推荐回答(5个)
鱼香肉丝
用料
瘦肉 250克
黑木耳 50克
胡萝卜 50克
靑椒 40克
豆瓣酱 20克
白糖 20克
醋 20克
酱油 15克
料酒 15克
盐 1克,浆肉时用
水淀粉 10克
清水 20克
葱姜蒜末 见图
鱼香肉丝的做法
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胡萝卜切丝,青椒洗净去蒂切丝,木耳撕成小块备用。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F91ef76c6a7efce1b7ea66006a251f3deb58f6569%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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瘦肉洗净切丝,并用盐,胡椒粉,料酒,蛋清,和淀粉上浆腌制10分钟。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F7aec54e736d12f2e614606ac42c2d562843568bf%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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豆瓣酱一勺,葱姜蒜切末。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F63d0f703918fa0ec8d09ccc12b9759ee3c6ddb34%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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取小碗,用白糖,香醋,料酒,盐,酱油,少量清水,水淀粉兑成一个芡汁。因为豆瓣酱很盐,口不重的就别放盐了!
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fc8177f3e6709c93d6404a63b923df8dcd0005403%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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坐锅倒油,把浆好的肉下锅划散,炒到肉丝变白色移至盘中待用!
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F0824ab18972bd407024b7b3176899e510eb30969%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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原锅放少许油,胡罗卜不太容易就要先炒两下,再扒到一边,入豆瓣酱炒香出红油!
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F11385343fbf2b21129e02d82c78065380dd78e34%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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下葱姜蒜沫和其他配料一起炒熟!
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F0ff41bd5ad6eddc47ca51c3734dbb6fd536633bf%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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下肉丝一起翻炒均匀!
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fcf1b9d16fdfaaf51156e2973815494eef11f7a69%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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最后一步倒入兑好的小碗汁炒均匀,出锅!
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F0b55b319ebc4b745105a1fdac2fc1e178b82152b%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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鱼香肉丝就完成了(^ω^)
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F962bd40735fae6cd424203ad02b30f2443a70f03%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
小贴士
做这道菜的肉丝一定要竖切,顺着肉的纹路切,肉丝切好了也美观不少。
还有不少童鞋问到精确调味汁的问题:
白糖20克,米醋20克,料酒15克,酱油15克,豆瓣酱20克,水淀粉10克,清水20克,这是平常用量,仅供参考
肉沫豆角
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Feac4b74543a982269bd280eb8782b9014b90ebef%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
用料
豆角 500克
猪肉碎 200克
小米椒 5克(不吃辣可不放)
大葱 大蒜 适量
生抽 1勺
糖 1勺
老抽 适量
淀粉 1勺
料酒 1勺
盐 适量
植物油 适量
肉沫豆角下饭菜的做法
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1勺料酒 1勺糖 1勺淀粉 1勺生抽 抓匀 先把肉碎腌制10分钟
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F3812b31bb051f819e461aa86d7b44aed2f73e7b2%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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豆角切成丁
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F2fdda3cc7cd98d10cebda7fd2c3fb80e7aec9095%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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葱 蒜 小米椒 切成丁
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F738b4710b912c8fcddb75d01f1039245d78821b1%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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锅底放适量植物油 油低温的时候就把肉沫放进去煸炒 加少许老抽调色
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F3ac79f3df8dcd100a2d853ed7f8b4710b8122fb1%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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然后乘出备用
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F5ab5c9ea15ce36d37b0f28fc37f33a87e850b1f7%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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锅底放少量植物油 把切好的葱、蒜、小米椒 放入锅中 炒出香味
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F4a36acaf2edda3ccb1ef13ec0ce93901203f92f7%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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把豆角放入锅里翻炒 边炒边加入 少量的清水,一定要一点一点的放 一定要少量多次加入, 这样可以使豆角更容易熟 而且颜色是翠绿的 。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fc995d143ad4bd11337891efe57afa40f4afb05b1%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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豆角成熟之后 加入之前超好的肉沫 加适量的盐 翻炒均匀
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F5bafa40f4bfbfbede31d9db375f0f736aec31fb1%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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出锅之前可加少许鸡精(我没有加,尽量少吃味精 嘿嘿)
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F4bed2e738bd4b31ce0633f778ad6277f9f2ff89b%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
小贴士
把豆角放入锅里翻炒时 边炒边加入 少量的清水,一定要一点一点的放 一定要少量多次加入, 这样可以使豆角更容易熟 而且颜色是翠绿的 。
蚂蚁上树
用料
粉丝 2把
肉末 少许
四川郫县豆瓣酱 少许
葱姜蒜,盐,香葱 少许
老丁的私房菜-蚂蚁上树的做法
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龙口粉丝剪断,防止太长,温水浸泡20分钟,这里粉丝也可以用红薯粉,根据个人口味。浸泡要求泡透,用手可以掐断,没有硬芯即可,泡透即可将粉丝捞出备用
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F6609c93d70cf3bc78ae46620dc00baa1cc112a11%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
葱姜蒜切沫,肉末,粉丝,郫县豆瓣酱备用
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热锅凉油,下入底油,然后加入葱姜蒜沫炒香
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F5bafa40f4bfbfbede3da9db375f0f736aec31f7e%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
加入豆瓣酱炒香,炒出红油,加入肉末翻炒至变色,加入老抽调一下色
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加入高汤或者清水
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F29381f30e924b899d8f6d2f463061d950b7bf630%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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下入粉丝,用筷子拨散均匀
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F730e0cf3d7ca7bcb9ddc6ce3b3096b63f724a853%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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开火后中火煮5-10分钟,大火收汁即可。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F58ee3d6d55fbb2fbc8e1f3de424a20a44723dc30%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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装盘,撒上香葱花点缀
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F1b4c510fd9f9d72ac4c3bbd1d92a2834359bbb53%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
小贴士
1、粉丝浸泡20分钟以上,但不要泡太久,泡太久就烂了,没有硬芯即可。
2、下入粉丝后,用筷子摇散,均匀煮一会,然后大火收汁。
干锅手撕包菜
用料
包菜(牛心菜) 1颗
五花肉 半小碗
干辣椒 适量
蒜、姜 适量
盐 适量
鸡精 适量
生抽 适量
食用油 适量
干锅手撕包菜的做法
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牛心菜很适合做手撕包菜,新手不防从包菜的选购开始。做出来肯定好哦!
