酸辣湯

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發表者:陳茵綿
來源:布布優格社團討論連結

酸辣湯

最近愛上優格料理,真的很想知道優格入菜後的風味差異。今天煮了一大鍋酸辣湯,肉絲吃起來真的很順口,看到家人吃得津津有味,覺得很開心。

材料:
  1. 豬肉絲250克
  2. 紅蘿蔔絲、木耳絲、金針菇 各150克
  3. 板豆腐一盒 切1.5公分丁
  4. 雞蛋2顆
  5. 優格1大匙
  6. 鹽2-3小匙、糖2-3小匙
  7. 醬油1大匙
  8. 太白粉5-6大匙
  9. 白醋2大匙、烏醋2大匙
  10. 白胡椒粉、香油、魚露適量
  11. 冷開水或高湯1500ml
作法:
  1. 肉絲加入1大匙優格、少許醬油、少許白胡椒粉,醃20分鐘,備用。
  2. 熱鍋炒肉絲,炒紅蘿蔔絲、木耳絲、金針菇 ,加入開水1300ml,煮開。
  3. 加入豆腐。
  4. 加入鹽、醬油、白醋、烏醋、白胡椒粉、香油、魚露、糖調味。
  5. 水200ml和太白粉調勻,慢慢入鍋勾芡,最後將蛋液滑入鍋中。
  6. 起鍋前可再滴入一些香油、撒上香菜。
附註:
  1. 優格里的乳酸可以柔軟肉質,料理前醃一下即可,不需在清洗,可以直接下鍋,不影響料理和調味。
  2. 醬油只是調色,放1大匙就好。
  3. 蛋液要在勾芡後才滑入鍋中。

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布布優格: 酸辣湯
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