【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。
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）。
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。
This is the right blog for anyone who wants to find out about this topic. You realize so much its almost hard to argue with you (not that I actually would want…HaHa). You definitely put a new spin on a topic thats been written about for years. Great stuff, just great!
I would like to thank you for the efforts you’ve put in writing this site. I am hoping the same high-grade website post from you in the upcoming as well. In fact your creative writing skills has inspired me to get my own site now. Actually the blogging is spreading its wings quickly. Your write up is a good example of it.
I appreciate, cause I found just what I was looking for. You’ve ended my 4 day long hunt! God Bless you man. Have a nice day. Bye
Thanks – Enjoyed this update, can you make it so I receive an alert email when you publish a fresh update?