豉椒蒸排骨这一道粤菜,有好几种烹法可烹来下饭的也可做为小点心,如烹来下饭的可加些姜丝,加多点豆豉为佳,而我烹的这道小点心用料简朴简单易做,但要做到香滑可口却是非常难,要做好这道点心一是选料要细心(这次买的小排也是稍近大排不十分完美),二是下味要用心而三火候更是要留心缺一不可,蒸好的排骨入口一阵豉汁之清香,肉质嫩滑不烂有嚼头,我做得不好还请大家多多指教.
原料:猪小排磅半切小块,豆豉一小匙泡热水再碾碎,大蒜三粒垛成茸,红辣椒一条切钭片,葱花少许,太白粉匙半,米酒一匙,盐,糖与味精少许,麻油半匙.
制作:小排骨洗净后,放两匙水用手微抓(让排骨吸收水份会更嫩与滑),放豆豉,蒜茸,盐,糖与味精调味后,加米酒再用手拌勺再下生粉抓均,最后放进葱花,辣椒与麻油拌匀后,倒入蒸盘放进冷藏四小时备用.大火烧锅热水,放入蒸盘隔水蒸十五分钟即可出菜.
谢谢大家
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Thank you very very much.
You make my dream come true. I dream to make this dish for a long time. Can I steam the rib by using "DaTong' electronic wok? ps. I steamed the ribs about 40 minutes. Have a great day!