释怀 2009-8-11 19:25
腐乳蒸排骨
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我的改良：
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1.抛弃花生米改用土豆垫底，沙茶酱配糯糯的土豆，喜欢#Aq5Q)K%_;~
2.不用嫩肉粉，改用淀粉（嫩肉粉不是啥好东西，连我妈看到菜谱都很警觉的叫我不能用）
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好，上详细分解图
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1.排骨事先入水去血沫，沥干7W8jA#|2l7C
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2.各种调料混合均匀
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3.喜欢香菜的话，这时也可以加入一同腌制
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4.拌匀后入冰箱，两小时以上，书上说腌一个晚上味道更好，我两次都是弄了两个小时觉得也入味了"O s7v{%?Y(q,W!l+[*e
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开蒸之前把土豆稍微煮一下，更容易酥烂ez^'YC
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然后垫盆
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码肉上架,大火烧开，再小火20-30分钟 Z&g8F?5y V+u'p'}
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盆上可以上盖子这样不会有太多的蒸汽跑入，不过我喜欢汤汁多点，就直接插播路的蒸]-]uHa\F
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p1.是上架+c#Q${8q5{ M/^ Yd
p2.完工，看看其实也没有太多蒸汽水跑入，正好
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装盆开吃
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mytnt 2009-8-11 21:31
腐乳和排骨一起，呃第一次看到，不过看起来不错，自己要试试
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