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簡介: | 建議成人每日攝取1000毫克鈣質,而一磚硬豆腐便能提供約200-300毫克鈣,即每日三份之一攝取量。 |
材料: | 豆腐 [實豆腐] 2 件 [約 450 克/1 磅/12 兩] [瀝乾及切片],鹽 1/2 茶匙,雞蛋 2 隻 [打勻],蔥絲 裝飾用5.39.217.768 L' v9 I8 ]. H) S1 X/ E& b% {9 w Bean curd/Tofu [firm] 2 [about 450 g/1 lb] [drained and sliced], Salt 1/2 tsp, Eggs 2 [beaten], Shredded green onion for garnish |
製法: | 1. 豆腐用鹽醃15分鐘,瀝乾。 2. 將豆腐沾上蛋汁,放入熱油炸至金黃熟透,瀝乾後上碟。TVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。. m' R U" C7 P' x6 r' ]* p0 a2 X 3. 燒熱1湯匙油,下芡汁煮至熱透,淋於豆腐上,飾以蔥絲。 1. Marinate bean curd with salt for 15 minutes. Drain.tvb now,tvbnow,bttvb6 J5 x' h2 z9 b9 h6 E0 { 2. Brush bean curd with egg mixture. Deep-fry bean curd in hot oil until golden yellow and done. Drain and put on a serving plate. 3. Heat 1 tbsp oil. Heat through the sauce mix and pour over bean curd. Garnish wth shredded green onion. |
調味: | 芡汁: 李錦記舊庄特級蠔油 2 湯匙,粟粉 1 茶匙,糖 2 茶匙,水 125 毫升 [1/2 杯]% y( |5 D( b: `! V5 v, ]% b2 Z Sauce Mix: # @! E* J8 `9 A* M: M Lee Kum Kee Premium Oyster Sauce 2 tbsp, Corn starch 1 tsp, Sugar 2 tsp, Water 125 ml [1/2 cup] |
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