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原料
鴨血: 一塊, 嫩豆腐: 一塊, 姜蒜: 適量, 蒜苗: 適量, 青椒紅椒: 適量, 油: 少許, 鹽: 少許, 辣醬: 適量, 生粉: 少許, 雞精: 少許
步驟
1鴨血和豆腐切成約一厘米厚的方塊
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2青椒紅椒切段
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3姜蒜切末
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4蒜苗切段
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5鍋中燒水
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6水開後放入鴨血和豆腐,用鍋鏟輕推,讓鴨血豆腐分開
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7水再次沸騰後,將鴨血和豆腐撈出
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8瀝干水分
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9熱鍋,放油。油熱後,加入姜蒜和青椒紅椒,炒香
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10加入一勺辣醬
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11加入半碗水,拌勻
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12水開後,加入少許鹽,拌勻
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13加入瀝干水分的鴨血和豆腐,鍋鏟輕推,拌勻
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14蓋上鍋蓋,燜五分鐘
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15燒豆腐的時候,可以準備勾芡的生粉一勺
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16加三勺水拌勻
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17揭開鍋蓋,將勾芡的水倒入,拌勻
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18再加入蒜苗,輕輕退幾下,就可以出國啦
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19出鍋,色香味俱全的鴨血燒豆腐就做好啦!
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