推荐回答(5个)
粉蒸肉在不同地区有不同做法,可以做成偏甜或偏辣的口味,我做的口味是偏甜的。用料简单,做法也不难,接下来跟我一起从炒制“蒸肉米粉”开始,看看详细的制作步骤吧。(蒸肉粉可以多做一些,用来蒸排骨、蒸菜等)
蒸肉米粉:大米80克,糯米30克,花椒适量,八角2个,辣椒角少许,盐1勺。
粉蒸肉的做法
步骤step
1
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准备好各种材料。
步骤step
2
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fd788d43f8794a4c250d040bb1cf41bd5ac6e39aa%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
带皮的猪五花肉稍微冷冻一下,切成5毫米厚的片。
步骤step
3
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将五花肉放入盆中,加白糖、甜面酱、黄酒(或料酒)、姜粉抓匀,腌制一会儿。
步骤step
4
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趁腌肉的时候,准备炒蒸肉粉。先把大米和糯米倒入铁锅中,加入花椒粒、八角。加了糯米的米粉更容易粘在肉的表面。
步骤step
5
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辣椒角剪碎
步骤step
6
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倒入铁锅中,一起小火翻炒。辣椒角少放几个有微微的辣味比较下饭。
步骤step
7
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不停小火翻炒,等米都变成微微泛黄,香料的味道飘出来了,关火倒出晾凉。
步骤step
8
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把八角捡出来,其余的部分加盐,倒入料理机打成小颗粒。或者装入布袋,用擀面杖捶碎,用小石磨磨碎都行。
步骤step
9
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接下来开始准备蒸肉。将腌好的五花肉一片片放入蒸肉粉里滚一下,抖掉多余的部分
步骤step
10
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整齐地码在大碗里。大碗底部可以垫上切块的南瓜,压实之后蒸出来的形状比较美观。也可以不纠结形状,直接随便放在盘里。
步骤step
11
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放入蒸锅中,大火蒸50分钟左右。
步骤step
12
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熟透之后倒扣在盘中,撒点儿葱花儿装饰下,就可以吃了。
粉蒸肉的成品图
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F1ad5ad6eddc451dab505ab7ba4fd5266d11632aa%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
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![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fa5c27d1ed21b0ef42b1b3fcecfc451da80cb3eaa%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2Fb7fd5266d016092491d6058bc60735fae7cd34aa%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F8694a4c27d1ed21b213a8975bf6eddc450da3faa%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
![](/picurl?url=https%3A%2F%2Fiknow-pic.cdn.bcebos.com%2F80cb39dbb6fd5266e8d89b84b918972bd50736aa%3Fx-bce-process%3Dimage%252Fresize%252Cm_lfit%252Cw_600%252Ch_800%252Climit_1%252Fquality%252Cq_85%252Fformat%252Cf_auto)
粉蒸肉的烹饪技巧
技巧tips
1.做好的蒸肉米粉要晾凉、避光、密封保存,注意不要受潮。也可以在粉中加入桂皮、香叶、十三香等调料,让香味更浓郁。
2.腌肉的时候加入白糖,能去腥提鲜,让肉质更鲜嫩。我用的是甘汁园双碳白砂糖,双碳是白糖的加工工艺,比硫化处理的更安全。
我们都知道,肉的吃法有很多,粉蒸肉就是其中很受欢迎的一种做法,它的味道鲜香可口,肉质嫩滑,吃起来超级美味,很多人都喜欢吃。有些人也会在家做粉蒸肉,那么做粉蒸肉用什么部位的肉比较好吃呢?下面让我们具体来看看吧!

粉蒸肉用什么肉比较好
猪肉一定要用三层肉也就是五花肉,这肥瘦相间的三层肉,油脂多,廋肉嫩而不柴,蒸出来的粉蒸肉肥而不腻,酥烂无比。
挑选五花肉时尽量挑选有层次感,肥瘦相间的五花肉,切五花肉的簿片时,尽量切簿点,那样腌制的时候更好入味,蒸煮出来的蒸肉粉软烂爽口。
粉蒸肉好吃又不腻,它不像红烧肉那样油腻,做法也没有想象那么难,用料也很简单,超市都可以买到的,粉蒸肉选用带皮五花肉,有肥有瘦,红白层次分明,米粉吸附了多于的油脂,香味浓郁,可以用芋头、南瓜、土豆垫在下面。

粉蒸肉的做法
食材:五花肉1斤,土豆1个,蒸肉粉200克。
辅料:姜一块,蒜2粒,葱1根。
调味料:盐,鸡精,生抽,料酒适量。
制作方法:
1.五花肉洗净切成五公分长短簿片,土豆刮去皮切片,姜,蒜洗净跺姜蒜茸,葱洗净切葱花。
2.腌制切好五花肉,下入姜,蒜茸,料酒,生抽,盐,鸡精适量,腌制半小时左右。
3.准备一个碟子,将土豆片铺平碟子上,将蒸粉倒入腌制好的肉片上搅拌均匀后,再铺上土豆片上面。
4.锅内倒入清水,摆上蒸笼架,将食材摆上去,大火烧开后转中火蒸40分钟,最后撒上葱花即可。

蒸肉粉的技巧
1、蒸肉粉底部可以摆些土豆片,让土豆吸收五花肉上的油质,那样蒸出来的五花肉吃起来就不会于太过油腻。
2、五花肉裹上蒸粉时一定要将蒸粉裹均匀,蒸粉量不能太厚,如果蒸肉粉太厚,蒸出的肉凝固一团,蒸的就会不够松散。
3、好的的粉蒸肉,用的是五花肉,如果不能吃肥肉那只能用瘦肉,瘦肉会硬一些。
4、粉蒸肉用的米粉是蒸肉米粉可以买到的,也可以用糯米和大米自己炒
粉蒸肉还是用猪肚部分那种条子肉,就是五花肉比较好,做前建议去皮,同时为增加口感可添加一些排骨,同时在下面垫上芋头等可以吸收油脂的食材,味道更佳。
是的,蒸肉用五花肉做最好。这样做出来口感最好。
因为五花肉脂肪组织很多,其中又夹带着肌肉组织,一层瘦肉一层肥肉的间隔著,肥瘦相间,这部分的瘦肉也最嫩且最多汁,而它的肥肉遇热容易化,瘦肉久煮也不柴。所以肥而不腻,瘦肉蒸出来也不老,不会有嚼不烂的情况。
蒸肉的时候建议搭配红米粉,做粉蒸肉。有米粉吸收五花肉的油脂,口感更好。
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