虾油炒粉丝卷心菜

2024-05-17 03:03:16 204

虾油炒粉丝卷心菜
去成都的时候,每天在下榻的酒店里用餐,住的时间长了,以至于到后来,把菜谱上介绍的典型川菜吃了一遍,这是美食之都,和妹妹合计着,既然有机会来了,怎么的也不能重复着吃,争取能多吃一样就多吃一样。

这道菜是菜谱上没有列出的,妹妹发现别人餐桌上有吃的,喊来服务员我们也要一道这样的菜,那时,根本没有想一道普通的炒粉丝会如何好吃,长长的等待后,才知道,轻看了不起眼的炒粉丝,虾的香气很浓郁,卷心菜和粉丝融合的恰到好处,那个时间,下定决心,回家一定要自己制作。

虾油就是从成都回来之后熬制的,那时熬制不为做凉拌菜,就是为了这让人吃后再也无法遗忘的一道菜,曾经用虾油单独炒了一次卷心菜,配饭也是很好的,我想,用这样的做法,炒其他蔬菜一定也错不了,现在正是绿叶菜上市的好季节,不妨做来吃了。

Details of ingredients

    Technique

    • 难度初级
    • 工艺
    • 口味酱香
    • 时间十分钟

    Steps to make 虾油炒粉丝卷心菜

    • 1.卷心菜。
    • 2.虾油。
    • 3.粉丝一把。
    • 4.卷心菜对开切后,切成细丝。
    • 5.将切好的卷心菜放入水里洗净备用。
    • 6.粉丝用开水烫软备用。
    • 7.炒锅放入虾油。
    • 8.下入花椒和大茴炒出香味(如果制作虾油时已经放入花椒,可省略此步骤),加入少许豆瓣酱,也可以省略豆瓣酱,在外面吃别人的,是没有加豆瓣酱的。
    • 9.倒入卷心菜翻炒,这次从成都带回的豆瓣酱盐味不是很重,所以,根据需要又放了盐。
    • 10.放入粉丝,一起翻炒。
    • 11.卷心菜里炒出的水分,被粉丝充分吸收后,两样食材彻底相互融合,即可放些提味的鸡精或者味精(我一般省略此步骤)出锅即可。
    • 12.出锅喽。
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