【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。
I’ll right away grab your rss as I can’t find your e-mail subscription hyperlink or newsletter service. Do you have any? Kindly allow me realize so that I could subscribe. Thanks.
I am really enjoying the theme/design of your website. Do you ever run into any browser compatibility problems? A few of my blog readers have complained about my site not working correctly in Explorer but looks great in Opera. Do you have any advice to help fix this issue?
Hey very cool blog!! Man .. Excellent .. Amazing .. I’ll bookmark your site and take the feeds also…I’m happy to find numerous useful info here in the post, we need develop more techniques in this regard, thanks for sharing. . . . . .
I have been browsing on-line more than 3 hours as of late, but I by no means found any attention-grabbing article like yours. It is beautiful value enough for me. In my opinion, if all web owners and bloggers made excellent content as you probably did, the internet shall be a lot more helpful than ever before. “Baseball is 90 percent mental. The other half is physical.” by Lawrence Peter Berra.