forked from Anduin2017/HowToCook
-
Notifications
You must be signed in to change notification settings - Fork 0
Commit
This commit does not belong to any branch on this repository, and may belong to a fork outside of the repository.
Merge pull request Anduin2017#264 from caoyanfei94/master
Create 香菇滑鸡
- Loading branch information
Showing
3 changed files
with
56 additions
and
0 deletions.
There are no files selected for viewing
This file contains bidirectional Unicode text that may be interpreted or compiled differently than what appears below. To review, open the file in an editor that reveals hidden Unicode characters.
Learn more about bidirectional Unicode characters
Loading
Sorry, something went wrong. Reload?
Sorry, we cannot display this file.
Sorry, this file is invalid so it cannot be displayed.
This file contains bidirectional Unicode text that may be interpreted or compiled differently than what appears below. To review, open the file in an editor that reveals hidden Unicode characters.
Learn more about bidirectional Unicode characters
Original file line number | Diff line number | Diff line change |
---|---|---|
@@ -0,0 +1,55 @@ | ||
# 香菇滑鸡的做法 | ||
|
||
![香菇滑鸡](./香菇滑鸡.jpg) | ||
|
||
## 必备原料和工具 | ||
|
||
- 大鸡腿 | ||
- 干香菇 | ||
- 姜 | ||
- 葱 | ||
- 蒜 | ||
|
||
## 计算 | ||
|
||
每份: | ||
|
||
- 1 汤匙 = 15ml | ||
- 1 茶匙 = 5ml | ||
|
||
- 大鸡腿 2个 | ||
- 干香菇 5 粒 | ||
- 姜 2 片 | ||
- 葱 2 颗 | ||
- 蒜 2 瓣 | ||
- 温水(30-40 ℃) 1/2 碗 | ||
- 料酒 1 汤匙 | ||
- 生抽 2 汤匙 | ||
- 盐 1/4 茶匙 | ||
- 老抽 1 汤匙 | ||
- 糖 1 汤匙 | ||
- 香油 1 茶匙 | ||
|
||
## 操作 | ||
|
||
- 温水泡发干香菇 | ||
- 姜切小块,葱切段,蒜对半切小粒 | ||
- 鸡腿去骨(不去骨也可,只是略影响程序员吃饭的效率而已),切成小块 | ||
- 泡发的香菇一分为四,香菇水留着备用 | ||
- 鸡腿肉焯水1 分钟,去除血沫和杂质 | ||
- 鸡腿肉中加料酒(1 汤匙)、生抽(1 汤匙)、盐(1/4 茶匙)、老抽(1 汤匙),抓匀 | ||
- 油温3 成,下入鸡腿肉煸炒,等鸡腿肉金黄后盛出备用 | ||
- 锅留底油,下入葱、姜、蒜炒香,香菇入锅,大火翻匀 | ||
- 等待20 秒会有香菇香味从锅中飘出,此时下入煸炒过的鸡腿肉,下入香菇水(全部,**本程序员认为的灵魂操作**)、糖(1 汤匙)、生抽(1 汤匙) | ||
- 转中火不盖盖,咕嘟2 分钟收浓汤汁,淋入香油(1 茶匙),撒上葱花后即可关火、装盘 | ||
|
||
## 附加内容 | ||
|
||
- 鸡腿去骨操作较复杂,本人经验可供参考: | ||
* 鸡腿于案板摆正,**骨头正对程序员**,从头部划一刀至最底部,刀口要深,确保有碰到骨头 | ||
* 用手扒拉肉到两边 | ||
* 用刀尖隔开骨头上沾着的肉 | ||
* 鸡腿翻面,刀紧贴骨头插入,挑断骨头与肉的连接点 | ||
* 用刀尖切断最后的粘连即可 | ||
|
||
如果您遵循本指南的制作流程而发现有问题或可以改进的流程,请提出 Issue 或 Pull request 。 |