每天最頭疼的問題,莫過于“今天吃什么?”。特別是在忙碌的工作日,既想吃得好,又不想花太多時(shí)間。這時(shí)候,一道快手、下飯、營養(yǎng)均衡的家常菜就成了“救星”。
今天我要分享的這道青椒炒牛肉丸,簡直是為懶人和廚房新手量身定做的。Q彈的牛肉丸吸滿了咸香的醬汁,搭配上清脆爽口的青椒,一口下去,肉香和蔬菜的清甜在嘴里交織,瞬間就能打開你的味蕾。別看它簡單,味道可一點(diǎn)不含糊,每次做這道菜,家里的米飯都得遭殃!
食材準(zhǔn)備:
主料:牛肉丸200克、青椒2個(gè)
輔料:大蒜3瓣、小米椒1個(gè)
調(diào)料:生抽2勺、蠔油1勺、老抽半勺、白糖少許、淀粉1小勺、清水半碗
制作步驟:
1.青椒去蒂去籽,切成滾刀塊或者菱形片。大蒜切片,小米椒切圈,牛肉丸從中間對半切開。
2.取一個(gè)小碗,放入2勺生抽、1勺蠔油、半勺老抽、一點(diǎn)點(diǎn)白糖提鮮,再加入1小勺淀粉和半碗清水,用筷子攪拌均勻,直到?jīng)]有干淀粉顆粒。
3.鍋里燒水,水開后放入切好的牛肉丸,焯燙大約1分鐘,就可以撈出了。
4.熱鍋涼油,油溫五成熱時(shí),放入蒜片和小米椒圈,小火爆炒出香味。聞到濃濃的蒜香味,就進(jìn)行下一步。
5.香味出來后,轉(zhuǎn)大火,先下入青椒塊,快速翻炒大約30秒,炒至斷生,但要保持其爽脆的口感。
7.倒入焯好水的牛肉丸,和青椒一起翻炒均勻。醬汁沿著鍋邊淋入,然后快速翻炒,讓每一塊青椒和牛肉丸都均勻地裹上醬汁。
8.看到湯汁變得濃稠,咕嘟咕嘟冒泡時(shí),就可以關(guān)火出鍋了。
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你看,一道色香味俱全的青椒炒牛肉丸就這么輕松搞定了。翠綠的青椒、醬色的牛肉丸,光是看著就讓人食指大動(dòng)。盛一碗熱氣騰騰的白米飯,把菜和湯汁一同澆上去,那滋味,簡直是忙碌生活里最實(shí)在的慰藉。
美食的意義,有時(shí)并不在于食材多名貴、工序多復(fù)雜,而在于它能否在恰當(dāng)?shù)臅r(shí)候,用最簡單的方式填滿我們的胃和心。這道菜,就是這種“快手哲學(xué)”的完美體現(xiàn)——用最短的時(shí)間,創(chuàng)造出最大的滿足感。希望這道菜能成為你家餐桌上的???,為你和家人的生活增添一份簡單而純粹的美味。
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