檢視七彩瓤猪肚的原始碼

[[File:七彩瓤猪肚.jpg|thumb|right|七彩瓤猪肚 [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E4%B8%83%E5%BD%A9%E7%93%A4%E7%8C%AA%E8%82%9A&step_word=&hs=0&pn=1&spn=0&di=4630&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=2&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=-1&cs=1450476028%2C1666932334&os=1163310632%2C3760780114&simid=3497494510%2C229549504&adpicid=0&lpn=0&ln=93&fr=&fmq=1602056481852_R&fm=result&ic=&s=undefined&hd=&latest=&copyright=&se=&sme=&tab=0&width=&height=&face=undefined&ist=&jit=&cg=&bdtype=15&oriquery=&objurl=http%3A%2F%2Fimg.39yst.com%2Fuploads%2Fcaipu%2F8%2F0%2F808eb3570d4b26c90b5e6cf0c7c825bd.jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3Fnlyfp_z%26e3Bv54AzdH3Ffitstw5yfAzdH3Fx_21AzdH3Fstfp_8d_z%26e3Bfip4s&gsm=2&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 原图链接]  [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E4%B8%83%E5%BD%A9%E7%93%A4%E7%8C%AA%E8%82%9A&step_word=&hs=0&pn=1&spn=0&di=4630&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=2&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=-1&cs=1450476028%2C1666932334&os=1163310632%2C3760780114&simid=3497494510%2C229549504&adpicid=0&lpn=0&ln=93&fr=&fmq=1602056481852_R&fm=result&ic=&s=undefined&hd=&latest=&copyright=&se=&sme=&tab=0&width=&height=&face=undefined&ist=&jit=&cg=&bdtype=15&oriquery=&objurl=http%3A%2F%2Fimg.39yst.com%2Fuploads%2Fcaipu%2F8%2F0%2F808eb3570d4b26c90b5e6cf0c7c825bd.jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3Fnlyfp_z%26e3Bv54AzdH3Ffitstw5yfAzdH3Fx_21AzdH3Fstfp_8d_z%26e3Bfip4s&gsm=2&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 图片来自百度图片] ]]
'''七彩瓤猪肚'''
是[[广东]]地区特色传统名菜，属于[[粤菜]]系。元末明初[[苏州]]人[[韩奕]]的《易牙遗意》中有记：“酿肚子。用猪肚一个，治净，酿入石莲肉。洗净苫皮，十分净白，糯火淘净，与莲肉对半，实装肚内，用线扎紧，煮熟，压实，候切片。”“七彩瓤猪肚”沿用此法，但改进用料，用咸鸭蛋等瓤成，冷藏后切成片状上盘，七彩相杂，色泽丰富。特别是冷藏后，冷可炙口，爽可应齿，是夏令佳品。

中文名 七彩瓤猪肚

分    类 家常菜主要

食材 [[猪肚]]
==目录==
1 菜谱简介
2 主料辅料
3 烹制方法
▪ 步骤一
▪ 步骤二
▪ 步骤三
4 工艺关键
5 核心提示
[[File:七彩瓤猪肚1.jpg|thumb|right|七彩瓤猪肚1 [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E4%B8%83%E5%BD%A9%E7%93%A4%E7%8C%AA%E8%82%9A&step_word=&hs=0&pn=5&spn=0&di=8690&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=2&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=-1&cs=298286176%2C3212145582&os=1406655521%2C2987791341&simid=4288375007%2C422203593&adpicid=0&lpn=0&ln=93&fr=&fmq=1602056481852_R&fm=result&ic=&s=undefined&hd=&latest=&copyright=&se=&sme=&tab=0&width=&height=&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2Fimg.gq.com.cn%2Fuserfiles%2F201201%2Fimages%2F13270460236.jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3Fooo_z%26e3B2q_z%26e3Bv54_z%26e3BvgAzdH3Fstetg2AzdH3Fsjtf76jAzdH3Fgjof_8c2dwumvccdwcajd-d_z%26e3Bip4s&gsm=6&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 原图链接]  [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E4%B8%83%E5%BD%A9%E7%93%A4%E7%8C%AA%E8%82%9A&step_word=&hs=0&pn=5&spn=0&di=8690&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=2&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=-1&cs=298286176%2C3212145582&os=1406655521%2C2987791341&simid=4288375007%2C422203593&adpicid=0&lpn=0&ln=93&fr=&fmq=1602056481852_R&fm=result&ic=&s=undefined&hd=&latest=&copyright=&se=&sme=&tab=0&width=&height=&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2Fimg.gq.com.cn%2Fuserfiles%2F201201%2Fimages%2F13270460236.jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3Fooo_z%26e3B2q_z%26e3Bv54_z%26e3BvgAzdH3Fstetg2AzdH3Fsjtf76jAzdH3Fgjof_8c2dwumvccdwcajd-d_z%26e3Bip4s&gsm=6&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 图片来自百度图片] ]]
==菜谱简介==
菜谱名称 七彩瓤猪肚
所属菜系 粤菜
所属类型 另类饮食

