【蒜烧排骨】
by 毛毛妈
今天这个烧排骨做的是咸鲜味,还放了些干冬笋尖一起烧,很受领导们的欢迎,毛毛吃了很多块。
用料:
1:猪小排1000克;
2:干冬笋尖50克;
3:橄榄油1大匙,葱2条洗净切段,姜2-3片,八角1粒,蒜5-6粒;
4:厨酒1大匙,老头抽酱油 2大匙,生抽酱油1.5大匙,盐1/2茶匙,糖1.5茶匙,水3大匙;
5: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、早上上班前将干笋尖放冷水里泡上,下班回来洗净待用。将排骨背面的筋膜撕掉,排骨沿骨缝切开洗净待用。
2、不粘锅加1大匙橄榄油,置炉上开大火,炒香所有3料(图1),然后放入排骨(图2)翻炒3-4分钟至有焦香味。
3、放入笋尖再翻炒1-2分钟(图3),依次放入所有4料煮滚,然后将所有排骨笋尖连汁转入 电压力锅内胆里(图4),盖上盖子,排气阀放置密封位置,选【手动】档36分钟。程序完成后冷凉5分钟,放气打开盖子(图5)。
4:电压力锅按【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。
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