Thursday, June 10, 2010

糖醋排骨


糖醋排骨
(食譜來源: Kitty's網絡日誌)

嘗試用另一種方法煮糖醋排骨.. 今次的效果是排骨非常入味, 還有些變了豬軟骨似的..


材料: 1 湯匙紹興酒、2 湯匙生抽、3 湯匙白糖、4 湯匙鎮江醋、5 湯匙水、一字排骨(約600克)

做法:
1. 先把排骨切件,沖凈。
2. 把已拖水的排骨放入上述已煮滾的醬料中,再滾後,蓋好,慢火炆一小時左右。見汁收少至濃,排骨轉暗紅色,即成。上碟供食。
3. 最後加生粉水埋芡(如有須要)即可。

Tips from
香豬 :
無論用什麼容器,按上述比例將調味料混和煲滾,調味料要足夠浸過排骨。
要調味料滾才可以落排骨,利用熱力封實肉內的水份,咁樣煮出嚟嘅豬肉先 會多汁唔嚡口。
排骨蓋上煲蓋燜煮時,記得不時攪動及小心煲乾。
如果覺得顏色仲係太深,可以只用半湯匙老抽。

6 comments:

Grace said...

do you prefer this recipe or http://bm701.blogspot.com/2008/09/blog-post.html

I saw you have 2 recipe on 糖醋排骨, so just wondering which one taste better??

Grace

BM said...

Hmm.. This one made the ribs more tender.. some even became "豬軟骨".. but i like the sauce on the other one.. stronger flavor..

Grace said...

oh then maybe i can use the method from this recipe and the sauce from the other one, combine them together!

& you reply so fast! thanks! =)

Grace said...

oh and im just wondering the "豆粉" from the other recipe, what is that? is it like corn starch?? 栗粉??

BM said...

haha.. let me know if it turns out good.. :)

BM said...

yes.. 豆粉=corn starch