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原料
鸡胸肉(海苔鸡肉卷): , 萝卜(海苔鸡肉卷): , 青椒(海苔鸡肉卷): , 葱(海苔鸡肉卷): , 面粉(海苔鸡肉卷): , 料酒(海苔鸡肉卷): , 生抽(海苔鸡肉卷): , 生姜(海苔鸡肉卷): , 食盐(海苔鸡肉卷): , 黑胡椒粉(海苔鸡肉卷): , 淀粉(海苔鸡肉卷): , 杏鲍菇(蚝油杏鲍菇): , 青红椒(蚝油杏鲍菇): , 蚝油(蚝油杏鲍菇): , 生抽(蚝油杏鲍菇): , 食盐(蚝油杏鲍菇): , 蒜瓣(蚝油杏鲍菇): , 刀豆(老干妈炒刀豆): , 老干妈(老干妈炒刀豆): , 生抽(老干妈炒刀豆): , 黑胡椒粉(老干妈炒刀豆): , 蒜瓣(老干妈炒刀豆):
步骤
1鸡胸肉打成肉泥,萝卜切末,再加适量的青椒末和葱花(不喜可不加),加入少许姜泥,再倒入2勺生抽,2勺料酒,少许食盐和黑胡椒粉,少许淀粉
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2顺着一个方向搅拌均匀,使鸡肉稍上劲
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3竹帘上放一块海苔,铺上肉馅,一边留出一点空隙,从另一边卷起即可
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4平锅中倒适量植物油,中火煎海苔卷,煎大约7~8分钟,期间不时翻动海苔卷(按海苔卷的厚度调整时间),取出放凉切块即可
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5热锅冷油,放入蒜瓣煸香,再放入杏鲍菇片,炒至变软
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6倒入1勺生抽,1勺蚝油,翻炒均匀
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7放入青红椒丝,炒至青红椒断生,加适量盐调味即可
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8刀豆切成如图的丝状,油锅热油,放入蒜瓣煸香,再倒入刀豆,快速翻炒至变色
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9倒入1勺老干妈,1勺生抽,翻炒均匀,出锅前加少许黑胡椒粉调味即可
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