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添加鸡蛋豆腐菜单,重点是补肾大补超级补!!! #545
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# 鸡蛋豆腐的做法 | ||
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鸡蛋豆腐是一道非常简单美味的菜,做法非常简单且非常非常好吃。图片随手拍的……下次拍个好图在更新 | ||
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## 必备原料和工具 | ||
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- 不粘锅 | ||
- 五花肉 | ||
- 豆腐 | ||
- 正宗公鸡蛋 | ||
- 韭菜 | ||
- 生抽 | ||
- 耗油 | ||
- 食盐 | ||
- 食用油 | ||
- 料酒 | ||
- 小米椒 | ||
- 豆瓣酱 | ||
- 白糖 | ||
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## 计算 | ||
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每份: | ||
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- 五花肉 100g (不喜欢肉可不放) | ||
- 老豆腐一块(不知道重量都是按块卖,武汉大概3块钱一块) | ||
- 正宗公鸡蛋 2 个 | ||
- 韭菜 10根(每根真不知道多少克,男的可以多放点补那个啥子…) | ||
- 生抽 15ml-20ml | ||
- 耗油 15ml-20ml | ||
- 食用盐 10g | ||
- 食用油 30ml | ||
- 料酒 10ml | ||
- 小米椒 2个(喜欢辣的可以多放两个) | ||
There was a problem hiding this comment. Choose a reason for hiding this commentThe reason will be displayed to describe this comment to others. Learn more. 重量参考范围。 |
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- 豆瓣酱 15g-20g | ||
- 白糖 5g | ||
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## 操作 | ||
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- 将豆腐洗干净,切成厚厚的薄片(1CM),放入碗中备用 | ||
- 小米椒洗干净切成小圈,放入盘中备用 | ||
- 韭菜洗干净切成3CM左右,放入盘中备用 | ||
- 偷2个正宗的公鸡蛋打到碗中搅拌好,将豆腐倒入鸡蛋中,拌均匀 | ||
- 5毛钱的五花肉切成末,放入盘中备用 | ||
- 准备一口大碗调汁:加入生抽(15ml-20ml我一般用勺子)、耗油(15ml-20ml)、盐(10g)、白糖(5g)、200ml水搅拌均匀 | ||
- 昨晚吃完没洗的锅上灶加热,加入油(30ml)烧热大概8秒 | ||
- 将豆腐一块块以66.66666度的角度整齐排放在锅里,中火煎8分钟左右,翻面在煎8分钟,直到两面金黄后入盘备用 | ||
- 锅中留底油放入五花肉小火慢炒,将肉中的油充分炒出来,加入料酒炒香,加入小米椒、豆瓣酱炒香 | ||
- 放入豆腐、倒入料汁、韭菜,改大火烧开,翻炒均匀收汁可出锅。 | ||
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## 附加内容 | ||
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如果您遵循本指南的制作流程而发现有问题或可以改进的流程,请提出 Issue 或 Pull request 。 |
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重量参考范围。
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建议各位想参照这个做菜先买个天平和量杯,不然就别做了,太苛刻了!我都是哔哩哔哩里面学的,说实话根本不用这么苛刻,一个菜做几次就掌握了技巧,而且通用,按这种苛刻的手法我就问别人讲究的火候,你怎么控制?大中小火?控制一下出燃气量吗?
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https://github.com/Anduin2017/HowToCook/blob/master/CODE_OF_CONDUCT.md