“锅豆腐”是鲁菜的名肴之一。笔者初学制作此菜时，依照传统的制法，先将豆腐切成小片，入沸水锅中排透后，捞出流干，趁热拌上蛋液。锅入油少许，上火烧热，先下入一半豆腐片摊开，用竹筷将调好味的肉馅拨一层在豆腐片上，上面再盖上另一半豆腐片，再摊一层蛋液在上面，然后? “Pot tofu” is one of the famous dish of Shandong cuisine. The author started making this dish, in accordance with the traditional system of law, the first tofu cut into small pieces, into the boiling water in the pan drain, remove the drain, hot mix egg solution. Pot into the oil a little, lit the heat, the first half into the tofu spread out, with bamboo chopsticks tune the taste of the meat dial a layer of tofu on top, then covered with the other half of the tofu slices, and then spread a layer of egg liquid Above, then?