糖醋排骨

2024-05-01 03:04:39 109

糖醋排骨
糖醋排骨起源于浙江,是典型的一道浙菜。“糖醋”中国各大菜系都拥有的一种口味,糖醋排骨是糖醋味中最具代表性的一道传统名菜。
它选用新鲜猪子排作主料,肉质鲜嫩,成菜色泽红亮油润,深受大众喜爱。

Details of ingredients

  • 排骨700克
  • 生姜10克
  • 黄酒10毫升
  • 蛋清1个
  • 蛋液70克
  • 淀粉30克
  • 料酒5毫升
  • 酱油15毫升
  • 香醋10毫升
  • 白米醋20毫升
  • 糖色水15毫升
  • 白砂糖15克
  • 冰糖30克
  • 蜂蜜少许
  • 食用油1小勺
  • 热水60克

Technique

  • 难度中级
  • 工艺
  • 口味酸甜
  • 时间一小时

Steps to make 糖醋排骨

  • 1.食材洗净,大葱切段,生姜切片,香葱切葱花。
  • 2.排骨洗净后,冷水浸泡片刻,沥掉血水,捞出。
  • 3.排骨放入大碗里,加盐、黄酒、葱段、姜片、蛋清,拌匀,腌制30分钟。
  • 4.腌好的排骨放入高压锅,倒入凉水与排骨持平。
  • 5.上汽后压10分钟,排汽后捞出晾凉。
  • 6.排骨逐个蘸上蛋液,裹上干淀粉。
  • 7.起油锅,油温6、7成热时,放入排骨,大火炸约半分钟至排骨表面淀粉定型,转中火炸约2分钟,捞出。
  • 8.待排骨温凉后,锅中油再次加热至6、7成热,倒入排骨复炸片刻,至外皮酥脆。再捞出沥掉油份。
  • 9.调酱汁:料酒、酱油、糖、香醋、米醋、糖色水,混合搅匀即可。
  • 10.调制水淀粉:淀粉中倒入适量水,搅匀。
  • 11.另起锅,倒入料汁,烧开,淋入少许水淀粉,搅匀。
  • 12.放入炸好的排骨,快速翻炒,均匀裹上芡汁。
  • 13.盛盘。
  • 14.撒上芝麻、葱花即可。
  • 15.附糖色水的做法:备好食材。
  • 16.平底锅中放一小勺油。
  • 17.放冰糖,小火拨炒。
  • 18.炒至颜色越来越深,表面冒出细泡、油烟,关火。
  • 19.倒入热水,搅匀。
  • 20.倒出晾凉。
  • 21.加入蜂蜜,搅匀即可。
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