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create 荤菜/红烧猪蹄
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# 红烧猪蹄的做法 | ||
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![红烧猪蹄](./红烧猪蹄.jpg) | ||
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红烧猪蹄营养丰富,味道香,汤汁浓郁、下饭强。 | ||
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## 必备原料和工具 | ||
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- 猪蹄 | ||
- 香叶 | ||
- 姜 | ||
- 葱 | ||
- 老抽 | ||
- 桂皮 | ||
- 冰糖 | ||
- 料酒 | ||
- 生抽 | ||
- 盐 | ||
- 八角 | ||
- 食用油 | ||
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## 计算 | ||
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食用人数:3~4 人 | ||
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- 猪蹄:2~3根 | ||
- 食用油:30ml | ||
- 香叶 2 片 | ||
- 姜 5 片 | ||
- 葱半根 | ||
- 桂皮 1 块 | ||
- 冰糖 7-8 粒 | ||
- 料酒 30 ml | ||
- 生抽 20 ml | ||
- 老抽 20 ml | ||
- 盐 8 克 | ||
- 八角 4 个 | ||
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## 操作 | ||
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### 开始制作 | ||
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* 冷水锅中放入热心摊主剁好的猪蹄,加入20 ml料酒与葱姜,煮 15 分钟左右去掉血腥 | ||
* 热锅冷油,倒入30ml 食用油,放入7-8 粒冰糖,开小火,熬成糖色,期间用锅铲把冰糖压碎,大概熬2分钟左右 | ||
* 熬成糖色后,放入焯过水的猪蹄,继续小火,翻炒猪蹄,直至所有猪蹄两面微黄 | ||
* 加入香叶 2 片、桂皮 1 块、八角 4 个、生抽 20 ml、老抽 20 ml、料酒 10 ml、姜 3 片、盐 8 克,转中火、继续翻炒1分钟 | ||
* 加入开水或者冷水,水需要没过猪蹄,盖上锅盖,大火烧开,烧开之后关火 | ||
* 把锅内的食材全部倒入高压锅中,高压锅中需要15分钟左右(如果同学没有高压锅,可放在锅中大火转小火熬制即可) | ||
* 15分钟之后,把高压锅的食材倒入炒锅中,开大火收汁,此时可用筷子尝下味道、淡的话可以加 2~3g 盐 | ||
* 大火收汁时长根据锅中的水来算,一般30秒左右即可,多留点也无碍、红烧猪蹄汤也是很下饭的 | ||
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## 附加内容 | ||
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如果您遵循本指南的制作流程而发现有问题或可以改进的流程,请提出 Issue 或 Pull request 。 |
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# 菌菇炖乳鸽的做法 | ||
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- 菌菇炖乳鸽 汤鲜、肉嫩、营养丰富 | ||
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## 必备原料和工具 | ||
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* 乳鸽 | ||
* 菌菇 | ||
* 玉米 | ||
* 姜 | ||
* 料酒 | ||
* 食用盐 | ||
* 瓦罐或者高压锅 | ||
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## 计算 | ||
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2人份: | ||
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* 乳鸽 300 g | ||
* 菌菇 100 g | ||
* 玉米 200 g | ||
* 姜 30 g | ||
* 料酒 20 g | ||
* 食用盐 10 g | ||
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## 操作 | ||
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* 冷水洗干净热心摊主处理好的乳鸽 | ||
* 冷水锅中放入洗干净的乳鸽,加入 3 勺料酒与姜,水煮开即可捞出乳鸽,要不然会丢失营养 | ||
* 把乳鸽放到高压缩或者瓦罐中、倒入的水要没过乳鸽,放入生姜20 g,玉米200 g、菌菇 100 g | ||
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注意:高压锅30分钟,瓦罐需在水烧开后转小火慢炖40-60分钟 | ||
* 时间到了,盛到碗中,加入 3~5g 盐 即可 | ||
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![示例菜成品](./菌菇炖乳鸽.jpg) | ||
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## 附加内容 | ||
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如果您遵循本指南的制作流程而发现有问题或可以改进的流程,请提出 Issue 或 Pull request 。 |