查看完整版本: 京葱爆鸡翅尖［６Ｐ］

京葱爆鸡翅尖［６Ｐ］

京葱爆鸡翅尖[url=http://my.meishichina.com/batch.download.php?aid=20816][img]http://my.meishichina.com/attachments/2008/06/1392_200806111015541.jpg[/img][/url]
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7_ Cr UoI-wx`/H8E [size=4]材料：鸡翅尖半斤，大葱一根，辣椒一个，蒜、生抽、糖适量。[/size]
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[size=4]做法：[/size]4yM_O3`kYg4|
[size=4]1、起油锅，爆香蒜头，中火下鸡翅尖煸炒3分钟。[/size]
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[url=http://my.meishichina.com/batch.download.php?aid=20812][img]http://my.meishichina.com/attachments/2008/06/1392_200806111013211.jpg[/img][/url]M)nH `R6m`i

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[size=4]2、加入大葱、辣椒一起炒香。[/size]
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[size=4]3、加适量的水，加生抽、糖稍微焖1分钟。[/size]7O h^-JjM$vy3s&`
[url=http://my.meishichina.com/batch.download.php?aid=20814][img]http://my.meishichina.com/attachments/2008/06/1392_200806111014301.jpg[/img][/url]
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iUrZF8I [size=4]4、香喷喷的京葱爆鸡翅尖出锅了。呵呵，倍香！[/size][url=http://my.meishichina.com/batch.download.php?aid=20815][img]http://my.meishichina.com/attachments/2008/06/1392_200806111015101.jpg[/img][/url]

这个开始应该腌一下可能会更好吃吧.
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lG2M4b 觉得煮的时间也有点短.Y/[T#KL9L2\I
不过这图上出来的菜看上去倒是火候十足的.:excellence

楼上正解,不腌无味,多煮少嫩,既是爆炒,二分出锅,放点辣味,意由未尽!