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蚝油牛肉

原料:
主料:牛腿肉,土豆,胡萝卜;

调料:
蚝油,酱油,白糖,味精,料酒,小苏打,胡椒粉,淀粉15克水淀粉10克;

做法:

  1. 切块的牛腿肉放入盐,酱油,料酒,味精、小苏打、清水和淀粉拌匀,不见水形,放入冷藏室约2小时。
  2. 炒锅上火烧热放入橄榄油滑锅,将牛肉片下油锅加蚝油老抽划油炒至6成熟倒出。
  3. 趁热锅放入切丝胡萝卜和切片土豆稍煸几下,然后投入牛肉片,淋上麻油,翻锅装盘即可。

    看上去“糊特特”

    看上去“糊特特”

    现在流行吃粗粮,比白米饭多煮2倍时间,硬度如血糯米,有嚼头

    现在流行吃粗粮,比白米饭多煮2倍时间,硬度如血糯米,有嚼头

     

Tip:

用此法可炒蚝油鸡片、蚝油猪肝、蚝油羊肉等菜肴(但上浆时不必放小苏打)。

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