腔骨炖萝卜

2024-05-14 18:02:25 705

腔骨炖萝卜
三代同堂,在饮食上如何做到全家人口味统一而又能各取所需呢?炖菜其实是不错的选择。就比如今天的这锅腔骨炖萝卜,有肉有菜,满足全家人的喜好。年轻人吃肉吃萝卜,老母亲偏好素食,借着肉味萝卜也更加香润,多吃几块开胃顺气还不增加老年人的肠胃负担。

腔骨,也就是猪的脊骨,因为有个脊髓腔,所以在我们本地又称为腔骨。肉质厚嫩骨头稍多,很适合红烧、清炖。白萝卜富含维生素C、钙、铁等多种营养物质,口感清鲜。两者同炖,互相借味,今儿用了红烧的方法,加了薄盐味极鲜特级酱油,色泽柔和,口感鲜美,喷香多汁,汤汁还能泡饭,是全家老少都喜欢的一道美味。

虽然已经立夏了,但是天干物燥,多吃萝卜,补水顺气防燥,物美价廉。

Details of ingredients

  • 猪脊骨900克
  • 白萝卜1根
  • 大葱半棵
  • 大蒜1头
  • 1块
  • 八角3颗
  • 花椒1撮
  • 热水1锅
  • 少许

Technique

  • 难度初级
  • 工艺
  • 口味咸香
  • 时间三小时

Steps to make 腔骨炖萝卜

  • 1.猪脊骨泡凉水20分钟,去掉多余的血水,大白萝卜一根。
  • 2.大葱切段,姜切厚片,大蒜头、八角、花椒准备好。
  • 3.炒锅中倒少许油,小火煸炒葱段、姜片、蒜头出香味。
  • 4.将脊骨倒入锅中翻炒变色,淋料酒去腥,将八角、花椒倒入锅中。
  • 5.淋适量薄盐味极鲜特级酱油,让酱油沸腾,使肉块全部浸润在酱油汁中,先不要放盐,防止蛋白质过度收缩而影响成熟的速度。
  • 6.倒入足够量的热水。
  • 7.煮开后转小火,盖盖子焖炖至8、9成熟。
  • 8.白萝卜在入锅前刮掉外皮,切大的滚刀块;如果萝卜皮干净可不刮,内含丰富的矿物质对身体更有益处。
  • 9.将萝卜块倒入锅中,再加少许盐,翻拌均匀;白萝卜含95%的水分,无需再加水。
  • 10.盖盖子焖炖20分钟左右,直到萝卜块稍用力一碰就能碎掉,关火,直接端锅上桌食用。
  • 11.腔骨(脊骨)炖萝卜,味道鲜香,色泽温和,是一年四季的家常美味。
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