绝对的私房菜——煲仔生焗酿豆腐[19P]
东江酿豆腐相信很多朋友都吃过，豆腐鲜嫩滑口以及肉馅的鲜香和豆子本身的味道混合在一起。对于喜欢吃豆腐的吃货们简直是人间美味！每次做豆腐这道菜，就会想起儿时妈妈的味道！
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[size=6]主料 [/size]
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嫩豆腐（量自己定）5块 猪肉100克
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金针菇1把 冬菇4粒
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[size=6]辅料 [/size]
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蚝油2汤匙 浓汤（高汤）半小碗
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胡椒粉少许 鸡粉少许
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生粉少许 老抽少许
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盐少许 香油少许
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[size=6]煲仔生焗酿豆腐的做法步骤[/size]
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1. 准备食材
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2. 冬菇泡软洗净剁碎
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3. 猪肉剁碎、葱切碎
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4. 碎肉末、葱、冬菇放容器里
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5. 加部分盐、蚝油、胡椒粉、盐、鸡粉、生粉、香油、搅拌均匀腌制放在一旁备用（剩下的调料等会调酱汁）
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6. 金针菇去头洗净沥干水
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7. 取一支史云生浓缩鸡汤料剪开倒入碗中
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8. 加点水、蚝油、鸡粉、盐、老抽、香油调成酱汁
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9. 豆腐对半切开
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10. 中间挖开（用小汤匙挖）
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11. 填上腌制好的肉馅
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12. 煲仔底部放食用油、葱头部分
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13. 放金针菇均匀铺平锅底
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14. 放酿好的豆腐在煲仔中
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15. 酱汁搅拌均匀倒下去
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16. 遮上盖子大火煮开小火焗15分钟左右
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17. 装饰OK
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18. 上桌开吃！
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