芒果视频下载

基本介紹

狀(zhuang)(zhuang)元(yuan)(yuan)蹄(ti),香氣四(si)逸，那(nei)感覺真(zhen)(zhen)是(shi)妙不(bu)(bu)可言。說起狀(zhuang)(zhuang)元(yuan)(yuan)蹄(ti)，那(nei)還(huan)真(zhen)(zhen)有一(yi)段歷史：相(xiang)傳宋(song)淳(chun)祐四(si)年(nian)，同里(li)人(ren)魏(wei)(wei)汝賢高中(zhong)(zhong)(zhong)狀(zhuang)(zhuang)元(yuan)(yuan)。魏(wei)(wei)狀(zhuang)(zhuang)元(yuan)(yuan)特別(bie)喜(xi)歡吃(chi)紅燒(shao)蹄(ti)，到(dao)了清(qing)光緒年(nian)間(jian)，退思(si)園(yuan)主(zhu)人(ren)任蘭(lan)生因仰慕魏(wei)(wei)狀(zhuang)(zhuang)元(yuan)(yuan)，特聘(pin)名廚燒(shao)制紅燒(shao)蹄(ti)，作(zuo)為家宴主(zhu)菜，雅稱狀(zhuang)(zhuang)元(yuan)(yuan)蹄(ti)。生產狀(zhuang)(zhuang)元(yuan)(yuan)蹄(ti)的原料規(gui)格(ge)一(yi)般在1—1.25公斤。“先是(shi)把蹄(ti)髈(bang)(bang)(bang)(bang)放水(shui)(shui)(shui)里(li)煮(zhu)，去毛后(hou)加入18味中(zhong)(zhong)(zhong)草(cao)藥(yao)煮(zhu)開，然后(hou)用(yong)文(wen)火燜燒(shao)。一(yi)個(ge)大鍋(guo)一(yi)次(ci)可以(yi)煮(zhu)80只(zhi)蹄(ti)髈(bang)(bang)(bang)(bang)，大概需要(yao)4個(ge)小時。”狀(zhuang)(zhuang)元(yuan)(yuan)蹄(ti)制作(zuo)時，煮(zhu)蹄(ti)髈(bang)(bang)(bang)(bang)一(yi)定(ding)要(yao)用(yong)鐵鍋(guo)，鐵鍋(guo)能夠吸收燒(shao)煮(zhu)過程中(zhong)(zhong)(zhong)產生的水(shui)(shui)(shui)分，另外，還(huan)能把蹄(ti)髈(bang)(bang)(bang)(bang)中(zhong)(zhong)(zhong)的脂(zhi)肪蒸出來，這樣燒(shao)出來的蹄(ti)髈(bang)(bang)(bang)(bang)才能食(shi)而(er)不(bu)(bu)膩，酥而(er)不(bu)(bu)爛。“別(bie)小看那(nei)18味中(zhong)(zhong)(zhong)草(cao)藥(yao)，它們還(huan)能起到(dao)防(fang)腐的作(zuo)用(yong)！至于蹄(ti)髈(bang)(bang)(bang)(bang)的食(shi)用(yong)方法，直接把真(zhen)(zhen)空(kong)包(bao)裝好的蹄(ti)髈(bang)(bang)(bang)(bang)連袋子一(yi)起放在水(shui)(shui)(shui)里(li)煮(zhu)開即可食(shi)用(yong)，這樣湯不(bu)(bu)容(rong)易燒(shao)干，還(huan)更(geng)入味。如何將蹄(ti)髈(bang)(bang)(bang)(bang)去骨剖開：先用(yong)手拎(lin)起一(yi)只(zhi)蹄(ti)髈(bang)(bang)(bang)(bang)，從兩根(gen)貫穿整(zheng)只(zhi)豬蹄(ti)的長骨中(zhong)(zhong)(zhong)，將一(yi)根(gen)細骨輕輕抽出，以(yi)骨為刀，蹄(ti)髈(bang)(bang)(bang)(bang)就被順順當當剖開了。這根(gen)骨頭(tou)后(hou)人(ren)稱之為“狀(zhuang)(zhuang)元(yuan)(yuan)刀”。在“金榜狀(zhuang)(zhuang)元(yuan)(yuan)坊”內，買蹄(ti)髈(bang)(bang)(bang)(bang)的游(you)客(ke)排成(cheng)幾(ji)道長隊，都(dou)想回去討個(ge)好彩(cai)頭(tou)。

