油豆腐豆鼓烧鸡的做法
发布时间:2019-03-10 22:56:07
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备料~
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先把去骨鸡腿肉醃加酱油、酒醃入味
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油豆腐切小块、姜切片、大蒜切丁、青蒜切片
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起油锅先把油豆腐煎香盛起备用
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原锅煎鸡腿肉断生上色
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煎断生上色
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把鸡腿肉推到锅子一旁,放入姜、蒜、豆鼓炒香
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再加入豆瓣酱炒香
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全部再拌炒均匀
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呛入酒
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再加点酱油提升酱香
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放入刚煎香的油豆腐拌炒一下
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加入水
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大火煮滚后调味(试味道,如果不够咸可再加盐调味),之后转中小火盖锅盖闷煮十分钟
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闷煮入味后加入太白粉水勾芡,让酱汁均匀的裹在食材上
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拌炒收汁
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放入青蒜拌炒均匀关火(锅内余温就会把青蒜煮熟喔!)
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起锅前再淋上少许香油提香
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便当完成