【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 think other web-site proprietors should take this site as an model, very clean and magnificent user friendly style and design, as well as the content. You’re an expert in this topic!
very nice post, i certainly love this website, carry on it
This is really fascinating, You are an overly skilled blogger. I have joined your feed and look forward to searching for more of your excellent post. Additionally, I have shared your site in my social networks!
It is best to participate in a contest for the most effective blogs on the web. I will recommend this site!