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No Plagiarism!l8jPualYQmxtqhNixOk1posted on PENANA 材料:娃娃菜、滑豆腐、油豆腐、昆布、赤/白味噌、味淋/鰹魚粉8964 copyright protection122PENANAykFUZFRfbc 維尼
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1. 娃娃菜切成一口大小,清洗乾淨,備用8964 copyright protection122PENANAxONQqeOIVe 維尼
126Please respect copyright.PENANA2xAKhoLCXy
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2. 油豆腐一開二,小心把油豆腐翻開成袋狀,加入想食既餡料:團子/年糕/肉餡/芝士......然後用牙籤蛇形穿插封好袋口8964 copyright protection122PENANABYzIzUjmZ3 維尼
126Please respect copyright.PENANAkLKcouq21o
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3. 刀面沾水,滑豆腐改刀成想要既大小,放入清水中浸泡8964 copyright protection122PENANAktmsOMzVro 維尼
126Please respect copyright.PENANAYTcSfWmacY
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4. 涼水落菜(怕寒涼可以加片薑),中火至滾起,加入油豆腐8964 copyright protection122PENANAZXRcNsR76r 維尼
126Please respect copyright.PENANAmZmr65sva6
8964 copyright protection122PENANAIb1qY4PWBH 維尼
5. 再次滾起煮多十分鐘,確保福袋中既餡料已經熟曬,加入滑豆腐8964 copyright protection122PENANADYweDqUuCD 維尼
126Please respect copyright.PENANAegG2PsTz4b
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6. 滾起後收細火,用裝著湯水的勺子盛著味噌,慢慢攪動至完全溶入勺子湯中,再倒回入煲中輕力攪拌。加入味淋/鰹魚粉,小心滑豆腐會碎裂。8964 copyright protection122PENANAr3e92rBgr8 維尼
126Please respect copyright.PENANAcyhlUf7YfK
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7. 加入昆布(亦可以預先浸發)細火煲邊滾出小氣泡,一分鐘後關火,食得!8964 copyright protection122PENANA6DuVH62ldU 維尼
126Please respect copyright.PENANAXa6l4aGe9g
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利申:唔好問我份量,份量都係依食客口味、人數而定,而本人的不負責任食譜只係分享個人係平時會煮既菜。所以......如果真係有人想試下跟我呢個方法呢,請自求多福啦!XDD8964 copyright protection122PENANAtziOQquyW6 維尼
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