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原料
蘑菇: , 肉汤或高汤或水: , 鸡蛋: , 猪绞肉: , 洋葱:
步骤
1洋葱切粗丝.蘑菇洗净待用
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2 肉馅➕姜末,酱油,料酒少许水搅拌发粘。
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3豆腐吸干水分
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4豆腐切片
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5 切好的豆腐抹上肉馅,然后盖上一片豆腐
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6 豆腐裹上蛋液
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7平底锅放油,放入裹好蛋液的豆腐煎至一面金黄,再煎另一面(裹蛋液后豆腐比较滑容易散掉所以要小心一些。
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8煎至两面金黄
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9加入洋葱与蘑菇,淋入料酒及酱油+高汤(没有高汤就➕水)水位与豆腐一平,放少许糖与胡椒粉
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10盖上盖子小火烧至汤汁剩下一半,少勾芡出锅
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11完成
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12出锅
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13开吃
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小技巧
裹蛋液后比较滑.也可以全部摆在锅里后再开火.以免着急烫到