滑肉海鲜菇番茄汤

2024-06-13 08:58:43 448

滑肉海鲜菇番茄汤

Details of ingredients

  • 板筋肉350g
  • 海鲜菇200g
  • 番茄2个
  • 芹菜1颗
  • 料酒少许
  • 鸡精少许
  • 胡椒粉1匙

Technique

  • 难度简单
  • 工艺
  • 口味咸香
  • 时间二十分钟

Steps to make 滑肉海鲜菇番茄汤

  • 1.海鲜菇、番茄、芹菜。
  • 2.板筋肉切大片,放盐、料酒、蚝油、淀粉、胡椒粉腌十分钟。
  • 3.起锅放猪油。
  • 4.放入切了块的番茄。
  • 5.番茄炒软后放入海鲜菇翻炒。
  • 6.加入适量的水煮开。
  • 7.均匀放入腌好的肉片,盖盖煮上3分钟。
  • 8.好快熟了。
  • 9.最后放点盐和少许鸡精,撒上芹菜叶,完成。
  • 10.成品。肉片又嫩又滑,汤汁特别香浓,海鲜菇营养丰富,非常适合孩子吃,长个快!
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