查看完整版本: 腐乳蒸排骨

腐乳蒸排骨

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我的改良：
&GQ&mh&@D8zT 1.抛弃花生米改用土豆垫底，沙茶酱配糯糯的土豆，喜欢;\0C k:}+HU+pG\r
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）)M t~ BZ o^Y
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好，上详细分解图 V(D:GD:m P

-o#?{lg6v6`E[0U 1.排骨事先入水去血沫，沥干
;HqQ\(x:^\ 2.各种调料混合均匀
(^QZWKU5o,}f AG? 3.喜欢香菜的话，这时也可以加入一同腌制l0H+}y.b&x"}6}0~*o
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/gey"n3w#V$w!v
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L0d"FG.`XX.e&q 开蒸之前把土豆稍微煮一下，更容易酥烂'Hk+z#fW+uktO.WbT

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S|u&NV'w 码肉上架,大火烧开，再小火20-30分钟
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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$s,A4]u%u.w

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p2.完工，看看其实也没有太多蒸汽水跑入，正好3x dltu3C
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2E-Jm,Ee 装盆开吃!b*_)OQ*cS
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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