东北溜肉段

2024-05-24 03:03:35 5943

东北溜肉段
溜肉段是东北名菜,几乎没人不爱吃。小时候,生活条件差,只有过年时我爸才会做给我们吃。那时,真盼望过年啊!我爸做年夜饭时都是我给他打下手,耳濡目染,我渐渐学会了一些菜的做法。溜肉段是我自认为学的比较到家的一道菜。

Details of ingredients

  • 猪前槽肉300克(梅花肉最好)
  • 土豆淀粉100克
  • 尖椒1根
  • 胡萝卜1段
  • 生抽1大匙
  • 白醋1瓶盖
  • 1小匙

Technique

  • 难度初级
  • 工艺
  • 口味咸香
  • 时间一小时

Steps to make 东北溜肉段

  • 1.土豆淀粉100克
  • 2.加没过淀粉1厘米左右的水,浸泡半小时以上
  • 3.泡好的淀粉,上层是澄清的液体,下层是沉淀的淀粉,小心倒掉上层的水,不要倒净,留一点,然后把淀粉搅成浓稠的糊状(此步忘了拍照)
  • 4.猪前槽肉一块洗净
  • 5.切2厘米左右的小块
  • 6.把肉块放进淀粉糊里
  • 7.抓匀,再滴少许油,再抓匀,腌制几分钟
  • 8.此时准备其他食材。葱姜切碎
  • 9.尖椒洗净切段,胡萝卜去皮切片
  • 10.调味汁:小碗里加1大匙生抽
  • 11.1瓶盖白醋
  • 12.1小匙糖(提鲜,无甜味)
  • 13.1满匙盐
  • 14.多半勺土豆淀粉
  • 15.再加入蒜末,多半碗水,搅拌均匀
  • 16.热锅宽油,油温六成热时(扔一小块肉下去,可以马上浮起来的状态)一个个下入裹好淀粉糊的肉块,动作尽量快些,不要一股脑把肉都下入油锅,做的多可以分几次炸
  • 17.炸至肉块表面微黄,捞出备用
  • 18.再次烧热油,烧至八成热(冒青烟),下炸过的肉段,复炸
  • 19.待淀粉起了很多小泡,表面由黄转黄红时,迅速捞出。(最好同时两锅操作,一锅复炸肉段,另一锅溜炒,油锅复炸好时,捞出直接倒入另一锅挂汁)
  • 20.复炸肉段时,同时另起油锅爆香葱姜
  • 21.下尖椒和胡萝卜翻炒几下
  • 22.倒入从油锅里复炸好刚刚捞出的肉段,
  • 23.倒入调好的味汁
  • 24.大火猛炒,待汤汁浓稠,并薄薄包裹在肉段表面时迅速盛起装盘(这个时间很短,也就半分钟多点)
  • 25.成功的溜肉段表面油亮酥脆、内部鲜嫩多汁。如果肉段表面看上去有些黏软,原因有两个:一个可能是复炸时油温不够高(主要原因),另一个可能是回锅时火力不够旺、肉在锅里停留时间长了。
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