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原料
鮮魷魚須: 300克, 韭菜花: 100克, 紅小米椒: 3個, 生薑: 適量, 大蒜: 適量, 白糖: 二分之一小匙, 生抽: 一大匙, 料酒: 一小匙, 鹽: 適量
步驟
1用廚房紙或乾淨的抹布用力擦試魷魚須,去除其表面的薄膜
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2然後將其洗凈瀝干
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3切成約5厘米長的段
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4韭菜花洗凈瀝干切成約5厘米長的段,小米椒切成圈,生薑切絲,大蒜切片
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5起油鍋,下入生薑、大蒜、小米椒,爆香
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6下入魷魚須,大火,快速翻炒至魷魚須變色
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7下入料酒
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8下入韭菜花,快速炒勻
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9最後放入生抽、鹽、白糖,炒勻即可
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小技巧
1.魷魚須要大火快炒,炒的時間不要太長,以免口感變老; 2.下入韭菜花後,要快速炒勻出鍋,以確保其清香的口感;