豉椒蒸排骨這一道粵菜,有好幾種烹法可烹來下飯的也可做為小點心,如烹來下飯的可加些薑絲,加多點豆豉為佳,而我烹的這道小點心用料簡樸簡單易做,但要做到香滑可口卻是非常難,要做好這道點心一是選料要細心(這次買的小排也是稍近大排不十分完美),二是下味要用心而三火候更是要留心缺一不可,蒸好的排骨入口一陣豉汁之清香,肉質嫩滑不爛有嚼頭,我做得不好還請大家多多指教.
原料:豬小排磅半切小塊,豆豉一小匙泡熱水再碾碎,大蒜三粒垛成茸,紅辣椒一條切鈄片,蔥花少許,太白粉匙半,米酒一匙,鹽,糖與味精少許,麻油半匙.
製作:小排骨洗淨後,放兩匙水用手微抓(讓排骨吸收水份會更嫩與滑),放豆豉,蒜茸,鹽,糖與味精調味後,加米酒再用手拌勺再下生粉抓均,最後放進蔥花,辣椒與麻油拌勻後,倒入蒸盤放進冷藏四小時備用.大火燒鍋熱水,放入蒸盤隔水蒸十五分鍾即可出菜.
謝謝大家
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Thank you very very much.
You make my dream come true. I dream to make this dish for a long time. Can I steam the rib by using "DaTong' electronic wok? ps. I steamed the ribs about 40 minutes. Have a great day!