干拌毛肚

2024-06-09 15:02:32 362

干拌毛肚
干拌,是四川凉拌菜的一种手法,外面的店铺里也有很多卖的,尤其以干拌毛肚为主,麻辣鲜香,是佐酒的好菜,只要选对材料自己在家也可以做出来。

Details of ingredients

  • 芹菜少许
  • 鸡精少许
  • 白糖少许
  • 小米辣三根
  • 香菜少许

Technique

  • 难度简单
  • 工艺
  • 口味麻辣
  • 时间十分钟

Steps to make 干拌毛肚

  • 1.准备好材料。芹菜焯水沥干水分备用,香菜和小米辣切碎备用。在这里多说两句,干拌毛肚优选牛肚最好,一个牛肚是很大的,我们家因为到了冬天吃牛肉牛杂类都是比较多的,所以老爸是亲自去市场选了上好的牛肚回来,牛肚的清洗方法和猪肚一样,彻底洗干净后,上高压锅轻压一会,一定要口感恰到好,不硬不软,才适合凉拌,刀法也要好,片成薄片即可。
  • 2.先放入辣椒面,根据自己吃拉的程度放合适
  • 3.放入花椒面,在这里我放的是刚刚被菜油打湿表面的花椒面,而不是纯粹干的花椒面,你喜欢的话可以直接放干的花椒面
  • 4.放入鸡精
  • 5.一小撮白糖
  • 6.放入适量盐
  • 7.倒入香菜小米辣末和芹菜
  • 8.翻拌均匀即可
  • 9.麻辣鲜香啊,小喝一杯吧
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