豉汁蒸小排
肋排600g 豆豉20g 色拉油10ml 盐5g 生粉10g 生抽5ml 蚝油5g 胡椒粉2g 料酒5ml 糖15g 葱蒜适量！https://pic.slit.cn/pic/20180224/1519442168512923_763.jpg?watermark/1/image/aHR0cDovL3BpYy5zbGl0LmNuL3BpYy8yMDE4MDEyOS9xaV9uaXVfMTUxNzE4OTgxODUyM18yNjJfMTYwXzc5My5wbmc=/dissolve/50/gravity/SouthEast/dx/20/dy/20
切块后的排骨（宽1cm，长3cm左右）放到清水里把血水洗净，然后沥干水分。蒜拍扁，小葱切成葱花待用。
https://pic.slit.cn/pic/20180224/1519442168538491_971.jpg?watermark/1/image/aHR0cDovL3BpYy5zbGl0LmNuL3BpYy8yMDE4MDEyOS9xaV9uaXVfMTUxNzE4OTgxODUyM18yNjJfMTYwXzc5My5wbmc=/dissolve/50/gravity/SouthEast/dx/20/dy/20
排骨放到碗中，加入除去葱花后的调味料和辅料。腌制15分钟。
https://pic.slit.cn/pic/20180224/1519442168563975_500.jpg?watermark/1/image/aHR0cDovL3BpYy5zbGl0LmNuL3BpYy8yMDE4MDEyOS9xaV9uaXVfMTUxNzE4OTgxODUyM18yNjJfMTYwXzc5My5wbmc=/dissolve/50/gravity/SouthEast/dx/20/dy/20
方太蒸箱调节到普通蒸模式，100℃，蒸18分钟后取出。撒适量葱花即可。
https://pic.slit.cn/pic/20180224/1519442168583667_472.jpg?watermark/1/image/aHR0cDovL3BpYy5zbGl0LmNuL3BpYy8yMDE4MDEyOS9xaV9uaXVfMTUxNzE4OTgxODUyM18yNjJfMTYwXzc5My5wbmc=/dissolve/50/gravity/SouthEast/dx/20/dy/20
当丰腴软嫩的排骨被蒸到恰到好处，豉汁便见缝插针地游走于每一丝纹理中，挑逗味蕾上的每一个神经，发出指令：连剩下的汤汁也要拿来拌饭，吃到一滴不剩才够满足！
https://pic.slit.cn/pic/20180224/1519442168609230_494.jpg?watermark/1/image/aHR0cDovL3BpYy5zbGl0LmNuL3BpYy8yMDE4MDEyOS9xaV9uaXVfMTUxNzE4OTgxODUyM18yNjJfMTYwXzc5My5wbmc=/dissolve/50/gravity/SouthEast/dx/20/dy/20
页:
[1]