材料：
中華豆腐 一盒
豆酥（四川黃豆豉） 1/2粒
芹菜末 30公克
調味料：
油 3湯匙
香油 1湯匙
①醬油膏 1湯匙
甘草水 1/2小匙
糖 1/2小匙
作法：
（一）將中華豆腐切成約0.8公分寬的薄片，放蒸盤上，置於蒸籠，以大火蒸約3分鐘，取出淋上醬油膏和香油和芹菜末。
（二）豆酥磨成細粉。
（三）鍋熱後，加入油和香油，倒入豆酥和調味料①，炒到酥鬆呈金黃色，即可起鍋澆於豆腐上。
※宴客時，可放酒精鍋上桌，趁熱食用。
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Ingredients:
Chinese beancurd 1 box
bean crust (Sichuan fermented
soy bean) 1/2 pack
celery powder 30 g
Seasoning:
oil 3 Tbsp
sesame oil 1 Tbsp
①Soy sauce 1 Tbsp
licorice syrup 1/2 tsp
sugar 1/2 tsp
Directions:
1. Cut beancurd into 8mm slices. Place into steam basket and steam over high heat for 3 minutes.Remove, and sprinkle with soysauce, sesame oil, and celery powder.
2. Grind the bean crust into fine powder.
3. After heating the wok, pour in oil and sesame oil, as well as the bean crust and seasoning.① Stirfry until it is golden brown, then pour contents of wok over beancurd.
※During a banquet, one may use the electric pot and continue cooking at the table. |
