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原料
雞脯肉: , 核桃: , 胡蘿蔔: , 青辣椒: , 鹽: , 食用油: , 白酒: , 海鮮醬油: , 水澱粉:
步驟
1核桃砸開剝出肉,將核桃肉放清水裡浸泡20分鐘
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2雞脯肉切成小丁
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3加入一小勺食用油
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4加入一勺鹽和少許白酒,抓勻後腌制5分鐘
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5然後加水澱粉
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6上漿
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7胡蘿蔔和青椒切成小丁,泡好的核桃撈出來瀝干水分
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8鍋里放適量油
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9油熱後將核桃放入,小火慢慢烤香,它然後剷出
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10將漿好的雞丁放入鍋里滑炒
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11直到雞丁熱色變白,肉質成熟即可剷出
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12將胡蘿蔔丁和青椒丁下鍋煸炒
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13放入雞丁一起翻炒
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14然後加入烤香的桃仁翻炒幾下
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15最後滴入適量的海鮮醬油
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16翻炒均勻,即可出鍋
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小技巧
1、核桃仁放入清水中浸泡,你會發現水的顏色變成棕黃,核桃仁形態變得更飽滿,口感也不那麼苦澀 2、雞丁要事先腌制才入味,加入一勺油和上漿的作用都是為了讓雞丁更滑嫩,少許白酒可以去腥提鮮 3、核桃仁放入鍋中小火兩面烤香後,桃仁香還脆,口感更好 4、滑炒的時間不要太長,雞丁完全成熟但還保持滑嫩的口感, 5、加入胡蘿蔔和少許青辣椒,是為了讓菜的顏色和營養都豐富起來,菜的口感也富於層次化