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簡介
一道既開胃又可補充因天熱而流失的營養。
原料
西葫蘆, 雞胸肉, 青紅椒, 鹽, 料酒, 白糖, 胡椒粉, 蚝油, 生粉, 水澱粉, 麻油, 蒜, 蔥
步驟
1雞肉洗凈切丁,加胡椒粉、料酒、鹽、生粉抓勻,腌制5分鐘
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2西葫蘆去皮、瓤,洗凈切丁
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3用加了鹽的開水煮至八成熟(有點透明色),撈出備用
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4青紅椒洗凈切塊,也用水焯過
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5調汁:將鹽、料酒、白糖、胡椒粉、蚝油、水澱粉、少許水調成汁
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6凈鍋入油,四成熱時下入腌好的雞肉,定型、劃散,炸至金黃色撈出控油
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7鍋留底油,下蒜碎小火煸香
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8倒入雞肉
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9加入葫蘆丁等翻炒
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10加入調好的料汁,淋上幾滴麻油,裹勻食材即可
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