鸡汁脆笋

2024-06-24 21:01:29 94

鸡汁脆笋
这道菜采用的原料是市售的半成品,是以高山无污染竹笋加盐、鸡精、加饭酒、土鸡高汤、辣椒制成的,免去了主妇们买笋回来泡、煮、漂、洗等多道麻烦工序,直接开袋加作料稍炒即可食用了,方便快捷,简单省事,是爱笋一族的不二选择。

Details of ingredients

  • 脆笋一包
  • 尖红椒四个
  • 五花肉100克
  • 洋葱半个
  • 半勺
  • 蚝油一勺
  • 20ML

Technique

  • 难度初级
  • 工艺
  • 口味咸鲜
  • 时间十分钟

Steps to make 鸡汁脆笋

  • 1.鸡汁脆笋一包,尖红椒四个切圈,洋葱半个切丝,五花肉100克切丝。
  • 2.炒锅倒适量油,大火烧至九成热,下入五花肉丝炒熟,然后加入少量老抽炒匀使其上色,再将尖红椒和洋葱加入,加入半勺盐,翻炒均匀。
  • 3.炒至洋葱有些出水时,下入鸡汁脆笋,加少量老抽,一勺蚝油(没有可不加),20ML水,翻炒均匀。
  • 4.大火收汁,收至水份差不多干时,加少量鸡精,胡椒粉,撒上切好的长葱段即可起锅装盘了。
  • 5.此菜鲜香脆爽,是春季的最佳美食。
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