【天下美食】十种扣肉的做法

维正

<b>&nbsp; &nbsp; &nbsp; &nbsp;一、盐菜扣肉</b><br><br>&nbsp; &nbsp; &nbsp; &nbsp;食材:<div><br></div><div>&nbsp; &nbsp; &nbsp; &nbsp;600g扣肉坯、50g盐菜、3g干红椒、3g辣椒末、2g八角粉、10g老干妈、1ml老抽、3ml蚝油、10ml味精、1g米酒、适量盐。<br><br>&nbsp; &nbsp; &nbsp; &nbsp;做法:<br><br>&nbsp; &nbsp; &nbsp; &nbsp;1)将扣肉坯如图改薄成二指厚;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;2)再切成半指厚的片状;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;3)用温水清洗;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;4)切好的肉片放容器里,加盐、老抽、蚝油、米酒、味精、八角粉、辣椒末和匀;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;5)将肉片皮在下肉在上,一片一片地在大碗内摆放好;把剩余的肉片填入碗中轻轻压一下,铺平;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;6)盐菜用温水泡发洗干净,挤干水分摘开一片片,切碎;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;7)干红椒顶刀切碎;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;8)炒锅热油,倒入盐菜碎、干红椒碎、老干妈,加盐少许中火炒香;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;9)炒好的菜干装入填好肉的扣碗中,并铺平;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;10)将做好的扣肉放入蒸锅,上汽后蒸50分钟;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;11)蒸好的扣肉端出蒸锅,把盛装扣肉的碟子扣于碗上,翻过来,去掉扣碗,淋芡汁即可上桌食用了。<br><br></div> &nbsp; &nbsp; &nbsp; <b>&nbsp;二、笋干扣肉</b><br><br>&nbsp; &nbsp; &nbsp; &nbsp;食材:<div><br></div><div>&nbsp; &nbsp; &nbsp; &nbsp;1,000g五花肉、200g笋干、1小块姜、3g葱、4粒蒜、适量香油、适量生抽、适量老抽、适量鸡粉、适量香辣王、适量辣椒粉、适量盐、适量油。<br><br>&nbsp; &nbsp; &nbsp; &nbsp;做法:<br><br>&nbsp; &nbsp; &nbsp; &nbsp;1)锅烧红,将肉皮朝下,烙干净肉皮上的毛毛和表皮层脏东西;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;2)用刀将肉皮表层刮干净,用温水洗净;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;3)坐锅烧水,冷水将肉入锅,煮至用筷子能扎进无血水流出出锅;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;4)锅里放宽油烧热至油面冒青烟;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;5)用老抽将肉上色;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;6)用油勾抓肉入锅;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;7)炸至肉皮表面起粒粒;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;8)出锅晾凉备用(别炸太糊);<br><br>&nbsp; &nbsp; &nbsp; &nbsp;9)笋干先用温水泡发后清洗干净;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;10)锅里倒入淘米水,将泡发好的笋干放进锅里开火煮开至十五至二十分钟;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;11)将煮好的笋干冲洗净挤干水切成段;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;12)放入姜.蒜末,香油、盐、鸡粉拌匀备用;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;13)将炸好的肉切成薄片;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;14)将拌好味的笋干码在切好的肉上面;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;15)将肉入锅蒸60至90分钟即可(用筷子很容易扎透肉块即熟烂);<br><br>&nbsp; &nbsp; &nbsp; &nbsp;16)将备好的姜葱末放入小碗,加入辣椒面.