普洱茶炖香排骨--消脂吸油(图解)
<b>作者: </b>kent <b>时间: </b>2007-3-30 07:41 <b>标题: </b>普洱茶炖香排骨消脂吸油(图解)<br><br>普洱茶有生茶和熟茶之分，用来泡饮皆有减肥消脂的功效，入菜则可去油腻、清肠胃，将普洱茶与排骨一同炖煮，既可消除排骨多余的油脂，又使排骨染上茶汤红艳的色泽，吃起来软嫩鲜美之余，还有满口的茶香。<br>
<div align="center"><img src="http://news.xinhuanet.com/food/2007-03/30/xinsrc_08203042713198903166353.jpg" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open('http://news.xinhuanet.com/food/2007-03/30/xinsrc_08203042713198903166353.jpg');}" onmousewheel="return imgzoom(this);" alt="" border="0"></div><br>
烹制方法（两人份）<br>
材料：排骨(半斤)、陈年熟普洱(3汤匙)、蚝油(3汤匙)、大葱(1/3根)、生姜(3片)、大蒜(3瓣)、盐(1/3汤匙)<br>
工具：纱布(1张) <br>
1 洗净大葱、生姜，都切成片；大蒜拍扁去衣。<br>
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<div align="center"><img src="http://news.xinhuanet.com/food/2007-03/30/xinsrc_08203042713193122336452.jpg" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open('http://news.xinhuanet.com/food/2007-03/30/xinsrc_08203042713193122336452.jpg');}" onmousewheel="return imgzoom(this);" alt="" border="0"></div><br>
2 取一块纱布，放入普洱茶叶，包扎紧实后待用。<br>
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<div align="center"><img src="http://news.xinhuanet.com/food/2007-03/30/xinsrc_09203042713192341943254.jpg" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open('http://news.xinhuanet.com/food/2007-03/30/xinsrc_09203042713192341943254.jpg');}" onmousewheel="return imgzoom(this);" alt="" border="0"></div><br>
3 排骨清洗干净，斩成小块，放入滚水中焯20秒，捞出沥干水。<br>
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<div align="center"><img src="http://news.xinhuanet.com/food/2007-03/30/xinsrc_0920304271319734396855.jpg" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open('http://news.xinhuanet.com/food/2007-03/30/xinsrc_0920304271319734396855.jpg');}" onmousewheel="return imgzoom(this);" alt="" border="0"></div><br>
<div align="center"><img src="http://news.xinhuanet.com/food/2007-03/30/xinsrc_1020304271319062355756.jpg" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open('http://news.xinhuanet.com/food/2007-03/30/xinsrc_1020304271319062355756.jpg');}" onmousewheel="return imgzoom(this);" alt="" border="0"></div><br>
4 另取一锅注入5碗水烧开，放入排骨、普洱茶包、大葱段、姜蒜和3汤匙蚝油，大火烧20分钟，再转小火煮10分钟。<br>
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<div align="center"><img src="http://news.xinhuanet.com/food/2007-03/30/xinsrc_10203042713193901775457.jpg" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor='hand'; this.alt='Click here to open new window\nCTRL+Mouse wheel to zoom in/out';}" onclick="if(!this.resized) {return true;} else {window.open('http://news.xinhuanet.com/food/2007-03/30/xinsrc_10203042713193901775457.jpg');}" onmousewheel="return imgzoom(this);" alt="" border="0"></div><br>
5 出锅前10分钟，放1/3汤匙盐调味，捞起普洱茶包，即可装盘。 <br>
贴士 <br>
1、用普洱茶入菜要选用优质的普洱茶，劣质的茶叶会降低排骨的鲜味。 <br>
2、红茶、普洱茶都可以用来炖排骨，绿茶茶色太浅，不宜用。 <br>
3、普洱茶最适宜与肉类一同烹调，肉类的油脂可减轻茶叶的苦涩感，而茶叶则能去除肉类的腥味，又能改善口感，消除油腻。 <br>
4、海鲜配绿茶去腥，肉类配红茶去腻，甜汤或甜点则配以绿茶毛尖或花茶以增加清香，油炸食物使用茶末。 <br>
5、以茶入菜勿用辛香类佐料，如八角、花椒等，以免影响茶香及甘醇，失去茶菜的风味。 <br>
6、将普洱茶放入锅内前，建议用纱布包裹茶叶，炖煮后取其茶汤，丢弃普洱茶包。还有，茶叶用量要恰到好处，过多味道则会偏苦和喧宾夺主。（模特：钟珍 摄影/撰文：郑巧云 场地提供：广州名匠轩·贝太整体厨房） <br>
普洱茶肘子 <br>
作者：lenazhou<br>
材料：猪肘子500克，陈年熟普洱15克，适量酱油和盐<br>
烹制方法(三人份)： <br>
1、将陈年熟普洱置入茶杯中冲泡，取其第1～6泡茶汤备用。 <br>
2、将猪肘子置于茶汤中浸泡30～40分钟后，加入适量酱油，用文火慢炖1小时，直至猪肘炖烂，茶香进入肉中。 <br>
3、出锅前，加适量盐调味即可。 <br>
贴士：油腻的肘子和去油的普洱在这里奇妙合一，既解油腻又添茶香。 靚普洱好難找到而且好貴 我喜欢!
谢谢
刚从云南订购了四饼陈香,800大元,够喝一壶啦. 以前没觉的这个茶叶珍贵，云南的同事送过两大饼，放到家里没人喝，后来用作泡茶鸡蛋的的佐料。听说最近好像价格忽的飙了起来，抠了几块尝，没发觉有啥特异之处，只是价格涨的出奇，估计都是传销惹的祸。 又学习了一种新的炖排骨的方法，谢谢。 呵呵 一定要试试 现在市面上的普洱茶都是加药蒸发的！传统工艺制作的普洱茶已很难买到且价格高昂！ 哟……普洱天天喝，想不到还能有这种玩法。 看来普洱不光当茶喝，还能当佐料用， 请问可不可以手把手教偶呀?偶第一次做菜,睇唔明呀.......5555555555555<IMG alt="" src="http://www.fengshui-168.com//images/smilies//168/em05.gif" border=0 smilieid="5"> <IMG alt="" src="http://www.fengshui-168.com//images/smilies//168/em05.gif" border=0 smilieid="5"> <IMG alt="" src="http://www.fengshui-168.com//images/smilies//168/em05.gif" border=0 smilieid="5">
[ 本帖最后由 ah298014 于 2008-1-4 19:51 编辑 ]
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