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如何做豆腐清汤
更新时间： 2020-09-24 00:00:00  

材料用料南豆腐2块，豆苗50克，素汤1000克，湿淀粉，料酒，精盐，味精，胡椒粉各适量。豆腐放在铜丝罗内，用手摁压成豆蓉，加入精盐，味精，料酒和湿淀粉搅拌成糊，倒入深汤盘内，上屉用小火蒸20分钟，即成豆腐羹。豆苗择取嫩尖，洗净。锅内倒入素汤烧开，加料酒，精盐，味精，胡椒粉调好味。将蒸好的豆腐羹用小汤勺一勺一勺地舀入大汤碗内，撒上豆苗，再将调好味的素汤徐徐倒入汤碗内即成。

关键词： 如何 豆腐 清汤

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