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【莊臣食單】魚(yú)腐浸勝瓜，夏季鮮味絕配
2020-07-31 10:58
來(lái)源： 廣州日報

【莊臣食單】魚(yú)腐浸勝瓜，夏季鮮味絕配

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人工智能朗讀：

勝瓜清甜，多半搭配肉類(lèi)或海鮮同烹，與魚(yú)腐配搭增添進(jìn)食時(shí)魚(yú)腐軟滑和勝瓜淋甜的口感。

材料：

勝瓜1個(gè)，魚(yú)腐250克，珧柱碎50克，蒜頭15克，鹽、蠔油、生抽、胡椒粉、花生油各適量。

做法：

珧柱碎提前用水泡發(fā)，勝瓜去皮洗凈后切角備用；開(kāi)鍋下油爆香蒜頭，下勝瓜、珧柱碎翻炒一下加入適量水，水開(kāi)后加入魚(yú)腐轉中火燜煮熟透，以鹽、胡椒粉、蠔油、生抽調味即可。

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