制作方法

狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)(yuan)(yuan)蹄(ti)(ti)(ti)(ti),香氣四逸，那感覺(jue)真是(shi)妙不(bu)可言。說起狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)(yuan)(yuan)蹄(ti)(ti)(ti)(ti)，那還真有一段歷史：相傳(chuan)宋淳祐四年(nian)，同(tong)(tong)里人魏汝賢(xian)高中狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)(yuan)(yuan)。魏狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)(yuan)(yuan)特(te)別喜歡吃(chi)紅(hong)燒(shao)蹄(ti)(ti)(ti)(ti)，到了(le)清(qing)光緒(xu)年(nian)間，退思園主人任蘭生因仰慕魏狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)(yuan)(yuan)，特(te)聘名廚燒(shao)制紅(hong)燒(shao)蹄(ti)(ti)(ti)(ti)，作(zuo)為家宴主菜，雅稱(cheng)“狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)(yuan)(yuan)蹄(ti)(ti)(ti)(ti)”。當時(shi)，狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)(yuan)(yuan)洪鈞(jun)及妾賽金花等人常來品嘗。如今的(de)狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)(yuan)(yuan)蹄(ti)(ti)(ti)(ti)雖然在(zai)(zai)做法(fa)上和過(guo)去有了(le)很大(da)的(de)不(bu)同(tong)(tong)，但(dan)在(zai)(zai)口(kou)味上卻是(shi)更(geng)(geng)勝一籌。生產狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)(yuan)(yuan)蹄(ti)(ti)(ti)(ti)的(de)原(yuan)料(liao)規格一般在(zai)(zai)1—1.25公(gong)斤。“先是(shi)把蹄(ti)(ti)(ti)(ti)髈放水里煮(zhu)，去毛后(hou)加入(ru)18味中草(cao)藥煮(zhu)開(kai)，然后(hou)用文(wen)火燜燒(shao)。一個大(da)鍋一次(ci)可以煮(zhu)80只蹄(ti)(ti)(ti)(ti)髈，大(da)概需要4個小時(shi)。"狀(zhuang)(zhuang)(zhuang)元(yuan)(yuan)(yuan)(yuan)(yuan)蹄(ti)(ti)(ti)(ti)”制作(zuo)時(shi)，煮(zhu)蹄(ti)(ti)(ti)(ti)髈一定要用鐵鍋，鐵鍋能(neng)(neng)夠吸(xi)收燒(shao)煮(zhu)過(guo)程中產生的(de)水分，另外，還能(neng)(neng)把蹄(ti)(ti)(ti)(ti)髈中的(de)脂肪蒸出來，這樣(yang)燒(shao)出來的(de)蹄(ti)(ti)(ti)(ti)髈才能(neng)(neng)食而不(bu)膩，酥而不(bu)爛(lan)。“別小看那18味中草(cao)藥，它們(men)還能(neng)(neng)起到防腐的(de)作(zuo)用！至于蹄(ti)(ti)(ti)(ti)髈的(de)食用方法(fa)，直(zhi)接把真空包(bao)裝好(hao)的(de)蹄(ti)(ti)(ti)(ti)髈連(lian)袋子一起放在(zai)(zai)水里煮(zhu)開(kai)即可食用，這樣(yang)湯(tang)不(bu)容易(yi)燒(shao)干，還更(geng)(geng)入(ru)味。