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潮式炸豆腐

Ingredient

硬豆腐 4塊
生菜 數片 (切絲)

Seasoning

豆腐浸料:
西柚汁 3湯匙
水 2 杯
Sauce
蘸汁:
白醋 1湯匙
糖 2茶匙
魚露 1茶匙
指天椒 1隻 (切碎)
Method
將硬豆腐放入豆腐浸料中浸30分鐘,瀝乾水份,將豆腐切細件。
將豆腐放入滾油中,炸至金黃色,盛起瀝乾油分,放在已鋪上生葉絲的碟中,以蘸汁伴吃,即成。

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