紅燒菜的(de)成品多為深紅(hong)(hong)(hong)、淺紅(hong)(hong)(hong)或棗(zao)紅(hong)(hong)(hong)色，它的(de)色澤紅(hong)(hong)(hong)潤，味(wei)道(dao)鮮咸(xian)微甜(tian)，酥爛適口，汁黃濃(nong)(nong)香。但做到紅(hong)(hong)(hong)而發亮，味(wei)濃(nong)(nong)汁厚，需要工夫和竅門，對火(huo)候也(ye)要有所掌(zhang)(zhang)握(wo)(wo)。見的(de)最多便(bian)是紅(hong)(hong)(hong)燒(shao)肉的(de)做法，但紅(hong)(hong)(hong)燒(shao)也(ye)可以運用到很多別(bie)的(de)食材(cai)當中，比如紅(hong)(hong)(hong)燒(shao)魚、紅(hong)(hong)(hong)燒(shao)茄子等。今天小編就(jiu)給大家(jia)帶來幾道(dao)有關紅(hong)(hong)(hong)燒(shao)的(de)做法，讓你輕松掌(zhang)(zhang)握(wo)(wo)。

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