燉菜的特點，在于其獨特的烹飪方式與豐富的風味層次，使其成為餐桌上的一道亮麗風景。燉，這一古老而智慧的烹飪技法，通過長時間的慢火細燉，讓食材的精華緩緩滲出，彼此交融，形成了一種難以言喻的美味。
燉菜之精髓，在于“燉”字所蘊含的耐心與溫情。它不似快炒那般熱烈奔放，也不似燒烤那樣直接熱烈，而是以一種溫柔而堅定的姿態，慢慢滲透，緩緩釋放。食材在燉煮的過程中，經歷了從生硬到軟糯的轉變，口感層次豐富多變，既有嚼勁十足的肉塊，也有入口即化的骨髓，更有吸飽了湯汁、味道醇厚的蔬菜。
此外，燉菜還講究食材的搭配與調味的精準。不同食材的加入，不僅豐富了菜肴的口感，更在味道上形成了巧妙的互補與提升。而調料的運用，則是點睛之筆，既能突出食材的本味，又能增添幾分獨特的香氣，讓人回味無窮。
燉菜的另一大特點，是其營養價值極高。長時間的燉煮，使得食材中的營養成分充分釋放，更易于人體吸收。無論是蛋白質、維生素還是礦物質，都能在燉菜中找到它們的身影，為身體提供全面的滋養。
這次分享了我家人都愛吃的燉菜，尤其是天冷的時候做最多，一鍋燉出來，簡單又好吃，滿屋飄香。
一鍋燉
材料：適量排骨，蔥姜料酒，冰糖，干辣椒，桂皮，八角，香葉，豆角，南瓜，豆角，鹽，粉條，豆角。
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白菜燉粉條
材料：白菜，一把粉條，蔥段，姜蒜片，五花肉，干辣椒，2勺生抽，1勺老抽，1勺蠔油，鹽，白糖，陳醋，香油。
五花肉土豆燉豆角
材料：適量五花肉，2勺黃豆醬，干辣椒，蔥姜，料汁：料酒3勺，生抽4勺，老抽半勺。冰糖。
酸菜燉粉條
材料：適量五花肉，蔥姜，八角，干辣椒，適量酸菜，1勺十三香，2勺生抽，1勺蠔油，雞精。
小貼士：
1.口味自由調整。
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