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标题: 金针炖猪蹄 [打印本页]
作者: 股票研究所12    时间: 2015-5-12 04:09
标题: 金针炖猪蹄

                                                <p></p><p><center><img src="http://i3.meishichina.com/attachment/201406/17/372276_14029680408J3w.jpg"/></center></p><p></p><p>，</p><p>&nbsp; &nbsp; 黄花菜又名忘忧草，“杜康能散闷，萱草解忘忧”，这里的萱草说的就是黄花菜。</p><p>&nbsp; ，</p><p>&nbsp; &nbsp;《舌尖2》有个菜叫做“金针炖猪蹄”，这是一个南方的汤菜。至于这个菜味道如何，之前我是不知道的，没有这样搭配着做过。黄花菜是吃过的，北方的吃法一般就是用肉烹炒，或者焯水后凉调了吃，再不就是干制了留着冬季煮汤。</p><p>，</p><p>&nbsp; &nbsp; 小区花池子里有很大一片的黄花菜，夏季黄灿灿的黄花菜开了，黄色的喇叭状的花朵高挑在碧绿叶片间。黄色与绿色属于相对的暖色调和冷色调，但在色环上是却是邻近色，这两种色搭在一起构成了和谐色，相互衬托掩映着，自然的那么美丽。</p><p>，</p><p>&nbsp; &nbsp; 黄花菜与猪蹄也应是“和谐色”吧，不然，为什么这个汤菜是如此的清甜鲜美呢。</p><p>，</p><p><center><img src="http://i3.meishichina.com/attachment/201406/17/372276_14029680342CLE.jpg"/></center></p><p>&nbsp; &nbsp; &nbsp;&nbsp;</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;主料：</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;猪蹄750g、黄花菜150g</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;辅料：</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;精盐10g、桂皮5g、八角5g、生姜20g</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;1、用刀子把猪蹄刮剃干净。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;2、把猪蹄平放在菜板上，用菜刀自趾端切开。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;3、把猪蹄竖立起来，用刀沿骨缝劈成两片。</p><p><center><img src="http://i3.meishichina.com/attachment/201406/17/372276_1402968042Vzwf.jpg"/></center></p><p>，</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;4、买猪蹄，要买这种带蹄筋的。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;5、用刀把猪蹄自骨缝处下刀，斩成大段。</p><p><center><img src="http://i3.meishichina.com/attachment/201406/17/372276_1402968044MVAa.jpg" style="font-family: 楷体, 楷体_GB2312, SimKai; font-size: 18px; text-align: center; white-space: normal;"/></center></p><p>，</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;6、锅里倒入清水，倒入猪蹄块煮开，焯水去脏污。把焯过水的猪蹄块捞出，冲掉浮沫倒入苏泊尔压力快锅。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;7、放入八角、桂皮，生姜。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;8、倒入没过猪蹄的开水。</p><p><center><img src="http://i3.meishichina.com/attachment/201406/17/372276_1402968046q4ZV.jpg"/></center></p><p>，</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 9、盖上苏泊尔压力快锅锅盖，大火煮开压5分钟，关火。</p><p><center><img src="http://i3.meishichina.com/attachment/201406/17/372276_14029680473KW4.jpg"/></center></p><p>，</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;10、黄花菜摘掉根部，洗净。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;11、压力锅泄压后，打开锅盖倒入黄花菜。调入精盐。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;12、盖上苏泊尔压力快锅自带的玻璃锅盖，小火煮10分钟。</p><p><center><img src="http://i3.meishichina.com/attachment/201406/17/372276_1402968049No92.jpg"/></center></p><p>，</p><p><center><img src="http://i3.meishichina.com/attachment/201406/17/372276_1402968035e4Y9.jpg"/></center></p><p></p><p>，</p><p><center><img src="http://i3.meishichina.com/attachment/201406/17/372276_14029680384SOc.jpg"/></center></p><p>，</p><p>小贴士:</p><p>1、猪蹄前蹄骨小肉多，买猪蹄要买带蹄筋的，这种猪蹄胶原蛋白较多，煮出来汤浓。</p><p>2、黄花菜鲜花中含有秋水仙碱，鲜黄花菜经60℃以上高温处理，或用凉水浸泡，吃时用沸水焯的时间稍长一些，可防止中毒。</p><p></p><p></p>                                       



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