无水腐乳红烧肉 - 美食杰.docxVIP

无水腐乳红烧肉作者：ryrxl栏目：私家菜工艺：烧口味：甜味难度：简单烹饪时间：15主料：五花肉：800克辅料：花雕酒：200毫升、腐乳(红)：1块、腐乳汁：适量、蒜：适量、姜：适量、葱：适量、干辣椒：适量、白糖：适量、醋：适量、酱油：适量、食盐：适量、花椒：适量、八角：适量、茴香：适量、桂皮：适量、香叶：适量、草果：适量、丁香：适量步骤：夏末秋初，贴秋膘的时候，名正言顺的吃肉、解馋、补身体。正好换的电压力锅到了，某童鞋就嚷着要吃无水红烧肉。每次做红烧肉的时候，我喜欢放入一些红腐乳（我们这边也把它叫做酱豆腐）。加了腐乳做出的红烧肉，不但色泽红亮，味道也更好，有种淡淡的糟香，回味醇厚。为了实践无水，只加了一杯花雕酒，电压力锅启动了15分钟。做出的红烧肉颜色红亮，肥而不腻，肉中油已经被逼出来了，而调料的味道又完全被吸收，真的是原汁原味，浓厚干香啊~1、带皮五花肉切块，将腐乳及适量的汁放于小碗里碾碎；将花椒、小茴香、丁香的配料装入调料盒里2、将五花肉过开水汆烫后沥干3、炒锅加少许油，加入适量糖，不断搅拌炒至冒泡4、迅速下入肉块，翻炒至肉块都均匀裹上糖色5、加入葱姜蒜、辣椒、桂皮、大料、香叶、草果，继续翻炒6、在温度高的时候烹入适量的醋，调入适量酱油；加入碾碎的腐乳7、加入花雕酒和调料盒后，加适量的盐调味8、倒入电压力锅中，盖严，启动15分钟9、加热结束后，待泄压后打开即可。看，好像汤变多了呢，其实是油都出来了点击查看更多相关菜谱美食杰（meishi.cc）作为美食菜谱分享聚合平台，尊重创作及版权，更多原创菜谱，可查询原作者博客ID，或登陆美食杰网站浏览，感谢关注。is also called, to the Organization and his comrades farewell, King of Japanese as a repeat, he moved to Shanghai, Japan Court, killed in Nanjing puppet after prison. Wang Huapeng fullness alias King in prison, sacrificed at the age of 25. Was in Augustis also called, to the Organization and his comrades farewell, King of Japanese as a repeat, he moved to Shanghai, Japan Court, killed in Nanjing puppet after prison. Wang Huapeng fullness alias King in prison, sacrificed at the age of 25. Was in Augustis also called, to the Organization and his comrades farewell, King of Japanese as a repeat, he moved to Shanghai, Japan Court, killed in Nanjing puppet after prison. Wang Huapeng fullness alias King in prison, sacrificed at the age of 25. Was in August