【荷香粉蒸排骨】

【荷香粉蒸排骨】

by 毛毛妈

上次毛毛爸回国居然还带回来2片干荷叶,是他姐姐在小区无污染的荷塘里采后制干的。做了这个荷香粉蒸排骨,还真有些荷叶的清香味。

 【荷香粉蒸排骨】
 

用料:
1:肋排骨750克洗净沥水;
2:姜丝1.5茶匙,蒜蓉1大匙,台湾富记辣豆瓣酱1大匙,红腐乳一小块,万字牌生抽酱油1大匙,老抽酱油1大匙,盐1/3茶匙,糖1/2茶匙,水2大匙;
3:糯米1/2杯,大米1/2杯,花椒1/2茶匙,八角1粒,桂皮一小段约手指长;
4:干荷叶一张水泡软,或者新鲜荷叶一张用开水烫下;
5:葱花1茶匙。
注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。

做法:
1、排骨沿骨缝切开,放入塑料袋里,加入所有2料拌匀(图1),封口放冰箱腌2小时。
2、中号锅置炉上开中小火,放入所有3料(图2),炒香至米粒微黄离火。冷却后拣去花椒、八角及桂皮不用,分几次用搅拌器(blender)将米打碎备用(图3)。

 【荷香粉蒸排骨】

3、将腌好的排骨一根一根均匀裹上米粉(图4),不要裹太多。裹了米粉的排骨码在荷叶上,再均匀撒上腌汁(图5),然后将荷叶包起来放入一浅碗中。
4、电压力锅附带的支架放入内胆里,加水到3杯的线。放上盛荷叶米粉排骨的碗(图6)。盖上盖子,排气阀放置密封位置,按【手动档 Manual】键,时间设置为75分钟,程序会自动启动。
5、快煲电压力锅完成程序后,冷却10分钟,再慢慢移动排气阀排气,打开锅盖取出排骨,撒上少许葱花,就可以上桌了。

 【荷香粉蒸排骨】

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153 Responses to 【荷香粉蒸排骨】

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