
步骤:
1、五花肉切块(买肉不要怕肥,事实证明没有肥肉的红烧肉口味是大打折扣的)
2、炒锅加油,姜片炒出香味后倒入五花肉,翻炒片刻
3、主角登场:李锦记秘制红烧汁

倒入60克,加盖炖煮45分钟,至筷子可以轻松戳烂
4、完工
李锦记的这种酱汁是中档货,和四十几的XO酱比起来,10块钱左右还算承受得起。但粗算算,就算每次买个半斤肉,一瓶料最多也就烧4次。
厨子的高妙之处在于调制香料的功力,而仰仗于某种不知配方的调料,菜好吃,也只能说是料的功劳。做菜的极致是用普通的料烧出非凡的口味。
就像我奶奶,小煤炉炖出的红烧肉恐怕是无人能比。十几年了,每次回老家都惦记着要吃奶奶的红烧肉。我那八十好几的奶奶,用口小旧锅,在煤气炉上炖一个上午的红烧肉,雾汽蒸满了厨房,缭绕好几个小时,门口响起一阵喇叭声打破从清晨开始的寂静,热闹的周末在孩子踏进院子的一刻开始。
说到这儿,突然间,我多么怀念在高中的光景里周末回老家的日子。在明媚的春光下,去田里采遗留的菜花。生活在城市的你绝对想不到茼蒿花会是那么漂亮。我会坐在院子里撑起爷爷做的小圆桌,一边晒太阳,一边做作业。而这样的周末,已远去快10年了。我的奶奶仍然会用小煤炉慢火炖一个上午的红烧肉,等着她的儿孙回来过周末。可我离那个家的却越来越远,对光阴的期盼里夹杂着莫名的浮躁,回家的呼声让我更是像迷途的孩子,不知走在通往何处的路上。
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