湘蓮萬福肉是一道美食，由蓮籽等原料製作而成，該菜品主要調料是醬油、花雕酒、紅曲米等，主要採用燉製的方法製作而成。
基本介紹
- 中文名：湘蓮萬福肉
- 口味：鹹
- 主要食材：蓮籽，花椰菜
- 領域：烹飪
中文介紹,英文解說,
中文介紹
湘蓮萬福肉，豬肉內菜譜，需批量製作。主料：五花肉10斤；
輔料：蓮籽200克、花椰菜20克；
調料：醬油400克、花雕酒5瓶、紅曲米50克、冰糖1斤、鹽5克；
湘蓮萬福肉的烹飪製作方法：
將五花肉改刀成大方塊，飛水拉油，蓮籽用溫水泡12小時後去芯，取鍋放入蔥、姜，竹篦子墊底，將處理過的五花肉皮朝上，整齊碼入鍋內，放入花雕酒，冰糖，醬油，鹽，大火燒開後改小火慢燉，紅曲米煮成200克紅曲米水，將紅曲米水放入燉肉鍋內，小火燉3小時，放入蓮籽再燉1小時後關火，將肉取出，皮朝下放入托盤內，放涼，蓮子取出，原湯備用，肉涼後改成長寬各5厘米的正方形，並在皮上打十字花刀，深至三分之二，放入罐內，放上蓮籽和原湯上屜蒸15分鐘後取出，用原湯打芡淋在肉上，花椰菜飛水後點綴即可。
口味特點：甜鹹醇厚，酥爛不膩。
英文解說
Xiang-lian Wanfu meat, pork in recipes, to be mass produced.
Ingredients: pork 10 kg;
Materials: 200 grams of lotus seeds, broccoli, 20 grams;
Seasoning: soy sauce 400 grams, 5 bottles of Hua Diao wine, 50 grams of red yeast rice, 1 kg rock sugar, salt, 5 grams;
Hail the young man had made the meat cooking methods:
National Cheng Kung University to change the pork sword box, flying water pull oil, lotus seeds with warm water after 12 hours to the core, take the pot add onions, ginger, bamboo Grate bottom of the processed pork skin side up, tidy yards into the pot , into Hua Diao wine, rock sugar, soy sauce, salt, fire boiled simmer Gaixiao fire, red yeast rice 200 grams of red yeast rice boiled in water, the red yeast rice water into the stew pot and simmer 3 hours, into the lotus seeds and then stew off the heat after 1 hour, remove the meat, skin side down into the tray, let cool, remove seeds, soup spare, cool the meat into 5 cm wide, and standing in the square, and in the skin knife fight crosswise, deep to two-thirds into the tank, put a lotus seed soup on the tray and steam for 15 minutes before, for thickening soup with cream on the meat, broccoli, water embellishment can fly.
Taste characteristics: savory and sweet mellow, Sulan not greasy.
