【四川】麻辣香锅

2024-06-27 21:02:16 463

【四川】麻辣香锅
麻辣香锅发源于重庆缙云山,由川渝地方麻辣风味融合而来,麻辣香锅源于土家风味,是当地老百姓的家常做法,以麻、辣、鲜、香、油、混混搭为特点。虽然麻辣香锅属于麻辣口味,但颇受全国食客喜爱。
春节期间,三五好友围坐一桌,一起吃着麻辣香锅,一起喝点小酒,是不是特别惬意呐!

Details of ingredients

  • 莲藕1节
  • 土豆1个
  • 木耳15朵
  • 400克
  • 芹菜1棵
  • 香菜2棵
  • 瘦肉200克
  • 香肠2根
  • 豆腐皮2张
  • 丸子300克
  • 大葱1棵
  • 生姜5片
  • 大蒜10瓣
  • 生抽2汤匙
  • 黄酒2汤匙
  • 郫县豆瓣酱3汤匙
  • 白糖3茶匙
  • 十三香1汤匙
  • 干辣椒25个
  • 鸡粉1茶匙

Technique

  • 难度初级
  • 工艺
  • 口味麻辣
  • 时间半小时

Steps to make 【四川】麻辣香锅

  • 1.准备好食材:莲藕和土豆去皮切薄片水开后,放入锅里煮8分钟;
  • 2.我们开始处理食材:锅热后,加入食用油,油温达到五成热时,加入处理好的虾,半煎炸,撒少许盐,至虾肉和壳微微脱离盛出(这一路都不用洗锅了,一路做下来);
  • 3.虾煎好盛出,加入香肠煎2分钟盛出;
  • 4.加入瘦肉片,煎至两面变色盛出;
  • 5.瘦肉片盛出之后,我们开始炒底料:电火锅选择最小火力,加入花椒和干辣椒煸出香味;
  • 6.加入葱段、姜片和大蒜瓣翻炒2分钟;
  • 7.加入2汤匙郫县豆瓣酱,翻炒出红油;
  • 8.加入煎半熟的瘦肉片、芹菜和香菜梗翻炒2分钟;
  • 9.加入生抽,糖,黄酒,十三香调味,翻炒1分钟;
  • 10.加入提前处理好的全部材料炒匀,味道不足的话,再自行酌情添加。电火锅最小火力慢炒10分钟左右,更入味;
  • 11.出锅前加入1茶匙鸡粉和香菜叶,翻炒1分钟即可出锅食用。
  • 12.我们可以一边用电火锅最小火力加热边吃,无敌下饭哦!
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