紅(hong)燒菜的(de)(de)(de)成品多為深紅(hong)(hong)(hong)、淺(qian)紅(hong)(hong)(hong)或(huo)棗(zao)紅(hong)(hong)(hong)色，它的(de)(de)(de)色澤紅(hong)(hong)(hong)潤(run)，味(wei)道鮮咸微甜，酥爛適(shi)口，汁黃(huang)濃香。但做到(dao)紅(hong)(hong)(hong)而發(fa)亮(liang)，味(wei)濃汁厚(hou)，需要工夫和竅門，對(dui)火(huo)候也(ye)要有所掌握。見的(de)(de)(de)最多便是紅(hong)(hong)(hong)燒肉(rou)的(de)(de)(de)做法(fa)，但紅(hong)(hong)(hong)燒也(ye)可以(yi)運(yun)用到(dao)很多別的(de)(de)(de)食材當中，比如(ru)紅(hong)(hong)(hong)燒魚(yu)、紅(hong)(hong)(hong)燒茄子等(deng)。今天小編就給(gei)大家帶(dai)來幾道有關紅(hong)(hong)(hong)燒的(de)(de)(de)做法(fa)，讓你(ni)輕松掌握。

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