原料:豆腐600克,水发香菇25克,净笋25克,植物油750克,青蒜、泡辣椒、豆瓣酱、姜汁、酱油、白糖、味精、料酒、湿淀粉、辣油各适量,黄豆菜汤200克。制作方法:1、将豆腐切成0.6厘米厚的片;2、热勺注油,烧至七成熟.将豆腐烧至起软皮,呈金黄色时捞出沥油;3、原勺留底油,下香菇、笋片略煸炒,放入豆瓣酱、酱油、白糖、料酒、姜汁、豆芽菜汤和豆腐,烧开后盖上盖,小心烧5分钟,旺火收浓汤汁,加入青蒜片、味精、湿淀粉 Raw materials: 600 grams of tofu, 25 grams of water, mushrooms, 25 grams of bamboo shoots, 750 grams of vegetable oil, garlic, bubble peppers, bean paste, ginger juice, soy sauce, sugar, MSG, cooking wine, wet starch, 200 g. Production methods: 1, the tofu cut into 0.6 cm thick slices; 2, hot spoon oil, until the seven mature burn tofu until soft skin, golden brown out of leaking oil; , Under the mushrooms, bamboo shoots slightly stir fry, add bean paste, soy sauce, sugar, cooking wine, ginger juice, bean sprouts and tofu, boil after the lid, carefully burn for 5 minutes, Green garlic slices, MSG, wet starch