【麻婆豆腐】
by 毛毛妈
这个麻婆豆腐经过我的改良，非常下飯，非常好吃，配上白米饭可以吃两大碗哦。
用料:
1：老豆腐一盒700克；
2：瘦猪肉馅120克，橄榄油或菜籽油2茶匙；
3：橄榄油或菜籽油4茶匙，蒜蓉2大匙，姜蓉2茶匙，葱花2大匙，新鲜小红辣1-2只去籽洗净切丁（或用蒜蓉辣椒王2茶匙），花椒粉1/2茶匙，辣椒粉1茶匙（买不辣的辣椒粉），富记辣豆瓣酱3大匙，水3大匙，盐3/4茶匙，万字牌生抽酱油3大匙，糖1/2茶匙，辣椒油1.5大匙。
4：生粉2茶匙加水2大匙拌匀，鸡粉1/4茶匙，香油1茶匙，花椒粉1/4茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、豆腐冲洗后切丁（圖1），猪肉馅加2茶匙油（圖2），用一叉子搅拌均匀待用（圖3）。
2、不粘锅放橄榄油4茶匙，置炉上开大火，放入2料里的蒜蓉，姜蓉，葱花和红辣椒丁（图4）炒香。放入3料的花椒粉，辣豆瓣酱和辣椒粉炒出红油，然后放入肉馅炒散至熟（图5）。
3、接着放入剩余3料及切好的豆腐丁（图6）煮滚，轻轻翻动煮1-2分钟。最后放入4料的生粉水（图7）及剩余4料，轻轻兜匀至汁透明出锅。
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