客家酿豆腐好吃有诀窍，学会这一新做法，肉嫩味美超好吃【我是马小坏】
番茄豆腐煲
今日小贴士：
配料：豆腐500克，内末100克，番茄2个，
香菇10克，虾米20克，盐5克，淀粉5克，
生抽5克，白糖3克，胡椒粉2克，葱白5克
注意事项：
焖豆腐时一定要小火小火，要不然豆腐会
粘锅，火太大也容易煮烂。
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