肥肠怎么弄好吃还脆
作者:再疯不过兔子
经常看我的文章或者晒物的站里的老用户应该知道,我是一位被it业耽误了的厨艺出众的美食老饕。我做菜从不拘泥于所谓的传统,只要好吃,食材和烹饪技巧随时都可以为烹饪出好味而做出调整。
平时我也非常喜欢吃肥肠,不过新鲜肥肠买回来处理非常繁琐,有时候想自己做道肥肠菜肴,要花上很多时间。于是我就想到了这个把肥肠做成半成品预制菜,一次处理好够多的肥肠,再把它分好份量,放到冰箱冷冻起来,想吃的时候拿出来一份,直接根据需要的口味做就可以了,省了前期的很多步骤。
而要适配不同的口味,就需要做成预制菜的时候不能过度调味,所以我就将基本每种肥肠烹饪都需要用到的方法预先做好,简称万用肥肠预制!
首先肥肠优先选择超市里已经处理好的熟肥肠
如果你是买的下面这种新鲜的肥肠,则需要自己处理,处理方法是将鲜肥肠翻成光面朝外,用盐,生粉,小苏打,搓洗几遍即可
接下来制作万能预制调味肥肠
将肥肠切成长段10-15cm,放入高压锅里备用
再放入少许桂皮、香叶、草果、花椒,生姜,大葱段,大肠味比较大,可以多放点生姜和大葱去味
去味的关键来了,像做羊肉,内脏,味比较大的荤菜,加几滴白酒,有奇效,我这里用的是京东白嫖的泸州老窖
三小勺盐
一汤勺生抽
3汤勺料酒,可以用多点啤酒代替,我这里用的是恒顺的葱姜料酒
加水,没过肥肠,大概1/3锅水吧
记得放葱段
好了,盖上高压锅,开始压制,上汽后,拿出手机,调个闹钟,如果是熟制大肠就调10分钟,生大肠调成15分钟!到时间,马上关火,这个时间压制的大肠刚好软糯Q弹不粘牙,而且没有那么浓重的脏器味。
这样万能预制大肠就做好了,将肥肠捞出来,沥干水份,按一餐的用量用保鲜袋分装好,放到冰箱冷冻起来,要做菜的时候拿出来使用。
成品展示
下面我是将肥肠和腊肉做了道菜,这样和腊肉一起做,肥肠就带有腊味,变成了超贵的腊肠!
将腊肉煸出油后捞出备用
用煎腊肉的油,将预制肥肠煸干
再将腊肉和配菜加入锅里翻炒
一道腊肉炒肥肠就好了!肥肠吸收了腊肉的腊味香,加上被煸干缩水了,口感吃起来就特别像风干的腊肠,但是成本比我们这卖160元一斤的风干腊肠低多了。
用这个预制肥肠还可以做我最喜欢拿来下酒的香酥肥肠,肥肠香辣酥脆,咬上一口,外酥里糯,麻辣咸香,配上菜里的花生米,简直是下酒极品!
还可以做成肥肠臊子,用来做肥肠粉和面
满满的全是料的肥肠粉!
好了,今天的菜品给大家分享到这里,希望大家一学就会,多多做出好吃的菜肴来犒劳自己,让大家远离海克斯科技与狠货,吃得开心吃得健康!原创不易,希望大家多多收藏,关注,留言,谢谢!
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