【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。
Great website. Plenty of useful info here. I am sending it to a few friends ans additionally sharing in delicious. And naturally, thanks in your effort!
Hmm is anyone else experiencing problems with the pictures on this blog loading? I’m trying to figure out if its a problem on my end or if it’s the blog. Any suggestions would be greatly appreciated.
Once I originally commented I clicked the -Notify me when new comments are added- checkbox and now every time a comment is added I get 4 emails with the identical comment. Is there any manner you can take away me from that service? Thanks!
Hey there! This is kind of off topic but I need some help from an established blog. Is it difficult to set up your own blog? I’m not very techincal but I can figure things out pretty fast. I’m thinking about setting up my own but I’m not sure where to begin. Do you have any ideas or suggestions? Appreciate it