豉椒蒸腊肉

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材料
腊肉·400 克
红辣椒·2 个
香葱·1 棵

调料
食用油·30 克
豆豉·1 大匙
味精· 1/2大匙

做法
1.用热水将腊肉洗净,蒸约1小时,取出切厚片,排入碗内;
2.将豆豉洗净,捣烂;红辣椒去籽,切碎;香葱洗净切碎;
3.锅内倒油烧热,爆香豆豉、红辣椒和香葱,加味精后全部淋在腊肉上,再将腊肉隔水蒸片刻即可。

★厨师一点通
因腊肉偏咸,蒸制前需先用温水浸泡一会。

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This page contains a single entry by David Yin published on November 20, 2005 10:35 PM.

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