红烧 肉
红烧 肉
红烧肉的家常做法_怎么做红烧肉_下厨房
www.xiachufang.com · recipe · 100124682红烧肉的家常做法_怎么做红烧肉_下厨房 www.xiachufang.com · recipe · 100124682 红烧肉的菜谱成千上万，各家有各家习惯的做法。在下厨房里搜索了一圈，大致翻了几页，没找到和我平日里做法一样的红烧肉，所以记录一下自己的版本。 概括起来，我做红烧肉，一是不焯水，二是不放油，三是不炒糖色（或者说：不专门炒糖色）。
红烧肉的做法_红烧肉怎么做_传统红烧肉_菜谱_美食天下
m.meishichina.com · recipe · 7465红烧肉的做法_红烧肉怎么做_传统红烧肉_菜谱_美食天下 m.meishichina.com · recipe · 7465 红烧肉特点：色泽红亮、味道香浓、软烂滑润、肥而不腻。 温馨提示： 1、制作红烧肉的肉块儿，在切的时候不宜太小，因为成品后，肉块儿会收缩近一倍，所以，切时要掌握好肉块的大小。
Hong Shao Rou (Red Braised Pork 红烧肉) - Omnivores Cookbook
omnivorescookbook.com · hong-shao-rouHong Shao Rou (Red Braised Pork 红烧肉) - Omnivores Cookbook omnivorescookbook.com · hong-shao-rou Hong Shao Rou Ingredients How to Cook Hong Shao Rou Side Dishes to Serve with Hong Shao Rou More Delicious Make-Ahead Recipes How to purchase pork belly The authentic red braised pork always uses skin-on pork belly. You can usually find it in a Chinese market. I’ve even seen gorgeous cuts of pork belly at Costco. Personally I always pick the leanest cut I can find so the final version is less greasy. If you don’t like pork skin the skinless type also works well. Most Korean and Japanese markets sell skinless pork belly. Some US grocery stores sell the cut too but it tends to be very fatty at those places. How to cut pork belly Pork belly shrinks quite a bit during cooking. I prefer to cut it into 1” (2.5 cm) chunks so it will absorb flavor well while holding its shape. Note depending on the cut you get the best shape to cut it into might be a rectangle (see the picture below). I got this sliced pork belly in Chinatown. I would cut them into long rectangles instead of further cutting them into squares. It’s important to leave the lean meat attached to the fat so the meat will become extra tender from the braising. Hong shao rou braising ingredients It doesn’t take many ingredients to make hong shao rou. You will need 1. Green onion 2. Ginger 3. Shaoxing wine 4. Light and dark soy sauce 5. Sugar 6. Star anise See full list on omnivorescookbook.com 1. Blanching the pork This step is very important in most Chinese braised pork dishes. It gets rid of the impurities from the pork and imparts the meat with aromatics. The cooking liquid is reserved and used at the braising. All you need to do is 1. Cover the pork with water and cook it with the aromatics 2. Skim the foam from the surface 3. Rinse the pork with cold tap water to further remove the impurities 4. Drain and dry the pork thoroughly with paper towels (very important – it will prevent splatter when you... 2. Sear the pork in sugar It’s a technique used in many red braised dishes. By melting sugar in oil then cooking the pork in the syrup that results the pork will be browned immediately with a beautiful caramel color. It will add depth of flavor and give the pork that shiny look at the end of the cooking. While the method might sound daunting it’s actually quite easy. All you need to do is to ensure that you dry the pork thoroughly and use a pot without any water on it. So it won’t cause any splatter. 1. Sprinkle th... 3. Braising The easiest part! 1. Add the browned pork the braising liquid and the aromatics. 2. Braise until the broth is reduced to a thick glossy sauce and the pork is tender. See full list on omnivorescookbook.com Hong Shao Rou is a very rich dish. Consider pairing it with steamed rice and leafy vegetables to create a balanced meal. Some side dishes that go well with it include 1. 4-Ingredient Baby Bok Choy Stir Fry 2. Chinese Pickled Cabbage (A Quick Pickle Recipe) 3. Easy Chinese Cucumber Salad 4. Chinese Seaweed Salad 5. Stir-Fried Pea Shoots with Garlic... See full list on omnivorescookbook.com Chinese Chili (Sichuan Style) Char Siu (Chinese BBQ Pork) African Chicken (Macanese One-Pan Chicken Curry) Chinese Beef Stew with Potatoes See full list on omnivorescookbook.com Category Main Video Duration 2 min Total Calories 485
红烧肉（一道著名的大众菜肴）_百度百科
baike.baidu.com · item · 红烧肉红烧肉（一道著名的大众菜肴）_百度百科 baike.baidu.com · item · 红烧肉 红烧肉（英文名：Red braised pork belly），一道著名的大众菜肴，各大菜系都有自己特色的红烧肉。其以五花肉为制作主料，也可用猪后腿代替，最好选用肥瘦相间的三层肉来做，锅具以砂锅为主，做出来的肉肥瘦相间，肥而不腻，香甜松软，营养丰富，入口即化。
Braised Pork Belly (Hong Shao Rou/红烧肉) an Easy Version
redhousespice.com · red-cooked-pork-bellyBraised Pork Belly (Hong Shao Rou/红烧肉) an Easy Version redhousespice.com · red-cooked-pork-belly Jan 29 2021 · The star ingredient of the dish pork belly is the fattiest yet the tastiest cut of pork. It’s not recommended to use skinless one. After cooking the skin becomes super tender and gelatinous. Category Main Course Video Duration 1 min Total Calories 427
红烧肉最简单的做法，零失败！超简单红烧肉做法来袭
baijiahao.baidu.com · s红烧肉最简单的做法，零失败！超简单红烧肉做法来袭 baijiahao.baidu.com · s Jan 15 2025 · 红烧肉，那红亮诱人的色泽，软糯香甜的口感，每一口都能带来满满的幸福感，堪称餐桌上的经典佳肴。 很多人觉得红烧肉制作复杂，其实不然，今天就为大家分享一道超级简单的红烧肉做法，保证让你轻松上手，在家也能做出饭店级别的美味。
【超级详细的完美家常红烧肉！的做法步骤图】吃了吗您i_下厨房
www.xiachufang.com · recipe · 107482440【超级详细的完美家常红烧肉！的做法步骤图】吃了吗您i_下厨房 www.xiachufang.com · recipe · 107482440 Jan 18 2025 · 红烧肉每次都是最拿手而且上桌最受欢迎的一道菜，肥而不腻入口软烂，肉吸饱了汤汁一口下去和任何主食都适配。 多做点放在密封袋里分装冷冻，每次拿出来热一下就可以解决一顿饭， 拌面 拌饭夹馍都很完美！