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将肉末裹进叶子里--->包菜肉糜卷

2011-01-02 23:53阅读：

http://blog.sina.cn/dpool/blog/u/1626002531

将肉末裹进叶子里--->包菜肉糜卷


包菜肉糜卷
这道菜,真的很简单,又很营养,尤其适合孩子们,
这道菜做好之后,我和蛋蛋是3下5除2把它给狼吞虎咽了.

做这道菜虽然简单,但是也有两个关键点是必须注意的.
1 怎么做到菜叶嫩绿?
2 怎样让肉末口感不柴?
如何解决这两个关键问题.直接看文章底部的心得体会即可,



将肉末裹进叶子里--->包菜肉糜卷


制作材料:
肉末100克（加了半个蛋清 盐和料酒调味） 包心菜叶子6-7张

制作步骤:
1 将叶子焯水。水中加点盐和油，叶子烫软后立即捞出；
2 叶子中包入肉馅不要太多，大概10克左右就可以了；
3 将包菜卷包好后整齐的码在盘中，入锅蒸大火烧开水后再放上去蒸。
4 大概5分钟即可出锅。不放心的话多蒸会，但是叶子容易发黄。
5 出锅后将汤汁倒会锅中勾个薄芡，再淋在菜卷上，最后淋上的茄汁。OK。

将肉末裹进叶子里--->包菜肉糜卷
将肉末裹进叶子里--->包菜肉糜卷



心得体会:
1 也可以用豆腐皮 千张皮白菜叶子代替包菜叶子;
2 蒸的时间切记超过5分钟,不然馅老叶子黄,同理由,馅不能包太多,不然容易不熟;
3 加个蛋清可以使肉馅更佳的嫩滑;
4 一般我们可以选用5花肉来做肉馅,有一定的肥肉比例,可以使馅口感更润滑;
5 若选用纯里脊肉制作肉馅,则必须放入2层左右的色拉油或者香油等,这样不至于肉会变得很柴.

将肉末裹进叶子里--->包菜肉糜卷








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