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標題: 番茄培根涼豆腐 [列印本頁]

作者: 蘋果QQ 時間: 2013-6-27 09:29:19 標題: 番茄培根涼豆腐

食材
桂冠芙蓉豆腐 1塊番茄 1顆紅蘿蔔ㄧ小塊約20g 培根 1片

調味
起司粉 1小撮巴西利 1根糖 1/4小匙或適量

作法
1將桂冠芙蓉豆腐ㄧ塊，放入盤中，備用

2取鍋，加水，煮紅蘿蔔. 同一鍋水，水滾後將屁股劃刀的番茄放入滾水中

3 川燙個20秒或劃刀的地方，番茄皮脫起. 將番茄皮剝掉.紅蘿蔔繼續煮到軟

4紅蘿蔔及番茄切塊，加水約50ml ，打成泥狀

5放入A鍋中小火煮滾，試試看味道，可加點糖調味。放涼

6.B鍋另外放入培根切條，煎到酥脆

7番茄泥加在豆腐旁邊。培根加在豆腐上面及番茄泥上。灑上些些起司粉，或省略。最後灑上巴西利即可

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