【笋尖红糟烧排骨】
MaomaoMom/毛毛妈
之前有朋友送了一袋盐笋尖,特别嫩。我们也买了几包,用它烧排骨特别好吃,请客也是大受欢迎。
用料:
1:猪小排或肋排1200克;
2:盐笋尖半包250克;
3:牛油果油 1大匙,葱2条洗净切段,姜5克切片;
4:红糟1大匙(没有用料酒代替),4大匙生抽酱油,1大匙头抽酱油,2大匙老抽酱油,红糖1.5大匙;
5:水2杯.
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
做法:
1、盐笋尖提前早上用冷水泡开(图1),洗净切小段沥水待用(图2),将排骨背面的筋膜撕掉,排骨切开洗净待用。
2、不粘锅加1大匙油,置炉上开大火,放入葱段姜片(图3)和排骨(图4),炒大约3-4分钟至有焦香。下红糟炒1分钟,没有红糟用1大匙料酒代替。
3、放入所有4料及水2杯(图5),盖盖煮滚,然后放入笋尖(图6),拌匀,水再滚后调小火煮90分钟。
4、调大中火收汁,即可盛出上桌。
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