隆冬(dong)(dong)(dong)時節,冬(dong)(dong)(dong)筍上市,取其肥(fei)嫩者與臘肉合烹,別有風味,此(ci)菜臘肉香軟,冬(dong)(dong)(dong)筍鮮(xian)脆。此(ci)烹調(diao)方(fang)法最原汁原味能品嘗出(chu)冬(dong)(dong)(dong)筍的鮮(xian)甜(tian)和(he)臘肉的咸鮮(xian),亦適合牙(ya)口(kou)不好的老者冬(dong)(dong)(dong)季進補。
食材:
冬筍(sun)250g、臘肉(rou)100g、食用油(you)1匙(chi)、青椒小(xiao)許(xu)(xu)、小(xiao)米辣1個、生抽10g、蔥姜小(xiao)許(xu)(xu)。
做法:
1、冬(dong)筍去殼洗凈切片(pian),焯(zhuo)水后用(yong)冷水浸泡備用(yong);
2、臘肉及配菜改刀;
3、熱(re)(re)鍋(guo)冷(leng)油,油熱(re)(re)放臘肉(rou)翻(fan)炒(chao),把臘肉(rou)炒(chao)焦黃;
4、放(fang)竹筍等翻炒,放(fang)生(sheng)抽翻炒2分鐘;
5、然后放小米辣炒均勻即可,起鍋裝盤。