豆腐要選擇鹵水豆腐，也叫北豆腐，質(zhì)地比較硬一點(diǎn)，肉一定要一半肥一半瘦，要有肥肉才好吃，調(diào)料蔥蒜不可省略

用料

豆腐

500克

2瓣

適量

3克

生抽

2勺

蔥花

適量

味極鮮

2勺

老抽

一點(diǎn)點(diǎn)

清水

1碗

豬肉

150克

家常燒豆腐，拌飯吃簡直絕了的做法

1. 豆腐切大約1厘米厚的薄片，切塊

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1. 準(zhǔn)備豬肉，一定要帶一半肥的，切大片，蔥花和蒜片準(zhǔn)備好

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1. 起鍋熱油，放入豬肉片炒出香味，變色

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1. 放入蔥花蒜片翻炒出香味兒

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1. 倒入味極鮮醬油，喜歡顏色重的可以加一點(diǎn)點(diǎn)老抽

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1. 倒入豆腐，翻炒均勻

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1. 加入一碗清水，調(diào)入鹽，轉(zhuǎn)小火燉3-5分鐘
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1. 湯汁收盡就行啦

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1. 出鍋

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1. 拌飯吃簡直太香啦