煎香鹹蛋豆腐
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平底鍋熱橄欖油，將豆腐裹flour煎至金黃脆皮，提供最佳口感；同時磨碎black peppercorns灑入增添辛香；後續加入鹹蛋輕炒融合鹹鮮，避免過熟；最後調入salt與sugar達鹹甜平衡，起鍋前快速翻炒提香。
Ingredients
- 豆腐180 g (≈ ½ 塊)
- 鹹蛋60 g (≈ 1 顆)
- olive oil1⅓ 湯匙
- salt¼ 茶匙
- sugar¼ 湯匙
- flour1⅓ 湯匙
- black peppercorns⅓ 茶匙
Cookware
- 平底鍋
Steps
- 1將豆腐切塊
- 2將豆腐塊裹上flour
- 3平底鍋中火熱olive oil 45 秒，放入裹flour的豆腐塊煎 3 分鐘至金黃脆皮，期間磨碎black peppercorns灑入
- 4加入鹹蛋輕炒 30 秒融合鹹鮮避免過熟
- 5調入salt與sugar快速翻炒 20 秒達鹹甜平衡提香起鍋
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