中财网高考议论文范文加赏析:朴素的下饭菜--肉丝酸菜炒笋丝
来源：百度文库 编辑：中财网 时间：2024/04/29 03:37:00
朴素的下饭菜--肉丝酸菜炒笋丝—Stir fried Pork and Pickled Sour Mustard with Bamboo Shoot
忍不住了，忍不住了，坚持了半个月没有吃中餐，今天终于忍不住了。还是秋凉姐说得对，俺这中国胃还是要中国菜才能满足要求。前两天做了意大利的千层面，吃了两天，吃得我可能再过半年都不想吃了。今天中午做完清洁刚好是午饭时间，翻箱倒柜找出来两包存货，一包酸菜，一包笋丝，冰箱里还有一块猪肉凑合着做了一个很下饭的翘荤菜--肉丝酸菜炒笋丝，俺狠狠地搞了两碗干饭下去，解恨啊！！！
我炒菜从来都不量的, 晚上写英文的菜谱才想起来用量的问题忘嘎勒,只有靠印象大概多少了。反正不外发，都是自己练习英文，希望英文的用量仅供参考不要误导大家。
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肉丝酸菜炒笋丝
Stir fried Pork and Pickled Sour Mustard with Bamboo Shoot
材料:
Ingredients:
猪肉 少许
80-100g Pork
酸菜 8盎司一包,我用了半包不到
4 Oz Pickled Sour Mustard
袋装笋丝 半磅左右，随手抓的
8 Oz Bamboo Shoot
姜切丝 少许（刚好家里用完了，想象中有姜更好吃些）
1t Ginger root, shredded
葱切小粒 2根
2 Green Onions, shredded
蒜切片 2-3瓣,喜欢可以多放
2-3 Cloves Garlic, crushed
红辣椒 1-2个( 干辣椒,青椒都可以,看个人喜欢)
1 Red Pepper(optional, dry red pepper or any kind of pepper,depend on how hot you can eat)
油 少许
2-3T Vegetable Oil
酱油
1/2t Soy Sauce
料酒
1/2t Chinese Cooking Wine
玉米淀粉
1/2t Corn Starch
盐
Salt to taste
白糖
Sugar to taste
做法:
Directions:
1.猪肉切丝用酱油,料酒,玉米淀粉,少许盐码味10-20分钟。
1. Slice the pork into long, thin strips. Mix together the soy sauce, corn starch, cooking wine and salt in a bowl. Stir in the pork and leave to marinate for about 10-20 minutes.
2.笋丝用开水煮一下去掉里面味道,沥干水份备用。
2. Boil a pot of water, add the bamboo shoot for 3-4 minutes then strain the water.
3.酸菜用水冲洗或浸泡10分钟后倒掉水分
沥干切小块或丝备用。
3. Wash the pickled sour mustard or soak in water for 10 minutes, strain the water, cut into small pieces.
4.锅里放少许菜油,油稍热后放入码味的猪肉炒至变色亮油,铲起来备用,锅里留余油。
4. Heat the oil in a preheated wok and stir-fry the pork for about 2 minutes until the oil is clear again. Remove the pork from the wok leaving the oil for later. Keep the pork warm.
5.放入姜蒜和辣椒炒香,再放入酸菜炒出味道来,先后倒入笋丝和炒好的猪肉一起翻炒,放入白糖和盐调味,喜欢的还可以放少许鸡精,起锅前放入葱花,翻炒几下装盘出锅.
5. Add ginger, garlic and red pepper to the remaining oil, stir-fry about 1-2 minutes until things smell wonderful. Add the pickled sour mustard, cook for 1-2 minutes. Add the bamboo shoot stir-fry for another 2minutes, then add pork, cook for a few minutes, add the sugar and salt. Stir in the green onions.
忍不住了，忍不住了，坚持了半个月没有吃中餐，今天终于忍不住了。还是秋凉姐说得对，俺这中国胃还是要中国菜才能满足要求。前两天做了意大利的千层面，吃了两天，吃得我可能再过半年都不想吃了。今天中午做完清洁刚好是午饭时间，翻箱倒柜找出来两包存货，一包酸菜，一包笋丝，冰箱里还有一块猪肉凑合着做了一个很下饭的翘荤菜--肉丝酸菜炒笋丝，俺狠狠地搞了两碗干饭下去，解恨啊！！！
我炒菜从来都不量的, 晚上写英文的菜谱才想起来用量的问题忘嘎勒,只有靠印象大概多少了。反正不外发，都是自己练习英文，希望英文的用量仅供参考不要误导大家。
******************************************************************************************************************
肉丝酸菜炒笋丝
Stir fried Pork and Pickled Sour Mustard with Bamboo Shoot
材料:
Ingredients:
猪肉 少许
80-100g Pork
酸菜 8盎司一包,我用了半包不到
4 Oz Pickled Sour Mustard
袋装笋丝 半磅左右，随手抓的
8 Oz Bamboo Shoot
姜切丝 少许（刚好家里用完了，想象中有姜更好吃些）
1t Ginger root, shredded
葱切小粒 2根
2 Green Onions, shredded
蒜切片 2-3瓣,喜欢可以多放
2-3 Cloves Garlic, crushed
红辣椒 1-2个( 干辣椒,青椒都可以,看个人喜欢)
1 Red Pepper(optional, dry red pepper or any kind of pepper,depend on how hot you can eat)
油 少许
2-3T Vegetable Oil
酱油
1/2t Soy Sauce
料酒
1/2t Chinese Cooking Wine
玉米淀粉
1/2t Corn Starch
盐
Salt to taste
白糖
Sugar to taste
做法:
Directions:
1.猪肉切丝用酱油,料酒,玉米淀粉,少许盐码味10-20分钟。
1. Slice the pork into long, thin strips. Mix together the soy sauce, corn starch, cooking wine and salt in a bowl. Stir in the pork and leave to marinate for about 10-20 minutes.
2.笋丝用开水煮一下去掉里面味道,沥干水份备用。
2. Boil a pot of water, add the bamboo shoot for 3-4 minutes then strain the water.
3.酸菜用水冲洗或浸泡10分钟后倒掉水分
沥干切小块或丝备用。
3. Wash the pickled sour mustard or soak in water for 10 minutes, strain the water, cut into small pieces.
4.锅里放少许菜油,油稍热后放入码味的猪肉炒至变色亮油,铲起来备用,锅里留余油。
4. Heat the oil in a preheated wok and stir-fry the pork for about 2 minutes until the oil is clear again. Remove the pork from the wok leaving the oil for later. Keep the pork warm.
5.放入姜蒜和辣椒炒香,再放入酸菜炒出味道来,先后倒入笋丝和炒好的猪肉一起翻炒,放入白糖和盐调味,喜欢的还可以放少许鸡精,起锅前放入葱花,翻炒几下装盘出锅.
5. Add ginger, garlic and red pepper to the remaining oil, stir-fry about 1-2 minutes until things smell wonderful. Add the pickled sour mustard, cook for 1-2 minutes. Add the bamboo shoot stir-fry for another 2minutes, then add pork, cook for a few minutes, add the sugar and salt. Stir in the green onions.