做外卖必要的10道菜
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">因为</span>在疫情<span style="color: black;">时期</span>能开门的餐厅，大多都只能做外卖，<span style="color: black;">因此呢</span><span style="color: black;">近期</span><span style="color: black;">咱们</span><span style="color: black;">举荐</span>的菜品，都会以比较适合<span style="color: black;">公众</span>食用、消费不高、制作不太<span style="color: black;">繁杂</span>的家常菜式为主。至于外卖菜单上，要更换还是添加菜品，那<span style="color: black;">便是</span>师傅们自己说了算。好吧，<span style="color: black;">此刻</span>就来<span style="color: black;">瞧瞧</span>今天的菜谱内容吧。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">尖椒炒老豆腐</strong></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p26-sign.toutiaoimg.com/pgc-image/3eeabd21db2f44e5b7d645608babf00b~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722513165&x-signature=S%2Bs2Ct8AAuFa3%2Fjzx2J5LvRZqWw%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">制作：</strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">取老豆腐改刀成3 厘米长、2 厘米宽、1厘米厚的片，下入油锅煎至两面金黄后，再加入青红尖椒节和蒜苗段炒香，出锅前加盐、味精、白糖等调味并翻匀，装盘即成。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">招牌混椒鸡</strong></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/cda8d0890e004d57b7bc209ac148ba50~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722513165&x-signature=lIF0err4bde5Dum40dgJ7dSTZKY%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">制作：</strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">1.把乌鸡斩成约2厘米<span style="color: black;">体积</span>的块，加盐、料酒和生粉码味上浆；魔芋切成条，入沸水锅里汆一水后，捞出待用。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">2.净锅里放色拉油，烧至四成热时，下入鸡块滑熟，倒出沥油。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">3.锅留少许油，下姜米、蒜米、鲜青花椒、野山椒节、小米椒节、豆瓣酱、少许泡椒末炒香出色，再倒入鸡块、魔芋条和青二荆条辣椒节，边炒边调入少许的盐、味精、鸡精，勾薄芡以后淋木姜油，起锅装盘便好。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">孜然葱香牛柳</strong></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/70e501f8a0fa43428d4d92d59b8a5522~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722513165&x-signature=cKSjYjukqQZLxLPw1KuupGJqnGs%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">制作：</strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">1.把牛柳切片，加盐、料酒、生粉码味上浆。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">2.青笋切成片，投入加有油盐的沸水锅汆断生后，捞出来放圆盘里垫底。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">3.净锅放油烧至四成热时，下入牛柳片过油，倒出沥油待用。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">4.锅里留底油，先放香辣酱和小米椒末炒香，在倒入牛柳片炒匀后，撒入葱花、孜然粉和熟芝麻，稍炒<span style="color: black;">就可</span>装盘。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">霸道跳跳蛙</strong></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/d70ddedb83394acd9e965c7e66a9b22f~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722513165&x-signature=sHZ4syFiMNNwIJArSm%2B%2BOnbFQLE%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">制作：</strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">1.把蛙肉治净斩成块，用盐、料酒和姜葱汁腌入味，再下入热油锅滑熟，捞出沥油待用。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">2.净锅入熟菜油烧热，投入干辣椒节、姜片、蒜片、泡辣椒节、野山椒节、青红小米椒节、花椒炒香出味，下入滑熟的蛙块并烹入料酒，调入盐、味精、鸡精、白糖和生抽炒入味，出锅装盘后，撒些酒鬼花生即成。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">香辣鳝丝</strong></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/f525e72b24e7437f98232762920235b3~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722513165&x-signature=RGk4KNbcyqikj2hBDjzJkPsBvwY%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">制作：</strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">1.把剔骨土鳝鱼切成丝，下入油锅过油后，倒出沥油。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">2.净锅放香料油烧热，先下泡辣椒、野山椒、鲜青花椒、青椒节、泡姜丝炒香，再倒入鳝鱼丝爆散开，在撒入芹菜节和小葱节的<span style="color: black;">同期</span>，加盐、味精、白糖、胡椒粉，炒香入味后淋花椒油，翻匀即成。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">臊子鸭血</strong></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/73902e2d466640a8897a65768fdcba12~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722513165&x-signature=z3gR70v6frD2Tchv8vOrpOt0nI8%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">制作：</strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">1.把鸭血切成小块，入沸水锅里汆一水后捞出。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">2.炒锅放油，先下豆瓣酱炒香，掺适量清水烧开并熬出香味后，捞去料渣并加放肉臊。接着放入鸭血块和泡辣椒节，调入盐和味精，待慢火烧入味后，淋少许的香醋，最后撒些葱花即成。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">米凉粉烧鸡肾</strong></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/bffba51d91e34ec3afcff9e9628551f6~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722513165&x-signature=f9P4sNjeBMCso%2B1qcS0pk9OaCqI%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">制作：</strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">1.把鸡肾入沸水锅里汆熟捞出；把米凉粉切成块，入沸水锅里汆一水后，捞出来沥水待用。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">2.炒锅里放油，下豆瓣酱炒香，掺适量的清水熬出味，打去料渣，放入鸡肾和米凉粉块，撒入刀口辣椒、盐、鸡精、味精烧几分钟，最后用湿淀粉收汁，撒入芹菜碎和葱节，<span style="color: black;">就可</span>装盘。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">酸辣脑花</strong></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/c3554f33be9b4b77935566b8deb689de~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722513165&x-signature=Njuqmw8Ee5G4U0vuLu78EozhxrU%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">制作：</strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">1.把猪脑花治净，放沸水锅里汆定型以后，捞出来改刀成小块。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">2.炒锅里放油，下猪肉末、姜米、蒜米和豆瓣酱先炒香，掺适量的清水后，下脑花并用盐、鸡精、味精调味，待猪脑花烧入味以后，放适量的醋并撒些葱花，起锅便装盘。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">姜丝脑花</strong></p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/e6dd5715042e4c7eb4cb1adb172e7898~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1722513165&x-signature=YzzCXwwnc3aRD%2Bs9Ie5W8BdYrOk%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">制作：</strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">1.把<span style="color: black;">鲜嫩</span>的猪脑治净后，放到加有姜片、花椒、葱、白酒和盐的冷水锅里，加盖开中火煮10分钟至熟。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">2.取泡子姜切成丝，放不锈钢碗里后，再把煮好的脑花放上面，舀入香辣豆豉酱和油渣，送入170℃的烤箱里烤25分钟（烤箱无需预热），取出来撒些葱花即成。</p>
回顾历史，我们不难发现：无数先辈用鲜血和生命铺就了中华民族复兴的康庄大道。 seo常来的论坛，希望我的网站快点收录。
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