京酱肉酱饭
材料
"盒装绞肉 1/3盒","蒜末 1瓣","盐 1/8小匙","水 1大匙","玉米粉 1大匙","玄米油 1大匙","葱白丝 1只","红萝卜丝 1小段","黑木耳丝 1片","秀珍菇片 4朵","高山高丽菜丝 2叶","甜面酱 1.5大匙","细砂糖 1大匙","屏科大薄盐酱油 1小匙","水 3大匙"
做法
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1: 先处理绞肉。把绞肉先放砧板上反复剁细,再装到碗里,把蒜末、盐、水加进来搅匀,再加玉米粉拌好,最后加油进来拌匀备用。
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2: 不沾炒锅放1大匙油热锅,把蔬菜料依序入锅炒匀,全下后加1/4~1/2米杯水煨炒,把菜料煨软后即可盛盘。原锅再下一些油,把绞肉放下来炒散,炒散后把京酱酱汁倒入煨炒几分钟即可,不要把酱汁收乾,熄火后把肉酱淋在菜料上即完成。