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台式赤肉羹

(2008-11-16 11:26:00) 下一个
近来上全职班, 加上想减肥,没时间,也不敢来私房,在这先谢过大家的鼓励!

台式赤肉羹-

材料:

瘦五花肉, 2+ LB, 去皮, 切手指粗条子,

腌肉料:
酱油膏, 3 TB (可改用酱油, 或耗油)
米酒, 2TB
五香粉, 1/2 tsp
胡椒粉, 1 tsp
蒜泥, 1 tsp
糖, 1tsp
地瓜粉, 1 杯,


配料:
香菇7-8朵, 泡透,挤干,切丝,
笋片, 一罐, 开水烫过,
木耳- 一把, 泡软, 撕碎,
白菜,1棵, 切片,


汤底调味料:
干扁鱼, 用干柴鱼代替,
香菇素耗油, 6TB
糖, 1 tsp
胡椒粉, 1tsp
盐, 可免,


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芡汁:
地瓜粉, 2TB
日本太白粉, 2 TB
水, 1 杯,

鸡蛋, 2个, 打散,

佐料: 临吃时洒在上面的.
香菜,切碎,
乌醋, 蒜泥, 混好,
炒香的扁鱼酥,
白胡椒.

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做法:

1-肉条用腌料腌10分钟后加地瓜粉裹紧, 歇一会让粉回潮,

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2-用一炒锅, 冷锅, 冷油, 放扁鱼, 小火煸酥, 取出, 待凉后, 碾碎, 备用.

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3-同一锅, 下香菇丝炒香, 加笋片炒去生味, 取出, 备用,

4- 锅里放少量油, 炒香蒜末, 下白菜, 一点盐, 炒软, 取出, 备用,

5-同锅, 加满水, 烧滚, 改中火, 不要让它翻滚, 把肉一条一条下进锅里, 不要搅动, 肉条浮上来, 就捞出来,放盘里, 滩开, 全部捞出来后就让它们风吹凉, 最好是晾几小时.

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6- 烧过肉的汤里, 加香菇, 笋, 木耳, 白菜, 素耗油, 胡椒, 糖, 盐, 一部份扁鱼酥, 烧滚, 加入肉条, 再烧滚, 勾芡, 淋上蛋液, 装入砂锅, 上桌,

7 – 吃时, 撒上香菜, 扁鱼酥, 淋上蒜泥乌醋.

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天凉了, 吃碗肉羹, 好舒服.




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