如果你想吃大量生菜，这道食谱非常完美。甜咸味噌鸡肉与香脆油炸粉丝完美搭配。为了获得额外的营养，选择深色叶菜生菜，如绿叶或红叶生菜，富含β-胡萝卜素和其他营养素！搭配米饭食用也非常美味。
Artist
Zono
个人资料
食材
份量 4
原始食谱（1倍）可制作 4 份
调整食谱份量时，部分食材的比例可能需要微调。请根据实际情况调整，并按口味进行调味。
- 10.5 oz 鸡肉末 (300g)
- 1/4 洋葱
- 2 oz 竹笋 (60g)
- 5g 姜
- 1 Tbsp 食用油
- A2 Tbsp 味噌
- A1 Tbsp 糖
- A4 tsp 蚝油
- 1 tsp 芝麻油
- 1/3 oz 干粉丝
- for deep-frying 食用油
- 12 leaves 绿叶生菜
步骤
- 1
将洋葱和竹笋切成细丁。将姜和大蒜切碎。
- 2
在平底锅中用中火加热油。加入姜和洋葱，用小火炒至透明。加入竹笋和鸡肉末，用中火炒至鸡肉不再呈粉红色。加入A 味噌2 Tbsp、糖1 Tbsp、蚝油4 tsp搅拌，然后用大火炒至大部分液体蒸发。离火后加入芝麻油搅拌。
- 3
将大量油加热至200°C（390°F）。通过放入一小段干粉丝来测试油温。如果它嘶嘶作响并立即浮到表面，油就准备好了。将剩余的粉丝炸至膨胀变白，然后翻面短暂炸一下以完成烹饪。
- 4
洗净并晾干绿叶生菜叶。将鸡肉味噌混合物舀到每片叶子上，放上酥脆的粉丝，卷起来享用。
食谱ID
1300
小贴士与备注
要检查油是否足够热，先放入一根粉丝。它应该迅速膨胀。
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Realizing the importance of food through a family illness, I decided to pursue a career as a nutritionist. After earning my license as a registered dietitian, I worked as a cooking instructor, provided diet guidance, and developed healthy recipes. In 2021, I moved to the U.S., and after gaining weight during life abroad, I began following my own recipes to lose weight. Now, I focus on creating and sharing delicious recipes that can be enjoyed even while dieting—helping others lose weight without stress.