查看完整版本: 棕香捆排[8p]

棕香捆排[8p]

[img]http://www.jlcate.com/cn/editor/UploadFile/2006-6-1/10-49-13-976.JPG[/img]
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L?n 肋排是选用排骨上肉多的,烧出来有吃头,偶是在欧上买的,不过上面写的是碳烤肋排.人家说欧尚的肉还是便宜,不过肋排比别的部位价格还不挺高的.[/size][size=4] i&Td7^g.U
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鸭肠要选用生的鸭肠,可是起迟了菜场没有鸭肠卖了好不容易找到一家可惜是烫熟的,熟的鸭肠在裹排骨时侯"不吃劲"很容易断掉.鸭肠买来要洗干净,用料酒去除异味.[/size][size=4] 7BOz,h9{fH;B7u
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红曲米是一种无毒,天然的色素,在明代药学家李时珍所著《本草纲目》中，认为红曲营养丰富、无毒无害、具有健脾消食、活血化淤的特殊功效。历来被视为安全性高的食品补充剂。 [/size][size=4]
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红曲米偶是在门口菜场找到的,大型菜场卖调味品地方,是散买的称一块钱就够了.[/size][size=4] *I%l:I.|*sw4w
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包排骨的力道一至不然很断掉.鸭肠像裹绳子样的裹在骨头上.[/size][size=4] 9v1^B'xpt'SE
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[img]http://www.jlcate.com/cn/editor/UploadFile/2006-6-1/11-29-17-525.JPG[/img]
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[img]http://www.jlcate.com/cn/editor/UploadFile/2006-6-1/11-30-57-958.JPG[/img]
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(~TTr`V+A1B 下面就是蒸好的棕香排骨[/size][size=4]
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拆开棕叶清香扑鼻,好诱人啊!!![/size][size=4]
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[img]http://www.jlcate.com/cn/editor/UploadFile/2006-6-1/11-39-29-653.JPG[/img]
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Z:bc*gi(J[.{ 小贴士,做完了我尝了一个,感觉不入味,可能是包裹的鸭肠味道不好入进肉里.下此做的时候最好用盐味腌半个小时,让其有点底口!!![/size][size=4] [/size]