鱼香肉丝

2024-05-07 09:03:04 2326

鱼香肉丝
鱼香肉丝是一道传统名菜,以鱼香味而得名,属于川菜。相传灵感来自泡椒肉丝,在民国时期由四川籍厨师创制而成。菜品色泽棕红,咸鲜酸甜兼备,葱姜蒜香浓郁。

Details of ingredients

  • 里脊肉220g
  • 胡萝卜1颗
  • 鲜笋3根
  • 木耳8朵
  • 鸡蛋1个
  • 1段
  • 3瓣
  • 3片
  • 淀粉2匙
  • 豆瓣酱1匙
  • 泡椒酱2匙
  • 白糖25g
  • 35g
  • 鸡精5g
  • 胡椒粉1g
  • 生抽5g

Technique

  • 难度中级
  • 工艺
  • 口味鱼香
  • 时间半小时

Steps to make 鱼香肉丝

  • 1.里脊肉切成细丝,加入20克清水、半匙盐、1个蛋清、1匙淀粉、半匙胡椒粉、1匙豆瓣酱抓匀,倒入少许食用油封住肉丝。
  • 2.木耳泡发洗净切丝,胡萝卜洗净削皮切丝,笋切丝温水洗净。
  • 3.葱姜蒜切末。
  • 4.碗中加入白糖、鸡精、醋、生抽、半匙胡椒粉、1匙淀粉、2匙清水和少许盐,调成汁料。
  • 5.锅内倒入食用油烧至五六成热,放入肉丝滑炒几下。
  • 6.加入泡椒酱翻炒出香味。
  • 7.加入葱、姜、蒜末翻炒几下。
  • 8.倒入笋、木耳、胡萝卜丝和调好的酱汁。
  • 9.翻炒至三丝断生,放入葱花翻炒均匀,关火。
  • 10.装入盘中。
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