紅燒菜(cai)的(de)成品多為(wei)深紅(hong)(hong)(hong)(hong)(hong)、淺(qian)紅(hong)(hong)(hong)(hong)(hong)或棗(zao)紅(hong)(hong)(hong)(hong)(hong)色，它的(de)色澤紅(hong)(hong)(hong)(hong)(hong)潤，味(wei)道鮮咸微甜，酥爛適口，汁黃濃(nong)香。但做到紅(hong)(hong)(hong)(hong)(hong)而(er)發(fa)亮，味(wei)濃(nong)汁厚，需要工夫和竅門，對(dui)火候也要有所掌握。見(jian)的(de)最(zui)多便是(shi)紅(hong)(hong)(hong)(hong)(hong)燒(shao)肉(rou)的(de)做法(fa)，但紅(hong)(hong)(hong)(hong)(hong)燒(shao)也可以運用到很(hen)多別的(de)食材當中(zhong)，比如紅(hong)(hong)(hong)(hong)(hong)燒(shao)魚、紅(hong)(hong)(hong)(hong)(hong)燒(shao)茄子等。今天小(xiao)編就給(gei)大家(jia)帶來幾道有關紅(hong)(hong)(hong)(hong)(hong)燒(shao)的(de)做法(fa)，讓(rang)你輕松掌握。

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