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title = "自制卤肉" | ||
date = 2019-02-27T07:35:00+08:00 | ||
lastmod = 2019-02-27T07:37:18+08:00 | ||
tags = ["卤肉", "下厨房"] | ||
categories = ["随笔"] | ||
draft = false | ||
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- [【靠谱的自制卤水的做法视频\_做法步骤】\_下厨房](https://www.xiachufang.com/recipe/100410171/) | ||
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去年 12 月,听了曲哥的建议,烧了一锅卤水。我的第一锅卤水,是用几块牛筒骨炖出来的,卤料直接用的是「李锦记」的。此后,每隔几日便卤点东西,卤五花肉,卤排骨,卤牛肉,卤鸡翅,卤鸡腿,卤鸡爪,还有卤鸡蛋。 | ||
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有了卤水之后呢,做法也很简单:如果是肉,先焯一道水,捞出洗干净,再丢进卤锅里小火煮上 30 分钟,就可以了。不过,此时最好不要捞出,再放在卤水中浸泡,浸泡时间越久越入味,想吃的时候,将卤水烧开就能吃了。 | ||
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如果是鸡蛋的话,前一天晚上将鸡蛋煮熟,蛋壳剥净,丢进卤水中,第二天一早就可以吃到美味的卤蛋了。 | ||
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每一次卤好一道菜,这个卤水可要存放好,不用了最好是放在冰箱里, **时不时拿出来烧一烧,这样就不会变质了** 。 | ||
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最后放两张图吧 :smiley: : | ||
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{{< figure src="/image/cook/lurou-00.jpg" title="卤水" >}} | ||
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{{< figure src="/image/cook/lurou-01.jpg" title="卤好的鸡爪" >}} |
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