紅(hong)燒菜的(de)成品多為深紅(hong)(hong)(hong)、淺紅(hong)(hong)(hong)或棗紅(hong)(hong)(hong)色(se)，它的(de)色(se)澤紅(hong)(hong)(hong)潤，味道(dao)鮮咸微(wei)甜，酥爛(lan)適(shi)口(kou)，汁黃濃香。但(dan)做到紅(hong)(hong)(hong)而發亮，味濃汁厚，需要工夫和竅門，對火(huo)候也要有所掌握。見的(de)最多便是紅(hong)(hong)(hong)燒(shao)肉(rou)的(de)做法，但(dan)紅(hong)(hong)(hong)燒(shao)也可以運用到很(hen)多別的(de)食(shi)材當中(zhong)，比如紅(hong)(hong)(hong)燒(shao)魚、紅(hong)(hong)(hong)燒(shao)茄子等(deng)。今天(tian)小(xiao)編就給(gei)大家帶來幾道(dao)有關紅(hong)(hong)(hong)燒(shao)的(de)做法，讓你輕松掌握。

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