【香辣芝麻豆腐】
by 毛毛妈
这个豆腐如果现做现吃真是美味，外皮酥内绵软，配香鲜味辣的汁，舌头都要吞进去了。
用料:
1：老豆腐一盒908克；
2：玉米淀粉1/2杯；
3：白生芝麻3大匙；
4：橄榄油1大匙，蒜蓉2大匙，姜蓉1.5大匙，朝天椒1-2个切碎丁（看你们家吃辣的程度调整用量），花椒粉1/2茶匙；
5：绍酒1大匙，辣油 1大匙，香油1大匙，头抽酱油 1大匙，生抽酱油 2大匙，鸡粉1/4茶匙，老陈醋2大匙，蜂蜜3大匙，盐1/2茶匙；
6：葱花4大匙；
7：素油2.5杯（实际用量很少）。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、豆腐用水冲洗后，放到两成多纸巾上（图1），上面再放2层纸巾，用一小案板压在豆腐上面20分钟，除去多余水分。其他葱姜调料切好备用（图2）。
2、 不粘锅置炉上开中小火，放入生芝麻（图3）炒微黄待用。
3、沾汁：原锅里加1大匙橄榄油，放入剩余4料炒45秒至香味出来（图4），关火后依次下5料拌匀成沾汁待用（图5）。
4、每块豆腐切4等份（图6），中号锅加油2.5杯大火烧热，将切好的豆腐在玉米淀粉里裹匀（图7），分2次放入热油锅里（图8），炸至豆腐表皮硬挺浮起颜色微黄（图9），捞出炸好的豆腐放到纸巾上吸取多余的油。由于豆腐外面裹了淀粉，豆腐不吸油。
5、炸好的豆腐加上沾汁，炒熟的芝麻及葱花（图10），轻轻拌匀即可开吃，小心别烫到舌头。
I love your blog.. very nice colors & theme. Did you design this website yourself or did you hire someone to do it for you? Plz respond as I’m looking to create my own blog and would like to know where u got this from. cheers
I truly enjoy examining on this website , it has got superb posts.
Along with almost everything that appears to be developing throughout this particular subject material, your viewpoints are generally very radical. On the other hand, I am sorry, but I do not subscribe to your whole strategy, all be it stimulating none the less. It appears to us that your comments are not entirely justified and in reality you are your self not really wholly certain of your point. In any event I did appreciate reading through it.
Thanks so much for providing individuals with an extremely superb chance to read articles and blog posts from this site. It can be very cool and as well , packed with fun for me and my office acquaintances to visit the blog a minimum of three times in 7 days to learn the new stuff you have. Not to mention, I’m at all times impressed with all the awesome tricks you give. Selected 2 tips in this posting are honestly the most efficient we’ve ever had.