红白豆腐烩青菜
<p><strong>红白豆腐烩青菜</strong></p><p><center><img src="http://i3.meishichina.com/attachment/201508/5/14387636994682.jpg" title="IMG_20150805_124923_HDR.jpg"/></center></p><p>主材料：豆腐一块、红豆腐（猪血）两块、上海青一棵</p><p>辅材料：盐、葱、姜、花生油</p><p>材料图</p><p><center><img src="http://i3.meishichina.com/attachment/201508/5/14387638676650.jpg" title="IMG_20150805_122809_HDR.jpg"/></center>做法：</p><p>1、分别把豆腐、猪血切成小块，焯水备用。</p><p>2、上海青焯水切碎备用。</p><p><center><img src="http://i3.meishichina.com/attachment/201508/5/1438763976106.jpg" title="IMG_20150805_123713_HDR.jpg"/></center><center><img src="http://i3.meishichina.com/attachment/201508/5/14387639954612.jpg" title="IMG_20150805_124010_HDR.jpg"/></center>3、葱切葱花，姜切丝，坐锅烧油，放入葱花、姜丝爆锅，加入清水（如果有高汤加入，味道会更棒），烧开后依次放入豆腐、猪血、青菜。</p><p><center><img src="http://i3.meishichina.com/attachment/201508/5/14387643695795.jpg" title="IMG_20150805_123824_HDR.jpg"/></center><center><img src="http://i3.meishichina.com/attachment/201508/5/14387643852016.jpg" title="IMG_20150805_124316_HDR.jpg"/></center></p><p>4、烧开后，放入适量盐调味，除了盐，我没有放任何调味品，味道也一样鲜美。</p><p><center><img src="http://i3.meishichina.com/attachment/201508/5/14387645448914.jpg" title="IMG_20150805_124929_HDR.jpg"/></center><center><img src="http://i3.meishichina.com/attachment/201508/5/14387645661281.jpg" title="IMG_20150805_124923_HDR_副本.jpg"/></center><center><img src="http://i3.meishichina.com/attachment/201508/5/14387645914162.jpg" title="IMG_20150805_124932_HDR.jpg"/></center></p><p>温馨提示：</p><p>1、猪血、豆腐一定要切块焯水，能有效去除猪血的异味和豆腥味。</p><p>2、猪血本身含一定的盐，放盐时要适当。</p><p><br/></p>
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