老饭骨:【國宴大師•扒肉條】最強醃肉配方!汁多味足,唇齒留香,滿嘴都是故事~| 老飯骨

 2023-12-07 12:23:12   866 author:老饭骨

羊腰窩肉洗淨,放入蔥、姜、花椒、芹菜、香菜、胡蘿蔔、洋蔥、橘子瓣、橘子皮、鹽、白胡椒粒、白芷醃製3-4個小時,肉撈出,醃料備用; 醃製好的肉涼水下鍋,水燒開打沫子後,再加水燒開,重複5次左右,將湯和肉一起轉入高壓鍋,剛剛醃羊肉的配料放入布包,置入高壓鍋內一起燉,放入少量鹽,高壓鍋壓制30分鐘後出鍋,用盤子壓扁,放涼切片; 備料,準備一盆煮肉的原湯,起鍋炸花椒油,再將醬油放入花椒油中,馬鈴薯澱粉用水澥開; 熬汁,鍋內放入大料、蔥、姜,煸出香味,下醬油、羊肉湯,熬出香氣後撈出香料,肉條推入鍋內收汁2分鐘左右,2分鐘後用大火,表面用澥開的馬鈴薯澱粉勾芡,表面澆二混子油,迅速顛鍋,齊活! - 傳承技法,毫無保留! 老飯骨由國宴大師鄭秀生(已故)和國宴大師孫立新創立。 大爺-鄭秀生(已故):全國勞動模範、中國烹飪大師終身成就獎; 二伯-孫立新:全國五一勞動獎章獲得者、中國商務部十大中華名廚; 劉建民大師、胡桃生大師、侯玉瑞大師、徐萌大師、鄭紹武大師相繼來到老飯骨,成為“老飯骨”! 歲月有痕,傳承有序,感恩眾大師及老飯骨傳人! - 我們會每周更新視頻,教你做菜,和你嘮嗑,與你分享家的味道。 喜歡我們的朋友歡迎評論,點贊和訂閱,打開小鈴鐺不會錯過我們的最新動態哦! 點擊鏈接可以直接訂閱

Tag:国宴大师
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