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鲜蚵撒上太白粉平均拌匀~~
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清水冲洗2 - 3次备用~~
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开锅煮水~~放1-2匙盐巴~~烫一下豆腐{ 豆腐烫开后较容易入味 }
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豆腐盛起备用~~鲜蚵烫个30秒盛盘~~{ 鲜蚵不要烫太久~~会使鲜蚵缩小}
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1.葱切段~切末~~2.蒜头及姜均切末~~3.豆鼓泡水~~煮前将水倒掉
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下油爆香葱段,蒜末,姜末~~
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下豆鼓炒香~~太干可下一些水
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下豆腐 , 豆鼓
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下调味料~~尽量摇晃不要拌炒过大~~以免豆腐碎掉~~
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表面均上色后~~大约2-3分即可上桌囉!{ 食材都川烫过,所以拌炒一下就可以食用}