紅燒肉燉黃蘑

<H2>紅燒肉燉黃蘑</H2>
<DIV class=t_msgfont id=postmessage_17458150><FONT color=#0000ff><NOBR><B class=kgb onmouseover='isShowAds = false;isShowAds2 = false;isShowGg = true;InTextAds_GgLayer="_u539F_u6599";KeyGate_ads.ShowGgAds(this,"_u539F_u6599",event)' style="BORDER-TOP-WIDTH: 0px; PADDING-RIGHT: 0px; PADDING-LEFT: 0px; FONT-WEIGHT: normal; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; CURSOR: hand; COLOR: #ff8000; PADDING-TOP: 0px; BORDER-RIGHT-WIDTH: 0px; TEXT-DECORATION: underline" onclick='javascript:window.open("http://pagead2.googlesyndication.com/pagead/iclk?sa=l&amp;ai=Bpw8PRbPZSPCRBY746wOj_-UOpL7rX-rej44JwI23AeDUAxACGAIgrLyRCigMOABQurPopPz_____AWCdwduBzAWyAQ9iYnMuMzY2dGlhbi5uZXTIAQHaAS1odHRwOi8vYmJzLjM2NnRpYW4ubmV0L3RocmVhZC05MTUyNjEtMS0xLmh0bWypAtebk6smsoM-yALMsLkGqAMB6AOcA-gD5gLoA78B6APwAfUDAAEAAIgEAZAEAZgEAA&amp;num=2&amp;adurl=http://www.zz1.com.cn&amp;client=ca-pub-1681215984289622");GgKwClickStat("原料","www.zz1.com.cn","afc","2000072008");' onmouseout='isShowGg = false;InTextAds_GgLayer="_u539F_u6599"'>原料</B></NOBR>：</FONT>五花肉500g　　黃蘑50g&nbsp;&nbsp;<BR><BR>&nbsp; &nbsp; 調(diào)料：老抽20g&nbsp;&nbsp;鹽5g&nbsp; &nbsp;白糖15g&nbsp;&nbsp;桂皮1小塊&nbsp;&nbsp;八角1顆&nbsp;&nbsp;花椒1g&nbsp;&nbsp;草果1粒&nbsp;&nbsp;百果1粒&nbsp; &nbsp;蔥半根&nbsp;&nbsp;干紅辣椒2個(gè)&nbsp; &nbsp;料酒3g <BR><BR><FONT color=blue>&nbsp; &nbsp; 做法：</FONT>&nbsp; &nbsp; 1、五花肉洗凈切成2厘米大小的塊兒，黃蘑用溫水泡發(fā)30分鐘。蔥切段。鍋中倒入油，趁油涼時(shí)放入桂皮、八角、花椒、草果、百果、蔥，用小火炒出香味后，改成大火，倒入五花肉。<BR>&nbsp;&nbsp;<BR>&nbsp; &nbsp; 2、倒入老抽、料酒、白糖，把所有調(diào)料炒拌均勻后，繼續(xù)翻炒5分鐘，以便上色和入味。然后倒入開(kāi)水，水量要沒(méi)過(guò)肉面，煮開(kāi)后撇去浮沫。<BR><BR>&nbsp; &nbsp; 3、加入干紅辣椒，蓋上蓋子，轉(zhuǎn)小火燉50分鐘，期間要留意鍋中的水量，不夠時(shí)添加少許開(kāi)水。50分鐘后打開(kāi)蓋子，加入鹽、泡好的黃蘑再燉20分鐘，調(diào)成大火收湯，這樣才會(huì)有一層黏稠濃郁的湯汁包裹在每塊紅燒肉上面。<BR><BR><BR><FONT color=blue>&nbsp; &nbsp; 小貼士：</FONT><BR>&nbsp; &nbsp; 1、選五花肉，肥肉、瘦肉的比例各占50%最好。<BR>&nbsp; &nbsp; 2、肉切大點(diǎn)塊兒沒(méi)關(guān)系，燉熟后口感更軟糯。<BR>&nbsp; &nbsp; 3、鍋內(nèi)加開(kāi)水慢燉的過(guò)程中要勤看，中途翻動(dòng)幾次，否則容易粘鍋。<BR>&nbsp; &nbsp; 4、肉燉的時(shí)間久一點(diǎn)，軟爛一點(diǎn)才好吃。<BR>
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