 豆腐片沥干水份, 沾上马铃薯粉, 再沾满鸡蛋液, 再沾满马铃薯粉 (小心操作, 豆腐易碎)
Drain toufu, covered with Potato Starch, again covered with egg, and again with potato Starch (handle carefully)
2) 热锅, 下少许橄榄油, 把豆腐煎至两面金黄色即可捞起, 利用吸油纸把油吸掉, 备用
Heat the pan, add olive oil, fry the toufu until golden color. Drain the oil of toufu, set aside
3) 热锅, 下无盐奶油和洋葱丁翻炒至有香味
Heat the pan, drop small pc of unsalted butter and onion, fry till fragrant.
4) 倒入马铃薯和萝卜翻炒一下, 加入清水/高汤, 再加适量的paprika粉, 盖锅焖煮至软化
Add potato and carrot and fry a minute, add in water/soup and paprika powder. Cover the pot and stew the material until cooked
5) 加入少许马铃薯粉勾芡, 即可熄火
Add abit of potato Starch and fry until thicken sauce. Off the heat
6) 将Paprika酱汁趁热淋在豆腐上即可
Pour the paprika sauce with potato and carrot on toufu and ready to serve.
如果可以把酱汁换成咖喱, 蕃茄, 或依个人喜好都可以
材料:
马铃薯丁 Potato Cube
萝卜丁 Carrot Cube
洋葱丁 Onion Cube
嫩豆腐 (切片) Toufu
Paprika Powder (适量)
鸡蛋 (一粒) Egg (1 pc)
马铃薯粉 Potato Starch Powder
清水/高汤 Water/Soup
做法:
1) 豆腐片沥干水份, 沾上马铃薯粉, 再沾满鸡蛋液, 再沾满马铃薯粉 (小心操作, 豆腐易碎)
Drain toufu, covered with Potato Starch, again covered with egg, and again with potato Starch (handle carefully)
2) 热锅, 下少许橄榄油, 把豆腐煎至两面金黄色即可捞起, 利用吸油纸把油吸掉, 备用
Heat the pan, add olive oil, fry the toufu until golden color. Drain the oil of toufu, set aside
3) 热锅, 下无盐奶油和洋葱丁翻炒至有香味
Heat the pan, drop small pc of unsalted butter and onion, fry till fragrant.
4) 倒入马铃薯和萝卜翻炒一下, 加入清水/高汤, 再加适量的paprika粉, 盖锅焖煮至软化
Add potato and carrot and fry a minute, add in water/soup and paprika powder. Cover the pot and stew the material until cooked
5) 加入少许马铃薯粉勾芡, 即可熄火
Add abit of potato Starch and fry until thicken sauce. Off the heat
6) 将Paprika酱汁趁热淋在豆腐上即可
Pour the paprika sauce with potato and carrot on toufu and ready to serve.
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