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餐廳美食10分鐘上菜！五更腸旺

iCook 愛料理
2025/03/17 | 1分鐘閱讀

10分鐘五更腸旺

看似紅通通的五更腸旺.香香辣辣.帶點微微的麻香.鴨血Q嫩吸飽湯汁.大腸軟而不爛.開胃好下飯~餐廳美味在家也能簡單做

食材

  • 鴨血, 100g
  • 滷大腸, 100g
  • 蒜苗, 20g
  • 薑絲, 20g
  • 辣椒絲, 20g
  • 榨菜絲, 20g
  • 醬料
  • 醬油, 20cc
  • 豆瓣醬, 3匙
  • 糖, 2匙
  • 太白粉水, 2匙

    • 料理步驟image步驟 1：熱鍋小火煉花椒油全程需小火避免花椒燒焦產生苦位image步驟 2：食材準備:嫩薑.辣椒image步驟 3：滷大腸斜刀切片image步驟 4：鴨血切塊用小流水沖洗約10分鐘image步驟 5：取一鍋熱水加入一匙鹽巴.川燙洗淨後的鴨血image步驟 6：倒入一半的花椒油.下薑絲辣椒與豆瓣醬一同拌炒image步驟 7：加入川燙過的鴨血image步驟 8：依序放入滷大腸image步驟 9：倒入500cc的水及糖一同熬煮image步驟 10：加入太白粉水勾芡.灑上蒜苗.淋上剩餘的花椒油即完成image步驟 11：如圖

    小撇步1.提煉花椒油時全程需小火避免花椒燒焦產生苦味2.加入鹽巴川燙過後的鴨血.不但能去除腥味.也能讓口感的保水度更佳使醬汁更入味

    若對該食譜有任何疑問，請到原始文章內頁詢問食譜作者喔！

    完整食譜這邊看：餐廳美食10分鐘上菜！五更腸旺

    台灣最大料理生活平台 iCook 愛料理，給你滿滿料理靈感！立即加入 iCook LINE 官方帳號

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