【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。
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