葱爆牛肉

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Quick Overview

葱爆牛肉是一道非常传统,非常家常的菜色,很多人觉得需要餐厅的大火才能做的好吃,其实不然,备好料之后5分钟即可上桌,而且配料非常简单。

葱爆牛肉需要材料:牛里脊,葱,姜。

葱爆牛肉怎么做:

  • 将0.5磅左右的牛里脊切薄片,加2茶勺米酒,2茶勺蚝油,2茶勺红烧酱油,1茶勺五香粉,1茶勺姜末,4茶勺的水淀粉,搅拌均匀腌制20分钟;
  • 0.5磅牛肉大概配1把葱,葱白和葱绿分开切段备用;
  • 锅中倒油,葱白中火煎香,下牛肉转大火翻炒,变色后加入葱绿,加点米酒,翻炒到葱绿变软,1茶勺的鸡精就可出锅啦!
  • 葱爆牛肉好吃的秘诀:

  • 腌制要用蚝油和水淀粉,让牛肉炒起来更嫩,汤汁更浓稠;
  • 葱白和葱绿分开时间下锅;
  • 牛肉需要大火炒,迅速锁住调味料的香气。
  • 试一试,就会发现这是谁都能做好的料理!简单快手,相当下饭!

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