芒果视频下载

基本介紹

狀(zhuang)(zhuang)(zhuang)元(yuan)蹄(ti)(ti)(ti)(ti)(ti),香氣(qi)四(si)逸(yi)，那(nei)感覺真(zhen)是(shi)妙不可言。說(shuo)起(qi)狀(zhuang)(zhuang)(zhuang)元(yuan)蹄(ti)(ti)(ti)(ti)(ti)，那(nei)還(huan)(huan)真(zhen)有(you)一段歷史(shi)：相傳(chuan)宋(song)淳祐四(si)年，同里(li)(li)人(ren)(ren)魏汝賢高中(zhong)(zhong)狀(zhuang)(zhuang)(zhuang)元(yuan)。魏狀(zhuang)(zhuang)(zhuang)元(yuan)特別喜歡吃(chi)紅(hong)(hong)燒蹄(ti)(ti)(ti)(ti)(ti)，到(dao)了清(qing)光緒年間(jian)，退思(si)園主人(ren)(ren)任蘭生(sheng)因仰慕魏狀(zhuang)(zhuang)(zhuang)元(yuan)，特聘(pin)名廚燒制紅(hong)(hong)燒蹄(ti)(ti)(ti)(ti)(ti)，作為(wei)家宴主菜，雅(ya)稱(cheng)狀(zhuang)(zhuang)(zhuang)元(yuan)蹄(ti)(ti)(ti)(ti)(ti)。生(sheng)產狀(zhuang)(zhuang)(zhuang)元(yuan)蹄(ti)(ti)(ti)(ti)(ti)的(de)原料規格(ge)一般(ban)在(zai)(zai)1—1.25公斤(jin)。“先是(shi)把蹄(ti)(ti)(ti)(ti)(ti)髈(bang)(bang)(bang)放水(shui)里(li)(li)煮(zhu)(zhu)，去毛后(hou)加入18味(wei)(wei)中(zhong)(zhong)草藥(yao)煮(zhu)(zhu)開，然后(hou)用(yong)(yong)文火燜燒。一個(ge)大鍋(guo)一次可以煮(zhu)(zhu)80只(zhi)蹄(ti)(ti)(ti)(ti)(ti)髈(bang)(bang)(bang)，大概需要4個(ge)小(xiao)時(shi)。”狀(zhuang)(zhuang)(zhuang)元(yuan)蹄(ti)(ti)(ti)(ti)(ti)制作時(shi)，煮(zhu)(zhu)蹄(ti)(ti)(ti)(ti)(ti)髈(bang)(bang)(bang)一定(ding)要用(yong)(yong)鐵鍋(guo)，鐵鍋(guo)能(neng)(neng)夠吸收燒煮(zhu)(zhu)過程中(zhong)(zhong)產生(sheng)的(de)水(shui)分，另外(wai)，還(huan)(huan)能(neng)(neng)把蹄(ti)(ti)(ti)(ti)(ti)髈(bang)(bang)(bang)中(zhong)(zhong)的(de)脂肪蒸出來，這樣燒出來的(de)蹄(ti)(ti)(ti)(ti)(ti)髈(bang)(bang)(bang)才能(neng)(neng)食而(er)不膩(ni)，酥而(er)不爛。“別小(xiao)看那(nei)18味(wei)(wei)中(zhong)(zhong)草藥(yao)，它們還(huan)(huan)能(neng)(neng)起(qi)到(dao)防腐的(de)作用(yong)(yong)！至于蹄(ti)(ti)(ti)(ti)(ti)髈(bang)(bang)(bang)的(de)食用(yong)(yong)方(fang)法，直接(jie)把真(zhen)空包(bao)裝好的(de)蹄(ti)(ti)(ti)(ti)(ti)髈(bang)(bang)(bang)連袋子一起(qi)放在(zai)(zai)水(shui)里(li)(li)煮(zhu)(zhu)開即可食用(yong)(yong)，這樣湯不容易(yi)燒干(gan)，還(huan)(huan)更入味(wei)(wei)。如(ru)何將蹄(ti)(ti)(ti)(ti)(ti)髈(bang)(bang)(bang)去骨剖開：先用(yong)(yong)手拎起(qi)一只(zhi)蹄(ti)(ti)(ti)(ti)(ti)髈(bang)(bang)(bang)，從兩(liang)根(gen)貫穿整只(zhi)豬(zhu)蹄(ti)(ti)(ti)(ti)(ti)的(de)長骨中(zhong)(zhong)，將一根(gen)細骨輕輕抽(chou)出，以骨為(wei)刀(dao)，蹄(ti)(ti)(ti)(ti)(ti)髈(bang)(bang)(bang)就被順(shun)順(shun)當當剖開了。這根(gen)骨頭(tou)后(hou)人(ren)(ren)稱(cheng)之為(wei)“狀(zhuang)(zhuang)(zhuang)元(yuan)刀(dao)”。在(zai)(zai)“金(jin)榜狀(zhuang)(zhuang)(zhuang)元(yuan)坊”內(nei)，買蹄(ti)(ti)(ti)(ti)(ti)髈(bang)(bang)(bang)的(de)游客排成幾道長隊，都想回去討個(ge)好彩頭(tou)。

