*豆酱蒸排骨*
简单又下饭的晚餐自己来“煲”办!
排骨 1支,切块
(预先用滚水汆烫以去肮脏血水)
蒜头 6瓣,剁幼
文冬姜 1拇指大,去皮剁幼
调味料:
豆酱(粒状) 1大匙,剁幼
酸梅酱 1大匙
胡椒粉少许
薯粉 1茶匙
绍兴酒 1大匙
做法:
1.将所有的调味料,(除了绍兴酒)蒜末,姜末与汆烫好的排骨搅拌均匀,倒入有盖子的塑料盒,存入冰箱至少两小时。
2.两小时后,将腌制的排骨倒入蒸盘,大火蒸30分钟。
3.上桌前,淋上绍兴酒即可趁热享用。
Ingredients:
300g pork ribs
(Bring it to boil in hot water for a while in advance)
6 cloves of garlic,chopped
2 inches Bentong ginger,removed skin & chopped
Seasoning:
1 tablespoon fermented bean paste, chopped
1 tablespoon plum sauce
a dash of pepper
1 teaspoon tapioca starch
1 tablespoon of Shao Xing wine
Methods:
1.Combine all the ingredients together with seasoning (except Shao Xing Wine). Transfer it into a covered container and chilled in the fridge for at least 2 hours.
2.After 2 hours, bring out the pork ribs, transfer into steam tray or plate. Steam for about 30 minutes with high heat.
3.Pour a tablespoon Shao Xing wine into it and it is ready for served in hot.
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