家常咸鲜口的蘑菇肉沫蒸豆腐做法，咸鲜口的蘑菇肉沫蒸豆腐食谱与做法

今天正式上班了，本应晴空万里的心随着国外疫情的大规模爆发，又变得乌云密布!。俗话说“青菜豆腐保平安＂，开工之际，就做个保平安的豆腐。祝友友们平安健康！


Today, I officially went to work, but with the large-scale outbreak of foreign epidemics, my mood has become bad again! As the saying goes, "vegetables and tofu ensure safety", when I start to work, I will make a tofu that can make people feel safe. I wish you all peace and health!

用料  

咸鲜口的蘑菇肉沫蒸豆腐的做法  

1. 1、1勺色拉油在不粘锅烧热，将蘑菇洗净切片，在不粘锅正反两面煎至金黄。

2. 2、豆腐切块铺在盘子上。

3. 3、将小葱剪成小段，放入口碱水中泡5分钟。这样青葱之后放锅中蒸，青葱不易变黄。

4. 4、将肉沫放在豆腐块上。家里有炒好的肉沫，如果用生肉沫加葱姜应该更鲜。

5. 5、肉沫上摆上煎好的蘑菇片，洒上葱花和小米辣，再在豆腐块上浇上1勺色拉油和1勺蒸鱼豉油，上火蒸个10分钟就可以享受美味啦。