查看完整版本: 傳統魚香肉絲的做法


kingdomoo 2010-12-31 14:29

傳統魚香肉絲的做法

味型:魚香味&nbsp; &nbsp; 烹制方法:炒<br />
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&nbsp; &nbsp; 原料：<br />
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&nbsp; &nbsp; 豬精肉200克 水發木耳25克 姜10克 水發蘭片5克 大蒜15克 泡紅辣椒30克 香蔥25克 精鹽2克 醬油15克 白糖12克 醋15克 水澱粉25克 味精1克 油50克 鮮湯35克<br />
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&nbsp; &nbsp; 主體程序：<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;加工 <br />
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&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;↓&nbsp; &nbsp; <br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 調味料&nbsp; &nbsp; 荔枝味汁<br />
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&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;↓&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;↓<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 二粗絲<br />
豬肉→刀工處理→→著味上漿→→炒→→→收味汁→裝盤成菜<br />
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&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;↓<br />
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&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 刀工處理&nbsp; &nbsp;&nbsp;&nbsp;<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;（二粗絲）<br />
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&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;↓<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;木耳、蘭片<br />
&nbsp; &nbsp; 制作過程:<br />
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&nbsp; &nbsp; 1、水發木耳，水發蘭片淘洗干淨，分別切成二粗絲。姜，蒜去皮，洗淨，切成小米粒。蔥去根，老葉切成蔥花，泡紅辣椒去蒂，籽剁成末。豬肉切成10厘米長，0.3厘米見方的絲，加入精鹽，水澱粉拌勻。<br />
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&nbsp; &nbsp; 2、用醬油，白糖，粗`鮮湯`味精，水澱粉調成荔枝味型的芡汁。<br />
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&nbsp; &nbsp; 3、炒鍋置於旺火上，放油燒至六成熱放入肉絲炒散，放入泡辣椒末，姜米，蒜米和1/2的蔥花炒香，加入木耳絲，蘭花絲炒勻，倒入芡汁，待收汁亮油後顛鍋裝盤既成。<br />
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&nbsp; &nbsp; 注意事項：<br />
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&nbsp; &nbsp; 1、豬肉選用去皮瘦肉，一般用後腿部位或前夾眉毛肉和裡脊為宜。<br />
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&nbsp; &nbsp; 2、掌握准姜，蒜，蔥的比例。芡汁酸味應微大於甜味。<br />
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&nbsp; &nbsp; 3、重慶此菜制作配料中，不加木耳，蘭片，加大蔥的用量即可。<br />
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&nbsp; &nbsp; 成菜風味：<br />
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&nbsp; &nbsp; 色澤紅亮，清爽微辣，略帶酸甜，姜，蒜，蔥味突出，如同烹魚成菜之味。
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