川菜之首~豆腐干回锅肉

2024-05-29 18:02:26 1938

川菜之首~豆腐干回锅肉
所谓回锅,就是再次烹调的意思。回锅肉在川菜中的地位是非常重要的。回锅肉一直被认为是川菜之首,是川菜之化身,提到川菜必然想到回锅肉。回锅肉口味独特,色泽红亮,肥而不腻,入口浓香这也是回锅肉的经典之处!

Details of ingredients

  • 五花肉400g
  • 厚豆干三块
  • 蒜苗100g
  • 花椒15颗
  • 豆瓣酱两勺
  • 白糖少许
  • 老抽一勺

Technique

  • 难度初级
  • 工艺
  • 口味蒜香
  • 时间三刻钟

Steps to make 川菜之首~豆腐干回锅肉

  • 1.菜市场买回新鲜五花肉已烧皮去毛洗净,锅里加入清水和老姜,煮五花肉
  • 2.豆干切刀切薄片,蒜苗理去老叶和根须,洗净先用刀拍把蒜苗头斜刀切段,切好的径和叶分开放备用,锅里煮的五花肉用筷子试插入无血水溢出,就捞起来切片,老姜剁末,所有食材都切好备用了
  • 3.锅里加入少许食用油
  • 4.放入花椒粒
  • 5.再放入老姜末
  • 6.炒出五花肉呈微透明,起卷,出油
  • 7.放入豆瓣酱老抽和白糖,炒出红油色炒香
  • 8.肉推一边放入豆腐干炒
  • 9.放入蒜苗的径先炒至六七成熟
  • 10.放入蒜苗叶,全部食材炒均匀蒜苗叶八成熟即可起锅,焦香四溢的回锅肉就美美登场了,豆腐干软滑细腻入味,三线肉入口浓香回味无穷,太下饭了!川渝两地家喻户晓人人爱吃!
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