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很多人在炖鸡或者炖肉的时候,第一步都会焯水,用这个方法来去血水,其实焯水会让肉里的营养成分流失,特别是炖排骨汤和鸡汤的时候,咱主要喝的就是汤,经过焯水流失了很多营养。
那么如何做才能最大程度保存肉里的营养又能把排骨和鸡肉里的血水洗干净呢?其实很简单哦,这里教您个小窍门不管炖肉炖排骨,切记别焯水,如此做血水自动跑出来,营养又鲜嫩,首先我们要把排骨和肉块用流动的冷水清洗掉外表的杂质,骨头渣。
然后用冷水浸泡,加上一勺食用盐,用盐搓洗,血水就非常容易的跑出来了,这样做事因为,水中放入了盐增加了水的密度,这样排骨里的血水浓度低于外面的冷水浓度,这样血水就自动跑出来了。
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这种方法对于懒人来说是非常实用了,因为用热水焯水,把肉捞出来之后,还要重新刷一次锅,对于懒人来说,能省一步当然是最好的选择。还有就是有的菜做的时候,是没法焯水的,比如我们老家有包排骨包子的习惯,排骨包子都是用生排骨来包的,这个排骨就是不适合焯水的,但是每次排骨血水都洗的非常干净,就是用这种盐水清洗血水的方法非常实用。
无论炖排骨还是炖鸡还是炖肉,万万别焯水,这样做血水自动跑出来更鲜嫩,就是加点食用盐,看起来非常简单的小窍门,你学会了吗?真的超级实用,快试试吧。
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