【金沙豆腐】
by 毛毛妈
之前做了些咸蛋，用蛋黄做了这个金沙豆腐，很受领导的喜欢。
用料:
1：老豆腐一盒908克；
2：蒸熟的咸蛋黄3-4个（我这次做咸蛋比较小）；
3：牛油果油 或其它炒菜油2.5大匙，葱花1大匙；
4：头抽1大匙，胡椒粉1/8茶匙，鸡粉1/6茶匙，盐1/3茶匙（看蛋黄的大小，酌情加盐）；
5：香油1/2茶匙。
注：1大匙=15毫升=1 Tbsp，1茶匙=5毫升=1 Tsp，1杯=240毫升。
做法：
1、豆腐冲洗后沥水，横剖成3等厚片（图1）。咸蛋黄（图2）蒸10分钟至熟，待用。
2、不粘锅，加2大匙牛油果油 或其它炒菜油，置炉上开中火，放入豆腐（图3）煎黄，翻转一面再煎黄捞出待用。（图2）。
3、原锅洗净，置炉上开中小火，加1/2大匙油，炒香葱花（图4），将熟咸蛋黄放入油，炒至起沫（图5）炒匀。
4、下煎好的豆腐，轻轻翻炒几下，然后加所有4料炒匀（图6）。
5、最后淋下香油，兜匀出锅。
Hello there, just became alert to your blog through Google, and found that it’s truly informative. I’m gonna watch out for brussels. I’ll appreciate if you continue this in future. A lot of people will be benefited from your writing. Cheers!
I believe this is among the such a lot vital information for me. And i’m glad studying your article. But should remark on few basic things, The web site taste is great, the articles is really nice :D. Excellent activity, cheers
I haven’t checked in here for a while because I thought it was getting boring, but the last several posts are great quality so I guess I’ll add you back to my everyday bloglist. You deserve it my friend 🙂
Just wish to say your article is as amazing. The clearness in your post is simply great and i could assume you’re an expert on this subject. Fine with your permission let me to grab your feed to keep updated with forthcoming post. Thanks a million and please carry on the enjoyable work.