栗子烧肉


原料:栗子500克,猪五花肉500克,色拉油500克(耗50克),鲜汤500克,料酒50克,葱结10克,姜块5克,酱油30克,冰糖45克,精盐2克。
制作:( 1)将猪五花肉去毛洗净,放在锅中煮一下,去掉血腥味,用刀切成3厘米见方的块。
(2)栗子一切为二,放入开水锅中烫后去壳,将色拉油下锅烧至七成熟时,下入栗子炸呈黄色时捞出 。
(3)锅内放入鲜汤,加入肉块,烧沸后,加料酒,撇去浮沫,然后加入葱结、姜块(拍碎)、酱油、精盐,用小火焖烧八成熟时,放入冰糖和栗子合烧。待栗子熟透,汤汁浓稠时,去掉葱、姜,盛于盘中即成。
特点:色泽红亮,酥香可口,甜咸适中。

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浙江菜偏甜偏淡,不是很多人都喜欢的
很遗憾的说

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:P

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Originally posted by shishi at 2005-3-19 14:38:
:P

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Originally posted by shishi at 2005-3-19 14:38:

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Originally posted by shishi at 2005-3-19 14:39:

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Originally posted by shishi at 2005-3-19 14:39:

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Originally posted by shishi at 2005-3-19 14:40:

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Originally posted by shishi at 2005-3-19 14:40:

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