鸡粉;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;17)拌匀以免热油将辣椒面浇糊;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;18)热锅烧油沷在小碗里拌匀;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;19)然后加入生抽,香辣王少许拌匀,最后在味汁里加入少许开水调匀即可;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;20)用一稍大过蒸肉的深盘,将扣肉倒扣在盘内,放上香菜点缀即可上桌。</div> <b>&nbsp; &nbsp; &nbsp; &nbsp;三、香芋扣肉</b><br><br>&nbsp; &nbsp; &nbsp; &nbsp;食材:<div><br></div><div>&nbsp; &nbsp; &nbsp; &nbsp;五花肉500克、槟樃芋头400克、香葱3根、香叶3片、桂皮1根、八角2颗、料酒1大匙、老抽1/2大匙、生抽2大匙、细盐1/2小匙、冰糖15克、清水1,000ml、盐1/4小匙、蚝油1大匙、细砂糖1小匙、生抽2大匙、老抽1小匙。<br><br>&nbsp; &nbsp; &nbsp; &nbsp;做法:<br><br>&nbsp; &nbsp; &nbsp; &nbsp;1)锅内注入清水,放入肉块,香葱打结及所有卤肉材料,大火煮开后转小火煮30分钟;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;2)槟樃芋头切成约5mm厚片,加入盐1/4小匙涂抹均匀,腌制15分钟;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;3)煮好的肉块取出放凉,表面涂上深色酱油,在表面用牙签剌上小洞,沥干水份;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;4)锅内热油,放入肉块炸至两面金黄色(炸肉皮时要加锅盖以免被油伤到);<br><br>&nbsp; &nbsp; &nbsp; &nbsp;5)将芋头放入热油中,炸至表面结成硬壳;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;6)将炸好的肉块切成5mm厚片;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;7)将肉块和芋头块,逐块间接排放在深碗内,最表面铺上剩余的芋头;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;8)将蚝油,砂糖,生抽在碗内调均后,均匀的涂在肉及芋头上。锅内烧开水,加盖蒸60分钟;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;9)蒸好的肉,在碗上扣个大盘,将碗反扣过来即可;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;10)在盘内装饰烫熟的江青菜,将碗内蒸出的汤汁倒入锅内加热至浓稠,淋在扣肉表面即可。</div> &nbsp; &nbsp; &nbsp; &nbsp;<b>四、腐乳扣肉</b><br><br>&nbsp; &nbsp; &nbsp; &nbsp;食材:<div><br></div><div>&nbsp; &nbsp; &nbsp; &nbsp;带皮五花肉500克、腐乳2-3块、腐乳汁适量、豆腐一块。<br><br>&nbsp; &nbsp; &nbsp; &nbsp;做法:<br><br>&nbsp; &nbsp; &nbsp; &nbsp;1)把五花肉洗干净,锅内放水,把肉块冷水下锅;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;2)大约煮20分钟,筷子能扎入五花肉里即可捞出,放凉;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;3)把腐乳和腐乳汁放小碗里,加适量的水,碾碎腐乳;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;4)炒锅内放油,油七成热时,把五花肉放入炸,不断的翻动肉块(会有油不断的溅出来,就用锅盖当盾牌挡一下吧哈)炸到肉皮稍微硬硬时捞出;<br><br><h3>&nbsp; &nbsp; &nbsp; &nbsp; 5)把炸过的肉块切成均匀的肉片;</h3><br>&nbsp; &nbsp; &nbsp; &nbsp;6)把肉片放碗里倒入调好的腐乳汁,用手抓匀;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;7)拿一个碗,然后肉皮朝下摆放在碗中,最后把豆腐切块摆放在肉块上面,上蒸锅蒸1小时以上,时间越长肉会越软烂。我上它蒸了1.5个小时;<br><br><h3>&nbsp; &nbsp; &nbsp; &nbsp;8)蒸好取出碗,倒出一部分汁,取一盘子置于碗上,快速翻转,将肉片扣于盘内即可。</h3></div> &nbsp; &nbsp; &nbsp; <b>&nbsp;五、土豆扣肉</b><br><br>&nbsp; &nbsp; &nbsp; &nbsp;食材:<div><br></div><div>&nbsp; &nbsp; &nbsp; &nbsp;五方花肉、土豆、葱、姜、料酒、红腐乳汁、老抽、生抽、花雕酒、蚝油、糖、盐。<br><br>&nbsp; &nbsp; &nbsp; &nbsp;做法:<br><br>&nbsp; &nbsp; &nbsp; &nbsp;1)五花肉肉皮朝下,冷水入锅,加葱,姜,料酒;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;2)大火烧开转中小火,煮15~20分钟。