干锅菜花

2024-05-06 03:03:12 66

干锅菜花

干锅菜是由四川绵阳流行开来的一种菜式。相对于火锅而得名。火锅汤汁很多,以适应涮烫各种原料;而干锅菜汤汁相对较少,一般作为菜品直接上桌食用。简而言之,干锅菜就是没有汤汤的火锅。

Details of ingredients

  • 菜花500克
  • 五花肉100克
  • 少许
  • 少许
  • 少许
  • 小米椒2个
  • 生抽少许
  • 鸡精少许
  • 500克
  • 白糖少许
  • 陈醋少许

Technique

  • 难度初级
  • 工艺
  • 口味微辣
  • 时间半小时

Steps to make 干锅菜花

  • 1.菜花洗净,切成小朵,控干水分。
  • 2.把菜花放入五成热的油锅中,炸至六、七成熟时捞出。
  • 3.炸好的菜花捞出控油。不要炸熟,有脆感最好。
  • 4.将五花肉切片,葱姜蒜改刀,小米椒斜刀切长一点。
  • 5.炒锅上火放油烧热,下五花肉煸炒出油,放葱姜蒜辣椒爆出香味。
  • 6.放适量豆瓣酱炒出红油。
  • 7.放入炸过的菜花。
  • 8.放少许生抽、蚝油、白糖、鸡精。
  • 9.略加翻炒,淋少许醋,即可出锅装盘。
  • 10.成品。
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