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原料
老豆腐: 500克, 杭椒或青椒: 200克, 蔥花: 少許, 鹽: 少許, 生抽: 一勺, 味精: 少許, 植物油: 少許
步驟
1老豆腐500克,杭椒200克
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2豆腐切小塊,杭椒去籽切寸段(愛吃辣的可以留著籽)
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3沸水中加入一小勺鹽,將老豆腐綽水3到5分鐘去除腥味
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4豆腐撈出放涼備用
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5中火,加少量植物油,橄欖油最好,其他油也可以,但是豬油雞油不行!雖然會好吃一點但是健身要自控!
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6油稍熱豆腐下鍋,煎一下,不要急著滑撥
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7等一面略微焦黃了翻個面繼續煎一小會
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8加入一小勺鹽一小勺味精,一湯勺生抽
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9加入杭椒,一點點水,勤快的話也可以勾個薄芡。翻炒一下
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10撒上蔥花出鍋
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11完成
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