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标题:
将肉末裹进叶子里--->包菜肉糜卷
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作者:
lswbg445
时间:
2013-11-7 19:46
标题:
将肉末裹进叶子里--->包菜肉糜卷
<p><center><img name="image_operate_46621293983913578" src="http://i3.meishichina.com/attachment/good/2014/11/04/201411042351147628.jpg" width="454" height="680" alt="将肉末裹进叶子里--->包菜肉糜卷" title="将肉末裹进叶子里--->包菜肉糜卷" /></center></p><p></p><p></p><p>包菜肉糜卷</p><p>这道菜,真的很简单,又很营养,尤其适合孩子们,</p><p>这道菜做好之后,我和蛋蛋是3下5除2把它给狼吞虎咽了.</p><p></p><p>做这道菜虽然简单,但是也有两个关键点是必须注意的.</p><p>1 怎么做到菜叶嫩绿?</p><p>2 怎样让肉末口感不柴?</p><p>如何解决这两个关键问题.直接看文章底部的心得体会即可,</p><p></p><p></p><p></p><p><center><img name="image_operate_11391293983926671" src="http://i3.meishichina.com/attachment/good/2014/11/04/201411042351147629.jpg" width="510" height="340" alt="将肉末裹进叶子里--->包菜肉糜卷" title="将肉末裹进叶子里--->包菜肉糜卷" /></center><br /><br /></p><p>制作材料:</p><p>肉末100克（加了半个蛋清 盐和料酒调味）包心菜叶子6-7张</P><p></p><p>制作步骤:</p><p>1 将叶子焯水。水中加点盐和油，叶子烫软后立即捞出；</p><p>2 叶子中包入肉馅不要太多，大概10克左右就可以了；</p><p>3 将包菜卷包好后整齐的码在盘中，入锅蒸大火烧开水后再放上去蒸。</p><p>4 大概5分钟即可出锅。不放心的话多蒸会，但是叶子容易发黄。</p><p>5 出锅后将汤汁倒会锅中勾个薄芡，再淋在菜卷上，最后淋上的茄汁。OK。</p><p></p><p><br /><br /><center><img name="image_operate_25671293983903156" src="http://i3.meishichina.com/attachment/good/2014/11/04/201411042351147630.jpg" alt="将肉末裹进叶子里--->包菜肉糜卷" title="将肉末裹进叶子里--->包菜肉糜卷" /></center><br /><br /><center><img src="http://i3.meishichina.com/attachment/good/2014/11/04/201411042351157631.jpg" alt="将肉末裹进叶子里--->包菜肉糜卷" title="将肉末裹进叶子里--->包菜肉糜卷" /></center></p><p></p><p></p><p></p><p>心得体会:</p><p>1 也可以用豆腐皮 千张皮白菜叶子代替包菜叶子;</P><p>2 蒸的时间切记超过5分钟,不然馅老叶子黄,同理由,馅不能包太多,不然容易不熟;</p><p>3 加个蛋清可以使肉馅更佳的嫩滑;</p><p>4 一般我们可以选用5花肉来做肉馅,有一定的肥肉比例,可以使馅口感更润滑;</p><p>5 若选用纯里脊肉制作肉馅,则必须放入2层左右的色拉油或者香油等,这样不至于肉会变得很柴.</p><p></p><p><br /><br /><center><img name="image_operate_5891293983892343" src="http://i3.meishichina.com/attachment/good/2014/11/04/201411042351147628.jpg" width="454" height="680" alt="将肉末裹进叶子里--->包菜肉糜卷" title="将肉末裹进叶子里--->包菜肉糜卷" /></center></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p><center><img style="WiDTH: 575px; 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