软口锅包肉

2024-05-18 21:03:21 629

软口锅包肉
锅包肉是一道中国东北风味菜,以猪里脊为主料的料理。方法多样化糖醋汁拌炒勾芡,番茄汁勾芡的酸甜口,还有咸甜口,成菜色泽金黄,今天我们就试试锅包肉撒上番茄酱翻炒,亦为酸甜口,色泽红润,口感略软的锅包肉。

Details of ingredients

  • 里脊肉200克
  • 普通面粉3汤匙
  • 淀粉5汤匙
  • 料酒一汤匙
  • 姜片几片
  • 两汤匙
  • 番茄酱半小碗

Technique

  • 难度中级
  • 工艺
  • 口味酸甜
  • 时间半小时

Steps to make 软口锅包肉

  • 1.里脊肉洗净切片之前冷冻一小时,厚度0.2cm。
  • 2.切好的肉片,用料酒和姜片腌制半小时。
  • 3.面粉和淀粉混合。
  • 4.加入两汤匙油。
  • 5.渐渐加水,使其无颗粒,搅拌成糊状。
  • 6.面糊呈天平厚糊,肉可以浮在上面。
  • 7.肉片两面沾满面糊。
  • 8.入锅前拉平,尽量不要让肉片成肉球,哈哈。
  • 9.炸好所有肉片备用。
  • 10.锅里留有滴油,加入糖。
  • 11.小火使糖渐渐融化。
  • 12.糖成浅棕色。
  • 13.倒入半碗番茄酱。
  • 14.熬制冒泡。
  • 15.下入炸好的肉片。
  • 16.迅速翻匀。
  • 17.撒上葱丝,出锅。
  • 18.成品红润光泽诱人吧。
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