查看完整版本: 腐乳蒸排骨

腐乳蒸排骨

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n!OTW X5}t 我的改良：
p"wM'F%u 1.抛弃花生米改用土豆垫底，沙茶酱配糯糯的土豆，喜欢
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]4I d5A(@,pZm 2.不用嫩肉粉，改用淀粉（嫩肉粉不是啥好东西，连我妈看到菜谱都很警觉的叫我不能用）2[&Yv}i5Wq

3Pl5F(DV,P6] 好，上详细分解图 f,hs$n
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Q1`z} 1.排骨事先入水去血沫，沥干7@b U(wHb
2.各种调料混合均匀
c9KWQ6t ry!V-e 3.喜欢香菜的话，这时也可以加入一同腌制1FXS4?aV-}U:_
4.拌匀后入冰箱，两小时以上，书上说腌一个晚上味道更好，我两次都是弄了两个小时觉得也入味了
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1q,pL,myaFF 开蒸之前把土豆稍微煮一下，更容易酥烂!D6t^0J5C D.F

}2`Qn@5k 然后垫盆L8O XQ7a,R
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码肉上架,大火烧开，再小火20-30分钟
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6A9N|/Mu0|4gR 盆上可以上盖子这样不会有太多的蒸汽跑入，不过我喜欢汤汁多点，就直接插播路的蒸3ai8?d;Q+C*A @;KB
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p1.是上架
~h9c*xaf-Q p2.完工，看看其实也没有太多蒸汽水跑入，正好
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a7ABKX#m!s 装盆开吃
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腐乳和排骨一起，呃第一次看到，不过看起来不错，自己要试试