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红烧的基本调料有哪些

更新时间: 2020-10-24 00:00:00     

红烧的基本调料是酱油和糖;

红烧使用酱油和糖调味上色,宜浅不宜深,调色过深会使成菜颜色发黑,味道发苦,原料经过初步热加工后,调味须放酱油,成熟后勾芡为酱红色,红烧的方法适用于烹制红烧肉、红烧鱼、四喜肉丸等;

红烧要掌握的技法要点是,对主料作初步热处理时,切不可上色过重,过重会影响成菜的颜色,红烧放汤时用量要适中,汤多则味淡,汤少则主料不容易烧透。

关键词: 红烧 基本 调料 哪些

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