【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。
Those are yours alright! . We at least need to get these people stealing images to start blogging! They probably just did a image search and grabbed them. They look good though!
I have been surfing on-line more than 3 hours as of late, but I by no means found any interesting article like yours. It?¦s beautiful worth sufficient for me. In my view, if all web owners and bloggers made good content as you did, the web will be much more useful than ever before.
Hi my family member! I wish to say that this post is awesome, great written and include approximately all vital infos. I’d like to see extra posts like this.
You present hard to understand topics in a clear and engaging way, as if inviting me on an adventure of the mind.