蒜泥白肉

2024-05-14 15:02:57 559

蒜泥白肉

Details of ingredients

  • 带皮五花肉400g
  • 黄瓜1根
  • 姜片3片
  • 八角2颗
  • 桂皮1个
  • 香叶2片
  • 生抽2勺
  • 蚝油1勺
  • 芝麻油1勺
  • 辣椒油1勺
  • 花椒油1勺
  • 香醋1勺
  • 白糖1勺
  • 温水1勺

Technique

  • 难度简单
  • 工艺
  • 口味蒜香
  • 时间三刻钟

Steps to make 蒜泥白肉

  • 1.五花肉洗净切大块,冷水下锅,加入料酒,葱,姜,八角,香叶,桂皮。煮开撇去浮沫转中小火15分钟左右,关火焖3分钟,筷子可以戳入即可(太烂影响口感)。
  • 2.取出煮好的五花肉,浸入冷水(冰水口感更好)10分钟。
  • 3.厨房纸巾吸去表面水分,切薄片备用。
  • 4.黄瓜用刨子刨成薄长条。
  • 5.黄瓜片卷起,码好装盘。
  • 6.把五花肉片依次码好摆放盘中。
  • 7.碗里加入2勺生抽,1勺蚝油,1勺芝麻油,1勺辣椒油,1勺花椒油,1勺香醋,一勺白糖提鲜,一勺温水,搅拌均匀,调成酱汁。
  • 8.熟花生米去皮切碎,大蒜剁成末,少许葱花。
  • 9.调好的酱汁加入花生碎,蒜末,搅拌均匀。
  • 10.酱汁浇在五花肉上。
  • 11.撒上葱花即可。
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