【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。
This web site is really a walk-through for all of the info you wanted about this and didn’t know who to ask. Glimpse here, and you’ll definitely discover it.
I conceive this web site has very fantastic indited subject material posts.
My husband and i ended up being quite lucky that Emmanuel could complete his researching through your ideas he gained from your web site. It’s not at all simplistic to just possibly be giving freely thoughts many people may have been making money from. And we also already know we need the website owner to be grateful to for this. All the explanations you made, the easy site navigation, the relationships your site assist to foster – it is all exceptional, and it’s helping our son and our family believe that the issue is thrilling, and that’s truly essential. Many thanks for the whole thing!
Thanks for the sensible critique. Me and my neighbor were just preparing to do some research about this. We got a grab a book from our local library but I think I learned more clear from this post. I am very glad to see such great info being shared freely out there.