【四川】水煮肉片

2024-06-29 18:02:12 1040

【四川】水煮肉片
相传北宋时期,在四川盐都自贡一带,当时的盐场有一道独特的风景,就是有着成千上万多头水牛作为动力,日以继夜的拉动盘车,提取卤水。每当有牛淘汰,盐工们的美餐就到来了。盐工们将牛宰杀,取肉切片,放在盐水中加花椒、辣椒煮食,蘸上信手可得的盐巴和少许辣椒面,把一片一片的牛肉撕来当主食吃,这是最原始的水煮牛肉。后来自贡名厨范吉安用麻辣烫作为压腥之技,创造性的将各种佐料和牛肉片一锅同煮,并在汤中加入由海椒、花椒炼成的双椒油,用沸油封烫的办法,使菜在一小时内不凉,从而创造出口感滑嫩,集麻、辣、鲜、香、烫于一体,水煮牛肉因此成为民间一道传统名菜。

而我今天做的水煮肉片,沿用了水煮牛肉的方法。这道菜对火候、刀工都没有太高的要求,超级下饭超级好吃,在家也能轻松搞定。这道菜特别适合在冬天吃,因为吃完全身都会暖和起来,水煮肉片也是四川人年菜的保留菜,吃了红红火火过新年!

Details of ingredients

  • 猪里脊肉300克
  • 杏鲍菇4-5个
  • 几片
  • 花椒少量
  • 3个
  • 淀粉少量
  • 郫县豆瓣一大勺
  • 少量

Technique

  • 难度初级
  • 工艺
  • 口味麻辣
  • 时间二十分钟

Steps to make 【四川】水煮肉片

  • 1.准备材料
  • 2.猪肉加少许调味盐抓匀,腌制20分钟。
  • 3.锅中烧半锅水,水开后放入杏鲍菇,煮3分钟。
  • 4.将熟的杏鲍菇铺在碗底。
  • 5.加入少量淀粉抓匀。
  • 6. 锅洗净,倒油烧至7成熟,放入花椒、姜、蒜、八角、山奈。
  • 7.放入郫县豆瓣酱,炒出香味。
  • 8.倒入适量的水。
  • 9.待水煮开后,用筷子夹着肉片,一片一片放下去。
  • 10.用筷子划开,煮熟后即关火。
  • 11.汤带肉倒进铺了杏鲍菇的碗里(菜的部分可以随心替换,我比较喜欢丝瓜和金针菇,莴笋和豆芽也不错)
  • 12.重新洗锅,烧少许油,油开后关火,在盛菜的碗里撒上辣椒粉和花椒粉,然后将油迅速淋在面上,淋面这一部很重要,油必须要烧开,但油太热辣椒粉会糊掉,因此关火后有30秒左右的时间差。烧热的油倒入碗中,辣椒粉和花椒粉立刻被油浸炸的吱吱声作响,香味浓烈。
  • 13.即使被辣得大汗淋漓,也停不下一片又一片地往嘴里放, 麻、辣、鲜、香、烫,好吃看得见。
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