一個雞蛋、一塊豆腐,兩種很常見食材,
沒想到搭配在一起卻能做出色香味俱全的菜。
下飯搭粥都超級滿足。
做法一:雞刨豆腐
![](/images/image/1931/19311461.webp?1638340507)
材料:豆腐1塊,雞蛋1或2個,油少許,鹽適量
做法:
1.雞蛋中加入適量鹽,用筷子將雞蛋打散;
![](/images/image/1931/19311462.webp?1638340507)
2.用筷子將豆腐塊打成散塊;
![](/images/image/1931/19311463.webp?1638340507)
3.炒鍋中倒少許油,將豆腐入鍋中,翻炒到水份蒸發,豆腐成雞刨的散狀;
![](/images/image/1931/19311464.webp?1638340507)
4.將雞蛋液倒鍋中;
![](/images/image/1931/19311465.webp?1638340507)
5.用鏟子翻炒均勻,成塊,出鍋。
![](/images/image/1931/19311466.webp?1638340507)
小技巧:
1.豆腐宜用質地稍硬的,內酯豆腐不適合做此道菜;
2.一定要將豆腐中的水份炒走一部分,這樣才能成塊狀;
3.想吃辣的放點辣椒粉,或者青辣椒同炒,都棒棒的!
做法二:雞蛋煎豆腐
![](/images/image/1931/19311467.webp?1638340507)
材料:雞蛋1個、豆腐1盒、蔥花1根、橄欖油、鹽適量
做法:
1.準備好豆腐、雞蛋、小蔥。
![](/images/image/1931/19311468.webp?1638340507)
2.豆腐切成長方形的片兒,雞蛋打散加一點點鹽,小蔥切成蔥花。
![](/images/image/1931/19311469.webp?1638340507)
3.將豆腐片放入蛋液里稍微腌制使其入味。
![](/images/image/1931/19311470.webp?1638340508)
4.平底鍋燒熱,少油,將裹滿蛋液的豆腐一片一片放進鍋里,中小火。
![](/images/image/1931/19311471.webp?1638340508)
5.煎至兩面金黃,撒上一點蔥花即可。
![](/images/image/1931/19311472.webp?1638340508)
6.盛盤。
![](/images/image/1931/19311467.webp?1638340507)
小技巧:
1.買專門用來煎的老豆腐。
2.可以按自己口味放黑胡椒碎或者蒜末等別的調味。