凉拌毛肚

2024-07-06 12:01:58 2415

凉拌毛肚
提起毛肚,很多外地的人都觉得是吃火锅的必备,在翻滚的红油中翻滚几次,马上拿出来沾着油底,那脆嫩的口感,瞬间挤爆整个口腔。
来到重庆、四川不吃一下毛肚火锅,一定是人生的一件憾事。重庆街头巷尾,火锅店难以胜数。无论是九霄寒冬,还是三伏酷暑,邀请亲朋好友围炉而坐,热气腾腾,大汗淋漓吃着火锅的人不在话下。其中快乐,无以言表。
相传毛肚是川东、川西一带藏民宰杀牛羊后不食脏器(多为毛肚)弃之江中,那些在江边码头辛苦劳作的工人和衣食无着的穷苦人,把这些脏器捞上来,在江边支上一口锅,撒一把辣椒、花椒面,等不及熟透就囫囵吞下肚,以解温饱问题。后来这种吃法竟然流传于世被众人所接受,慢慢就演变为今天的毛肚火锅。
所以美食在民间。智慧勤劳的劳动人民,在朴实的生活中创造了美食,创造了生活的真谛。毛肚可以单独成菜,也可以用来涮。而涮毛肚可谓目前最为经典流行的一种吃法。毛肚下锅,在沸腾的红油中,只需要烫5-6秒钟即可出锅。关于如何吃好毛肚,除了要求原料的新鲜度之外,就是食用的考究。烫制的时间是考察食用毛肚专业与否的最好证明。时间不长不短,刚刚好。多一秒就变老,少一秒则脆嫩度稍差。
今天不是和大家分享毛肚火锅,因为吃火锅需要氛围和环境。考虑到大家对毛肚的渴望,特意量身定做了一款凉拌毛肚,虽然没有火锅毛肚滚烫油嗤嗤的感觉,但是这种小清新还是俘虏了不少人,至少在遥远的地方,你也能品尝到毛肚的脆嫩,一边吃着毛肚,一边想象也许什么时候,就围着锅边吃着正宗的毛肚火锅呢。

Details of ingredients

  • 毛肚300g
  • 洋葱100g

Technique

  • 难度初级
  • 工艺
  • 口味麻辣
  • 时间十分钟

Steps to make 凉拌毛肚

  • 1.1.提前将原料准备好
  • 2.2.将毛肚切成大小均匀的块状;洋葱切块;小米辣切段、香菜切碎;大蒜切成末待用
  • 3.3.将花椒油烧热浇在蒜末上制作成蒜泥花椒油待用
  • 4.4.锅内倒入清水,水沸后下入切好的毛肚,快速焯烫5-6秒捞出沥干水待用
  • 5.5.圆葱垫底,将蒜泥花椒油、醋、小米辣、盐、红油拌匀做成酱汁,浇在摆好的毛肚上,撒上香菜碎即可食用
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