【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。
Just wanna state that this is handy, Thanks for taking your time to write this.
Hi there, i read your blog from time to time and i own a similar one and i was just curious if you get a lot of spam feedback? If so how do you reduce it, any plugin or anything you can suggest? I get so much lately it’s driving me insane so any support is very much appreciated.
magnificent issues altogether, you simply received a brand new reader. What might you suggest in regards to your post that you simply made some days ago? Any positive?
I’ve learn a few good stuff here. Definitely worth bookmarking for revisiting. I wonder how a lot attempt you set to make any such wonderful informative site.