香锅素什锦 ——自炒酱料味更香

2024-06-15 21:02:06 712

香锅素什锦 ——自炒酱料味更香
这道香锅素什锦选自《烹饪艺术家》。 香锅是近年来西安较流行的美味佳肴,香锅酱是烹制香锅的主要调料。采用民间炒酱的方法,结合现代流行的调料炒出的香锅酱有麻辣适口,鲜香浓郁,风味宜人的特点。

Details of ingredients

  • 莲菜1节
  • 杏鲍菇1根
  • 泡软的木耳数朵
  • 香葱3根
  • 香辣酱2茶匙
  • 辣椒酱1/2茶匙
  • 排骨酱1/2茶匙
  • 海鲜酱1/2茶匙
  • 蒜蓉辣酱1/2茶匙
  • 芝麻酱1/4茶匙
  • 花生酱1/4茶匙

Technique

  • 难度初级
  • 工艺
  • 口味麻辣
  • 时间三刻钟

Steps to make 香锅素什锦 ——自炒酱料味更香

  • 1.备原料
  • 2.备调料
  • 3.原料洗净,菜花切成小朵,莲菜去皮切片。杏鲍菇切片,木耳洗净。
  • 4.葱切段,姜、蒜切末
  • 5.所有酱料放入小碗
  • 6.混合酱料入油锅小火炒香(1至2分钟)即成香锅酱
  • 7.香锅酱盛入小碗
  • 8.净锅上火,烧至七成热,倒入莲菜、菜花、杏鲍菇、木耳、菜心拉油。
  • 9.捞出控油
  • 10.锅留底油,放入干红辣椒、花椒、姜蒜末煸香
  • 11.再放入原料,再放入香锅酱炒匀
  • 12.倒入辣鲜露、生抽
  • 13.调入味精、鸡粉、胡椒粉翻炒
  • 14.淋入芝麻油
  • 15.出锅时撒香葱段、熟芝麻
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