咕咾肉~是一道经典的传统粤菜~
以肉脆,酱汁酸甜适口而闻名~要想做出好吃的咕咾肉就必须选用肥瘦相间的“梅花肉”~再配合青红椒以及香葱段和蒜蓉~当然,也可搭配菠萝,荔枝等水果来提升果香~
糖醋汁要调配得酸甜适口,不能过于酸呛,又不能过甜~炒出的成品不能太湿,又不能太干~
要让酱汁均匀的挂在每一片肉上~但盘底又不能流出多余酱汁~
总之,咕咾肉确实是一道考功夫的菜肴~要拿捏的恰到好处~
菜谱中有明确的讲解每个步骤的关键点,也将酱汁量化,便于您在家庭制作。感兴趣的朋友不妨一试~

用料

猪梅花肉

150g

青,红椒

各30g

蒜蓉

5g

葱段

10g

姜片

3g

#腌制肉片用料

3g

花雕酒

5g

鸡蛋黄

1个

土豆淀粉

50g

#咕咾汁用料

番茄沙司

30g

酱油

10g

白醋

10g

砂糖

20g

花雕酒

5g

土豆淀粉

3g

在家也能做大菜之6~“咕咾肉”的做法

  1. 梅花肉切成0.5cm的厚片~



  1. 青红椒切块状~
    葱段,姜片,蒜蓉,切好备用~



  1. 150g切好片的梅肉加入,3g盐,5g花雕酒,和蛋黄1个,抓均匀~腌制20分钟,以便使其入味~



  1. 将每片肉都粘上干的土豆淀粉~粘好后,将多余的干粉拍掉~



  1. 30g番茄沙司+10g酱油+20g白糖+10g白醋+5g花雕酒+3g土豆淀粉,调成酱汁~



  1. 粘好干粉的肉片,纺织5分钟,使其回潮~炸的时候不容易脏油而且也更容易炸得酥脆~
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  1. 入150度油锅中炸至肉片上浮后捞起~170度油温复炸10几秒,剩最后5秒的时候将青红椒放入油锅炸一下,再一起出锅~



  1. 出锅后肉片呈浅黄色,每片表皮酥脆~



  1. 锅中留底油,葱姜蒜炒香~



  1. 倒入酱汁,大火煮沸~



  1. 待酱汁中淀粉发挥作用,汤汁儿变浓稠时,倒入炸好的肉片和青红椒~



  1. 翻炒均匀即可出锅装盘~



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