豉汁蒸排骨

2024-06-29 21:02:16 1775

豉汁蒸排骨
记得我学第一道做排骨的菜肴,便是这道豉汁蒸排骨,还是老公手把手教我做的,菜做好后,兴致勃勃的端上餐桌,一试,竟然没有蒸熟,咬不动,第一次学做菜以失败告终,多年以后,老公经常拿它来调侃,昔日蒸排骨都掌握不了火候的人,现在竟然要我来做她的小白鼠O(∩_∩)O~
豉汁蒸排骨是一道经典的粤菜,主要食材为排骨,菜品肉鲜美而有豉、蒜香味。豉汁蒸排骨制作简单、营养丰富,广受欢迎。尤其是茶楼早市,豉汁蒸排骨上桌率极高。

Details of ingredients

  • 排骨400克
  • 蒜头1个
  • 豆豉少许
  • 少许
  • 浓香酱油1汤匙
  • 沙茶酱1汤匙
  • 淀粉1/2汤匙
  • 鸡粉少许
  • 白糖少许

Technique

  • 难度中级
  • 工艺
  • 口味咸鲜
  • 时间一小时

Steps to make 豉汁蒸排骨

  • 1.排骨清洗浸泡片刻,沥干水,碗中的复合酱汁:洗净捣碎的豆豉,沙茶酱、浓香酱油、盐、白糖
  • 2.排骨捞起沥干水,蒜头去皮剁碎,一起放入碗中
  • 3.倒入复合酱汁
  • 4.调入少许鸡粉
  • 5.加上淀粉,搅拌均匀,腌制20分钟以上
  • 6.蒸锅里放上适量清水烧开,放入排骨
  • 7.遮上锅盖,保持大火蒸20分钟即可
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