羊肉汆酸菜

2024-06-27 05:59:27 775

羊肉汆酸菜
酸菜是北方人的大爱,怎么吃都不腻哈。与羊肉也是绝配,二者搭配香而不腻,不膻不腥,味道鲜美。冬补三九,夏补三伏。民间还有“药补不如食补,食补不如汤补”的说法。羊肉汤在滋补汤类中更是汤中之首,经常食用能温中散寒,温中补虚,温补肾阳,益气补血,强健身体,安全过冬天。

Details of ingredients

    Technique

    • 难度中级
    • 工艺
    • 口味微辣
    • 时间十分钟

    Steps to make 羊肉汆酸菜

    • 1.酸菜洗净切碎,冷水清洗后攥掉水分。
    • 2.羊肉是吃火锅剩下的,需要赶紧吃掉。没特意出去买,汆羊肉最好用各种调味料腌制一下,量比较少,我只加了点料酒和生抽腌制一下,去膻味。
    • 3.辑葱去皮洗净切碎,姜去皮洗净切丝,炒锅加入适量的油,爆香花椒粒和八角,捞出扔掉,加入葱姜,炒出香味,加入1勺自制辣椒酱,不是很辣,却很香,下入酸菜翻炒均匀。
    • 4.加入适量的水,喜欢喝汤就多加点水,大火烧开,酸菜炖熟。
    • 5.加入腌制好的羊肉,羊肉易熟,不要煮时间长了,1分钟即可关火,加入盐、生抽调味。
    • 6.出锅,汤鲜味美,微辣的口感,不油腻,一点也不膻,爽口开胃。
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