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准备主食材:鸡蛋豆腐 & 副食材:柴鱼片、蛋液、太白粉
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将调味1:红茶包浸入热水50cc中备用(约4分钟),再将调味2:日式和风酱油露、味醂、白芝麻调合备用
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将调味1 调味2混合备用,即成【红茶鲣鱼酱汁】
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将鸡蛋豆腐沾附薄薄太白粉
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再均匀里上蛋液
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最后包附住满满柴鱼片
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油锅150度,放入步骤6的豆腐,炸至金黄即可起锅
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淋上【红茶鲣鱼酱汁】,洒上适量葱花,完成
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近看那酥脆的柴鱼衣穿在豆腐身上...哇~~~搭酱汁后那juicy的口感...真想试试
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炸好酥脆的扬出豆腐沾上满满酱汁,马上感受鲣鱼露的鲜香+红茶的微香+柴鱼的酥+豆腐的嫩
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和我一起来做这道扬出豆腐〔柴鱼炸豆腐〕吧!(?????)
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上桌