查看完整版本: 棕香排骨[10P]

棕香排骨[10P]

[img]http://i2.dukuai.com/x.attachments/2009/09/11/109487_200909111253421.jpg[/img]"\S'@$Q(J3mh
材料:肋排,糯米,棕叶,蚝油,料酒,白糖,生抽,麻油.
;qzn2_.sfM [img]http://i2.dukuai.com/x.attachments/2009/09/11/109487_200909111253424.jpg[/img]
QQ4A@woK 做法:
|Gz&F.c&R4V l 1.棕叶泡水,最好是泡过夜,让棕叶都舒展开.我时间来不及,只泡了两小时,不过还好,不影响使用.,^Q
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[img]http://i2.dukuai.com/x.attachments/2009/09/11/109487_200909111253425.jpg[/img]
w dU/lM ?;H 2.糯米用水浸泡两小时以上.5KXC'M \H'\"\\%~
[img]http://i2.dukuai.com/x.attachments/2009/09/11/109487_200909111253426.jpg[/img]"h H!Ta D0hwf
3.肋排切段,用料酒,蚝油,少许糖腌制.腌制时间长点比较入味,如果急着做,那么腌制一两个小时也可.
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BM$mH8Ed-B.I:p3j 4.泡开的糯米洗净,沥干水分,加少许料酒,一勺蚝油,一勺生抽,淋点麻油拌匀备用t{3~m$j)P:i
[img]http://i2.dukuai.com/x.attachments/2009/09/11/109487_200909111253428.jpg[/img]s3@*f R,_Z:H6_G
5.泡好的棕叶剪成合适长短,摊平,在一端放一勺糯米,上面放一块腌制好的肋排.
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q"Hp0Y:K |:D:o6t 6.卷起来,棕叶尾部用牙签固定.Z cH{A*l V,MN
[img]http://i2.dukuai.com/x.attachments/2009/09/11/109487_2009091112534210.jpg[/img]
|aZ{F| iw+~u 7.高压锅蒸,上气后30分钟左右即可.
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[img]http://i2.dukuai.com/x.attachments/2009/09/11/109487_200909111253422.jpg[/img]
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,l5`zQR"~*] 1.包的时候,记得把棕叶的背面(就是毛的那一面)朝上,这样卷起来,棕叶的正面就在外面了.\9p!b_4ON

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{b 2.我这次做的材料比较简单的,如果喜欢,还可以加香菇丁之类的其他你喜欢的配料,口感应该会更丰富.$rA$}5fH.M.hZ

L7v5~k6A 3.蒸的时间根据量的多少来调节.没有高压锅或者惧怕用高压锅者,用普通蒸锅蒸吧,延长时间.