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原料:羊心两个(500克) 豆豉20克 郫县豆瓣20克 青椒100克 姜、葱末各5克盐1克 味精1克 水淀粉适量 制法:1.羊心清洗干净,对切两瓣后切成0.2厘米的薄片,入沸水焯一下,倒入漏勺待用。 2.净锅置火上,加入50克色拉油,烧至7成热时,将剁细的豆豉、豆瓣酱下锅炒香后,加入姜、葱末略炒,倒入羊心,然后加青椒、盐、味精调味,再加入水淀粉勾芡,出锅即成。 特点:羊心滑嫩,豉香酱浓。
Raw materials: sheep heart two (500 grams) Tartarus 20 grams Pixian bean 20 grams of green peppers 100 grams of ginger, scallion 5 grams of salt 1 grams of MSG 1 gram of water, starch, amount of system Method: 1. Sheep heart clean, cut two Flap cut into 0.2 cm sheet, into the boiling water, boiled, pour into the colander standby. 2. Net pan set on fire, add 50 grams of salad oil, till the 7 into the heat, the chop fine beans, soy sauce, stir fry, add ginger, scallion stir fry, pour the sheep heart, and then add Green peppers, salt, monosodium glutamate seasoning, then add water starch thicken, pan Serve. Features: sheep heart tender, fragrant sauce thick.