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剑网三蒜泥白肉配方

更新时间: 2020-06-28 00:00:00     

剑网三蒜泥白肉配方:

材料:猪肉500克、大蒜50克、酱油50克、红油10克、盐2克、冷汤50克、红糖10克、香料3克、味精1克。

特色:

成菜色泽红彤彤、质地细嫩滑,味道鲜香,红油蒜泥味极浓。

制作方法:

1、猪肉洗净,入汤锅煮熟,再用原汤浸泡至温热,捞出搌干水分,片成长约10厘米、宽约5厘米的薄片装盘;

2、大蒜捶蓉,加盐、冷汤调成稀糊状,成蒜泥;

3、上等酱油加红糖、香料在小火上熬制成浓稠状,加味精即成复制酱油

关键词: 蒜泥 配方

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