笋丝的天花板做法!五花肉丝加持,香嫩爽脆,口感更好,味道更香!
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大家好,我是小薇。今天做一道五花肉炒笋丝。这简直是笋丝的天花板做法!笋丝香嫩爽脆,加些五花肉一起爆炒,吸收了油脂,清脆爽口又鲜香,配上三碗米饭都不够。
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用到的是这种袋装的野生竹笋丝,口感非常细嫩,食用也很方便。拆开包装后用清水洗2、3遍。
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洗好后放入开水中焯烫2分钟捞到凉水中,这样口感更好。
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炒笋丝最好用五花肉,五花三层的虽然有些肥,但是用来炒笋丝很香。五花肉先切厚片,再切细条。
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锅中油热,放入五花肉炒至干香吐油。加葱花蒜片炒香,随后加少许十三香。
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倒入攥干水分的笋丝翻炒3分钟。
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放芹菜段和小米椒,加1 勺生抽,1小勺盐,1勺蚝油炒半分钟,只要芹菜断生就可以出锅了。
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咸香微辣的炒笋丝,简直就是一盘妥妥的下饭菜,竹笋本身低脂,低糖,多纤维,加些五花肉一起爆炒,吸收了油脂,清脆爽口又鲜香,是难得的好滋味。
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