【今晚食乜餸】豉椒蒸排骨的大师级窍门食谱Jacky Yu

所属栏目:生活剧场 2020-06-12 04:55:50 来源于:http://www.55wsb.com

豉椒蒸排骨是一道非常经典的广东家常小菜,但一般在家製作都是将豆豉等调味料直接与排骨捞匀再去蒸,製作比较简单,所以你会觉得在家做的蒸排骨,总不及外面酒家、餐厅做出来的好吃。今期跟大家分享一下,酒家厨师製作此菜的专业方法,步骤虽是多了一些,但懂得小窍门,在家做出来都有专业水準,好吃得多了。吃得开心!

【今晚食乜餸】豉椒蒸排骨的大师级窍门食谱Jacky Yu

材料

新鲜腩排……………………………………………………………………………… 1斤

豉椒酱(两斤排骨份量)

豆豉………………………………………………………..80g

指天椒……………………………………………………. 1-2只

蒜头……………………………………………………….. 3粒

乾葱……………………………………………………….. 2粒

陈皮……………………………………………………….. 1小角

砂糖……………………………………………………….. 1茶匙

 

调味料

生粉………………………………………………………… 1茶匙

盐……………………………………………………………. 1/3茶匙

砂糖………………………………………………………… 3/4茶匙

鸡粉………………………………………………………… 1/2茶匙

蒜油………………………………………………………… 约2茶匙

 

做法

1. 腩排洗净吸乾水分。豆豉洗净,吸乾水分。指天椒切圈,蒜头、乾葱头剁成蓉。陈皮用水浸软,洗净,切丝,备用。

2. 镬中下约3汤匙油,烧热,先爆香指天椒、蒜蓉、乾葱蓉及陈皮丝,炒至散发香气及微微焦黄,下豆豉及砂糖再炒约一分钟左右,盛起。

3. 另备一蒸镬,水滚后放入蒸20分钟便成为豉椒酱。

4. 将约2汤匙份量的豉椒酱用匙更略为压烂,再加调味料与腩排捞匀,腌约1小时。

5. 蒸镬水滚后放入排骨,以大火蒸约15分钟,取出洒上葱花即可享用。

 

贴士

• 蒜油是将蒜头与油同炸所提炼出来的油,与排骨同蒸,可使 排骨更加香滑。

• 腩排是靠近猪腩软骨的部位,带点肥肉,肉质较腍及多汁。

 

Ingredients

1. Catty.Spareribs

 

Black bean sauce(For 2 Catty of spareribs)

80g.Black.beans

1-2. Bird’s.eye.chili

3. Garlic

2. Shallot

Small.piece Chen Pi (Dried tangerine)

1 tsp Sugar

 

Seasonings

1 tsp Corn Flour

1/3 tsp Salt

3/4 tsp Sugar

1/2 tsp Chicken extract powder

2 tsp Garlic oil

 

Steps

1. Wash the spareribs, black beans and pat dry. Cut the bird’s eye chili, chop the garlics and shallots. Soak the Chen Pi in water until soft, cut into shreds.Put aside.

2. Heat 3 tbsp of oil in a wok, add the chili, garlic, shallot and Chen Pi, stir fry until golden, add black beans and sugar stir fry for another one minute.

3. Prepare another steam wok, add all the stir fried ingredients into it and steam for 20 minutes to become black bean sauce.

4. Mash about 2 tbsp of black bean sauce, add those seasonings and spareribs, marinate for one hour.

5. Steam the spareribs for 15 minutes, take it out and decorate with spring onions, served.

 

Tips

• Garlic oil can makes the spareribs more soft and tender.

• Choose spareribs because the fat of them makes the meat more juicy.

【今晚食乜餸】豉椒蒸排骨的大师级窍门食谱Jacky Yu

 

【今晚食乜餸】豉椒蒸排骨的大师级窍门食谱Jacky Yu

【今晚食乜餸】豉椒蒸排骨的大师级窍门食谱Jacky Yu

【今晚食乜餸】豉椒蒸排骨的大师级窍门食谱Jacky Yu

【今晚食乜餸】豉椒蒸排骨的大师级窍门食谱Jacky Yu

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