檸檬豆腐🍋酸甜清香!太適合春天吃了!快安排|||原創素食食譜分享,和我一起好好吃飯吧!
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前幾天做了薄荷炸蘑菇,那油不捨得扔,必須得再做一個油炸菜才罷休😂很想吃酸酸甜甜的東西,然後花了兩天時間琢磨了這個食譜~在鍋包肉料汁的基礎上加了檸檬汁,我感覺和陳皮雞可能有異曲同工之妙哈哈(雖然我沒有吃過真正的陳皮雞)!檸檬讓整個菜都非常清香,太適合這個春天啦!我老公吃了之後說像是餐廳級別的,哈哈😆我覺得他說的對!大家快做起來喲!
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🍋食材INGREDIENTS
(2人份)
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豆腐 200克
檸檬皮屑 少許
芹菜/檸檬片 少許(裝飾/可省)
葵花籽油 適量(油炸用)
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|麵糊|
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低筋麵粉(或普通麵粉)40克
玉米澱粉 5克
冰水 75毫升
葵花籽油 18克
蘋果醋 5克
鹽 3克
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|酸甜檸檬醬汁|
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鮮榨檸檬汁 1湯匙
蘋果醋 1湯匙
白砂糖 1.5湯匙
鹽 少許
玉米澱粉 1湯匙
蔬菜高湯 1/2杯(125毫升)
(蔬菜高湯可用清水+濃湯寶代替)
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🥢步驟STEPS
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1.將豆腐用手掰成不規則的小塊。
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2.將麵糊所需食材混合攪拌均勻。將北豆腐放入,裹上面糊。
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3.鍋中倒入葵花籽油,大火燒熱,將少許麵糊滴入,如果麵糊立刻浮起來,就可以開始炸了。將豆腐放入鍋中,中小火炸4-5分鐘,至表面金黃酥脆,外殼變硬,撈出控油。
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4.轉大火,讓油溫升高,再復炸一遍,使其更加金黃酥脆。控油。
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5.將「酸甜檸檬醬汁」所有調料混合在一個小碗中,可以根據自己的口味適當調整糖和醋的比例。鍋中留少許底油,倒入醬汁,小火,慢慢攪拌至均勻粘稠。
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6.將炸好的豆腐放入,裹滿醬汁。撒入檸檬皮屑和芹菜即可~裝盤後,裝飾上檸檬即可~
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Lemon tofu 🍋sweet and sour! Perfect for spring! Arrange now|||Original vegetarian recipe sharing, let's have a good meal together!
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I made mint fried mushrooms a few days ago, and I couldn't bear to throw away the oil, so I had to make another fried dish before I could stop😂I wanted to eat something sour and sweet, so I spent two days thinking about this recipe~ I added lemon juice to the sauce of the pot-baked pork, and I feel that it may be similar to the tangerine peel chicken haha (although I have never eaten real tangerine peel chicken)! Lemon makes the whole dish very fragrant, perfect for this spring! After eating it, my husband said it was like restaurant-level, haha😆 I think he is right! Everyone, hurry up and make it!