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原料
步驟
1先來個配菜合影吧
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2油溫七成,小火煸炒薑片至略發黃
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3繼續小火加入大蔥片,煸炒到蔥片略焦
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4撈起薑片和大蔥
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5一小勺豆瓣醬,小火煸炒出香味
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6一小勺老乾媽雞油辣子,繼續小火煸炒一下
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7加入肉臊小火炒至肉上色,約三十秒
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8加入蒜末爆香,中火,不要炒糊了,會有苦味。
9加入700ml開水,加鹽和雞精
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10豆腐切小塊下鍋,加入一勺半花椒粉,加入一勺油辣子,加一勺辣椒油。
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11小火十五分鐘至二十分鐘,期間準備好芡粉,待湯汁收到原有的三分之一時,勾芡,加味精
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12起鍋裝盤,撒芝麻
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13撒蔥花,一份嫩滑麻辣的麻婆豆腐就齊活了,湯汁拌飯,特別爽口!
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