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标题:
仔姜爆肉丝
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作者:
slfr7918
时间:
2015-6-27 11:56
标题:
仔姜爆肉丝
<p><center><img src="http://i3.meishichina.com/attachment/201406/7/14021189847843.jpg" style="float:none;" title="1.jpg"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201406/7/14021189858887.jpg" style="float:none;" title="3.jpg"/></center></p><p></p><p></p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201406/7/14021190808398.jpg" title="201.jpg"/></center></p><p></p><p><strong>1.</strong><strong>里脊肉</strong><strong>切丝用料酒，盐和淀粉抓拌入味。</strong></p><p><strong>2.</strong><p><strong>仔姜</strong><strong>洗净，先切成薄片再将薄片切成细丝备用。青红椒切丝</strong></p><strong>3.</strong><p><strong>大蒜切薄片，大葱切断，生姜切成末</strong></p><strong>4.</strong><p><strong>热锅中倒入油，待油7成热时</strong></p><strong>5.</strong><p><strong>倒入肉丝滑散，放入大葱段，蒜片，生姜粒炒到肉丝表面变色</strong></p><strong>6.</strong><p><strong>加入一勺酱油，五香粉翻炒均匀</strong></p><strong>7.</strong><p><strong>放入青红椒和姜丝煸炒几下，调入适量的盐，继续翻炒1分钟即可</strong></p></p><p></p><p>----------------------------------------------------------------------------------------------------------------</p><p>炒肉丝为了避免粘锅，最好提前将锅烧红（就是烧到很烫），再倒油，油热后下肉丝就不会粘锅了</p><p></p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201406/7/1402119087762.jpg" title="2.jpg"/></center></p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201406/7/14021190959271.jpg" title="4.jpg"/></center></p>
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