梅菜扣肉怎么做视频教学
超级简单的做法，味道还不错，下饭
By 1270394166
用料- 带皮五花肉 适量
- 梅干菜 适量
- 生抽 两勺
- 老抽 一勺
- 料酒 少许
- 大姜 一块
- 食用油 少许
- 蒜末 少许
- 五香粉 一点儿
- 盐 适量
1、五花肉（三线肉）洗干净先焯水，再加水煮
2、然后上牙签伺候，煮肉的水别倒还有用
3、老抽来一点涂抹涂抹，腌制十几二十分钟都可以，自己把握时间
4、下油锅炸，皮子起泡就行
5、就是这样
6、炸好的嘎嘎（肉）放油汤里泡半个小时
7、刚泡完的样子
8、口味重或者口味轻的就根据自己喜好放
9、老干妈搞里头
10、芽菜搞里头
11、姜蒜末搞里头
12、放适量盐、鸡精、十三香、白糖，生抽，老抽，腌制半小时（所有调料根据自己口感放，不喜欢也可以不放）
13、炸完肉的油留一半炒芽菜
14、姜蒜末爆香，加一点红花椒
15、我这是差不多4斤肉，可以搞七八碗
16、装碗里码好就上芽菜
17、最后的样子，出锅
小贴士又是简单的混完一餐，蒸好的可以放急冻吃的时候直接拿出来蒸热就吃，比较撇拖，蒸一次可以吃好久
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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阮影菊17321022430 ______ 肉先蒸后炸,改刀,放碗中排齐,梅菜先泡后红烧成略带甜味.盖肉上.上箱蒸.倒扣.汤收浓,淋在菜上
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阮影菊17321022430 ______ 梅菜扣肉即我们常称之烧白,因地域不同而名字颇多,其特点在于颜色酱红油亮,汤汁黏稠鲜美,扣肉滑溜醇香,肥而不腻,食之软烂醇香.当你咀嚼一块,满嘴流油的时候,你会感觉它却一点也不肥腻.梅菜吸油,五花肉又会带着梅菜的清香...
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阮影菊17321022430 ______ 梅菜扣肉即我们常称之烧白,其特点在于颜色酱红油亮,汤汁黏稠鲜美,扣肉滑溜醇香,肥而不腻,食之软烂醇香.当你咀嚼一块,满嘴流油的时候,你会感觉它一点不肥腻.梅菜吸油,五花肉又会带着梅菜的清香,松仁的醇香,梅菜、松仁和...