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爽口脆皮兔的做法图片,水果新吃法爽口腌木瓜

作者: 智能菜谱   来源智能菜谱    发布时间2019-07-14

腰花切好后,假许白醋,用水浸泡分钟,腰花会发大,无血水,炒熟后洁白爽口。春季季节干燥,人体的水分容易通过出汗、呼吸大量丢失,含丰富的营养及水分,性味甘平,有清热除烦、解渴利尿、通利肠胃的功效,而滋采核桃油采用初榨头道核桃油中最精华的3%,其富含不饱和脂肪酸,搭配上金针菇粘滑脆嫩,胡萝素,营养全面,给准妈妈和日夜劳碌的上班族带来清鲜宜人,爽口自然的一餐。

材料 三个月大的带皮仔兔1只(毛重约750克,去毛去内脏后约500克),青尖椒20克,老姜30克,红尖椒10克,大葱20克,嫩仔姜10克。调料盐2克,5克,老坛泡菜水50克,糖1克,味精2克,炒熟的芝麻3克,红油50克。泡菜水配比一例凉开水500克、盐50克、花椒2克、干红辣椒5个、老姜大蒜各5克、白酒3克、白糖2克。可用来腌制泡姜、泡海椒、泡萝卜等。
做法 1、将仔兔宰杀后用沸水烫一下,用刀刮去兔毛(小心不要刮破仔兔的嫩皮),成为“烫皮兔”,去掉内脏,用清水冲净,入沸水锅中汆去污物(约3分钟)。老姜、大葱拍破待用。
2、锅内换清水,放入兔子肉、拍破的老姜和大葱用小火焖15分钟至八成熟,离火后加盖焖至水凉后捞起,把兔肉斩成5厘米长、1厘米宽的条状装入盘中。
3、将青红尖椒、嫩仔姜、剁成米粒状,放入碗中,将老坛泡菜水、盐、味精、糖、芝麻、红油加入碗中搅拌均匀制成味碟,上菜时随兔肉上桌(香菜末可根据客人口味添加)。
小诀窍 特点
流行菜,成菜色泽白净,肉嫩皮脆,辣香爽口,是上等的开胃佐酒菜。
制作关键
刮兔毛要手轻,尽量不要把仔兔皮刮破;兔肉较嫩,焖制时间不要过长。
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夏季正是、丝瓜、苦瓜、佛手瓜、南瓜、等瓜类蔬菜上市的旺季,它们的含水量高,又兼具高钾低钠的特点,适合夏天人们大量出汗后补充水分及流失的无机盐。特别是,它不仅清邪热、解劳乏,还可增加食欲,提神醒脑。瓜类蔬菜可凉拌,可清炒,还可做汤,也可与肉、鱼一起做菜,清脆爽口,别有风味。今年的夏季真是折磨人,早上六七点钟已是烈日炎炎,迷糊间竟以为睡到了中午。上班的路上,汗流浃背地体会着堵车,心里只想着单位的空调,那叫一个凉啊!为此,我想出了不少应对措施,像在冰箱里准备了大量的冰块、冰棍、冷饮,再就是从小就喝的汤,清凉爽口、解暑解热。

午餐:以营养丰富为标准,注重荤素搭配,以四菜一汤为佳,口味尽量清淡爽口,菜品切忌油腻,也不要食用滋补品,尽量和平常一样顺着考生的喜好准备,不要跟平时的饮食习惯变化太大。用新鲜粳米煮粥,待粥将好时,放入干茉莉花,再煮分钟即成。茉莉花粥味甜清香,十分爽口,茉莉花的香气可上透头顶,下去小腹,解除胸中一切陈腐之气,不但令人神清气爽,还可调理干燥皮肤,具有美肌艳容、健身提神、防老抗衰的。

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