June 21, 2011

蠔油牛肉

 

材料:牛肉(黃瓜條)半斤、紅K 2兩、鮑菇1兩、青江菜4兩、雞蛋1/2

調味料:1T、糖1T、酒、胡椒適量、香油適量、太白粉1T半、醬油1T() 、嫩精1/8T

作法:

1.    鮑菇切菱形片、紅K切聖誕樹或魚片、蔥切斜段、薑切菱形片、青江菜切頭尾再對切

2.    醃牛肉→(香油+太白粉1T+蛋白1T+醬油1T+1T+嫩精1/8T)

3.    燙紅K和鮑菇和木耳(適量)+牛肉

4.    燙青江菜(1T鹽後擺盤)

5.    炸牛肉

6.    蔥爆香+3~4T++胡椒適量+太白粉水一些+香油+牛肉炒勻即可

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