琵琶豆腐
作者：毛毛妈
用料:
1：鸡胸肉75克。洗净切小丁备用。
2：豆腐两块280克。
3：鸡蛋清3个，盐3/4茶匙，香油1大匙，鸡精1/4茶匙，白胡椒粉1/8茶匙，生粉1大匙。
4：清鸡汤2/3杯，盐1/4茶匙。
5：生粉1茶匙，水2大匙拌匀，香油2茶匙。
6：菜油，香菜适量。
做法：
取一盆，放入豆腐用勺压成豆腐泥，然后放入所有的1和3料拌匀，用木勺顺一个方向搅拌至馅非常均匀。取汤匙10把，用少量菜油涂里面，将豆腐泥蘘入汤匙里刮平。放上两片香菜叶，入笼大火蒸6分钟。
用刀轻轻将蒸好的琵琶豆腐刮下来，摆盘。炒锅放清鸡汤2/3杯和盐1/4茶匙置炉上开大火煮滚，淋下5料煮成芡汁，浇在蒸好的琵琶豆腐即可。
嫩滑味鲜。
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