純素 - 酸菜臭豆腐鍋【人蔘麻辣湯底】
2018-11-14
寒流要來了,怎麼可以少了臭豆腐鍋呢!
又香又臭的臭豆腐,配上富有口感的杏鮑菇,與酸甜脆口的酸菜,使用【人蔘麻辣湯底】,讓人吃香喝辣的冬季的療癒鍋物,上桌~
材料:
臭豆腐..7片
莞荽.........適量
人蔘麻辣湯底醬 ........半瓶
酸菜...............
杏鮑菇...........適量
糖...........適量
蘋果醋(白醋)...............
茼蒿...........適量
白菜...........適量
水...........1500cc
做法:
1. 臭豆腐使用人蔘麻辣湯底醬滷30分鐘
2. 杏鮑菇切塊後,於表面切出格紋,煎至金黃,加入臭豆腐鍋中
3. 酸菜無需泡水,切條,使用糖與醋煮至適當的酸甜度
4. 白菜加入臭豆腐鍋煮軟.裝盤時先在底部舖好生的茼蒿,直接沖入熱湯與臭豆腐
5. 最後在上方灑上酸菜
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