香脆豆卜拌芽菜Bean Sprout & Crispy Bean Curd Puff Salad

  • Prep Time
    1 Hour
  • Cook Time
    15 Mins
  • Type
  • View
    756

【烹饪小贴士】芽菜放入冰箱冷藏1小时,烫出来的芽菜不易出水,清甜脆口。

Ingredients

材料A

Ingredient A

材料B

Ingredient B

腌汁材料

Marinade Sauce

调味料: 拌匀

Seasoning: Mixes all

装饰

Garnishing

    Directions

    Step 1

    材料B拌匀备用。Mixes ingredients B into sauce and set aside.

    Step 2

    豆卜对半切开,将每半块豆卜反过来,沾上少许腌汁,至全部完成,腌1小时后,用油炸至金黄色,捞起待冷,再回锅炸香脆捞起,用吸油纸吸去多余的油。Halve bean curd puff, turn over and coat with marinade sauce, set aside for 1 hour before deep frying until golden brown, drain and return to wok to deep fry one more time until crispy; drain on paper tower.

    Step 3

    芽菜烫熟捞出,淋上调味料,加装饰上碟,配香脆豆卜吃。Seasoned blanch bean sprouts and arrange in plate, serve with crispy bean curd.

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