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原料
牛肉: 400克, 藕: 400克, 红葱头(或洋葱): 适量, 藕粉: 2勺, 生抽: 适量, 耗油: 适量, 蛋液: 适量, 盐: 适量, 生姜: 适量
步骤
1准备食材
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2牛肉切小粒用刀大概剁一剁,不要剁泥,否则没有质感,要细切粗剁。 加料酒,1汤勺生抽,1汤勺耗油,3克盐,适量全蛋液。
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3朝一个方向搅打上劲~
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4莲藕切末
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5将莲藕加入牛肉中
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6加入适量姜末、洋葱末~
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7加入2勺藕粉,味道淡的话可以加点耗油~
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8搅匀抓起来再摔入容器内,反复摔打上劲,入冰箱冷藏一晚~
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9捏圆压成小饼
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10平底不粘锅倒适量油烧热、关小火,放入牛肉饼煎制,定型之前不要翻动~
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11一面煎黄再翻过来煎另一面。
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12两面都煎黄盛出备用~ 这个时候已经很好吃啦!
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13耗油1汤勺、番茄酱2汤勺、泰式甜辣酱2汤勺
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14锅内倒一点点油烧热、下洋葱末炒香~
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15倒入酱汁
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16加一小碗水
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17下煎好的牛肉饼
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18汤汁收浓即可
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19装盘
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20口感爽脆~
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小技巧
最后的酱汁大家可做自己喜欢的口味!小火煎制,煎黄再翻动,过早翻动会散开! 肉馅内加藕粉会使莲藕香味更加浓郁! 牛肉用里脊肉最好,我用的是雪花牛肉,家里只有它,懒得去买啦!