【徽菜】————徽菜中下饭菜NO.1,咸菜烧肉

2024-05-23 06:02:51 353

【徽菜】————徽菜中下饭菜NO.1,咸菜烧肉
徽菜:在我二十多年的印象里,一直都以大油、口味重、偏咸辣、色重、火候大、爱红烧、烩、炒、闷...等特点。很少有清蒸、或者清亮的菜。打个比方吧,家里请客,吃完后,看剩下的菜几乎都是很白很清很淡的炒菜、清蒸清炖貌似都不那么受欢迎。因为长久以来本地人都习惯接受徽菜独特的“重口味”。

雪菜、咸菜:解毒消肿,开胃消食,温中利气。明目利膈。主治疮痈肿痛,胸隔满闷,咳嗽痰多,耳目失聪,牙龈肿烂,便秘等病症。

味道:酸、咸、易保存

雪菜、酸菜在安徽叫做咸菜,因为好吃大家爱吃,所以家喻户晓
咸菜是让妈妈从安徽老家快递来的,因为上海的都是用工业洋黄色素染的。不好吃不能吃
这家卖咸菜的是全手工,自家做的,所以味道最好咯

Details of ingredients

  • 五花肉4两
  • 1/4勺
  • 1/4勺

Technique

  • 难度初级
  • 工艺
  • 口味酸咸
  • 时间半小时

Steps to make 【徽菜】————徽菜中下饭菜NO.1,咸菜烧肉

  • 1.准备好洗净的雪菜。
  • 2.切好五花肉(稍微厚一点、肉皮不去) 准备好配料。
  • 3.锅入油,烧热下五花肉、八角和姜。
  • 4.稍炼一会,五花肉出了些油,倒入老抽约一勺。
  • 5.翻炒,上色后的肉、加入少量的盐(咸菜本身也有咸味)。
  • 6.盖上锅盖、闷。
  • 7.肉、出油且外嫩里嫩进味又上色的情况下(基本和红烧肉一个做法)这步就ok了。
  • 8.把做好的肉拔到一边,倒入咸菜、翻炒。
  • 9.大火翻炒几分钟后,加水,中火盖上锅盖,闷。
  • 10.看水收的差不多了,揭盖,加1/4勺糖提鲜。
  • 11.翻炒、加红干椒,最后加把大火,起锅全程约半小时。
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