酿豆豉辣椒
豆豉辣椒,妈妈的味道!
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豆豉辣椒,是先用剪刀把辣椒内的籽去掉,然后在里面酿上已搅拌好的各种馅料,经过爆炒、焖熟后一道开胃下饭的上好菜肴。常忆起儿时,一大盆豆豉辣椒,就像如今餐桌上的山珍海味,滋润着我们的味觉。
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用紫铜色辣椒制作成的豆豉辣椒,肉质爽脆,下饭时给人一种满口生香的口感。准备的材料是:韭菜、罗勒(香子菜)、辣椒、蒜头、臭豆豉。(平时花1元钱买上一小袋,回家后烧热油,炒香,冷却后装玻璃罐随时备用)
制作酿豆豉辣椒时,把洗净滤干的韭菜,在菜板上伴上臭豆食、蒜头切碎剁溶,装碗后加上酱油、蚝油、生粉和盐,调拌均匀即可。(也可根据自己的口味选择配馅料)。
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一切准备妥当后,把已搅拌好的馅料用筷子或小勺黏入辣椒内。锅中放油热锅,将成品辣椒入锅略爆炒,转放适量水焖烧8分钟后,即可出锅。
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☆★☆汝城高人||脱口成章
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