美味紫苏肉末焖豆腐，秋季食谱推荐！

用料

原材料：

卤水豆腐

1块

干香菇

4朵

肉末

少许

紫苏叶

1把

葱姜蒜片

适量

调味料：

生抽

2勺

老抽

半勺

白糖

半勺

蚝油

1勺

老醋

半勺

少许

香油

半勺

八角

1个

紫苏肉末焖豆腐的做法

1. 豆腐切厚片，热锅煎至两面金黄。
   油锅中加入1颗八角。

1. 煎好豆腐，沥油待用。
   葱姜蒜改刀切片。

1. 紫苏洗净切碎。

1. 香菇泡发后，洗净切块。
   保留香菇水。

1. 除香油外，所有调味料加入滤净的泡香菇水中，搅匀待用。

1. 煎豆腐时的底油，爆香葱姜蒜。

1. 加入肉末和香菇炒香。

1. 加入紫苏叶炒香。

1. 加入豆腐。
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1. 加入调味汁，汤汁末过豆腐。不够加水。
   盖锅盖，大火焖至汤汁收浓。

1. 淋少许香油，翻炒均匀，出锅。开饭！