荔枝肉是福建省福州、莆田等地特色传统名菜,属于闽菜。已有二三百年历史。因原料中有白色的荸荠和切成十字花刀的猪肉,烹调后因外形型似荔枝而得名。 制法是将猪瘦肉剞上十字花刀,切成斜形块,因剞的深度、宽度均匀恰当,炸后卷缩成荔枝形,佐以红糟、香醋、白糖、酱油、麻油、湿淀粉等调料即成。
用少许油略炒甜椒,加入酱汁和荔枝肉,汁滚后即把鱼柳回镬,快手兜匀即可上碟享用。
Use some oil to saut? the sweet pepper, pour in the sauce, add lychees, then bring the sauce to a boil. Put back the fish fillet and saut? briefly, dish up and serve.
南山的气候、土壤使得荔枝果实皮薄、肉脆、味道甜美,深受人们的喜爱。
Nanshan climate, soil makes litchi fruit Pibao, Roucui, sweet taste, by people's favorite.
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