查看完整版本: 沙茶燴羊肉

沙茶燴羊肉

羊肉片 300公克&nbsp; &nbsp; <br>
&nbsp; &nbsp;芥蘭菜 200公克&nbsp; &nbsp; <br>
&nbsp; &nbsp;薑末 1大匙&nbsp; &nbsp; <br>
&nbsp; &nbsp;蒜末 1大匙&nbsp; &nbsp; <br>
&nbsp; &nbsp;紅辣椒末 1大匙&nbsp; &nbsp; <br>
&nbsp; &nbsp;蔥花 1大匙&nbsp; &nbsp; <br>
&nbsp;&nbsp;<br>
&nbsp; &nbsp;(1)醬油 1大匙&nbsp; &nbsp; <br>
&nbsp; &nbsp;沙茶醬 2大匙&nbsp; &nbsp; <br>
&nbsp; &nbsp;香油 1/2大匙&nbsp; &nbsp; <br>
&nbsp; &nbsp;糖 1/2大匙&nbsp; &nbsp; <br>
&nbsp; &nbsp;鹽 1小匙&nbsp; &nbsp; <br>
&nbsp; &nbsp;(2)鹽 2小匙&nbsp; &nbsp; <br>
&nbsp; &nbsp;沙拉油 1/3大匙&nbsp; &nbsp; <br>
&nbsp; &nbsp;(3)太白粉 1大匙&nbsp; &nbsp; <br>
&nbsp; &nbsp;水 1/3杯&nbsp; &nbsp; <br>
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&nbsp;&nbsp;(1) 將羊肉片加入調味料(1)拌勻醃10分鐘備用。&nbsp; &nbsp;<br>
&nbsp;&nbsp;(2) 薑、蔥、大蒜、紅辣椒洗淨切末備用，芥蘭菜洗淨切5公分長段。&nbsp; &nbsp;<br>
&nbsp;&nbsp;(3) 另備一鍋煮沸的水並加入調味料(2)。&nbsp; &nbsp;<br>
&nbsp;&nbsp;(4) 將芥蘭菜放入汆燙至熟後，撈起瀝乾水份鋪在餐盤上備用。&nbsp; &nbsp;<br>
&nbsp;&nbsp;(5) 熱油鍋放入材料B、C、D、E爆香。&nbsp; &nbsp;<br>
&nbsp;&nbsp;(6) 加入醃好的羊肉片炒至8分熟。&nbsp; &nbsp;<br>
&nbsp;&nbsp;(7) 將調味料(3)的太白粉和水調勻，倒入鍋中勾芡燴炒至熟&nbsp; &nbsp;<br>
&nbsp;&nbsp;(8) 將羊肉片盛起放在芥蘭菜上即完成。<br>