鱼香肉丝

2024-05-02 12:03:32 1816

鱼香肉丝
鱼香肉丝,据说是民国一位川菜大厨创制的,灵感来自泡椒肉丝。主要是用鲫鱼腌制的泡辣椒炒制猪里脊丝而成,将肉丝炒出鱼香味。第一次吃这鱼香肉丝,还是蜜月时和老公在京城吃的,那味道真是香极了,特别是里面的笋丝,脆脆的口感,超喜欢。想当年,也不知那东西叫笋,也没问,后来玩美食写博客,这才晓得。再后来品尝川菜,就是哥哥婚后了,给我找了个四川嫂子。那饮食习惯可让俺全家涨见识了。一日三餐,无论啥菜里面都放辣椒,还嫌我们这的辣椒不辣~~就是生侄女坐月子期间,这辣椒也不断。后来在北方慢慢习惯了,天干气燥的,风又大,嫂子吃辣椒也慢慢少了。收到这鲤鱼牌菜籽油,赶紧DIY了一把自己的最爱-鱼香肉丝。

Details of ingredients

  • 猪里脊肉300克
  • 木耳30克
  • 春笋30克
  • 胡萝卜50克
  • 少许
  • 少许
  • 少许
  • 生抽20ML
  • 白醋10ML
  • 料酒少许
  • 水淀粉30ML
  • 白糖10克
  • 鲤鱼菜籽油40ML

Technique

  • 难度初级
  • 工艺
  • 口味鱼香
  • 时间半小时

Steps to make 鱼香肉丝

  • 1.准备好食材和配料。
  • 2.葱切葱花,姜切末,蒜切末。
  • 3.木耳提前泡发,开水焯烫后切丝,笋也切丝,胡萝卜切丝备用。
  • 4.里脊肉切丝。
  • 5.加少许水淀粉和料酒、盐拌匀,让猪肉入味。
  • 6.热锅,倒入鲤鱼菜籽油。
  • 7.再倒入肉丝下入炒菜。
  • 8.加葱花、姜沫、蒜沫爆炒。
  • 9.炒出香味后再放入木耳丝、胡萝卜丝、笋丝炒匀。
  • 10.倒入鱼香汁。
  • 11.翻炒均匀。
  • 12.最后加适量辣椒面,拌匀即可。
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