"滋滋啦啦——"聽著豆腐在油鍋里歡快跳躍的聲音，我總會想起美味的香煎豆腐。那口煎得金黃焦脆的素豆腐，比大魚大肉還勾人魂兒。今天要分享的這道家常香煎豆腐，藏著讓豆腐不碎不散、外酥里嫩的美味訣竅，特別適合下班后快速端出一道下飯菜，學(xué)會后搶著添飯。

準(zhǔn)備一塊新鮮的老豆腐，別急著下鍋，先用淡鹽水浸泡15分鐘。再用廚房紙包著豆腐，輕壓兩分鐘。豆腐洗干凈，擦干。鐵鍋燒到微微冒煙時，轉(zhuǎn)中小火，倒一瓷勺油潤鍋后，撒一小撮食鹽。

我們把切成厚片的豆腐貼著鍋邊滑入。這時候千萬別翻動！盯著邊緣泛起焦糖色，用筷子輕推能滑動時，再翻面。趁著煎豆腐的空檔，調(diào)個萬能醬汁：2勺生抽，少許老抽，1勺蠔油，半勺糖，3勺清水，再來點白胡椒粉提鮮。重點來了！加小半勺紅薯淀粉，攪勻。

第三步：

我們把調(diào)好的醬汁繞著鍋邊淋下去，"刺啦"一聲，激發(fā)出醬香后，馬上蓋鍋蓋。轉(zhuǎn)最小火，燜1分鐘，讓豆腐吸飽湯汁。開蓋，撒上翠綠的蔥花，沿著鍋邊再淋半勺香醋，瞬間激活所有味道！關(guān)火后，讓豆腐在余溫里再浸潤半分鐘。

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看著素白的豆腐裹著琥珀色的醬汁在盤中顫動，忍不住先夾一塊送進(jìn)嘴里——滾燙的汁水裹著豆香涌出來，配著白米飯能連扒三碗！這道菜最妙的是百搭，澆在剛煮好的面條上就是豪華版豆腐面，切成條還能塞進(jìn)烙餅里當(dāng)早餐。你家的豆腐還在燉湯嗎？快試試這個神仙吃法！