泰式生菜包
材料
"猪肉 3-400g","九层塔 数片","柠檬叶 数片","生菜 1棵","香茅 1支","炸蒜 1-2大匙","蒜蓉 1大匙","干葱 4-5粒","泰国辣椒膏 2小匙","泰国辣椒粉 1大匙","鱼露 1大匙","青柠汁 1大匙","胡椒粉 1小匙","鱼露 1大匙","糖 1大匙","料酒 1大匙"
做法
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1:- 猪肉洗净抹干后切粒再搅/剁碎 (直接买碎猪肉,这步骤可略)
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2:- 碎猪肉加入醃料拌匀,最少醃半小时
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3:- 干葱去皮切片
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4:- 香茅切粒
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5:- 九层塔、柠檬叶洗净后用手捽出味道后再撕成碎片
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6:- 烧热镬,先下干葱片,蒜蓉爆香
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7:- 再下香茅爆香
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8:- 下猪肉炒散至全熟
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9:- 加入调味料、九层塔及柠檬叶炒匀,先试味,不够辣加辣椒膏/粉,不够咸加鱼露,太辣/咸可加一点点糖/醋中和- 关火加埋青柠汁拌匀上碟,再洒上炸蒜即成