夏季喜歡涼拌菜,小蔥拌豆腐是一道很普通的家常小菜,很多人喜歡吃,其特點(diǎn)色澤素雅,清香飄逸,鮮嫩爽口。豆腐的營(yíng)養(yǎng)價(jià)值很高,它含有人體所需要的多種營(yíng)養(yǎng)成分。

用料

嫩豆腐

1塊

小蔥

3根

鮮雞汁

1勺

香油

1勺

少許

涼拌雞汁小蔥豆腐??鮮嫩爽口,下酒菜涼拌小菜??的做法

  1. 準(zhǔn)備嫩豆腐一塊,小香蔥3顆,鮮雞汁,芝麻香油
  2. 嫩豆腐切塊,小蔥切細(xì)一點(diǎn)備用

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  1. 鍋中放適量清水,水開后放豆腐煮2分鐘,可去除豆腥味,拌的時(shí)候也不容易碎

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  1. 把豆腐撈出來(lái),加小蔥,放少許鹽,來(lái)一點(diǎn)鮮雞汁
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  3. 最后淋少許芝麻香油

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  1. 快手簡(jiǎn)單的一道涼拌下酒菜制作完成
    鮮嫩爽口,小蔥拌豆腐,一清二白,好吃好看

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小貼士

1.豆腐可選擇嫩豆腐,老豆腐,口感略有不同,不能用內(nèi)酯豆腐
2.豆腐焯水后再用,一來(lái)可去除豆腥,二來(lái)焯水后的豆腐會(huì)變得結(jié)實(shí)點(diǎn),不容易碎