【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 found your weblog site on google and test just a few of your early posts. Proceed to keep up the excellent operate. I simply extra up your RSS feed to my MSN News Reader. Seeking ahead to reading extra from you later on!…
My wife and i were absolutely fulfilled Ervin managed to conclude his research because of the precious recommendations he obtained out of your web page. It’s not at all simplistic just to find yourself giving freely procedures that other people could have been trying to sell. And now we discover we have the website owner to give thanks to because of that. These illustrations you’ve made, the easy website menu, the friendships you can give support to foster – it is mostly excellent, and it’s assisting our son in addition to our family reason why that article is interesting, which is certainly truly indispensable. Thank you for the whole thing!
Very nice post. I simply stumbled upon your blog and wished to mention that I’ve truly loved surfing around your blog posts. After all I will be subscribing to your feed and I’m hoping you write again very soon!
You made some nice points there. I did a search on the topic and found most guys will approve with your site.