回锅肉

2024-06-15 06:02:08 376

回锅肉
每每提到回锅肉,嘴里就止不住的流口水。家家户户都会做,但是家家户户味道和口感略有差异。大到逢年过节,小到家常便饭,回锅肉总能演绎自己的角色和特点。【欢迎交流美食请搜索微信公众号:”食趣菜菜屋“或直接添加EJM2467】

回锅肉以自己口味独特,色泽红亮,肥而不腻的特点备受大家喜爱。而所谓回锅就是再次烹饪的意思。经过煮、预炒、再次炒的流程,肉片被炒出多余的油,所以一点也不油腻。配上豆瓣酱、豆豉、甜面酱,咸香下饭,不愧是川菜之首。

看似简单的回锅肉,却是川厨考级的首选菜。从用料、到刀工、到火候、到配料的选择,无不考量着一个川厨的水准。好的回锅肉,一气呵成,油而不腻,像灯盏的卷边煞是好看。

一盘经典的回锅肉,就是一盘下饭的好菜。

Details of ingredients

  • 带皮二刀肉300g
  • 豆豉15g
  • 甜面酱10g
  • 花椒粒8-10颗
  • 豆瓣酱20g
  • 白糖8g
  • 老姜1个
  • 大蒜10g
  • 10g
  • 青蒜苗50g
  • 料酒5g

Technique

  • 难度简单
  • 工艺
  • 口味咸鲜
  • 时间半小时

Steps to make 回锅肉

  • 1.提前将原材料准备好叨叨叨:制作回锅肉最好选择二刀肉,因为二刀肉肥瘦相间,不易分离,易成型
  • 2.二刀肉烧毛清洗干净后放入加有葱段、姜片、花椒粒的水中煮至断生叨叨叨:肉需要烧毛清洗干净后冷水下锅,放入葱段、花椒粒、姜片可以去腥解腻,做出来的回锅肉没有腥味
  • 3.蒜苗拍破,切成2-3厘米的切刀片叨叨叨:切蒜苗之前用刀背拍破蒜苗,有利于蒜苗的香味散发
  • 4.大蒜、老姜分别拍碎
  • 5.将煮熟的二刀肉切成0.2厘米厚的薄片叨叨叨:肉片不能太厚,厚了不易起卷
  • 6.锅内先倒油烧热整个锅(也叫制锅),下入切好的肉片不断翻炒,使肉片均匀受热,在炒肉的过程中肉片会慢慢变卷吐油出来,等到所有肉片变卷捞出来叨叨叨:衡量一盘合格的回锅肉标准之一就是肉片要起卷,成灯盏窝
  • 7.锅内留适量油,将拍碎的老姜、大蒜、豆瓣酱、豆豉炒香
  • 8.然后下入刚刚捞出的肉片翻炒均匀,下甜面酱、白糖、盐调味
  • 9.起锅前倒入蒜苗,迅速翻炒几下即可出锅叨叨叨:蒜苗临出锅前再放,这样既能保证蒜苗颜色清脆,还能保留蒜苗的清香味
  • 10.一盘冒着热气的回锅肉就做好了
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