想入非非 2009-1-16 15:56
消滞酸辣汤[7P]
[color=#0000ff][size=4][font=宋体]烹制方法(三人份)
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材料:内脂豆腐(350克)、瘦肉(100克)、鲜木耳(50克)、竹笋(100克)、红萝卜(半根)、高汤(500ml)、葱(1根)、蒜末(半汤匙)
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腌料:酱油(1汤匙)、白糖(1/4汤匙)、生粉(1/2汤匙)、鸡蛋清(1汤匙)、料酒(1/2汤匙)
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酸辣汁:山西老陈醋(5汤匙)、白糖(1/3汤匙)、盐(1/2汤匙)、辣椒油(3汤匙);Xu _ p-w.{
调料:油(2汤匙)、生粉水(1/2杯)、白胡椒粉(1/2汤匙)、香油(1/3汤匙)
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[color=#0000ff][size=4][font=宋体]1 洗净瘦肉,切成肉丝,加入腌料抓匀,腌制20分钟。[/font][/size][/color]
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[font="宋体][size=4][color=blue]2 分别将木耳、竹笋和红萝卜切成丝;内脂豆腐切成块,葱切成葱花。[/font][/size][/color]PA;{YFG-l#v aC
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[font="宋体][size=4][color=blue]3 取一空碗,加入5汤匙山西老陈醋、1/3汤匙白糖、1/2汤匙盐和3汤匙辣椒油,调匀成酸辣汁备用。[/font][/size][/color]!w!_PE3x'C;LD
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[size=4][color=blue][font=宋体]4 烧开锅内的水,放入木耳、竹笋和红萝卜丝焯1分钟,捞起过冷河沥干水。[/font][/size][/color][color=#0000ff][size=4][font=宋体]
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[size=4][color=#0000ff][font=宋体]5 烧热2汤匙油,炒香蒜末,倒入瘦肉丝炒至色变白,注入高汤煮沸,然后放入木耳、竹笋和红萝卜丝搅匀。
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[size=4][color=#0000ff][font=宋体]6 加盖大火煮沸,改小火焖煮5分钟,浇入酸辣汁调味,倒入豆腐块轻轻搅匀煮沸。
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[font=宋体][size=4][color=#0000ff]7 淋入1/2杯生粉水勾芡,洒上1/2汤匙白胡椒粉、1/3汤匙香油和葱花,即可出锅。 ,~F']6}ul/|
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[color=#0000ff][size=4][font=宋体]厨神贴士
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1、内脂豆腐含水量较高,比嫩豆腐更加嫩滑易碎,切制和烹调时尽量轻手,以免将内脂豆腐弄得碎烂。
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2、酸辣之味来自老陈醋和辣椒油,酸辣汁倒入汤中后,可先试一下味道,再根据个人口味来增减其份量。opY*?0c-M
3、猪血具有解毒清肠、补血美容和助消化的功效,如果能买到猪血,可在酸辣汤中加点猪血同烹。
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4、酸辣汤有补气补虚、舒肝醒脾、补气益血、固本培元的功用。此外,酸辣汤中的醋酸还有杀菌作用,既可预防肠道传染病发生,又能促进身体发汗,治疗伤风感冒。