香浓焗烤豆腐

(2009-09-08 17:02:43)
标签: 豆腐
体验素食生活,营造健康人生,香浓焗烤豆腐是素食菜谱大全豆制品类别中的做法,如何才能把一道香浓焗烤豆腐做得好吃又好看呢? 我们一起来看看叙香斋提供的精彩制作方法吧!

  开饭啦。。。今天的主要食材是最最常见的豆腐

  提到豆腐就不得不聊一下它的起源,历来说法很多。古代即有不同的说法,一说是孔子时代即有豆腐,一说是豆腐始于汉淮南王刘安。前一种说法支持者不多,后一种说法则自宋以来长期流传。南宋.朱熹在其《豆腐》诗中写到:“种豆豆苗稀,力竭心已腐,早知淮南术,安坐获泉布。”并自注“世传豆腐本乃淮南王术”;与朱熹同时代的杨万里,写过一篇《豆卢子柔传》的文章,副标题为“豆腐”,其中也提到汉代已有豆腐。之后持此类说法者颇多,如李时珍亦认为“豆腐之法,始于汉淮南王刘安”,明.叶子奇《草木子》中有:“豆腐始于汉淮南王之术”句,明·罗颀《物原》也说,西汉时的古籍中有“刘安做豆腐”的记载。但是言而总之,豆腐的历史在我国渊源流长,可以说是祖先们留给我的宝贵食粮。

  随着豆腐的流传推广,已经遍布世界,无论走到那个国家你都会听到TouFu熟悉而温馨的味道就会回味在脑海中。。今天就给大家推荐一品焗烤豆腐简单容易,一定让你对自己的厨艺相当自信!

  材料:豆腐1块、起司丝80克,青豆仁30克,香椿酱半勺

  调味品:香菇素蚝油

  做法:

  1、将香椿酱与素蚝油混合均匀备用。

  2、嫩豆腐先沥干水分,放入烤箱里,林上调好的汁,再撒上青豆仁,起司丝。

  3、烤箱先用160°C预热10分钟,再将烤盅放入步骤2,烘烤15分钟,表面金黄即可取出,趁热食用。

  小贴士:豆腐可用盐水煮5分钟,在烹饪,这样豆腐会更香嫩。
 

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