【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。
Thanx for the effort, keep up the good work Great work, I am going to start a small Blog Engine course work using your site I hope you enjoy blogging with the popular BlogEngine.net.Thethoughts you express are really awesome. Hope you will right some more posts.
Spot on with this write-up, I truly assume this website wants far more consideration. I’ll probably be once more to read far more, thanks for that info.
A formidable share, I just given this onto a colleague who was doing slightly evaluation on this. And he in actual fact purchased me breakfast because I found it for him.. smile. So let me reword that: Thnx for the treat! But yeah Thnkx for spending the time to debate this, I feel strongly about it and love reading more on this topic. If potential, as you change into experience, would you thoughts updating your weblog with extra particulars? It’s highly useful for me. Large thumb up for this blog publish!
It’s hard to find knowledgeable people on this topic, but you sound like you know what you’re talking about! Thanks