ls591101 2009-2-12 09:23
型男厨房----豌豆苗炒鸡丝[7P]
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[font=宋体][size=4][color=blue]烹制方法(两人份)
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材料:鸡柳(200克)、豌豆苗(200克)、红椒(1只)、蒜(2瓣)#yZG!^{/J%x|3z
腌料:白糖(1/3汤匙)、盐(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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调料:油(3汤匙)、盐(1/4汤匙)@6@*[TM'M S"W X]n
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[font=宋体][size=4][color=blue]1 鸡柳洗净切成丝,加入腌料抓匀,腌制10分钟。[/color][/size][/font]&~l'Z7PyF
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[font=宋体][size=4][color=blue]2 红椒去蒂和籽,洗净切成细丝;豌豆苗洗净沥干水,蒜头剥去外皮。[/color][/size][/font]
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[font=宋体][size=4][color=blue]3 烧热2汤匙油,放入鸡丝,开大火快炒至色变白,盛入盘中备用。[/color][/size][/font]
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[font=宋体][size=4][color=blue]4 续添1汤匙油烧热,先炒香蒜粒,再倒入红椒丝拌炒均匀。[/color][/size][/font]
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[font=宋体][size=4][color=blue]5 倒入豌豆苗炒匀,开大火炒至豆苗变软。[/color][/size][/font] [-m3B9l"@}.c6@/XD
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[font=宋体][size=4][color=blue]6 放入鸡丝快速兜匀,加入1/4汤匙盐调味,即可上碟。[/color][/size][/font] Q0XP7H
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厨神贴士
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1、鸡柳即鸡胸肉,烹调前要先用蛋清、生粉腌制,以消除干柴的口感,使肉质更为嫩滑。
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2、鸡柳要先过一下油,这是对原料进行初步熟处理的一种烹调方法,过油可使原料更加嫩滑,还可保持其鲜艳的色泽。&F"b%?].i8M0u#uP
3、豌豆苗和鸡丝下锅后,不宜加水拌炒,否则成菜的水分会过多,因为豌豆苗经加热后会大量出水。
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4、豌豆苗含有胆碱、蛋氨酸等元素,有助于防止动脉硬化,多食还对糖尿病、心脏病、高血压患者都有好处。