糖醋排骨

2024-05-09 00:02:53 2083

糖醋排骨
昨天为各位小伙伴献上了富有重庆特色的凉面卷,一下引起小伙伴们对面条的共鸣。因为菜菜屋的微信朋友圈里都是来自全国各地的吃货,瞬间炸开了锅,北京人说炸酱面最好吃,山西人说刀削面最好吃,河南人说烩面最好吃,兰州人说拉面最好吃,四川人说担担面最好吃,延吉人说冷面最好吃,众说纷纭。其实,美食没有最好吃,只有更好吃和是否适合自己的口味。
就像臭豆腐和榴莲,闻着臭,吃着香。对于喜爱它的人,那简直是人间美味。人生若能得此美食,岂不美哉,妙哉。但若是不喜爱它的人,那简直就是臭气熏天,连呼吸都困难。所以你舌尖的美味,也可能正是别人嘴里的毒药。
假期就这么痛快的结束了,该返程的返程了。拍拍撑大的肚皮,嘴里意犹未尽。悔恨自己的胃怎么就这么小啊,小的只容纳了这么一点点美食。
还记得那个可怕的诅咒吗,每逢佳节胖三斤。五一三天逍遥快活,尽情放纵自己的胃和味,恐怕回家第一件事就是忙着称体重,然后无奈的面对称上的指针从原来的一格一下猛进2格。oh,my god!上天为何如此这般疼我。
洗洗刷刷,安慰自己假期还有半天,打算干点什么呢。为了弥补长肉的愧疚,决定收拾房间,然后给自己和家人做上一顿美美的晚餐,和愉快的假期挥手告别。
对于没有外出的小伙伴,也没有关系,他们外出晒美食,撒幸福,各种虐宅在家里的我们,那我们也拿出点法宝,做上一顿美食,深夜悄悄放个毒,眼馋那些出门在外的小伙伴。告诉他们,哪都没有家里的味道好。
今天这道糖醋排骨是我心心念念好一阵子的吃食了,一直躺在食谱清单里面。今天终于可以大饱口福了。满满的一盘排骨,竟被我几下就扫光了。还在等什么,今夜咱们一起放个毒呗!

Details of ingredients

  • 排骨500g

Technique

  • 难度初级
  • 工艺
  • 口味酸甜
  • 时间半小时

Steps to make 糖醋排骨

  • 1.1.提前将原料准备好,排骨剁成5-6厘米的段,葱切成花,老姜切碎待用
  • 2.2.锅内倒入清水,将剁好的排骨放入沸水中焯一下断生,去除血污后捞出沥干水待用
  • 3.3.锅内倒油烧热至8成热,下入焯水后的排骨炸2分钟,捞出沥干油;然后锅内留少许底油,下八角、香叶、葱段、姜米炒香,再下炸好的排骨翻炒,倒适量的酱油、盐调味,掺入清水烧开后,放入高压锅中压10分钟
  • 4.4.将高压锅压好的排骨捞出沥干水,再放入油锅中炸至表面酥香捞出沥干油
  • 5.5.锅内放适量醋,将白糖倒入锅中烧开、熬化
  • 6.6.最后把炸好的排骨放在锅里煨一下,慢火收汁
  • 7.7.出锅撒上熟芝麻即可食用
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