紅燒(shao)菜的成品多為深(shen)紅(hong)(hong)(hong)(hong)、淺(qian)紅(hong)(hong)(hong)(hong)或棗(zao)紅(hong)(hong)(hong)(hong)色，它的色澤(ze)紅(hong)(hong)(hong)(hong)潤，味(wei)道(dao)鮮咸微甜，酥爛適口，汁(zhi)(zhi)黃濃香。但做(zuo)到紅(hong)(hong)(hong)(hong)而發亮，味(wei)濃汁(zhi)(zhi)厚，需(xu)要(yao)工夫和竅(qiao)門，對火候也要(yao)有所(suo)掌握。見(jian)的最(zui)多便(bian)是紅(hong)(hong)(hong)(hong)燒肉的做(zuo)法，但紅(hong)(hong)(hong)(hong)燒也可以運用到很多別的食材當中，比如(ru)紅(hong)(hong)(hong)(hong)燒魚、紅(hong)(hong)(hong)(hong)燒茄(qie)子等。今天小編(bian)就給(gei)大家(jia)帶來幾道(dao)有關紅(hong)(hong)(hong)(hong)燒的做(zuo)法，讓(rang)你輕(qing)松(song)掌握。

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