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饭店做的锅包肉为什么那么好吃，大厨教你小技巧，在家可以轻松做{"rich_content":{"text":"","spans":null},"video":{"vid":"v028b0g10000c23tbi60j9i056ruep20","duration":151.367,"width":854,"height":480,"file_size":20767839,"thumb":{"web_uri":"tos-cn-p-0000/7a4229f80e34408ebbcd0e5bb40a78c4","width":640,"height":360,"image_type":null,"mimetype":null,"encrypt_web_uri":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"high":{"duration":151.367,"file_size":18287918,"w":854,"h":480},"normal":{"duration":151.367,"file_size":14004261,"w":640,"h":360},"ultra":{"duration":151.367,"file_size":18288262,"w":854,"h":480}},"is_encrypted":null,"sp":null,"md5":"3a118fc88c2398905aaa6509b2c9e0a9","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
做锅包肉，淀粉和醋要用对，外酥里嫩，这样做才是正宗东北味，香做锅包肉，淀粉和醋要用对，外酥里嫩，这样做才是正宗东北味，真香。说起锅包肉，很多朋友都吃过，是一道传统的经典东北菜，色泽金黄，口味酸甜。在东北，很多时候判定一家餐厅的水准，就看他家的锅包肉是否好吃。锅包肉，原名锅爆肉,是一道东北菜，可是每个地方做法也不一样，有糖醋调味的，有番茄酱调味的，还有以酱油调味的。每种味道都让前来吃的食客赞不绝口，但是小编最喜欢吃糖醋味的，糖醋味的锅包肉成功的关键就是淀粉和醋的比例要调对，接下来跟小编一起学学吧！
锅包肉
By 味道兵法
配料：
猪里脊肉 300克、土豆淀粉 适量、胡萝卜 适量、精盐 1勺、料酒 1勺、白糖 1勺、白醋 1勺、姜 适量、葱 适量、香菜 适量
烹饪步骤：
1.挂面糊，土豆淀粉加清水，搅拌均匀，静置半小时，倒掉清水，留下淀粉备用
2.把猪里脊切成薄片，用刀背轻轻拍打拍松
3.加1勺盐、1勺料酒，抓匀，腌制片刻
4.湿淀粉放入肉片中，抓匀，使其均匀地挂面糊
5.7成油温，放入里脊肉，边炸边搅拌，炸到肉片浮起来捞出
6.升高油温，再次倒入肉片复炸20秒
7.白糖：白醋按1:1，搅拌均匀，加适量生抽上色
8.锅中放入葱丝、姜丝、胡萝卜丝爆香
9.倒入调好的料汁、锅包肉，大火快速翻炒，裹上酱汁，最后用香菜点缀即可
烹饪小贴士：
猪肉的选购：1.观察肉的颜色：健康并且新鲜的猪肉，瘦肉部分应该呈现出红色或者粉红色，光泽比较鲜艳，流出的液体较少。脂肪部分应该是白色或者乳白色，而且质地比较坚硬。2.观察肉皮：健康的猪的肉，肉皮上面应该没有任何斑点。3.闻气味：新鲜并且健康的猪肉的气味是新鲜的肉味，并且带有微微腥味。不会有其他异味和臭味。4.观察淋巴结：健康正常的猪肉的淋巴结的大小和数量上都应该是正常的，而且淋巴结横切面的颜色应该是淡黄色或者偏灰的颜色。5.看弹性：正常情况下，新鲜猪肉的弹性比较好，手指按上去产生的坑会很快弹回来，而病猪和不新鲜的猪肉弹性都会下降。
你喜欢锅包肉吗
东北名菜锅包肉出炉 小伙厨艺得妈妈认可喜欢美食杰的文章请点赞、关注、分享！你有什么观点和想法，欢迎在下面踊跃留言和大家一起讨论。
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