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怎样使卤肉肉烂又不油腻

更新时间: 2020-10-05 00:00:00     

1、慢火卤会使卤肉味道更加香醇入味,时间是保证卤肉肉烂的重要关键点,卤制时间长卤肉易烂香味浓郁肉质粑糯有肥腻感;

2、卤制时食材处理要到位,焯水,浸泡去血水,肉焯水后炸制再卤,这样外皮形成保护层,卤制时间超长也不会散掉,会使外皮劲道,内部软烂;

3、慢火超常规时间卤制,卤肉卤制时搭配一些去腻汲油的食材,比如牛肉、素菜,可以汲取油腻;

4、挑选肥瘦比例恰当的肉 用来卤制,需要适当的油脂,卤出来的口感不会干涩,选择肥瘦分布均匀的五花肉,这种肉块能提供卤肉所需的油脂,而且吃起来又不会油腻。

关键词: 怎样 肉肉 油腻

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