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葱烧大肠，不用过油制作方便，一碗汁就搞定！ 吃一次就忘不掉
葱烧大肠是鲁菜里比较经典的家常菜，我用煎的方式代替了传统的油炸，这样不油腻更健康，而且味道一样好吃。煎的时候火稍微大点，这样容易快速上色还不易吸油，烧制时用中火慢烧，勾芡时大火快速勾芡，出锅就好啦。特别简单，香喷喷滴葱烧大肠，喜欢的值得一试哟
每天分享一道家常菜，如果你不知道每天要吃什么，就来看看俺吧109/331
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