![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRvWuF2c-nLqd_QANxUr54gOrU8fWploMiy4I_2aCkgwB_aa77z8E_YL1q5nCgo6Qj2dRk04YNfSdaZstehxqNZXZXO5RFyASBeHGmtBNGki8Dg14SurvBzTWQC1f6Z9eGbrMe1krTtI/s1600/1.jpg)
超好吃的滷肉飯,肥而不膩、濃香四溢、老少皆宜,方子您可要收好了!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPam2R10i3MJb7yA5yBnzA4egkyA30xZXATrHVA7sqoLg6xSI-7_FBNJX2FTFufOb4EJJL4JgLyr7n_8Zr7bIPq5_dtr9M_DXL896W7ddXdY_Sm1GlkMN80nvn-Zm6H-hM4IfXbr53yiw/s1600/02.jpg)
米飯蒸的不軟不硬,軟硬適中,五花肉鹵的咸甜入味、肥而不膩、濃香四溢,米飯裝入碗中,燙幾棵小青菜,澆上幾勺滷肉和湯汁,拌勻後,每一粒米都吸透了黑紅的湯汁,送入口中,細品輕嘗,不止驚喜,還夾帶著生活的美好。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikk1Pvzfk1BbXbCWndXFh67mnT0AfXTFKMFXWmkhoPMH20vQhAGroT9DZonekHuERZJ7cZOblAB4-gp-9wv_46ECKO3eDCeXhMYkA6IAVkajOdJpKonf2Qx992T3Vyl_YvDzTr1v-OGWc/s1600/03.jpg)
滷肉飯要好吃,離不開紅蔥頭,用紅蔥頭炸的紅蔥酥,是滷肉飯的靈魂所在。為了寫這個滷肉飯的食譜,我前天專門寫了紅蔥頭酥,大家可以翻看一下。如果沒有紅蔥頭,那就用紫皮洋蔥代替哦!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBXde4ymbiZp6cYxejwrJ5flz_FJo2OrZtLMyvxZfRAf3chieePeu2mVVHadFV2fV9lrOoc_T1BD2gEwQCkiFq1krYEqA9MbljnWCk7KFscHo-SHfLK1-mr1PbmPINRjw6KqyZefUA3Q/s1600/04.jpg)
【滷肉飯】
材料:五花肉800克(可增減,但不能用豬鉸肉)、雞蛋5枚(可以增減)、蔥薑蒜適量、八角1顆、老抽1湯匙、黃酒2湯匙、冰糖1小把、鹽適量、紅蔥頭酥半小碗、乾香菇5朵、油菜或菜心1把、米飯、黑色熟芝麻。
步驟:
1.雞蛋提前煮好剝皮後,把五花肉切成小丁。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRWg-Ua5KVRfIPQHcIkYsssgdv2xdDieYoqLREe-0cPWciZ2zCfqVZC67AIYdsoNFLYZLbIAcAxMq8WkqbuoWruErRHWOSKNutfnn59qBV6qhYwYlmJ9Ltx4pXZx8whnxEvs2D5t5jhpk/s1600/05.jpg)
2.這是我提前炸好的紅蔥頭酥。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGutD5TUr_koKrieztOEWbXwDWy1ky974v8YAz4gBzJgrwcGrHZWKFSqRtJdlw_zOGc9vhLAb1qlHn4jF27ryN3f_cbJTlKeef889UkbRjf11bdA_MNizKoChAUwpqNGfDFsZqZkrvNU/s1600/06.jpg)
3.切好蔥薑蒜,備好八角。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_rbenXIZooanMdEtvEuADPKd2uaUyD0zekeoZe46J_uo9A4bnteXBEtuhvWV_C28C5I1iKY_-Zbkry6f9vVJ1rI8isA3ujMztjNYIB2F6h-7HYSgCxlyctj3lLjQEGmapO-8saSCWvU/s1600/07.jpg)
4.乾香菇提前泡發,去梗留傘蓋,切丁。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZqESN-OUp2uSmXUU3iRMK1rZPXsdJKCXZHVaF2WZhwpEV84isfi3v7jeyiI8EIzTAP_k60RlH2rDYBi9YP2mO2SaSFJl9xfNo6O1H3RxXTT6AUoVVJ01DPaBcMukoiGnix0F-pUg724/s1600/08.jpg)
5.熱鍋熱油,先下五花肉丁,小火炒出五花肉的肥油。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_b2uahSmjI_qpuC21RS4tyfOyV3a6GH1LhZyaCkRurFD2f82mawbIUtznf4k1nB0KwL07DmFydBr567HqVI3-webMpXChPsKLWulEeQ7RauBrYDYpQf1vPj-EcU_2d1uAPZq-F1Xoi5E/s1600/09.jpg)
