# 三食三餐 #
今天一起来做一道特别符合夏日的菠萝咕噜肉吧!
需要的食材
猪肉:比较正宗的做法是肥瘦相间,肥肉偏多的,达到咕噜软糯的口感,但村儿还是选了喜欢的猪瘦肉;将猪肉大约切成2cm的块状;
胡萝卜,青椒也同样切成和猪肉差不多大小,直接使用菠萝罐头,记得买Chunks的哦,不但可以节省时间,还有菠萝糖水可以调制酱汁。
需要的调料:
盐,白胡椒粉,淀粉,番茄沙司(Ketchup),糖,白醋,料酒,蒜蓉酱
烹饪步骤:
1. 将切好的猪肉加入料酒,盐和白胡椒粉,一丁点儿白糖(提鲜),搅拌均匀腌制一小时以上;
2. 在猪肉里打入一个鸡蛋,搅拌均匀后,裹上淀粉;
3. 锅内油烧热后,准备将猪肉入锅内油炸;
4. 大约炸3分钟,两面金黄即可捞出沥干油分;
5. 准备二次入锅油炸,这一步骤是为了上色更漂亮,看下面这张对比图就能看出二次油炸的厉害之处;
6. 另起一锅烧水,水沸腾后倒入胡萝卜和青椒,过水一分钟即可捞出,预防青椒变色;
7. 调制酱汁,番茄沙司,白醋比例是2:1,再加入菠萝罐头里的菠萝汁,因为这款Dole的菠萝汁含有糖浆,因此就不额外加糖了;
8. 热锅冷油,加入蒜蓉翻炒,这里直接使用了李锦记的蒜蓉酱;
9. 加入调制的酱汁,冒泡后转小火;
10. 倒入炸好的猪肉,翻炒,让酱汁均匀地挂在猪肉上,接着倒入烫好的青椒和胡萝卜,继续翻炒1分钟,记得不要过久,否则青椒的颜色就不漂亮啦~
11. 关火。倒入菠萝粒,让锅内的余温包裹菠萝,用铲子搅拌均匀。为了菠萝保持原本的鲜甜,记得不要油温过高让其变味,尽量做到每种食材都能保持原汁原味,搭配在一起吃才能有多重的味觉体验。
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