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原料
蘆筍: 5根, 雞胸肉: 1塊, 鹽: 1勺, 料酒: 3勺, 生粉: 3勺
步驟
1雞胸肉切片倒入料酒,生粉,筷子調和放一小時
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2蘆筍切斷浸半小時沖洗
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3油鍋加熱
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4大火煸炒雞胸肉,酒倒得多可以倒掉點,炒至半熟
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5倒入蘆筍煸炒數下,待肉片全白放入鹽一勺
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6倒入冷水一點
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7上蓋小火悶一會兒,出鍋
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8雞胸肉必須生粉腌制,口感很嫩
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小技巧
雞胸肉里的料酒倒掉,不然倒入熱油會濺油
蘆筍: 5根, 雞胸肉: 1塊, 鹽: 1勺, 料酒: 3勺, 生粉: 3勺
1雞胸肉切片倒入料酒,生粉,筷子調和放一小時
2蘆筍切斷浸半小時沖洗
3油鍋加熱
4大火煸炒雞胸肉,酒倒得多可以倒掉點,炒至半熟
5倒入蘆筍煸炒數下,待肉片全白放入鹽一勺
6倒入冷水一點
7上蓋小火悶一會兒,出鍋
8雞胸肉必須生粉腌制,口感很嫩
雞胸肉里的料酒倒掉,不然倒入熱油會濺油