洋葱酿肉

2024-07-19 21:01:37 2141

洋葱酿肉
这道“热闹非凡”的菜是捡来的。为嘛这么说?因为这菜是用边角料完成的,随手一做,没想到效果还真不赖。不光味道好,想了一下摆了个造型,模样也不差。

馅料是做福袋和福盒剩下的,就想着怎么能再做道跟“年味儿”有关的造型菜呢?

春节嘛,大鱼大肉肯定少不了,所以要多利用蔬菜的粗纤维帮助肠胃“运动”一下。洋葱南北方都有,口感脆嫩味道好,天然的弧形恰似一个小碗,做酿肉真是太棒了!

Details of ingredients

  • 洋葱1个
  • 牛肉100克
  • 豆腐少许
  • 胡萝卜1段
  • 杏鲍菇1段
  • 大葱1段
  • 1块
  • 西兰花少许
  • 淀粉10克
  • 酱油少许
  • 黑胡椒粉少许
  • 蚝油少许

Technique

  • 难度初级
  • 工艺
  • 口味清淡
  • 时间半小时

Steps to make 洋葱酿肉

  • 1.洋葱清洗干净。
  • 2.用刀刃把外面那层平均分成6等份划开;根据想做的数量分层剥开,使每一片都呈小船状。
  • 3.牛肉、葱、姜用绞肉机打碎;不限牛肉,用其它品种的肉也可以。
  • 4.胡萝卜碎、豆腐碎、杏鲍菇碎、少许凉水跟适量肉馅混合,根据口味加盐、生抽、黑胡椒粉等调料。
  • 5.西兰花分成小朵,开水锅里滴几滴油,撒少许盐,将西兰花焯烫变色,捞出后过凉水,保持翠绿色和清脆口感。
  • 6.用小勺将适量馅料抹在洋葱上,馅料尽量饱满些,呈月牙状,表面抹平。
  • 7.将抹好的洋葱瓣摆放在圆盘里,数量和层次可以随喜欢来调整,中间的花芯是将洋葱切圈再填馅料;入蒸锅或者蒸箱蒸10—15分钟;时间根据肉馅的多少来调整。
  • 8.蒸出来的汤汁倒入锅中,再添加适量清水、盐、蚝油、酱油调色调味,煮到微沸时淋入淀粉浆,待汤汁煮至透明时关火,淋在洋葱肉馅上;将凉水浸泡饱满的枸杞摆放在馅料表面,西兰花摆放在空隙处做装饰。
  • 9.洋葱酿肉,清香爽口,一口吃个好彩头!
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