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蘆筍炒肉片



材料:

梅花肉200公克
蘆筍150公克
薑末1/2茶匙
水30㏄

調味料:

鹽1/2茶匙
鮮味露5滴
糖1/4茶匙
香油1/2茶匙
紹興酒1茶匙
太白粉水1茶匙

醃料:

鹽1/2茶匙
蛋清1大匙
太白粉1/2茶匙
紹興酒1/2茶匙
糖少許

作法:

 1.將梅花肉切成約0.2公分厚片,加入所有的醃料拌勻,靜置15分鐘。
 2.蘆筍切約3公分段長,洗淨備用。
 3.取鍋燒熱後,加入1大匙油,放入作法1切好的梅花肉片,以大火炒至肉色呈白盛出。
 4.於作法3放入薑末、鹽與作法2的蘆筍段,以小火炒2分鐘。
 5.作法4加水,及除鹽、太白粉水以外的剩餘調味料,再加入作法3略炒過的梅花肉片,以大火快炒1分鐘,最後以太白粉水勾芡即可。

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