Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
將嫩豆腐用手掰成小塊備用。
將大蔥切成馬耳段放入碗中。
在蔥段中加入生抽、少許老抽、適量蠔油、白糖、鹽、雞精、一勺澱粉和小半碗清水，攪拌均勻調成料汁。
鍋中油熱，倒入豆腐塊。
用中小火將豆腐煎至八面焦黃。
倒入調好的料汁。
燜煮2分鐘，待湯汁收濃即可出鍋。
