五花肉酸菜炒粉条

2024-06-09 23:59:27 1774

五花肉酸菜炒粉条
圆白菜腌制的酸菜口感脆爽,配上辣椒,与丰腴的五花肉同炒,酸爽且肉香浓郁的汤汁被粉条充分吸收,妥妥的冬季下饭神器。

Details of ingredients

  • 圆白菜1个
  • 青红辣椒各1个

Technique

  • 难度简单
  • 工艺
  • 口味酸辣
  • 时间约三天

Steps to make 五花肉酸菜炒粉条

  • 1.圆白菜摘掉不新鲜的叶子,从中间切开,去掉菜根后切成细丝。放在干燥无油的容器中,放2匙盐用手充分抓匀。
  • 2.菜丝塌秧,水分渗出来就可以装瓶了。尽量塞的瓷实些,把菜腌出来的水全部倒入瓶子里,加一些凉开水,刚刚没过菜叶即可。在表面撒上少许白酒,利于发酵又可以抑制杂菌生长,最后用光滑的石头压住就好了。
  • 3.腌制7天后菜叶就已经变成金黄色,酸味也很明显,但这时亚硝酸盐含量高,还不能食用。腌制20天之后亚硝酸盐的含量会急剧下降,这时就可以享用了。
  • 4.酸菜用清水简单投洗后攥去水分。最好不要过度清洗或泡制,否则酸味被冲淡吃起来会索然无味。
  • 5.五花肉切成薄片,加入料酒和生抽腌制,淋少许油拌匀。
  • 6.粉条用冷水泡软。
  • 7.锅中底油烧热,下入五花肉和葱花煸炒。
  • 8.炒至肉变色,边缘微微焦黄时加入青红辣椒丁。
  • 9.煸炒几下后加入酸菜,用生抽、蚝油、糖、盐、白胡椒粉、五香粉调味,老抽调色。
  • 10.炒匀后加入清水烧至开锅,下入粉条后盖盖焖煮。
  • 11.粉条快焖透时加入适量蒜末,再翻炒均匀,收浓汤汁即可。
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