香脆豆卜拌芽菜Bean Sprout & Crispy Bean Curd Puff Salad
- Prep Time1 Hour
- Cook Time15 Mins
- Type
- View756
【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
材料B拌匀备用。Mixes ingredients B into sauce and set aside.
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.
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.
香脆豆卜拌芽菜Bean Sprout & Crispy Bean Curd Puff Salad
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
Follow The Directions
材料B拌匀备用。Mixes ingredients B into sauce and set aside.
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.
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.