【椒盐玉子豆腐】
by 毛毛妈
亲们一定要试试这个椒盐玉子豆腐，用番薯粉裹了豆腐在油里煎，外皮特酥脆，唇齿留香，内软嫩，非常好吃。番薯粉在闽菜中经常用到，有粗粒和细粒两种，以粗粒的为佳。番薯粉也可以用于油炸，肉类海鲜沾上番薯粉油炸后，口感酥脆而且颜色漂亮。
用料：
1：玉子豆腐一包245克；
2：番薯粉（sweet potato starch）1/4杯；
3：橄榄油2.5大匙，番薯粉2茶匙，盐1/4茶匙，花椒粉1/4茶匙，葱花1大匙。
注：1大匙Tablespoon=15毫升，1茶匙Teaspoon=5毫升，1杯Cup=240毫升。
做法：
1、玉子豆腐切0.6厘米厚的片（图1），两面沾上薄薄的番薯粉（图2），番薯粉是这样的（图3）。沾上番薯粉煎出来的豆腐外皮非常酥脆。
2、不粘锅加2大匙油，置炉上开大火，放入豆腐片（图4）煎黄后，翻转一面再煎黄（图5）捞出。
3、原锅加0.5大匙油开中火，加2茶匙番薯粉炒2分钟，放入3料里的盐和花椒粉再炒1-2分钟（图6），然后放入1大匙葱花炒30秒（图7），最后放入煎好的豆腐，轻轻翻炒均匀（图8），就可出锅了。
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