shejizhen 2024-11-1 17:11
等你学会这道菜,就没什么好担心的了[25P]
[size=4]每到要贴秋膘的季节,我都要做红烧肉的,不是今天就是明天。[/size]
[size=4]因为我知道,纵使好吃的饭菜千千万,想不到吃什么的时候,红烧肉拌饭都会不计前嫌地来援救。[/size]
[img]https://x0.ifengimg.com/res/2022/EF0ED4CBCFD5DAFEEE0A6BE213D2CDDC313AB614_size1494_w380_h214.gif[/img][/align]
[size=4]红烧肉在家常菜届里,就像是永远能拿着满分答卷的优秀小孩。[/size]
[size=4]你可以不会炒青菜,不会番茄炒蛋,但如果你会一手红烧肉,举家上下都会笑着摸摸你的头说:“会烧红烧肉了,那就没什么好担心了。”[/size]
[size=4]因为它非常简单,却如此美味,但凡遇到它都会饭盆精光。[/size]
[size=4]煎出油香的五花肉就像加持了buff,微微焦脆的外层能更好裹上糖色和香味。酱汁也在焖煮中变得浓郁稠香,就等浇上一碗热乎米饭。[/size]
[size=4]这次我还加了虎皮青椒和虎皮蛋,当它们原本光滑的外皮煎成虎皮,滋味美得可不止一倍两倍。[/size]
[img]https://x0.ifengimg.com/res/2022/6B42B5ECF26E6BF4A980E5F7DC9994223A246E55_size3421_w380_h214.gif[/img][/align]
[size=4]入秋天凉,就先吃一碗红烧肉吧![/size]
[img]https://x0.ifengimg.com/res/2022/EB24517EC93630AEA239E3C87D8C23B5703E93CE_size2673_w380_h214.gif[/img][/align]
[size=4]家常红烧肉[/size]
[size=4]1、1斤五花肉切成约2指宽的肉块,焯水:冷水入锅,加4片姜和1个葱结,大火煮4分钟后,捞出沥干。[/size]
[img]https://x0.ifengimg.com/res/2022/A2CFC3F8DB75F14CE88DA4431DC1E6762E165F7E_size2881_w380_h214.gif[/img][/align]
[size=4]2、开中火,锅中放入五花肉块,煎至表面金黄出油后盛出,倒出锅中一半猪油备用。[/size]
[img]https://x0.ifengimg.com/res/2022/3ED688E47CCEDCB0BCFEA0508A1066D8146A4CF0_size1448_w380_h214.gif[/img][/align]
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[size=4]3、锅中加入50g冰糖,开小火炒出糖色后,倒入五花肉块,加入1勺料酒、3勺生抽和1勺老抽,翻炒均匀上色。[/size]
[img]https://x0.ifengimg.com/res/2022/B4873E35CA8F1114674C8B6D56CB9B1D6931C88B_size4433_w380_h214.gif[/img][/align]
[size=4]4、转入砂锅,加入没过五花肉的热水、半根桂皮、3个八角、3片香叶、15g葱段和4片生姜,盖盖小火焖煮25分钟。[/size]
[img]https://x0.ifengimg.com/res/2022/6D2D4164FFFC6698E3A1BA97BE0EB8EDFFBB4AAF_size1902_w380_h214.gif[/img][/align]
[size=4]5、 清水中加入3个鸡蛋和1勺盐,开中大火煮10分钟后,捞出鸡蛋浸冷水降温,再剥壳擦干。起锅烧热,倒入一半猪油和剥好的鸡蛋,中大火煎至鸡蛋表面焦黄后,捞出备用。[/size]
[size=4]*加盐可以使鸡蛋在煮的过程中不易破,方便剥壳。[/size]
[img]https://x0.ifengimg.com/res/2022/D9AFD2A5A248A5A7A98DB43018FC373EDF45E17E_size4176_w380_h214.gif[/img][/align]
[img]https://x0.ifengimg.com/res/2022/053F62E26BDEC97EEA122BA338CDBF06FC3758CB_size2334_w380_h214.gif[/img][/align]
[size=4]6、3根青尖椒去蒂去籽后,洗净并控干水份,中大火煎至呈虎皮焦黄后,捞出备用。[/size]
[img]https://x0.ifengimg.com/res/2022/DE72753A212065B76FCA6914A8CFCF10957CDD27_size3517_w380_h214.gif[/img][/align]
[size=4]7、砂锅开盖,放入煎好的鸡蛋和青尖椒,小火盖盖焖煮10分钟后,开盖转大火收汁至浓稠即可。[/size]
[img]https://x0.ifengimg.com/res/2022/88C34751F4D65AFDAE11138FE522B66757BA8DAB_size1187_w380_h214.gif[/img][/align]
[img]https://x0.ifengimg.com/res/2022/B61276CC58EC84988615876B75CD52DF02D60995_size3290_w380_h214.gif[/img][/align]
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[size=4]*砂锅饭[/size]
[size=4]砂锅中加入100g大米、150g水和1勺食用油,盖盖大火煮约5分钟,转小火继续煮10分钟,最后关火焖15分钟即可。[/size]
[img]https://x0.ifengimg.com/res/2022/C23BD1B2F42AAD5D0593E90138850E058702A6F4_size3163_w380_h214.gif[/img][/align]
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[size=4]天正冷,我先趁热开动✌️[/size]
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[img]https://d.ifengimg.com/w1080_h721_q90_webp/x0.ifengimg.com/res/2022/36436071AC8BFE477AF42BB62EA6090252A01A5A_size136_w1080_h721.jpeg[/img][/align]
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[size=4]会做红烧肉了吗?[/size]
[size=4]那我就没什么好担心的了。[/size]
[size=4]再分享一道我很喜欢的红烧肉做法,简单好吃,你一定学得会。[/size]
[size=4]1、热锅冷油,放入姜蒜炒香,加入10-15ml料酒和焯水后的五花肉,中火炒至表面微黄后,加入140g腐乳虾酱(约一瓶的2/3),翻炒均匀。[/size]
[img]https://x0.ifengimg.com/res/2022/55A294141907B75A88619D8399B87D43F9AE31B1_size2903_w380_h216.gif[/img][/align]
[size=4]2、加入没过五花肉量的开水和40g冰糖,大火煮沸,加盖转中火烧20分钟后开盖观察,烧至汁水起稠,转小火煮至收汁后盛出。[/size]
[img]https://x0.ifengimg.com/res/2022/D38BE413B213DFA3ABA5AF04B52C6FF8AFB1A146_size3624_w380_h214.gif[/img][/align]
[size=4]驯服五花肉的秘诀来自腐乳虾酱,鲜香醇厚还带着一丝优雅的酒香,闻着就能下两碗饭。用它炒饭、拌面、炒空心菜、做火锅蘸料、炒鸡翅也不在话下。[/size]