鱼香肉丝不要去饭店吃了，自己在家也能做，鲜香滑嫩，开胃又下饭

有不少朋友对川菜情有独钟，作为八大菜系之一的川菜以其香辣的口感 *** 了众多挑剔食客的味蕾。然而大家在家中尝试着学做川菜时才发现，川菜的 *** 过程较为复杂。想烹饪好川菜需要耗费大量的时间，那有没有更为简单的 *** 来烹饪美味的川菜呢？今天我就把和大厨学到的一个绝招分享给大家，让你轻松做出香甜滑嫩的鱼香肉丝。

（点击 *** 观看更详细）

这个绝招简单来说就是将切好的肉下入油锅中翻炒，炒至变色后不要将肉盛出，而是用铲子推到一边。这样锅中的油就会流到锅底，接着将各种调料下入锅底与热油混合炸出香味。再将锅边的肉丝推到锅底，与香料混合翻炒。

这样一来我们既节省了大量时间，又能省下不少油。做出的鱼香肉丝口感香甜，不油腻。那些喜欢吃这道菜的朋友，就请准备好食材跟我一起学做吧。

【鱼香肉丝准备食材】

主料：猪里脊150克、鸡蛋1个、胡萝卜丝30克、木耳丝25克

准备调料：

盐4克、料酒1小勺、生抽2小勺、土豆淀粉1小勺、白糖2小勺、陈醋2小勺、水淀粉1小勺、食用油小半汤勺、泡椒酱8克、豆瓣酱15克、蒜沫5克、葱花8克

【鱼香肉丝 *** 步骤】

一 切丝腌制

猪里脊要选择那种去皮纯瘦的，用自来水冲洗干净后放在菜板上。

先将里脊肉切成宽一些的片，然后将这些片放平切成宽条肉丝。

把里脊肉丝放入一个碗中，往里面加入盐4克、料酒1小勺、生抽1小勺。

接着还需要在碗中打入一个鸡蛋，加入一小勺的土豆淀粉。

用筷子迅速搅拌，使鸡蛋与土豆淀粉充分融合包裹住肉丝，这样炒熟之后的肉丝吃起来口感比较滑嫩。搅拌完成后将碗放置一旁，进行9分钟的腌制使其入味。

为了防止水分流失导致肉丝变干，更好在碗上面盖一个盖子。腌制的过程中我们来调配烹饪用的碗汁。

二 调配碗汁

找一个中等大小的碗，在里面加入白糖2小勺、生抽1小勺、陈醋2小勺，用筷子搅拌一下味道就变得酸甜了。

此时碗汁的酸甜味过重我们需要加入水稀释一下，加入的水不要太多、小半碗即可。加水之后还要在里面加入一小勺的水淀粉，这可以让做出的菜汁浓稠味美。

碗汁做好后，我们来切一些菜丝以达到配色与提升口感的目的。我这里使用的是胡萝卜与泡发的木耳做菜丝，胡萝卜洗净削皮切成细丝放入小碗中。木耳泡发后控水切成细丝放在另一个小碗里。你也可以切一些自己喜欢吃的蔬菜，比方说青椒丝之类的都可以。

三 炒香盛盘

菜丝切好后就到了翻炒环节，这时就要用到大厨所说的那个诀窍了。先在炒锅中加入小半汤勺的食用油，开中火将油烧热。

当油表面微微冒烟时，我们把腌制好的肉丝滑入锅中用铲子煸炒下。当炒制肉丝变色冒出香味后，用铲子将肉丝推到锅的一边，这样肉丝里面的油就慢慢流到了锅底。

当油重新冒烟后我们下入8克泡椒酱炒出香味，然后加入4克的豆瓣酱与5克的蒜沫混合翻炒下。

很快一股 *** 的香气便扑鼻而来。此时将火开大，把锅边的肉丝推到中间连同调料一起翻炒。

顺便把刚才切好的胡萝卜丝和木耳丝下入锅中，再向锅中撒入8克葱花增加清爽口感。

倒入调配好的碗汁炒至汁液黏稠，关火盛盘一道简化版的鱼香肉丝就做好了，是不是非常简单呢？

【鱼香肉丝技术总结】

1 里脊肉要去皮切去肥肉，不然做出之后肉皮很硬难以搅动。切丝不要切的太细，否则翻炒时容易断掉影响美观与口感。

2 调配碗汁所用的淀粉可以是土豆淀粉或红薯淀粉，但不要放玉米淀粉，玉米淀粉粘稠度很低不适合勾芡。

3 加入胡萝卜丝后火要调大一些快速翻炒，这样才能让萝卜丝断生、并激发所有调料的香味。

鱼香肉丝家常做法，好吃的关键在于调汁，做一大盘不够吃

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开胃解馋的鱼香肉丝家常做法，味道很赞做法简单，步骤大公开

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我最拿手的家常菜鱼香肉丝，每次米饭都不够吃，下次得多蒸点米

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春姐教你做川菜“鱼香肉丝”，家常做法，拌米饭一人能吃三大碗

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今天晚上我给孩子做了她爱吃的鱼香肉丝

#记录我的2023#

重庆厨师长教你：“鱼香肉丝”正宗做法，肉丝滑嫩，姜葱蒜味突出

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标签： 肉丝 家常 步骤 做法 鱼香