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发帖无忧|?/a>

一、食材准?/h4>
  • ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">L?/mark>

    • 嫩豆?00gQ老豆腐需提前焯水去豆腥）(j)?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">6

    • 韭菜150gQ选根部U的新鲜品种Q?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">5

  • ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">辅料?/mark>

    • 米?栏V蒜3瓣、姜?gQ增香提呻I(j)?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">36

    • 可选配菜：(x)胡萝卜片30g、(chng)发木?0gQ增加口感层ơ）(j)?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">4

二、预处理技?/h4>
  1. ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">豆腐处理?/mark>

    • 焯水法：(x)切块后沸水加盐煮1分钟Q过凉沥qԌ防碎且去豆腥Q?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">6

    • 油炸法：(x)裹薄淀(wn)_后中火炸至金黄Q外酥里嫩，适合重口呻I(j)?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">47

  2. ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">韭菜处理?/mark>

    • ?cm长段Q淋1勺食用a(b)拌匀锁水Q防出水变色Q?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">5

三、基版做法（咔R滑嫩Q?/h4>
  1. ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">爆香底料?/mark>

    • 热锅ha(b)Q下姜蒜?_花椒煸香（Ҏ(gu)180℃最佻I(j)?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">3

  2. ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">L烹炒?/mark>

    • 加半清_(d)放豆腐块Q生?勺、蚝?味?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">6

    • 中小火焖2分钟让豆腐吸汁?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">3

  3. ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">融合收尾?/mark>

    • 撒韭菜段、小cGQ淋水淀(wn)_勾芡，ȝ10U即出锅?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">67

四、升U版做法Q香辣酥脆）(j)

  1. ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">炸制L?/mark>

    • 宽a(b)烧至七成热（U?00℃）(j)Q炸豆腐至金黄捞出?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">47

  2. ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">复合调味?/mark>

    • 爆香蒜片后加胡萝卜、木耻I攄豆腐快速翻炒?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">4

    • 加G椒豉?勺、糖半勺提鲜?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">7

  3. ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">锁鲜技?/span>?/mark>

    • 关火?0U放韭菜Q淋香a(b)增亮Q避免韭菜Y塌）(j)?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">45

五、关键技?/h4>
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    Q老豆腐焯水时加盐Q嫩豆腐用淀(wn)_裹后再炸?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">46

  • ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">绿关键?/mark>

    Q韭菜需控干水分Q出锅前30U再下锅?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">5

  • ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">火候控?/span>?/mark>

    Q炸豆腐用中火防焦糊Q炒韭菜用猛火锁鲜?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">47

六、搭配徏?/h4>

  • 配玉c面|面饼蘸汤汁食用更佻I(j)?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">5

  • 喜G者可d1/4瓣酱或剁椒?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">36

Q核?j)工艺参考：(x)基础版?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">35 升版?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">47Q?/p>


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