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锅小福 · 健康养生

焖锅是不是家庭聚餐活动的选择呢?
发布时间:2019-07-10   点击次数: 来源:http://www.guoxiaofu.com

食材

Ingredients
鸡翅/鸡腿肉/猪肉/鲜虾/胡萝卜/青红椒/小番茄/红薯/洋葱/大蒜/年糕/杏鲍菇/香菜/姜/红枣/枸杞/料酒/生抽/老抽/蚝油/海鲜酱/番茄酱/香叶/八角/花椒/葱/小茴香/豆蔻/(其实,肉类想吃啥加啥;蔬菜相对严厉,一定要量大)
Chicken wing/chicken leg/pork/fresh shrimp/carrot/green pepper/tomato/sweet potato/onion/garlic/rice cake/abalone mushroom/almond/coriander/ginger/jujube/wolfberry/cooking wine/raw/old/old/oyster oil/seafood paste/tomato paste/balsam/anise/onion/cumin/nutmeg/(Actually, what kind of meat you want to eat; vegetable is relatively strict, you must have a large quantity)
做法
practice
1.鸡翅改刀,鸡腿肉、猪肉切成小块儿,分别盛放,然后倒入料酒、生抽、老抽腌制入味儿(老抽是必需放的)。
1. Chicken wings are changed into knives. Chicken legs and pork are cut into small pieces and put in separate places. Then they are poured into cooking wine, raw smoking and old pickling to make flavor (old smoking is necessary).
2.将准备好的蔬菜一次改刀切块儿或片儿(留意不要太厚),切好后放在一旁备用;
2. Cut the prepared vegetables into pieces or slices at a time (be careful not to be too thick) and put them aside for later use.
3.制造料油(这可是焖锅出味儿的关键);把提早准备好的芹菜杆、香菜茎、香叶、八角、花椒、葱段、姜片、小茴香、豆蔻这九种香料小火过油炸,渐渐炸出香味(其中花椒和八角能够提早用水泡一下,由于这两种香料过油炸时容易糊掉,会影响料油的滋味),过滤掉香料渣就能够了;
3. Making cooking oil (which is the key to the flavor of the steaming pot); frying celery stalks, coriander stalks, spices, anise, pepper, onion, ginger slices, fennel and nutmeg over low heat, gradually producing fragrance (among them, Chinese prickly ash and anise can be soaked in water earlier, because these two spices are fried too deep. It is easy to paste, which will affect the taste of the oil. It is enough to filter out the fragrance residue.
4.接下来就是制造三汁了(这可是关乎到整个焖锅滋味的重点);锅中不用放油,烧热后依次放入提早准备好的蚝油、海鲜酱和番茄酱。这三种酱的比例是2:2:1(次第为蚝油、海鲜酱、番茄酱);
4. The next step is to make three sauces (which is the key to the taste of the whole braised pot); instead of putting oil in the pot, they are heated and then put into the prepared oyster sauce, seafood sauce and tomato sauce in turn. The ratio of the three sauces is 2:2:1 (followed by oyster sauce, seafood sauce and tomato sauce).
5.炒酱全程要小火,而且要不停地搅拌,千万不要心急哦;
小焖锅加盟
5. Stir-fry sauce all the way to light fire, and to keep stirring, do not be anxious oh;
6.待酱逐步变得稀薄,颜色变深,粘粘糊糊时就能够关火盛出备用了;
6. When the sauce becomes thinner and darker gradually, it will be able to turn off the fire and put in reserve when it is sticky and pasty.
7.准备好一个电火锅(厚底的各种锅都行),调成小火档操作。锅底倒上炒好的料油,然后将切好的蔬菜平均铺在底部(蔬菜切记量要大,由于全程不加水,需求靠蔬菜本身出来的水分焖熟),再把准备好的荤菜(肉不要码的太厚,防止受热不均焖不熟)依次码放就能够了;
7. Prepare an electric chafing dish (all kinds of thick-bottomed pots are OK) and turn it into a small chafing dish. Pour the fried cooking oil on the bottom of the pot, and then lay the cut vegetables on the bottom of the pot on average (the amount of cut vegetables should be large, because the whole process does not add water, the need to rely on the water from the vegetable itself cooked), and then put the prepared shepherd's purse (meat should not be too thick to prevent unripe heating) in turn.
8.焖制时,全程小火;焖上十几分钟,用筷子扎一下肉类,能够扎透就代表曾经熟了。随后把炒好的酱平均倒在上面,撒上一把香菜,盖上锅盖再焖上十几秒就能够了。
8. When stewing, the whole process is light fire; stew for ten minutes, stick the meat with chopsticks, and it can be thoroughly pierced to represent once cooked. Then pour the sauce evenly on top, sprinkle a handful of coriander, cover the pot and simmer for more than ten seconds.
三汁焖锅
Stewed pot with three juices
吃的时分自下而上翻动搅拌,上层的酱料就平均地裹在了食材上。各类蔬菜吃起来洪亮可口,虾肉Q弹,鸡翅软嫩,一口咬下去,咸鲜的口感中还带着丝丝的酱香味。由于没有加水,每种食材的滋味都圆满的交融在了一同。
When eating, the top sauce is evenly wrapped in the ingredients by turning and stirring from bottom to top. All kinds of vegetables taste bright and delicious, shrimp Q-bullet, chicken wings soft and tender, bite down, salty taste with the sauce flavor of silk. Without water, the taste of each ingredient blends perfectly.


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