【豉葱鱿鱼丝】
by 毛毛妈
我很喜欢这个豉葱鱿鱼丝,很下饭,带便当很棒。
用料:
1:鱿鱼筒两个500克,撕去外面薄膜洗净沥水备用。
2:橄榄油1.5大匙,豆豉1大匙,鲜香蒜蓉2茶匙,姜5克去皮切丝,葱3条洗净切段,小辣椒去籽切丝。
3:用一小碗放入水1大匙,万字牌生抽酱油1.5大匙,盐1/3茶匙,糖1/2茶匙,鸡粉1/4茶匙,香油1茶匙,辣椒油1茶匙,拌匀。
注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。
做法:
鱿鱼筒切开后切丝(图A),放入开水锅里烫15秒钟(图B),捞起沥水备用。
不粘锅,加油1.5大匙,置炉上开大火,放入豆豉和煎丝炒香后,放入剩余2料里的葱段,辣椒丝及烫好的鱿鱼丝(图C),翻炒几下,接着放入所有3料(图D),兜匀出锅。鱿鱼很嫩很好味道。
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Today feels like a gift, and your post is the perfect bow on top. Thank you for brightening my day.
nice content!nice history!! boba 😀
nice content!nice history!! boba 😀
wow, amazing