用料
五花肉
250克
豌豆仁
150克
酒酿
15克
姜末
5克
生抽
15克
蚝油
10克
老抽
3克
胡椒粉
2克
蒸肉米粉
75克
鲜香不腻，真解馋！豌豆粉蒸肉的做法
- 先将五花肉切成小肉块
- 加入酒酿、姜末、生抽、老抽、蚝油、胡椒粉
- 拌匀后腌制30分钟以上，使肉块入味
- 新鲜的豌豆荚，现剥出来的豆子更加鲜嫩清甜
- 腌制好的肉块加入豌豆仁
- 加入蒸肉米粉，拌匀～
（不同品牌的蒸肉米粉咸度不同，调味需要酌情调整)
- 每块肉都要粘上粉，可以稍微加点水，使米粉更好地吸附在肉上，同时也能让米粉蒸透，口感更好✔
- 拌好的豌豆米粉肉放入一个大的平盘中，不要堆得过高，防止蒸不透
- 上汽后蒸约30-40分钟，直到米粉蒸透，肉块变得酥软即可~
撒上葱花，稍加点缀，
一道香气四溢、口感丰富的美味好菜就可以上桌啦 - https://weibo.com/ttarticle/p/show?id=2309405161120066568296
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- 经过蒸制，五花肉变得极为软嫩，入口即化；
裹在肉上的米粉吸收了肉汁，湿润软糯，带有淡淡的米香；
清甜的豌豆更是为这道菜增添了一抹清新的亮点，
恰到好处地平衡了粉蒸肉的厚重，增加了整体的清爽感✔
- 咸香、鲜甜、粉糯的口感交织在一起，
每一口都带来温暖与满足
