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名希特產(chǎn)網(wǎng)榆林 [切換城市]
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壓花肉

壓花肉 

　　壓花肉壓花一般用豬頭肉。將豬頭洗凈煮熟去骨后鹵制入味。切寸許小塊再加熱，趁熱包入籠布包緊，放在大小適中的筐里壓以重物，要能擠出部分油脂為度。冷卻凝結(jié)后放置備用。食時(shí)切小片裝盤(pán)。如用豬耳朵壓出，叫層層脆，還常在靠軟骨處滲入紅綠食色以增色彩。

 
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