【南乳排骨】
by 毛毛妈
今天这个南乳排骨是咸甜味的,腐乳香味浓郁,很下饭好吃。
用料:
1:猪小排或肋排1000克;
2:橄榄油1大匙,葱2条洗净切段,姜2-3片;
3:厨酒1大匙,南乳2块(红腐乳)研碎,南乳汁2大匙,老头抽酱油 2大匙,生抽酱油1大匙,糖2大匙;
4:香油1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、将排骨背面的筋膜撕掉,排骨切开洗净待用。
2、不粘锅加1大匙橄榄油,置炉上开大火,放入排骨(图1)翻炒3-4分钟至有焦香味。然后放入葱段与姜片再炒1分钟(图1)。
3、 放入1大匙厨酒翻炒几下,然后依次放入所有剩余3料煮滚(图3)。如果有电高压锅,就将所有排骨连汁转入电压力锅内胆里,盖上盖子,排气阀放置密封位置,选【手动】档36分钟。程序完成后冷5分钟,放气打开盖子。再按【煎炒Sauté】键,选高温档,收汁至浓稠。下1茶匙香油拌匀离火,即可盛出上桌了。
4、 没有高压锅的话,原锅加水2杯(图3),调中小火,盖上盖焖煮1小时45分钟,中间搅拌下。然后打开盖子,大中火收汁至汁浓稠(图4)即可。
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