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猪肉150克。 辅料 猪油40克,花椒油10克,酱油30克,精盐4克,料酒5克,面酱3克,味精2克,水淀粉15克,葱末3克,高汤少许。 制法 (1)将肉切成6厘米左右长的“帘子棍”丝。莴笋去根、叶,削去皮,去筋,也切成“帘子棍”丝。(2)将炒锅置于火上,放入油,然后下入肉丝煸炒变色,下入葱末、面酱,待面酱炒熟,将莴笋丝下锅,翻炒两下,加入料酒、酱油、少许汤,再加入味精、精盐找口,勾芡,淋入花椒油炒拌均匀出锅即成。 制作关键 在煸炒肉丝后,加入面酱时火不要太旺,以免将面酱炸糊,影响整个菜的味道。
150 grams of pork Accessories lard 40 grams, 10 grams of pepper oil, soy sauce 30 grams, 4 grams of salt, cooking wine 5 grams, 3 grams of sauce, MSG 2 grams, 15 grams of water, green onions 3 grams, broth a little. System of law (1) the meat cut into about 6 cm long “curtain stick” wire. Lettuce to the roots, leaves, peeling peeled, to tendons, but also cut into “curtain stick” wire. (2) put the wok on the fire, add oil, and then into the pork stir-fry discoloration, the next into the green onion, sauce, to be fried face paste, the lettuce Shredded pot, stir fry twice, add Cooking wine, soy sauce, a little soup, then add MSG, salt to find mouth, thicken, poured into the pepper oil stir fry Serve. The key to making shredded shredded shredded pork is to avoid too much fire when adding the sauce, so as not to cause the sauce to be fried and affect the taste of the whole dish.