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~
\n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
\n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?
\n-01-
\n将熬了6个小时的骨头汤加水煮开;
\n-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;
\n
\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;
\n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;
\n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;
\n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;
\n-07-
\n出锅后加入萝卜干、黄豆芽儿,即可食用。
\n“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~
\n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
\n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~
\n-01-
\n鳜鱼改刀,加入胡椒粉、盐、生抽、淀粉,抓匀腌制5分钟;
\n-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;
\n-03-
\n锅中倒油烧热,下入黑腐竹炸至表面膨胀即可;
\n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;
\n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。
\n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~
\n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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