![](http://qimg.cdnmama.com/gz/data/attachment/forum/201802/05/77f8e9a63eab4db899ba319f55cb763c.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
婆婆做豆腐酿时,喜欢把口开很大,塞足够多的肉泥。蒸熟后的肉变得很柴,很干,即使酱汁调好,也挽救不了口感。这个除了蒸的时间太长,还有表面肉暴露在热蒸气中太长时间。
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201802/05/50d4a10a3dbb477740e020dc45e9f3bd.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
我喜欢把肉塞严实,把口又封好。蒸的过程,豆腐吸收的水份都锁在里面,肉质和食材的口感得以保存,加上豆腐的香味,每一口都很鲜。
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201802/05/e36e32ab61017c05c78980348ca00869.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
做法
准备材料:
五花肉300g,油豆腐200g,胡萝卜半根,玉米小节,香菇5朵,黑木耳三朵。葱少量,酱油,蚝油少量。
1.五花肉切块,打成肉泥。
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201802/05/2e1614144a451d1a461604336cab9aba.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
2.肉泥中加入少量淀粉,盐,酱油,料酒,酱油腌制15分钟。
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201802/05/1c333fc468b7c54f4a364d866e1c8a19.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
3.红萝卜切碎。木耳,冬菇提前泡发,然后打碎。玉米剥粒。
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201802/05/466a094842f50b13d6e154b9eb95104f.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201802/05/735f3b00f873dc4d3f3da94b7259ba66.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
4.锅里热油,放入胡萝卜炒软,再加入木耳香菇碎,玉米粒。稍微炒出香味即可。
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201802/05/020a33f502fec7c8f4478ed01a90eaba.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
5.和肉泥混合,搅拌均匀。
![](http://qimg.cdnmama.com/gz/data/attachment/forum/201802/05/e540f66819b89c4546ac53e65295805c.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)