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葱爆羊肉 Lamb Stir Fry 肉片怎么做才嫩?

Added on Mar 1, 2023 | Magic Ingredients 小高姐的

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葱爆羊肉最后的爆炒过程不到一分钟。但是在这一分钟之前,需要做足准备工作。视频从分割羊腿肉入手,教你如何切出完整的肉片。接下来用小苏打,盐和水的嫩肉组合处理羊肉。炒菜之前把大葱炸到焦黄,赋予这道菜浓郁的葱香味。最后才是那一分钟的大火爆炒。它使羊肉烹熟,同时保证肉片不会失水变老。看似简单快速的葱爆羊肉,细节决定成败。

葱爆羊肉食谱

羊腿肉:250克
嫩肉:
小苏打:1/8 小勺
盐:1/4 小勺
水:150克

炒肉:
老抽:1/4 小勺
玉米淀粉:1/4 小勺
油:1/3 杯
大葱: 2 根
盐:一小撮

料汁:
生抽:1 小勺
水:1 小勺
白胡椒粉:1/8 小勺
玉米淀粉:1/4 小勺

Stir Fry Lamb Recipe
Lamb leg: 250 g

tenderize lamb
Baking soda: 1/8 tsp
Salt: 1/4 tsp
water: 150 g

Stir Fry
dark soy sauce: 1/4 tsp
corn starch: 1/4 tsp
Oil: 1/3 cup
Welsh onion: 2
Salt: 1 pinch

Stir fry sauce:
Regular soy sauce: 1 tsp
Water 1 tsp
White pepper powder: 1/8 tsp
Corn starch: 1/4 tsp

背景音乐:Auld Lang Syne by DJ Williams

葱爆羊肉, 爆炒羊肉, 炒羊肉, 炒羊肉片, 葱爆羊肉的做法, stir fry lamb, lamb stir fry,

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