蟹肉豆腐 by 毛毛妈 用料: 1：豆腐3块425克，洗净切片改三角形。 2：罐头蟹肉1盒120克（用新鲜螃蟹自己剥肉更好）。 3：葱花1大匙，姜末1茶匙，绍酒1大匙，白胡椒粉1/8茶匙，生抽酱油1大匙，蚝油1大匙，水1/2杯。 4：生粉1茶匙加水2大匙拌匀，香油1茶匙。 5：橄榄油或菜油3大匙。 做法： 不沾锅放油3大匙，置炉上开中火，放入豆腐煎至两面黄，接着放入姜末和葱花轻轻翻炒20秒，接着依次放入剩余的3料煮滚。放入蟹肉稍煮1分钟，然后放入4料兜匀出锅。鲜美的很呀。 You might also like:【千层萝卜丝饼】Banana Chiffon Cake【香蕉戚风蛋糕】White Wood Ear and Pear Soup 银耳雪梨羹银耳雪梨羹 White Wood Ear and Pear Soup无糖葱香蛋糕Sugar free chiffon cake无糖葱香蛋糕Sugar free chiffon cake
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