開胃小菜--芹菜苗拌腐竹

綜合評分 9.3

用料

做法

  • 1、腐竹洗淨,泡軟,再沖洗干淨 2、芹菜菜洗淨,去掉根部,瀝干水分

  • 3、泡軟的腐竹切成小塊,干紅辣椒掰成小段,放入耐熱的碗中

  • 4、燒一鍋開水,將腐竹放入焯熟,撈出瀝干水分 5、鍋中倒入少許油,燒熱後澆在干紅辣椒碗中,制成辣油

  • 6、將焯好的腐竹和芹菜苗拌在一起,調入鹽、花椒粉,淋上辣椒油拌勻即可

  • 芹菜苗是幼年時期的芹菜,還未長成芹菜堅韌挺拔的身姿。像絕大多數蔬菜的幼年狀態一樣,還是小苗的芹菜苗分外柔嫩鮮美,香氣也柔和了很多。整棵入菜,只須去根,生熟皆可,味道清香,口感柔嫩,特別適合在夏天做成清爽的小涼菜。

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  • http://dahuaihua.com/thread-31737-1-1.html http://bbs.cnxsg.cn/read.php?tid=365720 http://www.htys.cc/read-htm-tid-233976.html http://vicd.haotui.com/thread-161576-1-1.html http://hzmhw.net/thread-71777-1-1.html http://www.thepeakbbs.net/dispbbs.asp?boardid=13&Id=47385 http://www.3688.tv/bbs/detail/164670.htm http://dahuaihua.com/thread-31759-1-1.html http://bbs.cnxsg.cn/read.php?tid=365736 http://www.htys.cc/read-htm-tid-233984.html http://vicd.haotui.com/thread-161578-1-1.html http://hzmhw.net

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  • http://bbs.ybtop.com/thread-747301-1-1.html http://maopei809458.blog.163.com/blog/static/2391640222014815113157234/ http://blog.tianya.cn/post-5160447-66034240-1.shtml http://maopei809458.blog.163.com/blog/static/239164022201481511354978/ http://blog.tianya.cn/post-5160447-66034795-1.shtml http://maopei809458.blog.163.com/blog/static/2391640222014815114317944/

小貼士

1、看色澤︰腐竹以色澤麥黃、略有光澤為佳。質量較差的腐竹顏色多呈灰黃色、黃褐色、色彩較暗。還應注意如顏色過白則可能是漂白的腐竹。 2、看外觀,好的腐竹,迎著光線,能看到瘦肉狀的一絲一絲的縴維組織;質量差的則看不出。還可以看腐竹的斷面,呈現蜂窩狀空心的質量較好。 3、聞氣味,腐竹由黃豆制成,聞起來有豆香味。沒有氣味的腐竹質量稍差。如有其他氣味,如苦澀、酸臭等刺激性氣味就不要買了。 4、用水泡,泡過的水呈淡黃色且不渾濁的質量較好。好腐竹用溫水泡過後,輕拉有一定韌性,且能撕成一絲絲的。

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