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F58ee3d6d55fbb2fbc900f2de424a20a44723dcd7%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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五花肉切片、干辣椒、姜、蒜都准备好。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Ff603918fa0ec08fad4ceb86b54ee3d6d54fbda34%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
热锅入油、待温度升高以后放入五花肉翻炒至微焦时,加少许酱油、姜、蒜、干辣椒翻炒均匀。
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然后加入包菜一直翻炒,炒大概一分钟之后,加入少许盐、鸡精,继续炒,这时注意火一定要大,翻炒到8-9成熟即可。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fa8773912b31bb051a62819e43b7adab44bede0ea%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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晒图片的又来拉!
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Ff9dcd100baa1cd116be0d8ecb412c8fcc2ce2da3%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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用料
瘦肉 250克
黑木耳 50克
胡萝卜 50克
靑椒 40克
豆瓣酱 20克
白糖 20克
醋 20克
酱油 15克
料酒 15克
盐 1克,浆肉时用
水淀粉 10克
清水 20克
葱姜蒜末 见图
鱼香肉丝的做法
-
胡萝卜切丝,青椒洗净去蒂切丝,木耳撕成小块备用。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F7dd98d1001e9390145d1b20675ec54e736d19632%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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瘦肉洗净切丝,并用盐,胡椒粉,料酒,蛋清,和淀粉上浆腌制10分钟。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F0b7b02087bf40ad17263f4db592c11dfa9ecce06%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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豆瓣酱一勺,葱姜蒜切末。
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fb3b7d0a20cf431ad91367c014536acaf2edd9825%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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取小碗,用白糖,香醋,料酒,盐,酱油,少量清水,水淀粉兑成一个芡汁。因为豆瓣酱很盐,口不重的就别放盐了!
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fd009b3de9c82d158439667898e0a19d8bc3e42f5%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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坐锅倒油,把浆好的肉下锅划散,炒到肉丝变白色移至盘中待用!
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F8718367adab44aedd86080dcbd1c8701a18bfbd8%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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原锅放少许油,胡罗卜不太容易就要先炒两下,再扒到一边,入豆瓣酱炒香出红油!
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F060828381f30e924ba8da20942086e061d95f7d8%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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下葱姜蒜沫和其他配料一起炒熟!
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F10dfa9ec8a136327756af10b9f8fa0ec08fac706%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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下肉丝一起翻炒均匀!
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F37d12f2eb9389b50232cdf6a8b35e5dde7116e32%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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最后一步倒入兑好的小碗汁炒均匀,出锅!
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F91ef76c6a7efce1be8cff7f2a151f3deb48f6525%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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鱼香肉丝就完成了(^ω^)
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F11385343fbf2b211dfcaba76c48065380cd78e25%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
小贴士
做这道菜的肉丝一定要竖切,顺着肉的纹路切,肉丝切好了也美观不少。
还有不少童鞋问到精确调味汁的问题:我做菜都是凭感觉加料,为此专门买了厨房称量了一下:
白糖20克,米醋20克,料酒15克,酱油15克,豆瓣酱20克,水淀粉10克,清水20克,这是我平常所用的量,(我每次做的量都比较大,通常用肉在半斤以上,加配料基本都是盘子冒尖,如果主配料量不大,那么调料也需要减量的,千万不要一层不变!(以上是做菜谱二十天后的纠正)仅供参考!!!
前天看了一部纪录片,是说这世界上有个别国家特别钟爱吃辣椒,一是印度人称辣椒为“红色牛排”;二是墨西哥人将辣椒视为国食。而其实在我国,辣椒在许多地区都是非常重要的调味品,甚至没有它就无法下饭,可见人们对它的钟爱,我家也喜欢吃辣椒,但也只是接受一般般的辣度,今天做的这道菜肴,就是用了小辣的尖椒来炒,既提味,还开胃,更送饭哦。
工具/原料
more
卤大肠 (250克)
尖椒 (200克)
蒜子 5粒
红椒 30克
方法/步骤
1/6 分步阅读
食材(卤水大肠,青椒,红椒,蒜头)
2/6
把青椒切细条,红椒切滚刀小条,蒜头切小粒
3/6
热锅热油下蒜头爆香,然后放入卤大肠爆炒
4/6
跟着放入青红椒丝
5/6
此时调味,加入少许的生抽,蚝油,糖,盐调味
6/6
翻炒均匀即可盛盘喽
注意事项
肥肠剖开清洗比翻转内壁清洗更容易,欲切小圈的除外
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