罗宋炒牛肉附菠菜面疙瘩
材料
"菠菜叶 60克","水 少许","高粉 120克","牛奶 80克","盐 少许","白胡椒粉 少许","奶油 少许","洋葱丝 50克","红葱头片 2颗","酸黄瓜丝 30克","蘑菇片 3颗","牛肉条 300克","红葡萄酒 1匙","面粉 20克","牛骨肉汁 200克","盐 少许","白胡椒粉 少许","酸奶油 1茶匙"
做法
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1:菠菜去梗,滚水加盐川烫菠菜后泡冰水
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2:菠菜加水少许用果汁机打成汁,加入面糊拌匀(面糊:牛奶、面粉、盐、白胡椒)
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3:水滚后将面糊倒进筛网后要摇一下锅子避免沾锅,小火煮至定型,捞起
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4:捞起后用少许沙拉油拌匀避免沾黏
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5:酸黄瓜切斜条、洋菇去头切片、洋葱丝、红葱头碎、牛肉薄片
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6:热锅下奶油煎牛肉片后下红葱头、洋葱、洋菇炒香,加少许水或牛骨汤、盐、白胡椒调味收汁,最后下酸黄瓜拌匀即可
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7:热锅下奶油,下面疙瘩炒一下即可盛盘
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8:盛盘后淋上酸奶油即可
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9:蛋卷:鸡蛋打散过滤,热锅下油倒入蛋液用炒匙边搅边晃,10点钟方向往内,2点钟方向往内,12点钟方向卷2次,6点钟方向下压定型
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10:分解步骤