鸡腿豆泡炖粉条

2024-04-29 07:25:58 1126

鸡腿豆泡炖粉条
这是一锅有滋有味、营养丰富的“乱炖”,听着不好听,看着也不那么出彩儿,但是吃着真不错,细看,超有料,搭配有讲究,这一大锅端上桌,家人吃得好欢喜。

一只鸡大腿剁小块,其富含优质动物蛋白质,本身就鲜味十足,再放一碗珍珠香菇和香菇水同炖,鲜味香味更加浓郁。豆腐泡(油豆腐)富含植物蛋白质,撕一小口同炖,既能保持形状,又能吸足汤汁,一咬满口爆汁。

Details of ingredients

  • 鸡大腿1只
  • 小香菇1碗
  • 豆腐泡1碗
  • 山药粉条1把
  • 辣椒2根
  • 青蒜1棵
  • 大蒜4瓣
  • 热水2碗
  • 酱油30克
  • 1克

Technique

  • 难度初级
  • 工艺
  • 口味微辣
  • 时间三刻钟

Steps to make 鸡腿豆泡炖粉条

  • 1.材料准备好,小香菇提前2小时用凉水浸泡。
  • 2.鸡腿剁小块。
  • 3.入温水中焯煮至完全变色,用漏勺避开浮沫捞出。
  • 4.鸡肉、香菇、泡香菇的净水、4瓣大蒜、2碗热水同入锅中。
  • 5.大火煮开后转小火,盖盖子焖炖15分钟。
  • 6.焯鸡腿和炖鸡腿时将配菜准备好:粉条用温水泡软,豆腐泡切一个小口便于吸汤入味;辣椒切小块,青蒜斜切段。
  • 7.将豆腐泡入锅,盖盖子继续小火焖炖15分钟。
  • 8.辣椒入锅,敞开盖子炖2分钟;如果喜欢吃脆口的,起锅前再放也可。
  • 9.泡软的粉条入锅,翻拌入汤煮1分钟,不要完全煮到烂,出锅后粉条还会进一步吸汤变软;如果汤少可加适量热水。
  • 10.起锅前撒入青蒜段,稍加混合即可出锅。
  • 11.鸡腿豆泡炖粉条,鲜香味美,超有料!
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