==主料辅料==
猪肚1个……500克咸鸭蛋黄………4个
去壳皮蛋……3个精盐…………7.5克
猪瘦肉………750克味精……………5克
猪皮…………250克芝麻油…………10克
熟瘦火腿………15克汾酒……………25克
香菜……………75克自卤水………500克
<ref>[https://baike.baidu.com/item/%E4%B8%83%E5%BD%A9%E7%93%A4%E7%8C%AA%E8%82%9A  七彩瓤猪肚主料辅料] </ref> 
==烹制方法==
===步骤一===
猪肚内壁翻出，洗净，再翻回原状。蛋黄，[[皮蛋]]均切成粒，每粒约1.5厘米见方。猪肉切成丁，约0.6厘米见方。火腿切成细粒。香菜切成段，每段约1厘米。猪皮刮洗干净，放入沸水锅内煮至六成软烂，取出，切成粒，大小如[[黄豆]]。
===步骤二===
将猪肉丁、精盐、味精放入盆中，搅至起胶，加入蛋黄、皮蛋，猪皮拌匀，再加入[[香菜]]，[[芝麻油]]搅成馅料，填入猪肚内，用线绳缝口。然后放入汤锅内，用中火煮约30分钟，捞出，用铁针扎数小孔，再放入汤锅内，用微火煮约2小时至软烂，捞出，放入用旺火烧沸的白卤水锅中，改用微火煮15分钟后，连白卤水一起倒入盆内，加汾酒，浸泡约10分钟、捞出
===步骤三===
冷却后放入冰箱冷藏约2小时取出，用刀横切两段，每段又切作两爿，然后分切成片，每片厚0.3厘米。装盘时拼砌成扇形或圆形即成。
<ref>[https://baike.baidu.com/item/%E4%B8%83%E5%BD%A9%E7%93%A4%E7%8C%AA%E8%82%9A  七彩瓤猪肚烹制方法] </ref> 
[[File:七彩瓤猪肚2.jpg|thumb|right|七彩瓤猪肚2 [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E4%B8%83%E5%BD%A9%E7%93%A4%E7%8C%AA%E8%82%9A&step_word=&hs=0&pn=4&spn=0&di=120&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=2&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=-1&cs=4157023646%2C98592773&os=1148825099%2C3155463111&simid=79345062%2C962827481&adpicid=0&lpn=0&ln=93&fr=&fmq=1602056481852_R&fm=result&ic=&s=undefined&hd=&latest=&copyright=&se=&sme=&tab=0&width=&height=&face=undefined&ist=&jit=&cg=&bdtype=15&oriquery=&objurl=http%3A%2F%2Fcdn.clm02.com%2Fgoez1.com%2F51972%2F51972_4.jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3F25jz8_z%26e3Bv54AzdH3Frc8l0d_z%26e3Bwfr&gsm=5&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 原图链接]  [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E4%B8%83%E5%BD%A9%E7%93%A4%E7%8C%AA%E8%82%9A&step_word=&hs=0&pn=4&spn=0&di=120&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=2&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=-1&cs=4157023646%2C98592773&os=1148825099%2C3155463111&simid=79345062%2C962827481&adpicid=0&lpn=0&ln=93&fr=&fmq=1602056481852_R&fm=result&ic=&s=undefined&hd=&latest=&copyright=&se=&sme=&tab=0&width=&height=&face=undefined&ist=&jit=&cg=&bdtype=15&oriquery=&objurl=http%3A%2F%2Fcdn.clm02.com%2Fgoez1.com%2F51972%2F51972_4.jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3F25jz8_z%26e3Bv54AzdH3Frc8l0d_z%26e3Bwfr&gsm=5&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 图片来自百度图片] ]]

==工艺关键==
白卤水：将[[八角]]5克、[[丁香]]6.5克、[[甘草]]6克、[[草果]]6克、[[干沙姜]]9克、[[花椒]]6克、[[桂皮]]5克用纱布裹好，放入瓦锅，加入沸水2500克，用小火熬约1小时，再加入精盐150克即成。
<ref>[https://baike.baidu.com/item/%E4%B8%83%E5%BD%A9%E7%93%A4%E7%8C%AA%E8%82%9A  七彩瓤猪肚工艺关键] </ref>

==核心提示==
七彩瓤猪肚的详细介绍，七彩瓤猪肚的制做方法及所属类别制作工艺、制作的主料与辅料及各种原料、烹饪方法、食谱营养介绍及七彩瓤猪肚的做法、各种营养成分等。
<ref>[https://baike.baidu.com/item/%E4%B8%83%E5%BD%A9%E7%93%A4%E7%8C%AA%E8%82%9A  七彩瓤猪肚核心提示] </ref> 
==参考文献==
{{Reflist}}
[[Category:420 家政總論]][[Category:餐飲業]]
[[Category:427 飲食；烹飪]]