【麻辣香锅】

2024-06-15 15:02:23 30049

【麻辣香锅】
有虾!速速来碗米饭,麻辣香锅,最爱食物之一!
花,这里一定是重口味之地,麻辣鲜香!在我心目中,麻辣香锅就是解决冰箱剩菜的最好去处,别小瞧剩菜解决之道,几个月都是一人食,研究出了一套路,做好吃了,拌饭、炒面百搭!
无辣不欢,辣度自己掌握哈,辣椒品种不同也决定了口味不同,千万别问我... 为什么我的麻辣香锅不辣?这个问题太萌,我不好意思回答!
现今,很多人追求无添加食物,例如八角、香叶、桂皮、草果、甘草、豆蔻、孜然、茴香、花椒、干辣椒一样都不放...总感觉,这样的人生味蕾缺少遗憾好么,香料是多么神奇的一种物质,闻着便已经陶醉不已了,何况与食物碰撞后散发出迷人的香气!
其实,说了这么多,我就想表达,我这次炒麻辣香锅的底料是现成的精制王家渡麻辣香锅百搭底料,以后咱买了牛油慢慢炒吧!

Details of ingredients

  • 4颗
  • 魔芋丝4颗
  • 蟹棒4颗
  • 鱼丸4颗
  • 鱼豆腐4颗
  • 牛肉丸4颗
  • 麻辣香锅底料40g
  • 白玉菇一小把
  • 蟹味菇一小把
  • 金针菇一小把
  • 豆腐皮一小把
  • 藕片一段儿
  • 菜花一小把
  • 小米椒5-8颗
  • 香菜一小把

Technique

  • 难度简单
  • 工艺
  • 口味麻辣
  • 时间二十分钟

Steps to make 【麻辣香锅】

  • 1.洗净所有原料;莲藕切片清水中浸泡;虾去虾线;豆腐皮切片备用
  • 2.锅中倒油,炒香调料(灯笼椒、香叶、花椒、麻椒、生姜、蒜)
  • 3.放入小米椒、底料继续小火炒香
  • 4.放入丸子类食材翻炒
  • 5.放入虾和藕片继续翻炒
  • 6.放入菌菇类豆腐皮、菜花等食材继续翻炒
  • 7.入适量鸡精翻炒
  • 8.撒香菜,出锅趁热食用
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