查看完整版本: 雪菜炖老豆腐[8P]

雪菜炖老豆腐[8P]

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上周在小江南吃了个雪菜炖豆腐,很好吃,回来自己复制一回.饭店里是加高汤炖的,自己家里如果没有高汤,就像我一样简单化,放清水炖.不过味道肯定是放高汤炖的好吃.
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8r`;Ew6u"}.j-{!U 做这个菜,雪菜要用一包包的,不要用菜场里卖的那种新鲜的雪菜.豆腐要用老豆腐(我用的是盐卤豆腐),经得起炖,如果你有时间,可以用沙锅小火炖,时间长一点,豆腐会炖出很多孔,雪菜的鲜味都钻到豆腐里,味道超棒的.我因为赶时间,只炖了20分钟,雪菜虾皮的鲜味没有完全进入到豆腐里,留点遗憾未必是坏事,下次将会做的更好...4^\?"Q%rV9B8y
[img]http://i2.dukuai.com/x.attachments/2009/07/10/109487_200907101157292.jpg[/img](xf8`k L
材料:老豆腐一块(盐卤豆腐),雪菜一包,葱姜,虾皮(或者海米)
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[hxG3T6S/f i 做法:
@f~'D,[~ 1.老豆腐切成块,放在开水里稍微煮两分钟,可以去掉豆腐的豆腥味,捞出沥干水分待用(这个步骤偶忘记拍鸟))Py8mc.A ovk%k
2.起个油锅,爆香姜片和葱白.)NW1g_"H9n7|"\%D/{
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3.放虾皮进去炒出香味.
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:Gfw/R"a`A's-o-o@4D 4.整包雪菜放进去煸炒透.^] k]G&tp
[img]http://i2.dukuai.com/x.attachments/2009/07/10/109487_200907101157297.jpg[/img]
9{;\-_!PJ0a h 5.加一大碗水煮开,放焯水过的老豆腐进去,转小火慢炖至少20分钟,出锅前加盐和鸡精调味即可.6JK.Y6CTZN
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很不错的家常菜，做法简单，味道鲜美。而且虾皮配豆腐，也很有营养。