【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。
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