糖醋薑絲豆包
描述
這是一道美味的食譜,結合了豆包、醬油、糖、白醋和嫩薑絲的獨特風味。
豆包在滷煮的過程中吸取了醬油、水和糖的滋味,使其變得香甜和多汁。滷煮使豆包的質地變得更柔和,也能增加豆包的味道。豆包充分吸收了醬汁,更加入味。
薑絲經過糖和白醋的醃漬過程。賦予了嫩薑絲一種獨特的甜酸味,使其更爽脆並具有豐盛的口感。
嫩薑絲與豆包的搭配,增加了豆包的口感層次,同時也為這道料理帶來了一種清爽的味道。
份量
熱量
步驟
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水200cc、糖2小匙、醬油1大匙倒入鍋中 Pour 200cc of water, 2 tsp of sugar, and 1 tbsp of soy sauce into the pot
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放入豆包 put in bean bag
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開中火煮至滾沸後蓋上鍋蓋,轉小火煮10分鐘 Bring to a boil over medium heat, then cover the pot, turn to low heat and cook for 10 minutes
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嫩薑切絲 shredded young ginger
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碗中加入2小匙糖、1大匙白醋,攪拌均勻 Add 2 teaspoons of sugar and 1 tablespoon of white vinegar to the bowl and mix well
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加入嫩薑絲拌勻,放入冰箱冰鎮10-15分鐘 Add shredded ginger and mix well, put it in the refrigerator for 10-15 minutes
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豆包煮10分鐘後,關火翻面,燜15分鐘 After the bean bag is cooked for 10 minutes, turn off the heat and turn over, and simmer for 15 minutes
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青蔥取蔥綠切成細條,需要8條 Green onions are cut into thin strips, 8 strips are needed
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燜好的豆包攤開,放上適量醃漬冰鎮後的嫩薑絲,捲起 Spread out the stewed bean buns, put an appropriate amount of pickled and chilled tender ginger, and roll them up
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用兩條青蔥條將薑絲豆包綁起來 Ginger silk bean buns tied with two shallot strips
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放入盤中,完成~ Put it on the plate and it's done~
小撇步
滷煮醬汁:
喜歡較有味道~
水200cc
醬油2大匙
糖1大匙喜歡甜味~
水200cc
醬油3大匙
糖2大匙