五种晒干最好吃的干菜
行李箱里装满家味，江西米粉创新人气美食，浓郁酸爽，一碗不过瘾！今天来自江西庐山的美食爱好者姚瑶就用家乡的米粉代替米线，复刻人气美食~粤式啫啫鱼，粤菜大厨邓剑飞融合家乡干菜，到底能碰撞出怎样的惊艳味道？带着家味去远方，百变做法让美味更持久~
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民间高手菜：番茄肉末肥汁米粉
\n米粉、豆参、酸豆芽儿，人气肥汁米粉在家轻松做
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人气火爆的肥汁米线，浓稠的汤汁、酸辣的口感，其精髓都在于精心熬制的骨汤、浓厚的肉酱，和米线完美搭配！吃的时候有颗颗肉粒，让人欲罢不能！用米粉代替米线又会是怎样的味道呢？
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-01-
\n将熬了6个小时的骨头汤加水煮开；
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-02-
\n调制肥汁酱料。2份黄豆酱、1份甜面酱、郫县豆瓣酱、五香粉、辣椒面、白糖，用原汤澥酱；
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\n这是一份可以蘸馒头、拌面、拌饭、炒菜、裹饼的百搭酱料。
\n肥汁米线的灵魂：①熬了6个小时的骨头汤；②调制肥汁酱料。
\n-03
\n锅中倒油，加蒜末、八角、切好的五花肉煸炒，倒入肥汁酱料、蕃茄丁罐头、骨头汤，小火慢煮一会；
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窍门：炒肉酱时加入蕃茄丁罐头，丰富口感且营养加倍。
\n-04-
\n锅中倒入开水，下入米粉大火煮3分钟；
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窍门：米粉浸泡6个小时左右为宜，煮之前掰断方便食用。
\n-05-
\n将煮好的米粉加入底料锅中，加入骨汤、豆参继续炖煮一会，加入青豆、苹果醋；
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窍门：出锅前加苹果醋，增加酸爽味道的同时带来果香味，层次感更丰富。
\n-06-
\n腌制黄豆芽儿。黄豆芽儿中加入小米辣、白醋、盐翻拌均匀，腌制6个小时；
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-07-
\n出锅后加入萝卜干、黄豆芽儿，即可食用。
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“江西老表千千万，我为江西米粉点个赞”，番茄肉末肥汁米粉带着酸味儿，豆参口感筋道又吸满了汤汁，一口下去都特别开胃~
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特级厨师菜：老家干菜啫啫鱼
\n笋干、腐竹、腌黄菜，啫啫鱼食材满满，味道更丰富
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啫啫煲，是粤菜中很有代表性的烹饪方法，诱人的声音、迷人的香味，深受广大食客的喜爱！今天大厨加入家乡特产，让家乡特产再添新吃法~
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-01-
\n鳜鱼改刀，加入胡椒粉、盐、生抽、淀粉，抓匀腌制5分钟；
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-02-
\n将六十日黄菜切碎，提前浸泡了6个小时的芋荷干切段；
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-03-
\n锅中倒油烧热，下入黑腐竹炸至表面膨胀即可；
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窍门：锅中加水，使黑腐竹快速膨胀，但操作时请注意安全。
\n-04-
\n热锅凉油，加点盐，下入鱼肉煎至两面金黄，下入姜片、蒜、小干葱、小葱段、开水，加入胡椒粉、盐焗鸡粉、蚝油、白糖、笋干、芋荷干、六十日黄菜，盖上锅盖焖煮2分钟左右，加入水淀粉；
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窍门：撒盐使鱼肉的蛋白质快速凝固。
\n-05-
\n锅中倒油，下入蒜、小干葱，放上炸过的黑腐竹，将焖煮好的鱼肉倒入砂锅中，撒上香菜、葱段，盖上锅盖焖煮1分钟即可。
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这道老家干菜啫啫鱼，就像聚宝盆一样把家乡的各种食材都聚集在一起，吃着咸、鲜、干、甜，味道非常棒~
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人人都爱家乡味，带着家味去远方，把做法升级，吃出新口感~
\n（CCTV回家吃饭）
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