[采秀私房菜]炸紅蔥酥
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<div class="y">2013-7-26 09:39 上傳</div>
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紅蔥酥是家中烹調的好幫手！(圖：林秀霞/大紀元)<br />
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<strong><font color="#a0522d">材料：</font></strong><br />
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新鮮的肥豬肉500公克、紅蔥頭1斤。 <br />
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<strong><font color="#a0522d">做法：</font></strong><br />
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1、紅蔥頭去外皮及頭尾洗淨瀝乾後切片（或拍碎切成小丁）備用。<br />
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2、肥豬肉切細丁或請肉攤老闆絞碎，入鍋後以中火炸，聽到「霹靂啪啦」聲時，可蓋上鍋蓋防止油噴出燙人，聽不到聲音且豬肉渣呈金黃色浮起時熄火撈起。<br />
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3、紅蔥頭下鍋，油量須淹過紅蔥頭，以小火用鍋鏟不斷翻炒，使其均勻受熱，當紅蔥頭快成金黃色時就須熄火，以防紅蔥頭變焦，利用餘溫紅蔥頭會變成金黃色就可撈起，用平的托盤盛放，並要攤平散熱，待涼後裝罐即可放入冰箱保存。鍋中殘餘的豬油及撈起的豬肉渣，切勿丟棄，是很香的佐料，可用來拌麵、拌青菜食用。<br />
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