娃娃菜炖豆腐:低脂营养又美味
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娃娃菜炖豆腐
娃娃菜1棵、嫩豆腐1块、油少许、蚝油20克、酱油10克、水1碗
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1、娃娃菜和小葱清洗干净;嫩豆腐口感比北豆腐和老豆腐都好吃。
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2. 娃娃菜切大块,帮和叶分开放,豆腐切2公分的块,小葱切末。
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3. 炒锅中倒少许油,将葱白煸炒出香味。
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4. 娃娃菜的帮子入锅,中火翻炒。
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5. 撒蚝油和生抽,增加盐分和湿度,使菜帮变软。
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6. 倒一大碗热水,将豆腐入锅。
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7. 盖盖子,大火焖煮5分钟。
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8. 将娃娃菜的叶子入锅,变软变色即关火,撒上香葱末,端上桌开吃喽。
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9. 娃娃菜炖豆腐,低脂营养,味鲜美!
小窍门
1、这是一道汤菜,豆腐本身就不易入味,但也不宜久煮,豆腐中有太多的气孔,就失去了滑嫩的口感,为了有滋味,最好豆腐舀汤一起送入口中;
2、这菜鲜香清爽,也可根据喜好调整口味。