无聊的上色
2起锅烧油,油热倒入冰糖,用中小火慢炒,勺子轻轻磕碰一下冰糖,炒出糖色,接着倒入排骨,翻炒上色,等上色差不多了,放老抽、生抽、白米醋、葱姜、八角、桂皮和香叶。
②起锅烧油,放入牛腩煸炒出油,下入葱姜蒜、八角、香叶、花椒,小火炒出香味浓郁,加入生抽、老抽翻炒上色,淋入料酒去腥。
2、起锅烧油,下入冰糖炒成糖色,倒入鸡肉翻炒上色,加八角、桂皮、香叶、葱姜炒香,淋入适量生抽、老抽调味,翻炒均匀后倒入开水没过鸡肉。
另起锅,加入冰糖和少量水,大火熬糖色,变色后转小火倒入少量油,继续熬制枣红色后放入红烧肉翻炒,均匀上色后,加入生抽,老抽,继续翻炒
3、倒入八角、桂皮、香叶、干辣椒,并加适量的水,大火炒干水分炒出香料的香气。水分炒干后,大火让五花肉丁粘上糖色,倒入腐竹,炒去腐竹的水气和豆腥味。加适量的老抽翻炒均匀,上色。
3.打开另一个锅,放入适量食用油,先将油加热,然后将豆豉和蒜茸一起倒入锅中,先爆香,然后倒入炒好的青椒,翻炒均匀,边炒边压虎皮椒,这样更容易尝到味道,然后加入一匙老酱油上色,一匙生酱油调味,使青椒看起来更好,继续均匀炒至青椒成熟,然后将其从锅中取出放在盘子上。
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