查看完整版本: 腐乳蒸排骨

腐乳蒸排骨

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P&Tpr,xx h 我的改良：

}0G-gQ}e$\Pp 1.抛弃花生米改用土豆垫底，沙茶酱配糯糯的土豆，喜欢Ck{Z*`h~4gil
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）
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好，上详细分解图 C'dB7LR)p

.R2Z`+h S)n1r 1.排骨事先入水去血沫，沥干Dv7Ujd3jAfs
2.各种调料混合均匀
AzE)~wHI 3.喜欢香菜的话，这时也可以加入一同腌制
f1`m'S(| 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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*JYPR M0`rD 开蒸之前把土豆稍微煮一下，更容易酥烂)evU
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然后垫盆
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V cB#v(z.f T!dV0{&} 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!rg|I7`B)}

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p2.完工，看看其实也没有太多蒸汽水跑入，正好3VL{ y]-tM
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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