芥藍(lán)炒牛肉,不是肉跟菜炒一起;而且超好的芥藍(lán)青菜鋪在盤子里,加了醬汁腌制過的牛肉炒熟連同醬汁一起淋在青菜芥藍(lán)上。吃起來芥藍(lán)桿清脆爽口,芥藍(lán)葉本身醇香夾雜牛肉醬汁,牛肉嫩滑醬香。這道菜常常上桌沒多久就被秒光?!?/p>

用料

芥蘭

200克

牛肉

100克

50克

3瓣

淀粉水

30克

生抽

20克

蠔油

15克

沙茶醬

20克

潮汕媽媽們拿手家常菜之芥藍(lán)炒牛肉的做法

  1. 準(zhǔn)備好材料,芥藍(lán)挑選細(xì)莖帶花蕾,洗凈擇好菜備用(菜葉跟莖桿分開),牛肉選用新鮮黃牛肉,肉反紋路切薄片備用。

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  1. 蠔油一勺沙茶醬20克倒入裝有牛肉片碗里攪拌均勻靜止10分鐘

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  1. 加入玉米油加入牛肉片攪拌均勻,這步是讓牛肉味道鎖在牛肉片里面待用。

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  1. 熱鍋涼油,爆香拍扁的蒜頭,切記不可糊

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  1. 蒜香飄出時(shí)芥藍(lán)莖桿,翻炒至莖桿變翠綠色
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  1. 再投入芥藍(lán)花蕾跟葉菜,一同翻炒至菜葉收縮變翠綠色

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  1. 加入生抽調(diào)味,翻炒均勻后芥藍(lán)裝盤備用。

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  1. 熱鍋加入腌制好的牛肉片快速翻炒30秒后

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  1. 肉有一半變色,即可下淀粉水,不斷翻炒牛肉

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  1. 翻炒牛肉至淀粉水,融合牛肉且顏色均勻此時(shí)牛肉片七八成熟,將牛肉跟醬汁一同淋在之前備用的芥藍(lán)菜上面即可。

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  1. 成品照

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  1. 成拍照2

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  1. 成拍照 開吃

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