6.接著放蔥薑蒜和八角炒香。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcg9pZlIegL-LlJoL58nKJDrRMKsKls1KgOBCkmNcF7l3NaK1-s45LMv4DDA9i5wr1rJP0iMk9VCtvJugQFrFThEMldxxS_-9de0A1dA7ybihU6eJX_jvo9axDB_jzrCK8CsWESuAd23s/s1600/10.jpg)
7.再放香菇翻炒。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DTXRqIon3g0paEjPgJwmLExBgzrFTEvIzx_PMjXXQ5E-dwWHrCtajVPfUu-bcYyZECdY_efnY-6lkkEnTt9DIqAAyF_100s45Bbvf4vjxlsU9KVcNtkeK71cFaqEu89s7U-Z-ZTB00c/s1600/11.jpg)
8.調入黃酒和老抽,炒香炒勻炒上色。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6qIAXMaKCxosbLxzWh-BGW_uCQCtp6-2r70E9kVuCdiwZp216LMS3oHQ_u5Jqh4E9DoQG1-0GNCrk_MZ3kyeyXaQOCw0OGC16xTMwPuieEroRnmqdUHnN0PhhHJ_gDcs_cHpZXILfHl4/s1600/12.jpg)
9.放入紅蔥頭酥。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfjMEbphPogkoe21-mcmUjq9X2zvYj5Nsd2rWlrLT_Nv5lDtN-euGFIL-olb5VXpEo2xHx6GsgsWh0OSBYD52HBKPtn4xDUFPXxx2AbYUiSPSDkDSWNQbxQROEXzN-32AeXse_QjVaQk/s1600/13.jpg)
10.添加熱水,水最好要一次性加足。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHrV5CpFGz0OCFXrE9VUOH5GQD7oaJOGpyqjyW6vZhEacm97Zp3dN9r3VT1JNyirkid1Hb3ju_Wz79VjMR3brfDkht2gNk1LAlrRuc2eMvgYmw6_YsvQQq46r8GCX4KALVkkXm3tYWzY/s1600/14.jpg)
11.放入冰糖。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNaQj43OAWQZbz8lyDI2D2nbs4uGXA66Tt0fB5OvhDohjetiqRpQhQE2l81dZwiuvCgRSsm2Hc4Jm4R4lx-Ie3YZa141j0TYgIVAe5hM8Usz9s4-HabvfMFM4nTpvlN9hjVanRV8ymEAo/s1600/15.jpg)
12.把水煮雞蛋放進去,調入鹽,蓋上鍋蓋大火燒開後轉小火慢燉。只有小火慢燉,才能把五花肉的油脂熬出來,才能使得把肉入口即化,而且瘦肉軟糯鮮香。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkstz1vURayuxsdEWzVxGXRWY6wA9g_0KJaf5kQd3Jcte_abnKAMPhyEKbKmIaFt87giDwWvQHo9FSwSCbsYXQSSD1lmpcIjRV9bG5Xvb66UQ3EztQ_bCzcPPE_1AfgdWeAZ__eW_pEI4/s1600/16.jpg)
13.燉1個多小時基本就可以了。湯汁不要收的太乾,留些湯汁用來拌飯會更香。快要關火前再把青菜燙好。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJveqtXY_11DmQENHw7KAXpZ_rHBD5xWyPE1wcrFKgIauzGlkgAArx_ahOAxntnojSbQKJYAFB9ntUIo6r5_5B_60oaSTavD0rOiBU-SvbJjfqyghMiVFGSxod1RX-_f6_FbQ3dK1PoAc/s1600/17.jpg)
14.盛好米飯,切一顆香香的滷蛋,澆上兩大勺滷肉及肉汁,碼上焯燙好的青菜,米飯上撒少許黑芝麻來點綴一下,大口享用吧!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKweXiv3RroLNKyCh4dNQAeenIMwqRz1x30B3rumSFJ_CH_o4f3Zrp9TPiv7PqsQVtbJDC_wRCUSZFqE41tWKkqI5ljXclYR95kyVjmUlo3in3X-JDe9LpNsRXlwPHGRh-x1oZwz9sQU/s1600/18.jpg)
一個字:香!這樣的滷肉飯,天天吃都不會厭倦!
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