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今日节目编导:戴辉

星座:天蝎座

空有一颗减肥的心,偏偏生了一张吃货的嘴

每个人心中可能都有这么一道菜

它或许色泽不那么明亮

或许口味也算不上醇香

但它永远占据着你心里的一角

每每尝到这个味道

或者看到这道菜的时候

曾经的记忆好像就被唤起......

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臭鳜鱼,这一道徽州名菜

很多人对它的记忆,可能是一个臭字

但是在徽菜师傅的记忆中,是举足轻重的

而对于一名转行的徽菜师傅而言

那就可能更为至关重要了

张岳张大厨,已有三十多年的厨龄

有中国烹饪大师、名厨专家委员会副主席

等荣誉头衔

张大厨原来是在和平饭店做本帮菜的

和平饭店是很多厨师向往去的地方

但是张大厨却放弃了,转做了徽菜

现在是这家徽珍源的行*总厨

徽菜,是中国八大菜系之一

特色可以用六个字来形容:

味道重,颜色浓

最具有代表性的就是臭鳜鱼了

相传在多年前,就有商人将长江名贵水产鳜鱼用木桶装运至徽州山区出售,但因为路途比较遥远,起了微小的化学变化,而这种化学变化,而那个变化就是我们常说的发酵,将鳜鱼本身的鲜味变成了氨基酸,而因此成就了徽菜中的鲜。

大厨说,其实本帮菜的组成部分

是徽菜、淮扬菜还有浙江菜

比如这道猪肝,很多老上海人都会记忆尤新

这曾经是一道在老本帮菜馆才会出现的菜

机缘巧合下,张大厨在安徽喝到了祁门红茶

经了解,祁门红茶有解腻的功能

于是灵感由此而来~

下面张大厨就教大家做这道菜!

所需食材

制作步骤

第一步:浸泡猪肝

将小叶猪肝放在清水里浸泡约一小时左右

等到血污、杂质完全干净后备用

第二步:泡茶

除了祁门红茶,也可以选择家里的茶叶碎

泡好的茶水,一定要等冷却后

再将猪肝浸泡到里面,大概半小时即可

第三步:焯水

焯水时注意不能放热水!

加入一小勺料酒,生姜三片,葱段两根

一个八角,两片香叶和白扣2粒

切记香料一定不能放多

焯水之后在清水里冲洗一下

第四步:茶水二次利用

之前的浸泡猪肝的茶水也不要倒掉

可以再次利用

将茶水倒入锅中,根据猪肝大小加入3升的水

第五步:制作料包

料包中加入茶叶,一颗八角,两颗白扣

两叶香叶,三片姜片,还有一根葱段

第六步:焖煮

将料理包放入锅中

加入料酒两大勺,花雕酒两勺,增香去腥

然后将猪肝放入茶水中焖煮

烧开后一定要转小火慢煮

整个过程大概耗时3个半小时

第七步:改刀

猪肝煮好后就可以改刀了

建议切片,厚度、大小可以自己控制

第八步:调酱汁

四勺酱油加一勺麻油

做成了上海人的酱麻油

蘸着一起吃,增添风味~

徽珍源

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