做卤水的卤料配方大全
By 芽芽菜爱吃饭
用料- 猪肉 5kg
1、香辣卤油:\n食用油500g,干辣椒(普通辣)20g,干辣椒(辣一点)20g,辣椒粉20g,洋葱段50g,小葱段30g,芹菜10g,生姜10g
2、干辣椒温水泡软
3、白糖➕冰糖20g熬制糖浆
4、加入清水烧开放凉备用
5、料酒➕需要卤的猪肉焯水洗干净
6、泡好的干辣椒切成糍粑辣椒
7、葱蒜洋葱姜片下锅炸至金黄捞出
8、加入糍粑辣椒
9、下入辣椒粉
10、焖一个晚上过筛出辣油
11、准备卤料
12、10斤卤水:\n干辣椒20g,小茴香6g,花椒10个,八角12g,桂皮10个,草果6g,甘草4g,砂仁4个,良姜5g,白芷5g,干姜2g,陈皮4g,丁香2g,白蔻3g
13、用温水泡10分钟去除苦涩味
14、放入泡好的香辛料
15、加入香辣卤油和糖色
16、大火烧开
17、卤20分钟
18、盖盖子焖10-20分钟
19、吃前加入香辣卤油拌一拌
20、香辣卤味就可以开吃啦
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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