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美味食谱:豉香姜米叉烧炒饭

美食首页 来源:广州日报 2017年12月14日 14:50 A-A+

原标题:

  广东家庭的炒饭讲究香和爽。鸡蛋往往是炒饭不可或缺的关键食材,与油作用后能使米粒分离,同时,蛋香味也能为炒饭增色不少。将姜切碎炸香,吸干油分后加入炒饭中,能提升口感,产生不俗效果。

  材料:叉烧100克,米饭200克,小黄姜75克,蛋浆(4个蛋),葱白30克,盐、生抽、花生油各适量。

  做法:小黄姜洗净去皮切成粒状,以适量花生油把姜粒炸至干身,用油纸吸干油分备用;叉烧切半厘米方丁备用。

  开锅下油,下米饭以中火翻炒片刻,下鸡蛋和少许花生油,继续翻炒至米饭松散,下少许盐、生抽调味,加入叉烧粒、炸姜和葱白,翻炒片刻即成。

相关阅读 炒饭 | 叉烧
我要纠错编辑:王天放 责任编辑:
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