紅燒菜的成(cheng)品(pin)多為深紅(hong)(hong)(hong)、淺紅(hong)(hong)(hong)或棗紅(hong)(hong)(hong)色，它的色澤紅(hong)(hong)(hong)潤(run)，味(wei)道鮮咸微甜，酥爛適口，汁黃濃香(xiang)。但做到紅(hong)(hong)(hong)而發(fa)亮(liang)，味(wei)濃汁厚，需要工(gong)夫和竅(qiao)門，對火候也要有(you)所掌握。見的最多便是(shi)紅(hong)(hong)(hong)燒(shao)肉的做法，但紅(hong)(hong)(hong)燒(shao)也可以運用到很多別的食材當中，比如紅(hong)(hong)(hong)燒(shao)魚、紅(hong)(hong)(hong)燒(shao)茄子等。今天(tian)小編就(jiu)給大家帶來幾道有(you)關紅(hong)(hong)(hong)燒(shao)的做法，讓你輕松掌握。

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