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美食家推荐:山药干逼花肉

美食首页 来源:广州日报 2017年11月22日 11:24 A-A+

原标题:

  “干逼”是通过火候由热力将料头、汁酱渗入食材的烹食方式,其呈现的方式一般以砂锅、铁锅来保持热度和风味,在天冷时更受人喜爱。今天介绍的是一道简单的家常菜,以山药和五花腩烹之。

  材料:五花腩300克,山药200克,葱段15克,拍蒜、姜粒、干葱粒各20克,柱侯酱40克,蚝油20克,芫荽粒、唐芹粒各25克,陈皮1/3块(水发后),柠檬汁、豉油、米酒、生粉、花生油、盐、糖各适量。

  做法:五花腩洗净沥干水分切约0.5厘米薄片状,以豉油、米酒、糖、生粉腌制备用;山药去皮切件蒸熟后备用。烧热砂锅,下油,爆香姜粒、干葱、拍蒜,放五花腩,下柱侯酱、蚝油,翻炒片刻后加入芫荽粒、唐芹粒、陈皮碎,大火翻炒至五花腩熟透后,加入少许柠檬汁,放山药、葱段,翻炒片刻即成。

相关阅读 山药 | 干逼
我要纠错编辑:王天放 责任编辑:
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