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淡菜,也叫贻贝、海虹或青贝。是一种非常常见的海鲜贝类。吃起来鲜美可口,清淡开胃,海边人喜欢用淡菜来煮汤,淡菜冬瓜汤或者淡菜萝卜汤,喝一口感觉整个胃口都打开了,夏天或者冬日里喝一碗,都很适合。
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淡菜准确来说,是贻贝的肉晒干后的称谓,也叫淡菜干。淡菜干因为是海鲜干货,所以比较容易保存,做菜之前需要先泡发。
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临近过年,吃什么年味菜也该准备准备了。这次给大家分享一道海鲜硬菜的做法:淡菜干煨五花肉。这道红烧肉不加一滴水,五花肉炖得入味,吃起来软烂不油腻,配着鲜美的淡菜干一起吃,滋味更丰富,下饭下酒绝配!
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食材:
淡菜干、五花肉、生姜、香葱、香叶、桂皮、啤酒、酱油等。
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详细做法:
1、淡菜干先用清水泡发4-5个小时,泡发好之后,把淡菜的黑色须发部位去掉,清洗干净后沥干备用。
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2、五花肉选肥瘦相间的,清洗干净后切成3厘米左右的方块备用;煮一锅水,把五花肉冷水下锅焯一分钟后捞出备用。
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3、炒锅里倒入适量的食用油,把切好生姜片下锅煸香,加入焯过水的五花肉,煎至两面微黄,这一步主要是为了煎出五花肉的油脂。然后再加一大勺生抽,翻炒一小会。
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4、加入一整罐啤酒,再放入泡发好的淡菜干,加入适量香叶和桂皮,盖上锅盖,小火煨一个小时。
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5、开盖的时候汤汁还剩一点,加一小勺食用盐调味,翻炒均匀后盛出。
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一滴水都没加的淡菜干红烧肉,融入啤酒的麦香,吃起来一点不肥嫩,这道菜入口鲜美浓厚,淡菜干也很入味,端上桌绝对是下饭下酒的好菜。过年可以回家试试哦!
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