家常香菇豆筋紅燒雞zmzg克信?????? 下飯硬菜：豆筋香菇紅燒雞 <p class="ql-block"><span style="font-size:22px;">香菇、豆筋隔夜冷水泡發(fā)洗凈瀝干；雞肉切塊焯水去腥撈出。</span></p> <p class="ql-block"><span style="font-size:22px;">新鮮雞大腿</span></p><p class="ql-block"><span style="font-size:22px;">富含優(yōu)質(zhì)動(dòng)物蛋白，肉質(zhì)細(xì)嫩，極易被人體消化吸收；同時(shí)含有鐵、鋅、維生素B族，可補(bǔ)充日常體力消耗，皮下少量油脂燉煮后浸潤配菜，增香不油膩。</span></p> <p class="ql-block"><span style="font-size:22px;">鍋中少油，雞塊下鍋煸炒至微黃，加蔥姜、生抽老抽、少許糖翻炒上色。</span></p> <p class="ql-block"><span style="font-size:22px;">放入香菇豆筋炒勻，加開水沒過食材，小火燜燉入味，大火收濃湯汁即可。</span></p> <p class="ql-block"><span style="font-size:22px;">新鮮雞腿肉質(zhì)細(xì)嫩，優(yōu)質(zhì)動(dòng)物蛋白充足，補(bǔ)鐵補(bǔ)元?dú)?，肉質(zhì)緊實(shí)不柴；香菇膳食纖維、菌類營養(yǎng)豐富，促消化；豆筋屬于豆制品，植物蛋白、鈣質(zhì)豐富，葷素搭配，營養(yǎng)均衡。</span></p> <p class="ql-block"><span style="font-size:22px;">青菜蝦皮湯</span></p><p class="ql-block"><span style="font-size:22px;">清水燒開，放蝦皮煮片刻，下入青菜燙熟，加鹽少許香油調(diào)味出鍋。</span></p> <p class="ql-block"><span style="font-size:22px;">紅燒雞肉軟爛麻辣入味，醬香濃郁不柴不膩；泡透的豆筋吸足湯汁，筋道又多汁，香菇鮮香醇厚，一口下去滿口鮮香。</span></p> <p class="ql-block"><span style="font-size:22px;">配上清淡鮮美的青菜蝦皮湯，葷素搭配，濃淡相宜，家常滋味格外下飯。</span></p> <p class="ql-block"><span style="font-size:22px;">餐后小食，產(chǎn)地來自西昌的藍(lán)莓清甜治愈味蕾。</span></p> <p class="ql-block"><span style="font-size:22px;">夏日清風(fēng)常伴，三餐有味，祝大家歲歲安康順?biāo)?，日日舒心自在?lt;/span></p>