【材 料】
板豆腐 2塊
蔥 20公克
薑 10公克
紅蘿蔔 10公克
【調 味 料】
A.醬油 2大匙
糖 1茶匙
胡椒粉 1/4茶匙
水 400㏄
B.太白粉水 1茶匙
香油 1茶匙
【做 法】
1.板豆腐洗淨斜角對切成三角狀；蔥切段；薑切片；紅蘿蔔切片，備用。
2.熱鍋，倒入適量沙拉油，待油溫熱至約160℃，放入作法1的豆腐塊炸至定型後撈起瀝乾。
3.作法2鍋中留許\油，放入蔥段、薑片、紅蘿蔔片炒香，再放入所有調味料A及作法2的炸豆腐，待煮滾後開小火將湯汁煮至略收乾。
4.最後倒入太白粉水芶芡並放入香油即可。
【備 註】
因豆腐易出水，所以烹煮前要先油炸或煎過，將水分鎖住；最後勾芡時，湯汁微收乾入味時才可以芶芡。
[Material]
Plate tofu 2
Onions 20 grams
Ginger 10 grams
Carrots 10 grams
【seasoning】
A. 2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon pepper
Water 400㏄
B. Water 1 teaspoon cornstarch
1 teaspoon sesame oil
[Practices]
1. Wash the bevel of the plate tofu cut into triangular-shaped; onions and cut into sections; ginger slices; carrot slices and set aside.
2. wok, pour the right amount of salad oil, until the oil is warmed to about 160 ℃, into the practice of deep fry tofu 1 styling picked up the drain.
3. pot stay in practice 2 Xu oil, add onion, ginger, carrot slices and saute, then add all the seasonings and practices 2 A fried tofu, open a small fire until boil and cook until the soup slightly dries.
4. Finally, pour cornstarch water Gou gravy and put sesame oil.
[Note]
Because tofu is easy to water, so before the first cooking fried or fried, will lock in moisture; when finally thicken the sauce slightly closed when dry can Gou tasty gravy
