2015-3-2 15:46
Eri
应节青蒜&四川回锅肉
农历新年前的应季青蒜真是美得很！（新加坡人夸蔬菜、水果新鲜、样子好看一律都用“美”。我觉得这么用很好，沿用。:D ），只可惜买回家不好收放，收进冰箱保鲜又有气味。
喜好用青蒜烧菜的我想了个办法：把买回来带根的青灵灵的蒜苗（青蒜）种到泥土里保鲜。
别说，这招还挺灵，四川回锅肉、青蒜烧白鲳等都没耽误吃，吃得美得很！:lol
四川回锅肉食谱：
材料
主料：连皮五花猪肉400克，青蒜2根，红椒2个，姜片5片
调料：郫县红油豆瓣酱，1又1/2大匙，花雕酒1大匙，生抽1大匙
做法
1、连皮猪肉，去毛洗净，放入冷水锅内煮至熟，变硬身。
2、将煮好的猪肉冲洗干净放凉，切成薄而大的肉片。
3、锅内仅放一茶匙油，放入肉片和姜片，用小火慢慢煎炒至出油，表面色泽变金黄色。
4、加入1又1/2大匙红油豆瓣酱。
5、翻炒至出红油后，再放入一匙生抽，料酒翻炒片刻。
（如豆瓣酱放的多，也可免放生抽，不然会太咸）
6、投入青蒜白及红椒。
7、翻炒至青蒜白及红椒断生即可。
8、最后放入青蒜叶，翻炒片刻即可出锅。
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