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标题: 菜鸟易学美味的【五花肉烧香干】 [打印本页]

作者: 专回你的帖 时间: 2016-3-27 16:05
标题: 菜鸟易学美味的【五花肉烧香干】

<center><img src="http://sucimg.itc.cn/sblog/j96b20949cf69816db2a1f345f22888f6" border="0" style="line-height: 25.2px; margin: 0px auto 10px; padding: 0px; border: 0px; max-width: 100%; height: auto; color: rgb(51, 51, 51); font-family: Verdana, Arial, Helvetica, 宋体, sans-serif; font-size: 14px; white-space: normal; display: block; text-align: center; background-color: rgb(255, 255, 255);"/></center> <center><img src="http://sucimg.itc.cn/sblog/j761816842e9845254cd54f566fe331d1" border="0" style="line-height: 25.2px; margin: 0px auto 10px; padding: 0px; border: 0px; max-width: 100%; height: auto; color: rgb(51, 51, 51); font-family: Verdana, Arial, Helvetica, 宋体, sans-serif; font-size: 14px; white-space: normal; display: block; text-align: center; background-color: rgb(255, 255, 255);"/></center>具体制作方法：<center><img src="http://sucimg.itc.cn/sblog/j68adf31c666f1ad859a39c118e309e80" border="0" style="line-height: 21.6px; margin: 0px auto 10px; padding: 0px; border: 0px; max-width: 100%; height: auto; display: block; text-align: center;"/></center> 1、沈师傅蛋香干2包，切成片。 <center><img src="http://sucimg.itc.cn/sblog/jcb58f3b232f1e591435de1e0a7cffb86" border="0" style="line-height: 43.2px; margin: 0px auto 10px; padding: 0px; border: 0px; max-width: 100%; height: auto; display: block; text-align: center;"/></center>2、五花肉切成较厚的片，加入适量的盐用手抓均，腌制5分钟<center><img src="http://sucimg.itc.cn/sblog/je510c45b7d5a2be1c2a9952b2ac3deaa" border="0" style="font-size: 5px; line-height: 43.2px; font-family: Tahoma, Geneva, 'Microsoft Yahei'; margin: 0px auto 10px; padding: 0px; border: 0px; max-width: 100%; height: auto; display: block; text-align: center;"/></center>3、青椒2个，去蒂去籽切片，用刀拍瘪。<center><img src="http://sucimg.itc.cn/sblog/j5318d42e42b0de253d16e7490309250a" border="0" style="font-size: 5px; line-height: 43.2px; font-family: Tahoma, Geneva, 'Microsoft Yahei'; margin: 0px auto 10px; padding: 0px; border: 0px; max-width: 100%; height: auto; display: block; text-align: center;"/></center>4、不开火，不粘锅底刷油，放入五花肉片，加适量的水，盖上锅盖，再开火，马上转小火，将五花肉片煮熟。水分煮后，开盖，看到锅底见黄，将五花肉翻面。<center><img src="http://sucimg.itc.cn/sblog/j896fe9f53f03dc43f55f1eca22ecf2bd" border="0" style="font-size: 5px; line-height: 43.2px; font-family: Tahoma, Geneva, 'Microsoft Yahei'; margin: 0px auto 10px; padding: 0px; border: 0px; max-width: 100%; height: auto; display: block; text-align: center;"/></center>5、再去适量的水，盖上盖子，小火将水份烧干，开盖，小火逼出五花肉的油份。两面都煎黄后，然后再去适量的水平到五花肉，加适量老抽，盖上盖子，转大火焖烧。<center><img src="http://sucimg.itc.cn/sblog/jd73aaa1c0841daf8fe858a7bc224efd6" border="0" style="font-size: 5px; line-height: 43.2px; font-family: Tahoma, Geneva, 'Microsoft Yahei'; margin: 0px auto 10px; padding: 0px; border: 0px; max-width: 100%; height: auto; display: block; text-align: center;"/></center>6、 水快要干时，开盖，加入蒜片、蛋香干和青椒，翻炒均匀后加适量鸡精和适量生粉水，收干汁即可起锅。<center><img src="http://sucimg.itc.cn/sblog/j7396f3070ef0db352a0d857c00cbdf01" border="0" style="font-family: Tahoma, Geneva, 'Microsoft Yahei'; font-size: 5px; line-height: 43.2px; margin: 0px auto 10px; padding: 0px; border: 0px; max-width: 100%; height: auto; display: block; text-align: center;"/></center> <center><img src="http://sucimg.itc.cn/sblog/j2ce6561a14c2958c928cfef7fef150d1" border="0" style="line-height: 43.2px; margin: 0px auto 10px; padding: 0px; border: 0px; max-width: 100%; height: auto; display: block; text-align: center;"/></center> <center><img src="http://sucimg.itc.cn/sblog/jd0bc56577d4573c8d5e56bfd901b0c08" border="0" style="line-height: 43.2px; margin: 0px auto 10px; padding: 0px; border: 0px; max-width: 100%; height: auto; display: block; text-align: center;"/></center>

作者: 极度无乄赖や 时间: 2016-3-27 16:19

作者: hihi你好 时间: 2016-3-27 16:42
顶一顶，别沉了

作者: ん紫恋伱灬 时间: 2016-3-27 17:03

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