宫保大力水手(宫保鸡丁与大力水手的鸡块)食谱
通过
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2018年8月30日更新
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配方的事实
华体会应用下载
- 1/4杯低钠鸡汤
- 一汤匙酱油
- 1汤匙绍兴酒(或干雪利酒，在没有)
- 1汤匙中国黑醋(锦江醋)
- 1汤匙四川豆瓣酱
- 2茶匙糖
- 2茶匙玉米淀粉
- 2汤匙植物油
- 1个又长又热的青椒，斜着切成薄片
- 2个小韭菜，白色和浅绿色的部分只切成1/4英寸的段
- 一根大芹菜，斜切成1/4英寸的薄片
- 2瓣蒜末(约2茶匙)
- 1茶匙切碎的鲜姜
- 12个中国干辣椒
- 半杯烤花生
- 18到24份大力水手鸡块或3份大力水手爆米花虾
- 2汤匙烤好的碎花椒
方向
将高汤、酱油、酒、醋、豆沙、糖和玉米淀粉混合在一个小碗里，用叉子搅拌，直到混合均匀。
在一个大锅里用大火加热油直到冒烟。加入辣椒、韭菜和芹菜，翻炒，让它们放置足够长的时间，让一侧略微烧焦，然后翻炒。煮至鲜嫩但仍呈鲜绿色，大约需要1分半钟。加入大蒜、生姜、辣椒和花生。翻炒，有规律地翻炒至有香味，大约30秒。
加入鸡肉或虾和备用酱汁，翻炒至酱汁粘稠有光泽，所有的食物都被很好地包裹起来。加入一半花椒，搅拌均匀。盛入热盘，撒上剩余的花椒，立即上桌。
特种设备
锅
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