Create 葱油肉沫炸酱 #140
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Create 葱油肉沫炸酱 #140
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不要忘记修改readme的引用 |
Anduin2017
reviewed
Feb 21, 2022
| 4. 【稀释酱】豆瓣酱、黄豆酱、干黄酱加黄酒稀释，拌开拌匀，备用。 | ||
| 5. 【切葱碎】把剩余大葱切成葱碎，不要太碎，1平方厘米方块即可。 | ||
| 6. 【熬炸酱】将炼好的葱油加热至5成热后，放入稀释好的炸酱，放入炸酱后改小火，同时放入三分之一的葱碎，将浸泡料渣用的开水倒入几勺，同时用锅铲不断搅动酱，避免糊锅。 | ||
| 此时国内会有大泡不断的出现，这是葱碎的水气和加入的水，不用担心。5分钟后下入三分之一的葱碎和几勺泡料渣的开水，继续搅动。再过5分钟下入最后三分之一的葱碎和炒好的肉沫，继续搅动，5分钟后出锅。 |
Anduin2017
reviewed
Feb 21, 2022
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| 1. 炸酱想要香，葱油必须炼好 | ||
| 2. 炸酱过程就是利用油把葱碎炸香，让葱香味与酱融合的过程。不断加水是为了避免干炸把酱炸干，这样就失去了酱的流动性。 | ||
| 3. 最后一次放肉沫，不提前放是防止肉沫被炸的太干。 |
Anduin2017
reviewed
Feb 21, 2022
| 2. 炸酱过程就是利用油把葱碎炸香，让葱香味与酱融合的过程。不断加水是为了避免干炸把酱炸干，这样就失去了酱的流动性。 | ||
| 3. 最后一次放肉沫，不提前放是防止肉沫被炸的太干。 | ||
| 4. 炸酱过程中 全程小火 同时搅动酱 避免糊锅。 | ||
| 5. 这样做好的炸酱可以放在储物罐中冷藏保存，拌面佐餐都可以。 |
Anduin2017
requested changes
Feb 21, 2022
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