{"BGQMP3MP05148A51":{"template":"normal1","img":[{"ref":"","src":"http://dingyue.nosdn.127.net/cYAjDM6N2ZemO0zqR9o8I10LzVnIL2ekRu2USy9=A1xGx1456533226394compressflag.jpg","alt":"","pixel":"620*450"},{"ref":"","src":"http://dingyue.nosdn.127.net/tmDOiRAZ72ESxfj6TsVF=PlhT8dj3Ydr=GqS=Ydn6Kl331456533226397compressflag.jpg","alt":"","pixel":"640*480"},{"ref":"","src":"http://dingyue.nosdn.127.net/9yC4mspuf6QDRHOrqPNaQXEhsUpLKFRXw3NlAw8rHbRrp1456533226398.jpg","alt":"","pixel":"600*399"},{"ref":"","src":"http://dingyue.nosdn.127.net/VYP82EpheJkgtIV5PfKXJiYqi7msHKB6HJPMqalEZ2BjQ1456533226400.jpg","alt":"","pixel":"600*450"},{"ref":"","src":"http://dingyue.nosdn.127.net/gjjFreGHYG=Y0r60z56zbXiMm6grVWUYc0kXLpjPEv5Gl1456533226402compressflag.jpg","alt":"","pixel":"640*853"},{"ref":"","src":"http://dingyue.nosdn.127.net/41MubQON1w0lS0TWL1VyxHYRtVgBJicCgAWKbmpVfi0uu1456533226482.jpg","alt":"","pixel":"530*420"},{"ref":"","src":"http://dingyue.nosdn.127.net/tg1ywmOR96gEJ2T9k9XkQKABeoRo4jhIRMhKDxedH1PaN1456533226501.jpg","alt":"","pixel":"600*388"}],"sourceinfo":{"ename":"T1440471391877","alias":"科学、饮食、健康、瘦身","tname":"嘢吖头","topic_icons":"http://dingyue.nosdn.127.net/nxorcy5=jSLPOsNJiZjjuaTbUdvSPXfYv8cJ=W6g9AeaT1486950882735.jpg","tid":"T1440471391877"},"topiclist_news":[],"book":[],"link":[],"shareLink":"https://c.m.163.com/news/a/BGQMP3MP05148A51.html?spss=newsapp&spsw=1","source":"嘢吖头","threadVote":169,"title":"炖肉好吃的小诀窍,炖牛肉羊肉猪肉时记得一定要放它!","body":"

  天气冷时,可以吃上一碗热乎乎的炖肉是多么幸福的一件事!<\/p>

  但肉要炖得好吃也是一门学问,同样的牛肉、猪肉、羊肉,有些人炖起来就是又硬又有肉的腥味。现在小编就教你炖肉时的小诀窍,快学起来吧!<\/p>

  1、炖牛肉的诀窍<\/p>

  (1)炖肉的前一天,可先把芥末抹在肉上,炖的时候再用冷水洗掉,这样肉不仅熟得快,且肉质也会更鲜嫩。<\/p>

  (2)炖牛肉时,应使用热水,不可使用冷水,因为热水可使牛肉表面蛋白质迅速凝固,防止肉中氨基酸流失,保持肉味鲜美。<\/p>

  (3)炖牛肉时可将少量茶叶用纱布包好,与牛肉一起炖煮,如此一来肉除了熟得快外,还会有股清香味。<\/p>

  (4)加些酒或醋,可使肉更软嫩。<\/p>

  (5)加些萝卜可使肉熟得快,也可消除肉腥味。<\/p>

  (6)大火烧开后,打开盖子继续炖20分钟以去除异味,然后加盖,改用微火,使汤面浮油保持一定温度,以起到焖的作用。<\/p>

  2、炖猪肉的诀窍<\/p>

  (1)猪肉内含有可溶于水的呈鲜含氮物质,炖猪肉时释出越多,肉汤味道越浓,肉块的香味会相对减淡,因此炖肉的肉块切得要适当大些,以减少肉内呈鲜物质的外溢,这样肉味可比小块肉鲜美。<\/p>

  (2)不要用旺火猛煮,因为肉块遇到急剧的高热,肌纤维变硬,肉块就不易煮烂,且肉中的芳香物质会随猛煮时的水气蒸发掉,使香味减少。<\/p>

  (3)炖猪肉时,不要用旺火,火势一急,肉便紧缩在一起。如在炖肉时放少许山植(山楂属于山植的一种,没有可用山楂代替)或几片萝卜,肉可很快炖得酥烂。盐要放得迟一些,否则肉不易烂,而炖肉的过程中,中途不要加水,否则蛋白质受冷骤凝,使肉或骨中的成分不易渗出。<\/p>

  3、炖羊肉的诀窍<\/p>

  (1)炖羊肉时加入白萝卜,可消除羊肉的膻腥味。<\/p>

  (2)水沸后放入洗凈的肉块,水要高过羊肉,去浮沫,或滴少量醋去腥。<\/p>

  (3)加入少量的桔子皮也可去除羊肉的膻腥味。<\/p>

  (4)炖肉时,如果要想使汤味鲜美,应把肉放入冷水中用文火慢煮。因为冷水煮肉可使肉中呈鲜物质更多地渗入到汤中,所以汤味鲜美,但肉味差些;如果想使肉味鲜美,应把肉放在热水里煮。肉遇热以后,表面蛋白质立刻凝固,这样呈鲜物质渗入汤中就少得多了,故而肉味更鲜美些。<\/p>

  冷嗖嗖的天气吃热乎乎的炖肉最棒啦!快把这些炖肉的小技巧记下来~也赶快把这篇文章转给妈妈看吧<\/p>

  在这里有想要减肥的姐妹可以加薛艳的微信哦:mmd169 ,大家可以去找薛艳要减肥配方,大家都可以试一试哦,是一种不运动不吃药,不节食的安全瘦身方法<\/p>","tid":"","picnews":true,"advertiseType":"健康","articleType":"wemedia","digest":"","statement":"特别声明:本文为网易自媒体平台“网易号”作者上传并发布,仅代表该作者观点。网易仅提供信息发布平台。","boboList":[],"ptime":"2016-02-27 08:34:58","docid":"BGQMP3MP05148A51","threadAgainst":15,"hasNext":false,"articleTags":"网易号","dkeys":null,"ydbaike":[],"replyCount":38,"voicecomment":"off","replyBoard":"dy_wemedia_bbs","askbar":[{"expertId":"EX2994837450392316447","concernCount":53684,"name":"说说而已","alias":"我们是网易新闻短视频《说说而已》,情感社会家庭问题,每周一、三中午12点准时开怼","headpicurl":"http://dingyue.nosdn.127.net/bbVxunqd2JKU6eP0lKyQe3mKxfViZiG1ULeK4GfimjN5B1502248338045.jpg","title":"说法家"}],"votes":[],"topiclist":[{"ename":"T1440471391877","hasCover":false,"tname":"嘢吖头","alias":"科学、饮食、健康、瘦身","subnum":"6.4万","tid":"T1440471391877","cid":"C1435722241134"}]}}