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   ]\T-Nb[
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工艺：糖醋溜    口味：糖醋味)K/Kb
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主料：猪肉(瘦)(300克)
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辅料：荸荠(100克)  
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+Gn C2p#hb;E;I2B 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)  
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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f {PJ A:{,z7e^h

kFz]R{2@&H&B'N 制作工艺
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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；ZG SU6j!Z;q)h${

yq-z [~cH0p9M 2. 马蹄（荸荠）切小块，每粒2～3 块；
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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； ^qJ1oK{.X$r

dr3~%}g F] 4. 葱去根须，洗净，取葱白切马蹄葱；u]9H,mZ9O,s$|


wLK&Hj5O&v 5. 酱油、白醋、白糖、味精、上汤、湿淀粉调卤汁待用；
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$c'L4ujk0N)z;Q 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；u5i5Eo*w

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Du5Te;i!g Ah 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。n qr|X:bS

@K.IZ+f`5B 工艺提示,G(]
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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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w#B5N*? qSC ?lMOEn 2. 因有滑油过程，需准备花生油500克。J)e'E9b/G"kT
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菜品口感;F(z/C-dSob3SP
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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！
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a 好吃！

原来放了红糟，怪不得颜色那么怪sc,N} c2Ci|
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