【羊肚菌发酵肉】," attr ":"{"be-class": "}"},
-成分-","属性":" { " be-class ":" } " },
羊肚菌/五花肉/葱姜/鸡蛋/八角/," attr ":" { " be-class ":" } " },
淀粉/料酒/生抽/老抽/糖/盐/蚝油/," attr ":" { " be-class ":" } " },
-具体步骤-"," attr ":" { " be-class ":" } " },
食材:肉馅中依次加入料酒、酱油、糖、盐、酱油调味上色。搅拌均匀,加入葱、姜、全蛋液。"," attr ":" { " be-class ":" } " },
馅:先在切好的羊肚菌上铺一层淀粉,然后把肉塞在中间。"," attr ":" { " be-class ":" } " },
上锅:先将熟羊肚菌放入锅中煎,肉朝下,煎至表面微黄。"," attr ":" { " be-class ":" } " },
调料:将两片生姜放入锅中炒熟,然后放入小葱和八角慢慢翻炒,然后倒水煮,再依次放入料酒、生抽、蚝油、糖和酱油,中火煮三分钟,然后收汁。"," attr ":" { " be-class ":" } " }