【徽菜】――“芜湖糖醋排骨”

2024-06-06 06:02:32 692

【徽菜】――“芜湖糖醋排骨”
“芜湖糖醋排骨”的味道,不像北方的糖醋排骨那样吃起来味道厚重,甜度不是很大,属于小酸甜口味,厨师管这叫荔枝酸口味,因此吃起来不腻人。制作时,通常是醋多于糖,在焖制时经过高温醋会挥发掉一部分,这样可起到增香的作用,所以味道很好。
今天制作的这道糖醋排骨,是我前年去芜湖出差时,芜湖的朋友们特意为我点的一道菜,自己感觉味道不错,因此,今天特拿来与网友们分享,具体做法如下;

Details of ingredients

  • 焯水小排骨450克
  • 香醋60克
  • 白糖50克
  • 八角2枚
  • 葱段30克
  • 姜片20克
  • 酱油10克
  • 绍酒15克
  • 2克

Technique

  • 难度简单
  • 工艺
  • 口味酸甜
  • 时间一小时

Steps to make 【徽菜】――“芜湖糖醋排骨”

  • 1.油温5成热下入排骨,炸至排骨微黄捞出备用。
  • 2.锅中留底油下入八角、葱姜煸炒,葱姜爆香后下入炸好的排骨。
  • 3.把排骨炒匀后烹入绍酒。
  • 4.然后倒入香醋,再倒入少许酱油。
  • 5.撒入少许味精和盐。
  • 6.放入白糖适量。
  • 7.然后注入热水。
  • 8.盖好锅盖焖制40分钟。
  • 9.焖制40分钟后拣出葱姜八角不要。
  • 10.最后用旺火收汁,把汤汁收浓厚便可出锅。
  • 11.出锅码盘便可上桌食用。
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