东坡肉

2024-04-20 21:19:48 4034

东坡肉
东坡肉的传说自然是来做那励精图治的大文豪苏东坡,美丽的故事咱就不多说了,就来说这个东坡肉,因其做法比较独特,所以做出来的肉是酥而不烂,香而不腻,确实是一道美食、 为了让自己做的东坡肉不仅要神似,还要形似,我特意让老公带着我跑了好远,采了些细的芦苇叶子,用来扎肉块。还用叶茎编了个草垫,呵呵,我这个家庭主厨够用心吧!

Details of ingredients

  • 五花肉1000g
  • 80g
  • 100g
  • 黄酒400g
  • 冰糖80g
  • 酱油150g
  • 2g

Technique

  • 难度初级
  • 工艺
  • 口味咸甜
  • 时间三小时

Steps to make 东坡肉

  • 1.选五花三层的肉,我今天买的土猪肉,肉层很后,生肉就足有7厘米厚。今天也买的多,这个菜费时间,一次多做点,冷冻存放,下次次就方便了
  • 2.把肉切大块,凉水入锅,水开后煮3分钟左右,去除血沫和杂质。
  • 3.锅中放少量的水,把冰糖放入炒糖色
  • 4.炒到大泡变小泡,此后颜色还会再深一点,但因拍照稍微提前了一点,否则会把糖炒糊
  • 5.冲入少量开水制成糖色。
  • 6.砂锅底部垫个竹垫,我没有就用细芦苇叶的茎自己编了一个一次性的,
  • 7.把姜片和葱结铺上
  • 8.煮好的五花肉切2--3厘米见方的块,并用草绳炸起来。我也是用的芦苇叶扎的。
  • 9.肉皮朝下,把肉块码放在锅内,加入酱油,我用的红烧酱油,把糖色和黄酒也都倒入。
  • 10.然后盖盖大火煮开,转微火慢煨2小时、中间尽量不要打开锅盖,让料汁即芦苇叶的味道充分浸入肉中
  • 11.煨好后把肉皮翻上来再适量加一点盐,如果用的酱油足够咸了,也可以不加盐,再煨10分钟左右,让盐味均匀。
  • 12.最后把肉移入炖盅里,我弄得肉太多,就用了小砂锅,这样也弄里满满两砂锅。把汤汁也倒入
  • 13.盖盖上笼再蒸30分钟。
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