干锅芸豆【一周两次铁锅菜】
平日炒菜用顺手的锅子有几个，但一直坚持，一周至少用两次铁锅炒菜。因为烧菜用铁锅对身体更健康，而且最好用重身的铸铁锅。生铁锅除能煮出”铁质”之外，还带出其他的微量元素，而轻身的熟铁锅只能带给你己氧化的铁锈，两者的功能是差异迥异的，所以使用铸铁锅最安全。铁锅手感厚重，坚实耐用、受热均匀，并且对人们的身体健康有益。由于导热度适中，在烹饪中易与酸性物质结合，使食物中的铁元素含量增加10倍，从而促进血液新生，达到补血的目的，因而成为千百年来国人首选的炊具之一。在炒菜、煮食过程中，铸铁锅不会有溶出物，不会存在脱落问题，即使有铁物质溶出，人体吸收也是有好处的。这道干锅芸豆做法简单，但口感香浓醇厚，是保留的家常铁锅菜。
干锅芸豆的做法：
1、铸铁炒锅用中小火烧热。
2、放入油、八角爆香。
3、加入芸豆，中火翻炒。
4、一直炒到芸豆变软，出现虎皮斑纹。
5、放入辣椒和肉条，旺火翻炒2分钟。
6、改小火，将菜煸熟，加盐、胡椒粉调味即可。
上图的中国红大铸铁锅，也是我最喜欢的铁锅子之一，口径37CM，重4公斤左右,厚度与密度均远胜一般铁锅，保温效果佳，在加热时，温度能够完整扩散到整个锅体，食物不仅不容易烧焦，而且因为导热快速均匀，更能使所烹调的料理美味加倍。尤其在烹煮蔬菜时，无需添加水分就可以轻易煮透，可以充分享受食材本身的鲜美和营养。对锅感兴趣的话可以直接去淘宝店里看：http://item.taobao.com/item.htm?id=3496258745，或者加那个妞的微博ID
@粉色游泳的鱼。她家的锅子没有广告、关税、人员和商场加价，比专柜便宜不止一点，跟客服妹妹提一下从博客看到的，应该还有优惠。
铁锅主要分为精铁锅和铸铁锅两类。铸铁锅就是我们常说的生铁锅。生铁锅是选用灰口铁熔化用模型浇铸制成的，传热均匀，锅环厚，纹路质朴；铸铁锅还具有一个特性，当火的温度超过200℃时，生铁锅会通过散发一定的热能，将传递给食物的温度控制在230℃。由于盐、醋对高温状态下的铁的作用，加上锅与铲、勺的相互摩擦，使锅内层表面的无机铁脱屑成直径很小的粉末。这些粉末被人体吸收后，在胃酸的作用下转变成无机铁盐，从而变成人体的造血原料，发挥其辅助食疗作用。
铸铁珐琅锅的特性：
。锅内食物水分不易流失，原味保留,健康营养。
。可煮、煎、炸、焖、爆、烤、煨、焗各种食物，更能保持肉质鲜美，原汁原味。
。适用于多种炉灶，包括煤气、天然气、电磁炉、红外炉和烤箱，烹调弹性宽广。
。超快的热传导特性，中小火烹饪，节省时间，节约能源。
。传热均衡，快速锁住营养，把原料的味道发挥到极致。
。不生锈、无油烟、不和酸性食材发生反应。
。颜色明快可以直接端上餐桌，容易清洗，使用简单。
青春就应该这样绽放 游戏测试：三国时期谁是你最好的兄弟！！ 你不得不信的星座秘密
2012-08-23 20:22:15
Source: http://blog.sina.com.cn/s/blog_48c44d750102e0rk.html
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