排骨咸蛋黄粽

2024-04-29 01:29:58 98

排骨咸蛋黄粽

Details of ingredients

  • 糯米1000g
  • 排骨500g
  • 咸蛋黄13个
  • 猪油40g
  • 5g
  • 生抽40g
  • 料酒15g
  • 老抽5g
  • 蚝油10g
  • 白糖10g

Technique

  • 难度初级
  • 工艺
  • 口味咸香
  • 时间一天

Steps to make 排骨咸蛋黄粽

  • 1.排骨泡去血水,加调料,混合均匀,放冰箱腌一夜。
  • 2.糯米淘洗好用清水泡4小时。
  • 3.从咸鸭蛋中取蛋黄,喷高度白酒,再放烤箱150度烤5分钟。
  • 4.羊肚菌清洗干净,再用清水浸泡十分钟,沥干。用油盐炒香冷却备用。
  • 5.新鲜粽叶用盐水浸泡三十分钟,再煮十分钟,过冷水微微沥干。
  • 6.冷藏的排骨取出,腌的调料待用。
  • 7.猪油放入锅中蒸化。
  • 8.泡糯米的水倒掉,猪油和腌排骨的汁依次放入糯米中,拌匀。
  • 9.材料都准备好,准备包粽子。
  • 10.包粽子方法很多,自己习惯哪种就哪种吧。
  • 11.包好的粽子放入锅中,加清水,烧开,改小火煮三小时。
  • 12.出锅凉一凉。
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