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泰式炸豆腐. zhuan

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原料:
豆腐1块,炒脆花生80克,油600克。酸甜汁料:水14杯,糖1汤匙,青柠汁2茶匙,红椒粒1茶匙。


做法:
酸甜汁煮法:水煮滚后放入糖,慢火煮成浆状,加入青柠汁、红椒粒即成。
炒脆花生用刀压至细碎。
豆腐用盐抹匀,压去水分,切条,放入滚油中,大火炸至金黄色捞出,去油。
炸豆腐上碟,洒上花生,拌或蘸酸甜汁进食。
心得:青柠汁可用柠檬汁代替,花生放锅中慢火炒香,除去花生衣即成炒脆花生。
(#160086@0)
2001-8-8 -04:00
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