【羊肚菌烧排骨】
by 毛毛妈
国内带回来一盒干羊肚菌,用它烧了排骨,超好吃的。
用料:
1:猪肋排1400克;
2:干羊肚菌75克;
3:牛油果油 或橄榄油1.5大匙,葱1条洗净切段,姜2-3片;
4:厨酒1大匙,头抽酱油1大匙,老抽酱油1大匙,生抽酱油2大匙,红糖1大匙,水3杯;
5:香油 1/2茶匙.
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
做法:
1、羊肚菌提前用冷水泡软,洗净沥水待用(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1.5大匙油,置炉上开大中火,放入葱段,姜片及排骨(图2)翻炒3-4分钟至有焦香味。
3、放入1大匙厨酒翻炒几下,然后依次放入3种酱油(图3),然后放入3杯水(图4),盖上盖煮滚。调小火煮1小时(图5),放入羊肚菌(图6),盖盖再继续煮30分钟。
4、打开盖子调大中火,收汁,放入1茶匙香油,翻拌均匀,盛入大碗里上桌。
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