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干锅香腊脆藕   将红火香辣进行到底

(2012-02-29 07:30:10)
标签：

龙口

藕片

腊肉

香辣

得失

自尊

安全感

 分类： 家常小菜

 《失恋三十三天》我是去年看的抢先版~~黄小仙的一句话至今让我记忆犹新：自尊心是世界上最肮脏的东西，但即便如此，下辈子我还需要它的如影随形……”，如果不是一个朋友的倾诉，我实在不愿意去探讨婚姻中自己的得失，这个话题太沉重，但女人需要的无非就那两种：尊重和安全感~~~给不起的就不要轻易发誓许诺，无名指上套住的毕竟是一辈子~~~~~

 

干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底

 

干锅香腊脆藕(嗜辣族不能错过的超级下饭菜）  

 

原料：藕、腊肉、葱姜、郫县豆瓣酱、糖、芝麻（葱花）等

做法：

1、腊肉清洗干净，上锅蒸15分钟后取出，葱姜切碎，豆瓣酱同样剁碎备用

2、藕清洗干净后，刮去表皮，切片后入开水锅焯熟，捞出后控干水分，撒入两勺干淀粉拌匀，使每片藕都沾满干粉

3、锅中放油，油六七成热后，将藕片下锅炸，炸至藕片表面金黄，即可捞出沥油，蒸好的腊肉切成片

4、锅里油倒出，将切碎的豆瓣酱放入锅中，不断煸炒，炒出红油后，放入葱姜煸香，倒入炸好的藕片一起翻炒，放入腊肉片翻炒，最后加入一勺白糖翻炒均匀，即可出锅装盘，最后撒少许芝麻或葱花装饰

 

小贴士：

1、腊肉入锅蒸之前，可以先泡水，因为不同产地的腊肉咸淡不一，如果太咸了，用水浸泡可以去除过多的盐分

2、豆瓣酱一定要切碎后再使用，有利于酱料味道的充分释放

3、藕切片后，可以放入滴有白醋的清水中浸泡，防止藕片氧化发黑

4、藕片焯熟后再炸省时省火，沾了干粉再入锅，一来不蹦油，二来不费油，吃起来也不油腻

5、腊肉和豆瓣酱都有咸味，所以最后炒的时候无需放盐，只需加一勺白糖，起提鲜柔化的作用


干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底
干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底
干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底
干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底

 

 

家里有藕的童鞋注意了，好吃的干锅辣藕就是它了，没有腊肉也没关系，放点五花肉也别有滋味，吃素的同学注意了，不放肉也同样好吃，秒杀一切米饭、馒头、花卷、大饼~~~~干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底

干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底

 

上桌就被嗜辣的一群哄抢，这是绝对滴~~~成本低，做法简单，你我值得拥有干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底

干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底



干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底



干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底


 

++++++++++++++++++++++++无所不能的分割线大神+++++++++++++++++++++++

 

 记得上篇我说用菜刀剁猪蹄的事了么，真的把菜刀崩了，俺爹在帮我收拾烂摊子~~不然又让太后骂了

干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底

 

父亲，绝对是你一辈子都能依靠的人，没有之一干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底

干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底

 

感谢俺家太后的记性，这几个南瓜从去年的秋天放到今年的春天，竟然还没坏，这是奇迹么？？？


干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底

请忽略俺爹那猪八戒的肚子干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底


干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底

 

今晚吃南瓜，这算反季节蔬菜么？算么？不算么？？


干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底



干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底

 

 

另附34道红火香辣，绝对下饭，绝对好吃干锅香腊脆藕 <wbr> <wbr> <wbr>将红火香辣进行到底（点小图看做法）

 

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