泡椒酸汤肥牛

2024-05-05 00:04:03 623

泡椒酸汤肥牛
做酸汤肥牛,关键的食材有两样,一个是泡椒小米辣 一个就是海南灯笼椒辣酱。一个是增添风味,一个是增添菜肴的色泽和辣度。灯笼椒是我买的新鲜的,然后加了盐和蒜一起捣碎腌制的。网上或者超市会有现成的瓶装海南灯笼辣椒酱卖,建议一定要添加!!不然这道菜就少了很多风味。
至于配菜可以用金针菇、白萝卜、莴笋、绿豆芽等等比较爽口的配菜。我这次放的是乌冬面,放土豆粉也是不错的选择”

Details of ingredients

  • 乌冬面1包
  • 海南灯笼椒1-2勺
  • 白醋3-6勺
  • 鸡精1茶匙
  • 2茶匙

Technique

  • 难度中级
  • 工艺
  • 口味超辣
  • 时间一小时

Steps to make 泡椒酸汤肥牛

  • 1. 准备食材,泡椒事先用剪刀剪碎,比较方便入味。
  • 2. 如图准备些配料。我的灯笼椒是自己买的新鲜的,然后和大蒜一起加盐腌制的。灯笼椒非常辣,所以辣度按照个人口味增加即可。
  • 3. 先锅里放底油,把一点泡椒和豆芽一起煸炒,加半茶匙盐,稍微入点底味。
  • 4. 翻炒几下后加入一些泡椒水,差不多八成熟就可以出锅备用了。
  • 5. 锅里另加油,将葱姜蒜入锅煸炒,然后加入灯笼椒和泡椒一起煸炒,出香味后加入适量清水和盐鸡精白糖白胡椒粉一起煮开。
  • 6. 水开后下入乌冬面,煮的同时用筷子轻轻的把乌冬面划散,散开后再煮个一分钟就可以下金针菇了,然后再加入适量的白醋调味。
  • 7. 把刚准备好的豆芽放在最后承装酸汤肥牛的碗底部铺好,然后等金针菇和乌冬面成熟后捞出也均匀铺在上面。
  • 8. 锅里留着水,烧开后下入肥牛卷。
  • 9. 由于我在国外买的肥牛卷,血水特别多,所以等锅开后用汤勺尽量撇干净血末,然后把肉卷捞出放在金针菇等物上面,剩余的汤汁可以尝一下看是否够味道,不够浓厚可以再适当进行调味。最后用滤网过滤下,把锅里的汤汁浇在肥牛的上面。
  • 10. 最后可以准备一些泡椒,葱花和一些青红辣椒或者藤椒放在表面做装饰。我当时没有小红辣椒,所以只好撒一些枸杞增添色泽啦~~
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