紅(hong)燒菜(cai)的(de)(de)成品(pin)多(duo)為深紅(hong)(hong)(hong)(hong)(hong)、淺紅(hong)(hong)(hong)(hong)(hong)或棗紅(hong)(hong)(hong)(hong)(hong)色，它(ta)的(de)(de)色澤紅(hong)(hong)(hong)(hong)(hong)潤，味(wei)道鮮咸微(wei)甜，酥爛適口，汁(zhi)黃濃香。但(dan)做(zuo)到紅(hong)(hong)(hong)(hong)(hong)而發(fa)亮，味(wei)濃汁(zhi)厚，需要工夫和竅門，對火候也要有(you)所掌握。見的(de)(de)最(zui)多(duo)便(bian)是紅(hong)(hong)(hong)(hong)(hong)燒肉的(de)(de)做(zuo)法(fa)，但(dan)紅(hong)(hong)(hong)(hong)(hong)燒也可(ke)以運用到很多(duo)別的(de)(de)食材當中，比如紅(hong)(hong)(hong)(hong)(hong)燒魚、紅(hong)(hong)(hong)(hong)(hong)燒茄子等。今天小(xiao)編就給大家帶來幾(ji)道有(you)關(guan)紅(hong)(hong)(hong)(hong)(hong)燒的(de)(de)做(zuo)法(fa)，讓(rang)你輕松掌握。

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