Anduin2017 / Anduin2017/HowToCook
关于优化小炒肉的建议
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Description
建议
肉方面可以购买时选择后腿肉，后腿肉的特点是脂肪和瘦肉是分开的，我们可以把脂肪单独分片，切成小细条状，在起锅阶段先把锅加热，然后直接放入切好的脂肪，（无需太多，50g左右即可，或者和瘦肉比例1：8），中高火等2分钟左右待脂肪程焦黄色，说明里面的油都已经被充分榨出来，然后再放入小米椒和葱姜蒜。 这样操作不会用到自带的油，仅猪油就可以满足一次炒菜，而且猪油的香味是植物油无法比拟的，且最后的油渣可以吃，有种焦脆感，相信吃过的同学一定会爱上这个味道
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First steps
- Read the whole issue, then the project's contributing guide.
- Comment on the issue to say you are picking it up — it saves two people doing the same work.
- Fork the repository and make your change on a branch.
- Open a pull request that references the issue number.
Research direction
Start by locating the 小炒肉 recipe in the cookbook and compare its current instructions with the proposal in this issue. Update the recipe only if the project’s existing guidance supports the suggested pork-fat preparation, and consider the work done when the recipe clearly reflects the agreed cooking method.
Written by the indexing model from the issue text.
Assessment
- Domain
- content
- Issue type
- Documentation
- Difficulty
- 2/5
- Estimated time
- 1-3 hours
- Activity status
- Stale
- Clarity
- Mostly clear
- Newbie friendliness
- 45/100