豆角为什么要掐头去尾
作者:广州红双喜
什么季节该吃什么菜是老辈人总结出来的生活经验,并不是我个人胡思乱想出来的,比如现在是中秋佳节,这个季节就应该吃油豆角土豆炖排骨,
油豆角是东北特有的一种豆角,是豆角里的极品,此豆角个大肉多无筋,和排骨或者五花肉一起炖,软烂鲜香,十分好吃,
我们这里没有种油豆角的传统,地里这点油豆角还是我从网上买的种子种植的,可惜的是豆角开花结果时恰逢秋雨绵绵,后果就是油豆角长势不旺,果实稀稀拉拉的,看上去没有一点硕果累累的丰收喜悦,
今天好不容易是晴天,去地里摘些油豆角拿回来做一次豆角土豆炖排骨,
![](https://p0.ssl.img.360kuai.com/t011b54085ae9c45342.jpg)
![](https://p0.ssl.img.360kuai.com/t01251af8ca191ec59d.jpg)
![](https://p0.ssl.img.360kuai.com/t01e0689a763ed43048.jpg)
![](https://p0.ssl.img.360kuai.com/t01855cc48aeeca6f86.jpg)
![](https://p0.ssl.img.360kuai.com/t01479f6f8faeb7d0ad.jpg)
![](https://p0.ssl.img.360kuai.com/t01a8651af49e2e18f1.jpg)
一,准备蔬菜,
1,豆角摘回来,掐头去尾洗干净,用手掰成段,
2,土豆去皮,切成滚刀块,
3,豆角和土豆分别用清水寖泡备用,
![](https://p0.ssl.img.360kuai.com/t01afeab55dcfe6d63c.jpg)
![](https://p0.ssl.img.360kuai.com/t015a9b8594b8e31889.jpg)
二,准备炖肉料,
1,八角,花椒,桂皮,香叶,干辣椒,葱姜,
2,王致和玫瑰红豆腐乳,
3,准备好的香料,清水寖泡几分钟,洗去浮尘,
4,香料控水,用高度白酒寖泡几分钟可以更好的释放香味物质,寖泡后控干净白酒,
![](https://p0.ssl.img.360kuai.com/t014faf079516f34aa1.jpg)
三,处理排骨,
1,市场买新鲜排骨,让肉贩子斩成合适的小块,回家用面粉一把揉搓,面粉可以更好的吸附排骨的血水和杂质,最后用清水洗干净排骨,
2,锅中加入冷水,量大一些,排骨冷水入锅,放葱姜几片,加入半两高度白酒,水开打净浮沫,煮至排骨断生捞出洗净控水备用,
![](https://p0.ssl.img.360kuai.com/t01d44a6697e9e8e44b.jpg)
四,炒排骨,
1,锅中放菜籽油适量,油热放入姜片炸,炸至姜片缩水变干的程度,放入控干水分的排骨炒,炒到排骨表面焦黄,沿锅边喷入一些料酒,炒至料酒挥发干净,加入控干水分的香料,炒出香料的味道,加入一勺生抽,炒香,加入两三块王致和红豆腐乳以及一些腐乳汁,略微翻炒,加入开水,
2,加入适量开水,水最少要没过排骨,
![](https://p0.ssl.img.360kuai.com/t014ca608a524ad82a4.jpg)
五,炖排骨,
1,锅中水开,加入老抽一勺调汤的颜色,加入一点胡椒粉增香去腥,加盐调味,加入葱段,烧开后换锅,放入电饭煲炖30分钟,
2,提前加盐是为了排骨入味,由于是用电饭煲来炖排骨,所以不必考虑提前加盐排骨不够软烂的问题,
3,葱掰长段即可,不必炒,也不要切片,加汤后直接放入,炖好后葱段需要捞出不要,
![](https://p0.ssl.img.360kuai.com/t011aa684fcd730f657.jpg)
![](https://p0.ssl.img.360kuai.com/t01605eea5dfb652ff9.jpg)
六,调味,收汁,收尾,
1,电饭煲炖30分钟后,连汤带排骨倒入铁锅里,用漏勺和筷子捡去香料,葱段,干辣椒不要,
2,尝汤的咸淡口,不够咸的话这时适量补盐,需要更香的可以加入一勺鸡精,
3,加入提前切好的土豆块,小火慢炖,
4,炖到土豆软烂时加入提前准备好的油豆角,
5,油豆角加入后开大火收汁,大概5分钟豆角就全熟了,这个时候汤汁也刚刚好收的差不多了,油豆角,土豆炖排骨完美出锅,
![](https://p0.ssl.img.360kuai.com/t01806a9380a17724b3.jpg)
![](https://p0.ssl.img.360kuai.com/t014c44692c8a99b00a.jpg)
最后配上米饭开吃,这道菜如果是用来配着馒头吃的话,可以把汤汁留得多一些,用馒头蘸着排骨汤吃,那滋味,香的简直受不了,
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