芡粉和嫩肉粉是一种吗
天冷了,炒菜一会儿就冷了,用砂锅煲,保温效果极好,热乎乎的,不爱吃辣的我和娃儿,适合,也比较简单。
By 自己的小领带
用料- 杏鲍菇
- 前夹肉肥瘦都有
- 淀粉
- 盐
- 鸡精
- 黄辣椒
- 红辣椒
- 姜
- 葱
- 蒜
1、杏鲍菇,彩椒切好,姜片,蒜片,葱段,切肉时候切了点肥肉
2、肉片切好了
3、备菜搞定
4、肉片里面加嫩肉粉,淀粉也行,主要是让肉嫩点
5、加
6、搅拌均匀
7、砂锅烧油(主要看你的砂锅能不能干炒,不能就去其他锅里炒好再倒入砂锅)
8、加点肥肉
9、下这些继续小火炒出香味
10、加入杏鲍菇
11、调味,鸡精
12、生抽
13、耗油
14、加水
15、烧开一会儿多煮下,感觉杏鲍菇要好了再加肉片,用筷子轻轻搅散
16、所有肉都放下去了
17、肉也好了再放彩椒,有青椒也行,小米辣也行,随你,盖上盖子继续煮一会儿,注意观察,要翻动,不要糊锅了
18、都熟了。散点葱花,不够味道你就再加点
做菜好吃都有技巧,我的每道菜都有小妙招,大家搜索“豆果”可以直接查看我的菜谱!
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