【浙菜】--东坡肉

2024-05-11 15:03:07 295

【浙菜】--东坡肉
所属菜系[1] 浙菜东坡肉
东坡肉色、香、味俱佳,深受人们喜爱。东坡肉,杭州名菜,用猪肉炖制而成。一般是一块约二寸许的方正形猪肉,一半为肥肉,一半为瘦肉,入口肥而不腻,带有酒香,十分美味。 薄皮嫩肉,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。
相传为北宋诗人苏东坡(四川眉山人)所创制。东坡肉的最早发源地,是湖北黄冈。1080年苏东坡谪居黄冈,因当地猪多肉贱,才想出这种吃肉的方法。宋代人周紫芝,在《竹坡诗话》中记载:“东坡性喜嗜猪,在黄冈时,尝戏作《食猪肉诗》云:‘慢着火,少着水,火候足时他自美。每日起来打一碗,饱得自家君莫管。’”后来,1085年苏东坡从黄州复出,经常州、登州任上返回都城开封,在朝廷里任职,没过多久,受排挤,1089年要求调往杭州任太守,这才将黄州烧肉的经验发展成东坡肉这道菜肴。作为汉族佳肴,后流行于江浙。

Details of ingredients

  • 五花肉1000克
  • 100克
  • 50克
  • 黄酒350克
  • 酱油200克
  • 白糖100克

Technique

  • 难度中级
  • 工艺
  • 口味咸甜
  • 时间三小时

Steps to make 【浙菜】--东坡肉

  • 1.先把五花肉洗净。
  • 2.放到热水中淖5分钟。
  • 3.捞出来稍晾。
  • 4.切成每块1两半左右的方块。
  • 5.葱切段,姜切片。
  • 6.先把姜和葱放到砂锅里。
  • 7.再把五花肉摆到砂锅里,肉皮朝下。
  • 8.黄酒、酱油、白糖。
  • 9.先倒入黄酒和酱油。
  • 10.再放入白糖。
  • 11.用大火烧开。
  • 12.转小火慢炖2小时。
  • 13.撇去油,将肉皮面朝上装入特制的小容器中。
  • 14.锅里放热水,加盖置于蒸笼内。
  • 15.用旺火蒸30分钟至肉酥透即成。
  • 16.端上桌,就可以吃了。
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