糖醋里脊(详细步骤)

2024-07-08 03:02:18 751

糖醋里脊(详细步骤)
糖醋里脊有糖醋汁和番茄沙司两种口味,番茄沙司比较容易上手。最好是加白醋,但是要是跟我一样只有陈醋也无伤大雅。蒜末可以增添这道菜的风味,当然如果你很不喜欢大蒜也可以不放。适当加一些熟的白芝麻也是很不错的选择。

Details of ingredients

  • 猪肉500g
  • 2勺
  • 老抽1茶匙
  • 面粉3勺
  • 番茄沙司5勺
  • 3勺
  • 生抽1勺
  • 鸡蛋1个
  • 黑胡椒粉1茶匙

Technique

  • 难度中级
  • 工艺
  • 口味酸甜
  • 时间半小时

Steps to make 糖醋里脊(详细步骤)

  • 1.猪里脊肉切成条状,粗细随个人,细的炸制时间短一点,粗的炸时间长一点。然后放盐,鸡精和黑胡椒粉/白胡椒粉抓匀,盐的量这一步要给足。腌制十分钟左右。
  • 2.然后加入一个鸡蛋,生粉和面粉的比例大约和图上差不多,生粉约4勺,面粉3勺,然后加和鸡蛋差不多体积的水,用手抓匀挂糊。
  • 3.抓成如图的样子放一边备用。
  • 4.准备一个空碗,里面放月2-3勺白糖,2勺醋,1勺生抽,1点老抽,5-8勺番茄沙司,拌匀,然后加相当于这些料三分之二量的清水,和半勺生粉,继续混合拌匀。最后加入适量切碎的蒜末。(我大约放了7-8颗蒜)
  • 5.锅里倒油,油的用量要稍微多一些,油少了不好炸,大约2-3小碗油。大火。油温五成热时候把挂糊的里脊肉依次下锅。
  • 6.下锅后的肉不要立即翻动,等肉全部下完,这时候可以轻轻晃动油锅,让边上的肉受热均匀,等肉外的糊基本定型后,用漏勺轻轻推肉。
  • 7.全部炸变色后,可以用筷子把粘连的肉分开,然后再推动几下,就可以出锅了。
  • 8.出锅后,油继续放在锅内,大火烧热(差不多滚油的状态),把刚才捞出来的肉一次性下锅。复炸。
  • 9.经过复炸的肉外壳会比较酥脆。炸到肉变成金黄色就可以出锅了。
  • 10.出锅后,把锅里的油倒出来,自己家做饭,觉得倒掉很可惜的话,就用一个干燥的容器盛装好,回头可以用来炒菜(记得把里面的渣滓滤掉)。接着锅内留一点底油,开小火,把汁倒进去,然后用锅铲搅拌,慢慢熬制。
  • 11.(熬制步骤忘记拍照了)等酱汁变稍微浓稠,把炸好的里脊肉倒进去,翻炒几下,让里脊都均匀裹上酱汁,就成功啦~!
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