查看完整版本: 福建荔枝肉 福建荔枝肉

福建荔枝肉 福建荔枝肉

[font=黑体][size=4][color=Blue]福建荔枝肉  
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$Y@M @$^:zeh4`,m 工艺：糖醋溜    口味：糖醋味
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主料：猪肉(瘦)(300克) 3ts2_6Q)Zd
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辅料：荸荠(100克)  4W'A Y%T,i#p'D:tRL
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调料：大葱(15克) 红糟(50克) 白醋(10克) 酱油(10克) 白砂糖(15克) 大蒜(5克) 淀粉(蚕豆)(10克) 味精(3克) 香油(5克) 花生油(50克)  &e6L!Rn9`Mr;~m
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类别：福州菜  滋阴调理  贫血调理  健脾开胃调理  消化不良
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制作工艺^ {
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$?1ds;a&os1Im 1. 将精肉洗净，切成10×5×1 厘米的厚片，再剖上十字花刀，然后再切为3片；&sL4I3A#@2F
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2. 马蹄（荸荠）切小块，每粒2～3 块；"Xs _Q[a&qj
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3. 马蹄块与肉片一起用湿淀粉和剁细的红糟抓匀；
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4. 葱去根须，洗净，取葱白切马蹄葱；
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;H3Bo0V:LEfUM 5. 酱油、白醋、白糖、味精、上汤、湿淀粉调卤汁待用；[9\C"}djW
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6. 锅置旺火上，下花生油八成热时倒入上浆的肉片和马蹄，用勺扒散，待肉剖花成荔枝状时，用漏勺捞起，沥干油；
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7. 锅留余油，先下蒜末、葱白，煸一下再入卤汁烧沸，随即倒入荔枝肉和马蹄块翻炒几下即成。2am$? n0| dZu
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工艺提示1em Q:Vgf
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1. 选用的精肉要嫩，剞刀要划一，火候要恰到好处；
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4H'ew(T6_5e2_ c+} 2. 因有滑油过程，需准备花生油500克。
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形色似荔枝，甜酸可口。[/color][/size][/font]

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有点象广东的古老肉，都是酸酸甜甜的！!OD-UH;x2SD
好吃！

原来放了红糟，怪不得颜色那么怪sy#c3hQ6@Y1\
基本上和糖醋里脊一样

这菜不错啊 感觉和糖醋里脊查不多啊 都是我喜欢吃的呀

不错 挺有意思的，谢谢楼主分享 支持发帖 辛苦了

介绍很全啊。看的我留口水。改明照着做道看看如何。收藏了。

知道的是荔枝肉 是菜  不知道的还以为是水果