红烧鸡腿番茄

2024-05-10 09:02:34 502

红烧鸡腿番茄
鸡腿肉比鸡胸肉更结实点,剁大块红烧又香又嫩又入味,起锅前倒一碗西红柿和青椒块,红绿撞击出喜庆热闹的气氛,看着就欢喜。

做这道菜需要注意的是,红烧鸡腿是主角,番茄青椒并不是与鸡腿同炖,起锅前放入稍加热,起到点缀和丰富口感的作用,也因此这道红烧鸡腿的味道依然是酱香味的。

Details of ingredients

  • 鸡腿4只
  • 西红柿2个
  • 青椒半个
  • 大蒜5瓣
  • 大葱1段
  • 1块
  • 料酒20克
  • 热水2碗

Technique

  • 难度初级
  • 工艺
  • 口味酸咸
  • 时间半小时

Steps to make 红烧鸡腿番茄

  • 1.食材准备好:鸡腿清洗干净,西红柿、青椒清洗干净。
  • 2.鸡腿剁大块,用凉水冲洗干净,洗掉骨渣儿。
  • 3.炒锅中倒少许油,将大蒜、葱段、姜片入锅煸炒出香味。
  • 4.鸡腿入锅,大火煸炒。
  • 5.表面变色后倒入料酒。
  • 6.翻炒均匀,去腥;倒适量酱油上色调味。
  • 7.再倒2碗热水,水要没过鸡腿,盖盖子,小火焖炖20分钟。
  • 8.西红柿切大块,青椒去籽切块。
  • 9.肉烂汤浓,酱油用量够多,咸味足够,所以无需加盐,也可根据个人喜好酌情添加。
  • 10.将西红柿和青椒入锅,轻轻翻拌1分钟,不要炖烂,保持食材的完整和鲜艳的色泽,出锅,装盘。
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