查看完整版本: 腐乳蒸排骨

腐乳蒸排骨

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H9CZ;s ZGD 我的改良：8\}vmfI
1.抛弃花生米改用土豆垫底，沙茶酱配糯糯的土豆，喜欢
g6C0Oc+S@ 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）%{I:dX$L0L4YJ

C"G\5xe"k se0C? 好，上详细分解图 !?]$@!}H


Q7OK7C0Q)L;u 1.排骨事先入水去血沫，沥干HWzBg-R|Uk]6[
2.各种调料混合均匀5VE)Fg|/^a)j
3.喜欢香菜的话，这时也可以加入一同腌制:b/K C_ ^|/`2z
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/L(o:c4w+|Z%HjA
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4Re+c!z7YfB4V0T 开蒸之前把土豆稍微煮一下，更容易酥烂 ^ z!v&U8O,x_
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然后垫盆
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码肉上架,大火烧开，再小火20-30分钟
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Q2kzq.fMN 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n:?$_P(d
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p1.是上架 m"yq'p"E0o
p2.完工，看看其实也没有太多蒸汽水跑入，正好U*a#bz'sa
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RUHS 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