[转帖] 福建荔枝肉福建荔枝肉

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1楼大中小发表于 2009-4-18 10:53 只看该作者

福建荔枝肉福建荔枝肉

福建荔枝肉

工艺：糖醋溜口味：糖醋味

主料：猪肉(瘦)(300克)

辅料：荸荠(100克)

调料：大葱(15克) 红糟(50克) 白醋(10克) 酱油(10克) 白砂糖(15克) 大蒜(5克) 淀粉(蚕豆)(10克) 味精(3克) 香油(5克) 花生油(50克)

类别：福州菜  滋阴调理  贫血调理  健脾开胃调理  消化不良

制作工艺

1. 将精肉洗净，切成10×5×1 厘米的厚片，再剖上十字花刀，然后再切为3片；

2. 马蹄（荸荠）切小块，每粒2～3 块；

3. 马蹄块与肉片一起用湿淀粉和剁细的红糟抓匀；

4. 葱去根须，洗净，取葱白切马蹄葱；

5. 酱油、白醋、白糖、味精、上汤、湿淀粉调卤汁待用；

6. 锅置旺火上，下花生油八成热时倒入上浆的肉片和马蹄，用勺扒散，待肉剖花成荔枝状时，用漏勺捞起，沥干油；

7. 锅留余油，先下蒜末、葱白，煸一下再入卤汁烧沸，随即倒入荔枝肉和马蹄块翻炒几下即成。

工艺提示

1. 选用的精肉要嫩，剞刀要划一，火候要恰到好处；

2. 因有滑油过程，需准备花生油500克。

菜品口感

形色似荔枝，甜酸可口。

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[转帖] 福建荔枝肉 福建荔枝肉

福建荔枝肉 福建荔枝肉

[转帖] 福建荔枝肉福建荔枝肉

福建荔枝肉福建荔枝肉