食材:
日本豆腐4支、咸蛋黄3个、盐1小勺、色拉油40ML、料酒一小勺、鸡精1/2小勺、水50ML
步骤1:
日本豆腐从中切开;
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_901011.jpg)
步骤2:
轻捏两头,挤入一大碗清水中;
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_901012.jpg)
步骤3:
用手捞出,改刀成圆片状;
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_901013.jpg)
步骤4:
咸蛋三个煮熟;
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_901014.jpg)
步骤5:
剥壳去白只留蛋黄,置于小碗中用勺背碾成泥状;
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_901015.jpg)
步骤6:
煎锅倒少量油,小火加热,倒入咸蛋黄泥;
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_901016.jpg)
步骤7:
加入盐、鸡精、料酒、清水;
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_901017.jpg)
步骤8:
碾炒均匀;
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_901018.jpg)
步骤9:
改大火,下入日本豆腐,翻炒均匀即可。
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_901019.jpg)