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砂锅焗菜的做法窍门

更新时间: 2021-04-01 07:54:56     

1、材料:油菜心400克,熟猪油50克,熟火腿、熟猪肝、熟鸡肉、冬笋各40克,海米10克,盐5克,料酒15克,味精5克,鸡汤500克。

2、将油菜心去老帮、选净,在菜根头部划十字花刀。锅放熟猪油40克烧热,放入油菜冲一下后捞出。

3、把熟火腿、熟猪肝、熟鸡肉、冬笋分别切成片;海米用温水泡软、洗净。

4、把油菜心头朝外、叶朝里,沿砂锅边缘排成圆形,再把熟火腿片、熟猪肝片、熟鸡肉片、冬笋片排成圆形盖在油菜上,中间放上海米,加盐、料酒、味精和鸡汤上火烧沸,改小火炖15份钟,淋上熟猪油10克即成。

关键词: 做法 窍门

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