用料

原材料：

鹵水豆腐

1塊

干香菇

4朵

肉末

少許

紫蘇葉

1把

蔥姜蒜片

適量

調(diào)味料：

生抽

2勺

老抽

半勺

白糖

半勺

蠔油

1勺

老醋

半勺

少許

香油

半勺

八角

1個(gè)

紫蘇肉末燜豆腐的做法

1. 豆腐切厚片，熱鍋煎至兩面金黃。
   油鍋中加入1顆八角。

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1. 煎好豆腐，瀝油待用。
   蔥姜蒜改刀切片。

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1. 紫蘇洗凈切碎。

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1. 香菇泡發(fā)后，洗凈切塊。
   保留香菇水。

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1. 除香油外，所有調(diào)味料加入濾凈的泡香菇水中，攪勻待用。

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1. 煎豆腐時(shí)的底油，爆香蔥姜蒜。

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1. 加入肉末和香菇炒香。

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1. 加入紫蘇葉炒香。

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1. 加入豆腐。
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1. 加入調(diào)味汁，湯汁末過(guò)豆腐。不夠加水。
   蓋鍋蓋，大火燜至湯汁收濃。

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1. 淋少許香油，翻炒均勻，出鍋。開(kāi)飯！