查看完整版本: 茭筍牛肉

茭筍牛肉

<strong><font color="red"><font style="font-size: 24pt">茭筍牛肉<br />
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<strong><font color="green"><font style="font-size: 18pt">牛肉類＊家常菜<br />
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<strong><font color="red"><font style="font-size: 16pt">材料<br />
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<strong><font color="black"><font style="font-size: 16pt">嫩牛肉5兩 ．茭白筍4支．紅辣椒2支。<br />
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<strong><font color="red"><font style="font-size: 16pt">調味料1</font></font></strong><br />
<strong><font color="black"><font style="font-size: 16pt">米酒1茶匙．醬油1大匙．太白粉水1大匙．</font></font></strong><br />
<strong><font color="black"><font style="font-size: 16pt">沙拉油1大匙。<br />
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<strong><font color="red"><font style="font-size: 16pt">調味料2</font></font></strong><br />
<strong><font color="black"><font style="font-size: 16pt">米酒1大匙．醬油2大匙．鹽1/4茶匙．糖<br />
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<strong><font color="black"><font style="font-size: 16pt">1/2茶匙．太白粉水1大匙。</font></font></strong><strong><br />
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<strong><font color="red"><font style="font-size: 16pt">作法<br />
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<strong><font color="black"><font style="font-size: 16pt">1.</font></font></strong><strong><font color="black"><font style="font-size: 16pt">嫩牛肉切絲，拌入</font></font></strong><strong><font color="red"><font style="font-size: 16pt">調味料1</font></font></strong><strong><font color="black"><font style="font-size: 16pt">醃10分鐘。</font></font></strong><strong><br />
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<strong><font color="black"><font style="font-size: 16pt">2.</font></font></strong><strong><font color="black"><font style="font-size: 16pt">茭白筍切絲泡水，紅辣椒切絲。<br />
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<strong><font color="black"><font style="font-size: 16pt">3.</font></font></strong><strong><font color="black"><font style="font-size: 16pt">用5大匙油炒散牛肉絲後先盛出，以餘油</font></font></strong><br />
<strong><font color="black"><font style="font-size: 16pt">&nbsp; &nbsp; 炒茭白筍，然後加入辣椒絲及</font></font></strong><strong><font color="black"><font style="font-size: 16pt">牛肉後，</font></font></strong><br />
<strong><font color="black"><font style="font-size: 16pt">&nbsp; &nbsp; 加入</font></font></strong><strong><font color="red"><font style="font-size: 16pt">調味料2</font></font></strong><strong><font color="black"><font style="font-size: 16pt">炒均盛出。<br />
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</font></font></strong><strong><font color="green"><font style="font-size: 22pt">料理達人的叮嚀<br />
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<font color="red"><font style="font-size: 20pt">◎<br />
</font></font><strong><font color="red"><font style="font-size: 20pt">茭白筍有時切開會帶黑點，表</font></font></strong><strong><font color="red"><font style="font-size: 20pt">示</font></font></strong><br />
<strong><font color="red"><font style="font-size: 20pt">&nbsp; &nbsp; 質地較老，購買時可由底部觀</font></font></strong><strong><br />
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<strong><font color="red"><font style="font-size: 20pt">&nbsp; &nbsp; 察，避免買到有黑點的，切</font></font></strong><strong><font color="red"><font style="font-size: 20pt">絲後</font></font></strong><br />
<strong><font color="red"><font style="font-size: 20pt">&nbsp; &nbsp; 泡水可保持質地白嫩。<br />
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