肉末酸菜

2024-07-09 00:01:27 105

肉末酸菜
酸菜鱼里面的酸菜每次都吃不够,就喜欢那个酸菜的口感,于是我就发明了这个炒酸菜,确实有点咸,不过我是拿来当咸菜吃的,刚刚好。配上小窝头或者配上一碗热粥,简直美极啦。
酸菜在我们的饮食中可以是开胃小菜、下饭菜,也可以作为调味料来制作菜肴,可分为东北酸菜、四川酸菜、贵州酸菜、云南富源酸菜等,不同地区的酸菜口味风格也不尽相同。酸菜是中国人喜欢的食品,每年到了秋天,白菜,青菜,萝卜收获的季节,各家各户都会选恰当的时间,腌浸过冬食用的酸菜。整个操作过程要求在无油、无面粉、无菌的状态中进行,密封腌制一个月后再炖熟食用,酸香浓郁,让人回味。因为冬季气温低于5摄氏度时,各种霉菌难以繁殖,所以冬季1~5度的室温里最适宜浸制酸菜,而且酸菜成品成型最好;最卫生安全;味道也最好。而南方酸菜则是现做现吃二十四小时就可以吃,味道更是酸脆爽,最具典型的就是富源酸菜。

Details of ingredients

  • 酸菜1包
  • 辣椒1个
  • 胡萝卜1根

Technique

  • 难度初级
  • 工艺
  • 口味中辣
  • 时间十分钟

Steps to make 肉末酸菜

  • 1.准备用料,我就是用的酸菜鱼中的酸菜包
  • 2.胡萝卜和青椒洗净切丁,酸菜包打开清洗几遍
  • 3.肉清洗干净,用料理机打成肉末,也可以买现成的
  • 4.锅中放适量植物油,油热后放入辣椒和胡萝卜翻炒一会
  • 5.加入肉末翻炒均匀,炒至肉末变色,加少许老抽上色
  • 6.加入清洗过的酸菜,一定要清洗,否则很咸,我清洗了不下四五次,结果依然咸啊,不过当咸菜吃还是可以的
  • 7.炒匀
  • 8.成品
  • 9.夹在玉米窝头里面,简直超级般配
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