【冬笋干烧肉】

【冬笋干烧肉】
by 毛毛妈

冬笋是立春前还没有出土的南竹的幼笋,新鲜的冬笋是淡黄色的。相对于立春后出土的春笋,冬笋肉质更细嫩,营养更丰富,味道也更鲜美,素有“金衣白玉,蔬食第一品”之美誉。
毛毛爸在皖南旅游时买的干冬笋尖,质量非常好,嫩的很,拿来烧蹄膀是一道好菜。

 【冬笋干烧肉】用料:
1:去骨蹄膀750克,洗净备用;
2:干冬笋尖75克;
3:橄榄油1大匙,葱2根切段,姜3片,八角1粒,丁香2粒。
4:绍酒1大匙,糖2茶匙,盐1/2茶匙,万字牌生抽酱油2大匙,草菇老抽酱油1.5大匙,头抽酱油1大匙;
注:1大匙=15毫升=1 Tbsp,1茶匙=5毫升=1 Tsp,1杯=240毫升。

做法:
1、笋干用淘米水泡24小时(图1),洗净沥水待用。
2、蹄膀肉切小块,放开水里烫2分钟后(图2),沥水冲洗干净。电压力锅按【煎炒 Sauté】键,选高温档,放橄榄油1大匙,炒香所有3料(图3)。然后放入蹄膀肉和笋尖翻炒1分钟(图4)。

 【冬笋干烧肉】

3、依次放入所有4料拌匀(图5),盖上盖子,排气阀放置密封位置,按【手动档 Manual】键,时间设置为38分钟,程序会自动启动。
4、快煲电压力锅完成程序后,等5分钟,放气减压打开盖子(图6),按【煎炒 Sauté】键,选高温档,收汁至浓稠即可。

 【冬笋干烧肉】

pf button big 【冬笋干烧肉】

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