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原料
夹心肉, 千张(皮子或者叫豆腐皮, 鲜香菇, 韭菜, 鸡蛋, 生粉, 生姜适量, 大葱适量, 盐适量, 白糖适量, 白胡椒粉适量, 香油适量
步骤
1 把夹心肉清洗干净后切成小细条;
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2 鲜香菇切成丝;
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3 千张一端放一撮韭菜;
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4 放点香菇丝;
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5 放几条切好的肉条;
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6 卷起,要收紧;
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7 卷到一半时在剩余的千张上涂上面粉糊(面粉里加一点水搅拌);
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8 把剩余的千张卷起;
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9 切成长度一样的小段;
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10 盘子里放点生粉;
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11 把千张卷两端沾上生粉;
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12 整个千张卷再沾上鸡蛋液;
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13 锅中加少量的油,放入千张卷煎到两面变成黄色;
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14 加水没过千张卷的三分之二不到一点;
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15 加入生姜丝,大葱丝;
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16 加入半勺白糖,盐和白胡椒粉调味;
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17 汤汁快收干时淋上香油即可。
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小技巧
韭菜除做菜用外,还有良好的药用价值。其根味辛,入肝经,温中,行气,散瘀,叶味甘辛咸,性温,入胃,肝,肾经,温中行气,散瘀,补肝肾,暖腰膝,壮阳固精。韭菜活血散瘀,理气降逆,温肾壮阳,韭汁对痢疾杆菌,伤寒杆菌,大肠杆菌,葡萄球菌均有仰制作用。