煮的时间可以自己控制,要煮到肉从外到内都断生,其间撇去浮沫;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;3)五花捞出擦干水分;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;4)表面用牙签扎一些小孔,并均匀的抹上一层老抽;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;5)待老抽干了之后,入油锅,中小火两面煎一下;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;6)顺序为先煎肉皮,煎的过程中一定会有热油飞溅,要注意安全;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;7)煎至表面金黄即可;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;8)煎好的五花肉切成均匀的大片;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;9)把五花肉码放在适合大小的碗中;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;10)用红腐乳汁,老抽,生抽,花雕酒,蚝油,糖,盐和适量的水调成汁;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;11)倒入码好五花肉的碗中;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;12)蒸锅中水一次加够,上汽后转中火蒸50分钟;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;13)开盖码上土豆片,土豆去皮切略厚一些的片;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;14)继续再蒸10~15分钟。如果你喜欢更加软糯的口感,可以适当增加五花肉的蒸制时间,再放土豆;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;15)蒸好之后把五花肉的汤汁篦出来,蒸碗上面盖盘子,再反扣在盘子上;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;16)篦出的汤汁烧开勾个薄芡浇在扣好的肉上即可。</div> &nbsp; &nbsp; &nbsp; &nbsp;<b>六、红烧扣肉</b><br><br>&nbsp; &nbsp; &nbsp; &nbsp;食材:<div><br></div><div>&nbsp; &nbsp; &nbsp; &nbsp;五花肉250克、姜10克、老抽15mL、生抽20ML、糖10ml、花雕酒(或白酒)50ml、八角3个、花椒5克、香叶3片、味精1克、盐适量。<br><br>&nbsp; &nbsp; &nbsp; &nbsp;做法:<br><br>&nbsp; &nbsp; &nbsp; &nbsp;1)将五花肉清洗干净,放入汤锅中,加入料酒、姜片大火煮30分钟,捞起沥干水分;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;2)在肉皮上抹上老抽,晾干备用;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;3)锅内放入色拉油,7成热后将肉皮的一面放入锅中,炸至肉皮变成棕红色和起了小泡,然后翻面继续炸肉变金黄;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;4)将肉捞起沥干油,放凉备用(可放进冰箱,这样切片更容易),然后切成片;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;5)在一个碗内放入生抽、老抽、糖、花雕酒、八角、花椒、姜、香叶搅拌均匀;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;6)将肉片放入调料汁内浸泡10分钟,然后放入蒸碗内,再把剩余的汤汁浇在肉片上;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;7)大火蒸2个小时,高压锅压30分钟,肉软烂即可,上桌的时候撒上葱花;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;8)介绍一种特别的吃法:喜欢吃辣的朋友,可以把小米辣切成颗粒,洒在汤汁里,更有一番风味。做这道菜不要加水,加酒即可,酒加得越多肉越嫩越香,炖好后肉香四逸。</div> &nbsp; &nbsp; &nbsp;<b>  &nbsp;七、梅菜扣肉</b><br><br>&nbsp; &nbsp; &nbsp; &nbsp;材料:<div><br></div><div>&nbsp; &nbsp; &nbsp; &nbsp;五花猪肉1,000克,梅菜150克,肉汤150克,淀粉10克,白糖30克,老抽30克,蒜几瓣,姜一小块,八角1个,草果1个。<br><br>&nbsp; &nbsp; &nbsp; &nbsp;做法:<br><br>&nbsp; &nbsp; &nbsp; &nbsp;1)梅干菜洗净,用清水浸泡30分钟;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;2)五花肉,加入姜、八角、草果,在清水里煮30分钟;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;3)热锅热油,放入煮好的五花肉,把猪皮的一面煎成金黄,再倒入老抽上色;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;4)将肉切成1厘米左右的片;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;5)肉皮朝下摆在碗中;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;6)热锅热油,爆香蒜茸、八角,放入梅菜、白糖炒匀,加入肉汤烧5分钟;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;7)把炒好的梅菜覆盖在肉上,上笼屉用旺火蒸1小时。