如何做醋渍回锅肉

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回锅肉很硬，但可以通过在烹调前醋渍使其口感鲜嫩有味。回锅肉应两侧腌制至少2小时，过夜更好。腌制回锅肉有数百个配方，选择你喜欢的，并按照以下的步骤腌制。

素材

份量：6至8人
准备时间：5分钟

  • 三斤半至四斤半的回锅肉
  • 您的配方（2杯腌料对应一斤肉）。下面是一个腌了4斤回锅肉的示例： [1]
    • 1杯干白葡萄酒或牛肉汤
    • 1/3杯低钠酱油
    • 1匙橄榄油
    • 4瓣大蒜，切碎
    • 香葱少许，切好
    • 一匙半姜粉
    • 1/4匙胡椒粉
    • 四片丁香

步骤

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  4. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/1\/1b\/Marinate-a-Pot-Roast-Step-4.jpg\/v4-460px-Marinate-a-Pot-Roast-Step-4.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/1b\/Marinate-a-Pot-Roast-Step-4.jpg\/v4-728px-Marinate-a-Pot-Roast-Step-4.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
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    如果你用的是盘子而不是袋子，记得保鲜膜覆盖好。
  6. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/d\/db\/Marinate-a-Pot-Roast-Step-6.jpg\/v4-460px-Marinate-a-Pot-Roast-Step-6.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/d\/db\/Marinate-a-Pot-Roast-Step-6.jpg\/v4-728px-Marinate-a-Pot-Roast-Step-6.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
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小提示

  • 做两份腌料，把一半放进冰箱留着以后用。
  • 如果你的腌料配方中含盐，酒或醋，柠檬汁，减少2小时浸泡时间。这些成分如果留在肉上太久会使肉变老。
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警告

  • 不要在室温下腌肉，因为会有有害细菌。
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你需要的东西

  • 砧板
  • 菜刀
  • 纸巾
  • 很深的盘子
  • 大的密封塑料袋 (可选)


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参考

  1. ↑ http://allrecipes.com/recipe/marinated-pot-roast/
  2. http://www.finecooking.com/articles/marinades-flavor-tenderize.aspx

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