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老北京风味的麻豆腐怎么做最好吃

更新时间: 2020-08-18 00:00:00     

1、麻豆腐在炒前压去其中的残余水分,直至松散干燥才下锅。500克麻豆腐(约一大碗),约需用猪油200克。再加猪肉200克,一半剁肉末,一半切小肉丁;

2、先将肉丁下锅煸焦待用,再下肉末稍炒,加黄酱、酱油、葱姜末及少量水,最后加入麻豆腐一起煸炒。炒时逐渐变色,越炒越干,不断加水,加油,边炒边调匀,直至呈稀糊状,锅中出现气泡,并时时将豆汁溅起时暂停。最后,麻豆腐水分已干,可以用筷子夹起;

3、将起锅前,加入煸焦的小肉丁,青韭,熟豆芽及油渣,即成。炒时要防止豆腐焦底,故须不断加熟油,边炒边加油才能在起锅时使豆腐滋润、滑腻。

关键词: 北京 风味 麻豆腐 怎么 好吃

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