榨菜牛肉丁

2024-06-03 12:00:51 612

榨菜牛肉丁
榨菜脆,咸味儿中带着清香;牛肉嫩,软滑间肉香浓郁;再搭配点儿去腥提味儿营养丰富的蔬菜,一盘荤素搭配、均衡合理的下饭菜上桌了。

关键是榨菜要去咸,牛肉要腌制滑嫩入味儿——

Details of ingredients

  • 牛里脊300g
  • 榨菜100g
  • 紫洋葱100g
  • 芹菜100g
  • 葱姜蒜末各1小勺
  • 1/2小勺
  • 1/2小勺
  • 鸡精1/2小勺
  • 白胡椒粉1/2小勺
  • 辣豆瓣酱1大勺
  • 料酒2小勺
  • 干淀粉少许
  • 食用油2大勺

Technique

  • 难度简单
  • 工艺
  • 口味微辣
  • 时间二十分钟

Steps to make 榨菜牛肉丁

  • 1.材料及处理:牛里脊切成手指肚大的丁,加入盐、料酒和干淀粉,腌制15分钟左右;榨菜切成和牛肉差不多大的丁,洗净清水浸泡去除咸味儿,中间多次换水并挤干,用之前捞出彻底挤干水分;芹菜切丁;洋葱切片;豆瓣酱剁碎;葱姜蒜切末;
  • 2.起炒锅,热锅凉油,小火煸炒豆瓣酱至出红油,并加入葱姜蒜末煸炒出香味儿;
  • 3.下入牛肉丁,转大火,快速煸炒至牛肉丁变色;
  • 4.下入榨菜丁、芹菜丁、洋葱片,继续大火煸炒均匀;
  • 5.加胡椒粉调味儿;
  • 6.加糖(分量外)炒匀;
  • 7.最后加入少许鸡精;
  • 8.翻炒均匀,即可。
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