名家名菜—梅干菜焖肉

2024-06-24 00:02:32 292

名家名菜—梅干菜焖肉
梅干菜焖肉起源于绍兴,是绍兴菜系里除清汤鱼圆外,唯一拿的出手的一道经典看家菜,由于绍兴离杭州实在太近,有杭帮菜厨师将此菜带到杭州经过改良成为了一道具有杭式风格的名菜,如今的绍兴菜系基本上已经被杭帮菜系所吸收,但是万变不离其宗,一道正宗地道的梅干菜焖肉还是只有在绍兴才能吃到,该菜特点梅干菜乌黑发亮,五花肉乌红剔透,口味鲜香油润,酥糯不腻,香气扑鼻,咸中带甜,鲜嫩清香,下面就来制作这道绍兴梅干菜焖肉

Details of ingredients

  • 五花肉500克
  • 霉干菜250克
  • 干荷叶一片

Technique

  • 难度中级
  • 工艺
  • 口味原味
  • 时间三小时

Steps to make 名家名菜—梅干菜焖肉

  • 1.首先准备的原料及辅料为,五花肉,笋干菜,荷叶,冰糖,葱姜(一般绍兴家庭做这道菜喜欢用笋干菜来做,味道比纯梅干菜更好,多了一丝笋的清鲜)
  • 2.将五花肉表皮朝下冷水下锅,加姜片,葱结,焯水煮至定型
  • 3.然后捞出用刀将四边修平
  • 4.将五花肉放在碗里加适量酱油,用酱油将五花肉的的周身抹匀(抹酱油是为了提前上色,最好用绍兴的母子酱油,切下来的边角料可以用来制作其他的菜肴)
  • 5.五花肉用酱油抹匀后,起油锅,表皮朝下入油锅中炸至表皮收紧,颜色红亮
  • 6.然后捞出沥干油,放凉
  • 7.然后在大块五花肉上切出大小均匀的小块,且底部不能切断
  • 8.然后将锅烧热,加入适量猪油,将其中一半的笋干菜放入油锅中煸炒出香味,然后加花雕酒,母子酱油,冰糖,盐,鸡精,姜片,开水,烧开后将切好的肉表皮朝下放入锅中焖煮20-30分钟(如果要考究一点的话,猪肉炸好后立即放入冰块中放凉,然后入冰箱冷冻1小时定型,取出来后切小块,不但猪肉切的方方正正,而且蒸好后五花肉更加的软糯)
  • 9.五花肉焖煮好之后捞出,然后在碗里铺上荷叶
  • 10.在底部加一些煮好的笋干,然后将五花肉放入
  • 11.其余的烧过的卤汁和梅干菜剩出,放在碗里备用
  • 12.然后将锅子洗干净,在次烧热锅子,加适量猪油,将剩下来的一半笋干菜放入炒香,然后加冰糖,花雕酒,母子酱油,盐,鸡精开小火不断煸炒,一边炒要一边加适量上面煮好的卤汁,要做到少量多次,直到冰糖完全融化,梅干菜颜色乌黑发亮即可起锅,(卤汁不能加太多,不然就湿了,这个干菜要求它是比较干的)
  • 13.然后将炒好的梅干菜填在肉的四周
  • 14.然后在肉的表皮上铺上卤煮过的笋干,用荷叶包住
  • 15.在荷叶上扎几个洞,蒸3小时左右即可(上下两层卤煮笋干菜的作用是将笋干菜的鲜味渗透到肉里,且使肉入味,而炒干的笋干菜的作用是将肉中多余的油脂吸收进干菜里,两者起到一个互补平衡的作用)
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