制作方法

狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)蹄(ti),香氣四逸，那感覺真是妙不可(ke)言。說起狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)蹄(ti)，那還(huan)真有一(yi)段歷史：相傳宋(song)淳祐四年，同里人(ren)魏(wei)汝賢高中(zhong)(zhong)狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)。魏(wei)狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)特別喜歡(huan)吃紅(hong)燒(shao)蹄(ti)，到(dao)了(le)清光緒(xu)年間，退思園(yuan)主人(ren)任蘭(lan)生(sheng)因(yin)仰慕魏(wei)狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)，特聘名廚(chu)燒(shao)制(zhi)紅(hong)燒(shao)蹄(ti)，作(zuo)為家宴主菜，雅稱“狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)蹄(ti)”。當時，狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)洪鈞及妾賽金花等人(ren)常來品嘗。如今的(de)狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)蹄(ti)雖然在做法上(shang)和過去(qu)(qu)有了(le)很(hen)大(da)(da)的(de)不同，但(dan)在口味(wei)上(shang)卻是更勝一(yi)籌(chou)。生(sheng)產狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)蹄(ti)的(de)原(yuan)料規格一(yi)般在1—1.25公斤(jin)。“先是把蹄(ti)髈放(fang)水(shui)里煮(zhu)，去(qu)(qu)毛后加入18味(wei)中(zhong)(zhong)草藥煮(zhu)開，然后用文(wen)火燜燒(shao)。一(yi)個(ge)大(da)(da)鍋一(yi)次可(ke)以(yi)煮(zhu)80只(zhi)蹄(ti)髈，大(da)(da)概(gai)需要4個(ge)小(xiao)時。"狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)蹄(ti)”制(zhi)作(zuo)時，煮(zhu)蹄(ti)髈一(yi)定要用鐵鍋，鐵鍋能(neng)(neng)夠(gou)吸收燒(shao)煮(zhu)過程(cheng)中(zhong)(zhong)產生(sheng)的(de)水(shui)分，另外(wai)，還(huan)能(neng)(neng)把蹄(ti)髈中(zhong)(zhong)的(de)脂(zhi)肪蒸出來，這樣燒(shao)出來的(de)蹄(ti)髈才能(neng)(neng)食而不膩(ni)，酥而不爛。“別小(xiao)看那18味(wei)中(zhong)(zhong)草藥，它們還(huan)能(neng)(neng)起到(dao)防腐的(de)作(zuo)用！至于蹄(ti)髈的(de)食用方法，直接把真空包裝好的(de)蹄(ti)髈連袋子一(yi)起放(fang)在水(shui)里煮(zhu)開即可(ke)食用，這樣湯不容易燒(shao)干，還(huan)更入味(wei)。