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罗山大肠汤来历

来源:baiyundou.net   日期:2024-07-29

罗山大肠汤是河南省信阳市罗山县的一种传统小吃,属于豫菜系。该菜品的主材是猪中精品——淮南猪 的大肠,辅以猪血、水豆腐,配各种秘制调料炖制而成,加以荆芥或小蒜苗,风味独特,肥而不腻,入口柔和,色香味美,营养丰富

By 陈小粥

用料
  • 大肠 500克
  • 鸭血 1盒
  • 豆腐 1块
  • 香葱 2-3颗
  • 八角 3个
  • 姜片 5-6片
  • 桂皮 1块
  • 料酒 2勺
  • 干辣椒 适量
  • 辣椒面 适量
  • 生抽 3勺
  • 盐 适量
  • 白胡椒粉 适量
  • 大蒜 6瓣
  • 黄豆芽 100克
做法步骤

1、大肠加盐,白醋,面粉清洗

2、焯水后倒掉,再加清水煮,加入,葱姜蒜,花椒八角,炖煮1个半小时(肥肠要炖久一些,不然咬不动)。

3、豆腐焯水加盐加碱,口感更嫩

4、豆芽焯水

5、猪血焯水

6、焯水后过凉

7、准备小葱,生姜红辣椒,八角花椒

8、锅热烧油油开下入上一部的调料,再放入两勺辣椒面炸出红油,然后加入五碗水(1L)

9、加入焯水的配菜

10、煮好的肥肠切丝备用

11、水开下入肥肠

12、炖煮半小时即可出锅

小贴士

肥肠要炖久一些,要洗干净,炖的时间短,咬不动,洗不干净,有胀气。

做菜好吃都有技巧,我的每道菜都有小妙招,大家搜索“豆果”可以直接查看我的菜谱!

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