【楊桃美食網-3分鐘學做菜】蔥燒豆腐Braised Tofu and Scallions


Cooking the tofu will be adequate to gain both the flavors of the tofu and of the scallions The aroma of this dish comes mainly from the scallions. Stir the scallions until slightly burnt. Cut the tofu into thick slices Heat the pan, pour about 1 tablespoon of oil, add the tofu and fry until browned on both sides, then set this pan aside Pour in 1 tablespoon of oil into a hot pan, stir the scallions until slightly burnt under low heat add ginger, and hot chili pepper flakes and stir-fry Add in soy sauce, sugar, wine, water and the tofu and let simmer for about 2 minutes thicken it with cornstarch and water and sprinkle with sesame oil

23 Comments

  1. 不放盐?

  2. 超级家常的味道!谢谢

  3. 素菜

  4. 廚師 边主 边流口水 害我也 边看 边流口水 -.-

  5. 沒看到他放糖呀@@

  6. 这师傅喘气怎么这么粗啊?

  7. 没放咸的调料会好吃吗?

  8. Wow.. English subs. Thank uuuu

  9. 没放酒可以吗?

  10. 我覺得豆腐可以在焦一點

  11. 豆腐沒下點油煎好像較不香

  12. 簡單易學又實用,超讚

  13. うまそう!

  14. Wow…..miss the real Chinese food in India……

  15. 爆香的时候不放大蒜吗?

  16. 稍微给些尖椒带点微辣味道会更好

  17. 煎得时候给些盐会更入味

  18. Thank you for sharing

  19. 看起來不錯👍👍👍👍👍

  20. 很喜歡這道家常料理

  21. 師傅有丟幾粒八角或是豆鼓對嗎?

  22. 是不是沒放糖呢

  23. 謝謝🙏

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