客家煎酿豆腐怎么做|客家煎酿豆腐的做法步骤图-猪肉菜谱-食天下

食材（3-4人） 30分钟内


1	豆腐切块，用刀轻轻挑开中间豆腐 cut tofu into rectangle shape, gently remove the middle of each tofu with a knife

2	将肉碎,切碎冬菇放调味料糖，豉油，1匙生粉捞埋 mix minced pork and mushroom with sugar, soy sauce, 1 teaspoon of corn starch

3	豆腐中心放少许生粉，把肉碎酿入去 put a little bit corn starch in the middle of the tofu, put mixed pork in

4	平底镬开火落油，先用中火煎放酿了肉的一边，再煎另一边 turn on fire and put oil on pan, pan fire the tofu with pork side first, then turn around

5	用蚝油生粉和白胡椒埋芡 mix oyster sauce,pepper and corn starch with water to make the sauce