查看完整版本: 腐乳蒸排骨

腐乳蒸排骨

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*P/^)rI2@vAO 我的改良：%x/^zFyj
1.抛弃花生米改用土豆垫底，沙茶酱配糯糯的土豆，喜欢}8s!T io
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）5YV:Rs2o:O
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好，上详细分解图 ;e3le Czc.u

)Z {!^9PBe(e4c 1.排骨事先入水去血沫，沥干
&j O5@;\$Vl TE 2.各种调料混合均匀
h{:?A;aaK 3.喜欢香菜的话，这时也可以加入一同腌制rK$IlK}(i8J
4.拌匀后入冰箱，两小时以上，书上说腌一个晚上味道更好，我两次都是弄了两个小时觉得也入味了
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开蒸之前把土豆稍微煮一下，更容易酥烂'p \H*Bx;}~Oq
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然后垫盆BE.O'v.gI*L
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#^!J}#OM f&S3H'H*X$YM 码肉上架,大火烧开，再小火20-30分钟!t$Vy.{X
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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
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j+F&u.n~TN p1.是上架OWX uTY/z
p2.完工，看看其实也没有太多蒸汽水跑入，正好)yiP(E/~ T(Q
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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