烤排骨的方法多入牛毛,各路神仙自有妙方。用此法烤制的排骨,色深味浓,肉软骨酥,香气扑鼻,令人垂唌。
材料: 一架排骨 一大块生姜, 一头大蒜, 1-2茶匙盐(因排骨的大小和食者的口味而定), ¼ 杯料酒, 一汤匙中国花椒, 1 / 2杯生抽(珠江桥牌)
在烤盘里,将所有的成分按摩入骨,让多肉的一方接触浸泡的酱油。
覆盖上重型铝箔,放置在冰箱里,让排骨浸泡过夜。 预热烤炉到华氏300度 将烤盘内垫上重型铝箔,把排骨翻面放入烤盘,让多肉的一方向上,用重型铝箔覆盖密封烤盘。 放入烤箱,烘烤,4小时。 去除铝箔覆盖。刷上一层蜂蜜,将烤箱温度提高到350度。 在无覆盖的情况下,烤5-10分钟,或直至汁干,排骨呈金黄色。 如果深色的排骨是您理想的选择,刷上一层老抽,或刷上1:1的老抽加蜂蜜,再烤5分钟。 如果您好甜味,再刷上一层蜂蜜,再烤5分钟。
您准备好上桌享用吧!
-此法经烹调好手老彭和我的丈夫,一个食肉大王的多次调试而成 SantaLucia Roast Pork Ribs Material: A rack pork ribs A big piece ginger, An head garlic, 1-2 teaspoon salt (all depend on the size of ribs and the preference of people’s taste), ¼ cup cooking wine, One tablespoon Chinese wild pepper (花椒), 1/2 cup light soy sauce
Protocol: In a baking pan, massage ribs thoroughly with all the ingredients; Let the meat side touching the marinating sauce. Cover the pan with heavy duty aluminum foil; place the pan in a refrigerator, let ribs be marinated overnight; preheat over to 300ºF Place baking pan (keep aluminum cover on) in oven. Bake, 4 hrs. Remove cover. Raise oven temp to 350 ºF. Brush a layer of honey onto ribs; Continue bake with no cover at 350 ºF for 10 min or until golden brown; Brush a layer of dark soy sauce on rib if darker color is desired. Brush another layer of honey onto rib if you like sweeter taste. You are ready to serve! -created by Mr. Peng, a cooking master, and my hubby, a meat lover |