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| 该用户匿名发帖 发表于 2009-4-18 10:53 只看TA 1楼 |
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[转帖] 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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| 福建荔枝肉 福建荔枝肉 |
| 该用户匿名发帖 发表于 2009-4-18 12:43 只看TA 4楼 |
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| 该用户匿名发帖 发表于 2009-4-18 12:44 只看TA 5楼 |
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| 该用户匿名发帖 发表于 2009-4-18 12:45 只看TA 6楼 |
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| 该用户匿名发帖 发表于 2009-4-18 12:45 只看TA 7楼 |
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| 该用户匿名发帖 发表于 2009-4-18 12:46 只看TA 8楼 |
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| 该用户匿名发帖 发表于 2009-4-18 12:47 只看TA 9楼 |
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