鱼香肉丝怎么炒:好多人方法用错了,多加这两步,肉丝滑嫩不粘锅,
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鱼香肉丝是川菜中家喻户晓的一道名菜。咸甜酸辣,肉丝嫩滑,深受大家的喜欢。以前去饭店吃饭都是必不可少的一道菜。因为这个菜叫鱼香肉丝,可能好多朋友会有这样的疑问。为什么鱼香肉丝里面没有鱼,并不是这样的,它是采用了民间烹鱼的调味和方法,正因为“鱼香”的口味,深受广大朋友的喜欢。色香味俱全,是道下饭神器。说到这我都有点忍不住流口水了。话不多说了,下面我就分享一下具体做法吧!
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食材:瘦肉300克,泡发木耳50克,胡萝卜1根,青椒1个,大蒜2瓣,大葱1根,生姜1块。
调料:食用油,盐,鸡精,生抽,老抽,胡椒粉,水淀粉,干淀粉,料酒,白糖,豆瓣酱,香醋适量。
1.瘦肉清洗干净切丝,装入碗中,加入适量的盐,胡椒粉,水淀粉,料酒,食用油抓匀腌制10分钟。
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2.趁腌肉的时间,将泡发的木耳洗净切丝,胡萝卜刮皮洗净切丝,青椒洗净切丝,大蒜、大葱、生姜切末备用。
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3.过中注入适量的水,水烧开后,下入木耳胡萝卜丝泵烫至断生捞出备用。
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4.调鱼香汁:取一个空碗,倒入适量的盐,鸡精,生抽,老抽,香醋,白糖,干淀粉和清水搅拌均匀备用。
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5.热锅倒油烧热后,轻轻晃动滑锅把油倒出来。再倒入冷油烧至温热时,下入腌制好的肉丝快熟翻炒至肉丝变色时盛出,起锅烧油,油热下入葱、姜、蒜末、豆瓣酱爆香炒出红油,倒入青椒丝,木耳胡萝卜丝翻炒几下,再倒入肉丝快速的翻炒均匀,淋入提前调好的鱼香汁翻炒均匀至粘稠出锅装盘即可。
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一道特别鲜嫩爽滑的鱼香肉丝就做好了,喜欢的朋友赶紧收藏起来吧!
温馨小帖示:1.鱼香肉丝,一般要选用比较嫩的里脊肉。清洗干净后,要逆着它的纹路切丝,加入适量的盐,料酒,胡椒粉,油,水淀粉抓拌均匀腌制10分钟。
2.热锅热油滑锅盛出,倒冷油烧至温热下入腌制好的肉丝快速翻炒至肉丝变色盛出。
3.起锅烧油爆香葱、姜、蒜末、豆瓣酱,下入配菜,肉丝翻炒均匀,淋入鱼香汁炒匀即可,整个过程必须是大火翻炒,炒出来的鱼香肉丝才会口感好,滑嫩多汁。