![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIwlohHKs2d7TlCirkiDydr8HdGo14SY7UHPuO8mfwzvhJZWvGy9xC5mdIMwqabZcB_Hjtv0YiFZBjBZx_FIhESOYPY-Fh0LRPTlQGeaxpP4iF2om7BfbGeGEZQ_6H5si3mCZMdTxizI/s1600/1.jpeg)
腐乳在中國有1000多年的歷史了,明代李時珍,在本草綱目中寫過,腐乳 又名菽乳,菽其實就是豆子的意思,腐 的意思就是腐爛、腐朽,古人就把腐就替換成了菽,腐乳本身又鹹又香,讓腐乳做出來的肉,是非常好吃的,下面一起來看一下做法吧。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjszYVBhx-QCPKvp9f4B59zJaJAPqFyOWAz5ZCNPDaOb9SBHGIgqcXQeWDbB2ezCt9jvfCqpfV9j8Xo-5EAusyL75_cigG4_FZHkvClQ6lzmHqKu8I5opE5pyU5O6-FTCMTrjOKTDaNbus/s1600/1.jpg)
材料:五花肉,乳腐,蔥,薑,冰糖,鹽,油,水。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpjlMVjvcWboiIwd8Bl0sHrK6_mFcFYMg7U_FbSFXMR32-SxzjjOJMlDvL-hGvK4jBtyNtLlw_QzSVaGh9GukZnNgrXNsIFws56flbcbcIDOOT3UN-c2rhhyhv_yHurEfDI_dLLDvDl1k/s1600/2.jpg)
做法:
1、五花肉洗淨表面,切小塊。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHNEiOoMnxpFpRhhW98hrxk9kdoevyukca88F9iQherWyYJNNu2S3LnldqnalU-C6KqtoEwjc4-tPKlx6ZKhRM_ucE0DcGxKPswUzV2O-gjAIJuEeWuraUDZ1DvIS7EoscXQsj4XiR80/s1600/3.jpg)
2、薑切片備用。腐乳用勺子搗碎。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2yuhxwhHOQAnjCCn_XA1zgD6eq8_ZJso1UPsiudgVBPw0TTUbCe9OjW5wLUCsw4mUyPnp15Pt_3WivdrpcBbUOWMJrnt6gx5FPyvJQKpZRz4-hKDaPkAjTuRjTbVc-593O4H2_HaXqQk/s1600/4.jpg)
3、鍋內倒水,放入切好的五花肉,加一點料酒、薑片焯水。(豬肉冷水下鍋。)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRl4o2abcZr6UuemaEDj85V-qO25pV4ItGLcGKSwoCPwZLROOe3zgpP0DY8-IdB1Oi5xsjec2_ZtAKQJgr9kQ5ZR2znkXZsgs1RO2CPieoN5MjvUTkWmRULgiMtnzj5TBe0PgT063p0g/s1600/5.jpg)
4、五花肉焯好水後撈出,洗淨浮沫。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd91OWLhKtJT0H5CWor4iitZlmPT7PsxHcSVQb0gmgJsr4tVy6Af0poj9IWp5TPy_DwBRtdRbxyUSmXmbksZW_NjY2fD-sTZGBMbzhP_-lJ5sXp4PgB-xf7AjUgtgXPNoqG9Bg7T9SAUA/s1600/6.jpg)
5、鍋內不放油,加熱,放入五花肉,將五花肉稍微煸一下多餘油分。(這一步是為了逼出豬肉肥肉部分多餘油脂。)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUspLf3KtKJ4t12VWNpKX3jrSw8IBHXpvt3ebpGRjuZRu2wLWBogxicC6CUBkDOh3zCT15NV7s_ZPB4fVMCStjOxKCGhrZVn66ksU0Vyr0RICc7m5_8QnPar60-kV0QjUK1GH-QIO-SU/s1600/1%25281%2529.jpg)
6、煸好後盛出。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3obEX0hGpIo3atdPuww1dsvGzEdSi1rkG8WiZbEyJlDn1y2OWbaHZh8TU4MwM_VHK81N9qaj1cBc5DQBmJ6cRqKQdqyfi_uFi6Ig_5U2mfGjt54mMntUsiXaDSEfm7GMkVWVNaNX5D4w/s1600/7.jpg)
7、鍋內放入適量的冰糖炒糖色。(如果沒有冰糖,白糖也是可以的。)
8、糖色好後,倒入五花肉,不斷翻炒,直到五花肉均勻的上色。
倒入搗碎的乳腐翻炒均勻。
9、加適量的熱水,放入蔥結、薑片,蓋上鍋蓋煮30分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKLzMbasRRyolWOMcBjIv6VYyVGgLTz1EBmPNQ_Y9gUt70dM_Sj4dBUJ4G_dBwCwXORAWbsZpeuIgAnJm8PH6Jt4tJXkad6MJyDLlrb2U1_64DOIwwcGhv2Uoh0U7BrTJM2zmiYgeMyqk/s1600/8.jpg)
10、開蓋加鹽調味,蓋上鍋蓋再燜煮15分鐘,轉大火收汁。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEPbVZ03rM-G9SHT376sP9wQPTXlhhhcBlkNwxVqLhTAuYIkA0DLnpuJC6GNvosFa-YajLvg6ayLrN3bMxLNky0lDlbK9vEwyVGuMbCZ0ImgiSATvNp9OGqgAfZuIS0w8lShELWzFmKfE/s1600/9.jpg)
11、出鍋。
腐乳紅燒肉,試試吧!
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