把蒸菜的汁倒出,将梅菜扣肉倒扣进盘里。原汁加入少量淀粉勾芡,淋在肉上就可以了。</div> &nbsp; &nbsp; &nbsp;<b>  &nbsp;八、芽菜扣肉(东坡扣肉)</b><br><br>&nbsp; &nbsp; &nbsp; &nbsp;材料:<div><br></div><div>&nbsp; &nbsp; &nbsp; &nbsp;主料:五花猪肉一斤,宜宾芽菜半斤切一厘米长的段,将酱油约一两,白糖两大匙,味精适量放一个碗里,泡辣椒十个切段。<br><br>&nbsp; &nbsp; &nbsp; &nbsp;做法:<br><br>&nbsp; &nbsp; &nbsp; &nbsp;1)五花肉洗净煮至断生,趁热搌干水份,在肉皮上抹匀酱油和一点红糖(白糖也可),锅内放油烧至五、六成热,将肉皮炸呈金黄色捞出,切成稍厚的片(约0.5厘米),肉皮朝下贴碗底排列放好。<br><br>&nbsp; &nbsp; &nbsp; &nbsp;2)芽菜铺平在肉上面,将玻璃碗里的酱油,白糖,味精均匀地淋上去,再放泡辣椒段。哦,忘了花椒。还要放上三十粒左右的花椒。<br><br>&nbsp; &nbsp; &nbsp; &nbsp;3)将碗这样斜着转上几圈,目的是让调料能更均匀地浸入片与片的肉中间。<br><br>&nbsp; &nbsp; &nbsp; &nbsp;4)然后放进高压锅蒸20分钟,如果没有高压锅的话,那就得蒸上1个小时以上。出锅后用另一个碗盖在上面,然后翻倒过来。好了,可以吃了哦!</div> &nbsp; &nbsp; &nbsp; <b>&nbsp;九、芋头扣肉</b><br><br>&nbsp; &nbsp; &nbsp; &nbsp;材料:<div><br></div><div>&nbsp; &nbsp; &nbsp; &nbsp;五花肉一斤,芋头一个,料:生抽老抽,姜汁,八角,橙皮(去卖调味的店里你说做扣肉的他就会帮你捡一小包,会用白纱布帮你包起),料酒,糖,排骨酱,诸侯酱。<br><br>&nbsp; &nbsp; &nbsp; &nbsp;做法:<br><br>&nbsp; &nbsp; &nbsp; &nbsp;1)五花肉煮肉汤留着,把肉的皮用牙签插很多小洞洞,芋头去皮,对半切开再切成0.7CM;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;2)油烧热,先将芋头入锅炸至金黄色捞出,再放入五花肉(皮面向锅底,盖锅以免油爆)炸至金黄色捞出(约3分钟)然后放到冰水或冷开水里泡半小时,好了捞出切片;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;3)放切好的肉片放进一大盆内,生抽老抽、姜汁、八角、橙皮、料酒、糖、排骨酱、诸侯酱;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;4)拿个大碗,按照肉一片,芋头一片的顺序排满,剩馀材料再填满,把多余的肉汁倒入碗内,蒸约1小时半至烂,倒出汁反扣在菜盘上,再将汁浇上。用灼熟的西兰花围边。<br><br>&nbsp; &nbsp; &nbsp; &nbsp;小诀窍:</div><div><br></div><div>&nbsp; &nbsp; &nbsp; &nbsp;记得一定要用牙签插那皮,还有要记得放到冷水里去泡,我做的就是赶时间没完成好,所以皮不好看,做好的话那皮是很好看又很好吃的。</div> &nbsp; &nbsp; <b>&nbsp; &nbsp;十、川味冬菜扣肉</b><br><br>&nbsp; &nbsp; &nbsp; &nbsp;材料:<div><br></div><div>&nbsp; &nbsp; &nbsp; &nbsp;带皮五花肉、冬菜、姜、蒜、盐、糖、腐乳(红)、料酒、芝麻酱、酱油(少许)、食用油。<br><br>&nbsp; &nbsp; &nbsp; &nbsp;做法:<br><br>&nbsp; &nbsp; &nbsp; &nbsp;1)五花肉洗净后下锅,煮至表面发白发硬后捞出控水备用;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;2)将煮好的五花肉皮上抹上少许酱油,肉皮向下下锅煎至肉皮呈金红色捞出备用;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;3)将炸好的五花肉切成6厘米长,1厘米厚的片备用;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;4)用盐、糖、腐乳、料酒、芝麻酱调成酱汁备用;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;5)冬菜洗净盐分后切小段,下锅焯5分钟左右出锅控去水分;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;6)姜、蒜切片备用;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;7)锅中做少许底油,7成热时入姜蒜爆出香味,下入冬菜炒出香味后装入碗中备用;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;8)将五花肉均匀地沾上酱汁后皮朝下依次码入碗中;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;9)将炒好的冬菜堆放在肉片上面,上锅蒸2小时左右;<br><br>&nbsp; &nbsp; &nbsp; &nbsp;10)将蒸好的扣肉扣入盘中即成。</div>