shejizhen 2024-10-23 15:30
猪肉别再红烧了!炖这么一锅香而不腻,入口即化[23P]
[size=4]喜欢吃肉肉的朋友们请注意!今天这道菜,真的相当诱人!!它就是超级下饭的济南名菜: 把子肉 。[/size]
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[size=4]软烂咸香,肥而不腻,好吃到你想和我拜把子~[/size]
[size=4]把子肉作为山东济南传统鲁菜,早在清朝时期,鲁地即流传有将五花肉一斤切成数块,用麻绳捆成一把,加以酱油炖煮而成的把子肉。一般还配以其他配菜一同炖煮,如青椒、海带结,面筋、豆皮、虎皮鸡蛋、鲅鱼、四喜肉丸等。[/size]
[size=4]今天包子做了个家庭改良版,简单易上手,真的贼香![/size]
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[size=4]五花肉要选择肥瘦相当的,猛火开锅再文火慢炖。因为提前煎出了多余的油脂,再用开水炖煮,让肉肉吃起来肥而不腻、瘦而不柴。入口有醇厚的余香,多滋多味。[/size]
[size=4]把子肉主要用酱油来烹调,不放盐。吃起来不咸不腻,刚好下饭。趁热连肉带汁浇在白米饭上,真的绝了绝了。[/size]
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[size=4]肉肉被炖的酱香浓郁、入口即化。虽然看起来大块厚实,但是吃起来软烂,一点也不费劲。卤制过的虎皮鸡蛋和青椒,裹上了灵魂的汤汁,超级入味!!不仅让这道菜不单调还解腻。[/size]
[size=4]五花肉别再只会红烧了!一定要试试这个把子肉,真的太香了!三碗米饭都不够我炫~[/size]
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[size=4]点开看看这吃相[/size]
[size=4]我就不信馋不到你[/size]
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[size=4]视频中有些地方可能没讲清楚[/size]
[size=4]包子下面送上超详细的步骤讲解[/size]
[size=4]往下看,你的问题都能解决[/size]
[size=4]▽[/size]
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[size=4]五花肉、青椒、鸡蛋、大葱、姜、干辣椒、八角、桂皮、香叶、冰糖、生抽、老抽、料酒、蚝油[/size]
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[size=4]五花肉冷水下锅,加入姜片、葱段、适量料酒、白醋。[/size]
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[size=4]大火烧开,捞出五花肉,稍微冷却后,切成一厘米左右的厚片,用厨房纸擦干水分。[/size]
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[size=4]锅中不用倒油,将五花肉依次下入锅中,中小火慢煎,把油脂全部煎出来,两面金黄后,夹出沥干。[/size]
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[size=4]不用换锅,将青椒、剥壳的水煮蛋依次放入锅中,煎到金黄后盛出备用(可以在油中放一点盐,防止蹦油)。[/size]
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[size=4]锅中留点底油,倒入香叶、桂皮、八角、姜片、葱段、干辣椒 、冰糖,中小火炒出香味。[/size]
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[size=4]下五花肉,加生抽、老抽、蚝油、料酒,翻炒均匀。[/size]
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[size=4]倒入开水,没过食材,中小火焖煮 40 分钟(筷子能轻松戳烂的程度),然后挑出锅中的姜、葱、香料。[/size]
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[size=4]倒入煎好的虎皮鸡蛋和青椒,再炖 10 分钟左右。[/size]
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[size=4]转大火收汁,就可以出锅啦~(也可以选择豆皮、腐竹、海带结等自己喜欢的配菜,一同炖煮哦)。[/size]
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[[i] 本帖最后由 shejizhen 于 2024-10-23 15:31(GMT+8) 编辑 [/i]]
liyinan 2024-10-23 17:15
介绍得很清楚,把子肉是济南的特色菜,但不知道为什么仅仅被列入小吃,而不是正菜?