Monday, April 15, 2013

京都排骨 ~ 简易版

夫人在Cass家虎视眈眈了这道京都排骨蛮久一下的了。。
每次想动手都有借口。。懒夫人啊!
今天tick起心干, 早上在巴刹买了二条排骨,
中午四点出才把排骨煎好煮好。。
因为得等排骨腌入味。。
夫人腌了差不多四个小时。。
所以就当我们的睌歺了!




二条排骨RM10。。.夫人拿走四块和鳮肉煲冬瓜干贝汤..

所以排骨分量不到300g。。。.^.^
夫人就大概大概减一半以下的食谱弄这道可口又简单的京都排骨。。
好吃到fingers licking good。。
娃儿吃三片。。有他爱的番茄汁。。。呵呵。。


食谱抄自Cass家 。。
谢谢她的好分享。。。

夫人的排骨只有300g。。所以,只做以下的一半分量而已。。。

材料
排骨 600g,粟米粉(corn flour)2tbsp,蒜茸 1tsp,青葱少许(装饰)

排骨腌料
南乳 1/2tbsp,五香粉 1/4tsp, 玫瑰露酒 1tbsp(夫人也用花雕酒),鸡粉 1/2tsp(夫人用左口鱼粉),糖 1/2tsp, Soda 粉 1/2tsp,酱青 1tbsp, 胡椒粉 1/2tsp, 麻油 1/2tsp

调味料
白糖 2tbsp
番茄汁 1tbsp
浙醋(Chinese Vinegar) 4tbsp(夫人用黑醋
急汁(worcestershire sauce)1tbsp (夫人没有

  1. 排骨切块,放在一个大碗里,将排骨和腌料全部倒入,搅拌均匀,腌制1小时(4小时,最好腌过夜更入味)。
  2. 把粟米粉加入排骨里头,放入热油锅里炸至排骨熟透呈金黄色,捞起,沥干油待用。
  3. 热锅内放入2tbsp油,把蒜茸爆香,放入炸好的排骨拌炒均匀,把全部调味料倒入锅里的排骨拌炒,直到调味汁收干,即可盛起。
  4. 撒上青葱做装饰。


。。。。。。。。。。。。。。。。。。。。。。

9 comments:

Ah Loy(GIRL) said...

白饭,白饭快快来~~~
好想吃~~~

Aunty Young(安迪漾) said...

这个我也煮过,
真的是:finger licking good",
而且每回有人客,肯定叫好又叫座!

eileenlee said...

这个是不是一间叫‘double good餐厅’的招牌菜?
太好了,下次去按夫人家的门铃就有得吃咯!嘻嘻!

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Casey said...

wow。。。好开胃的排骨咯!
全部给我吃也没问题,哈哈!

小鎮姑娘 said...

哇,真的好厉害耶^^

Min said...

流口水了, 好好配饭, 我也要来试试看, 要先把排骨找回来。

Little Ghost said...

好开胃哦~要记起来,下次可以煮给家人吃,谢谢分享了,夫人:)

Cass @ 揾到食 said...

我也很久没有煮了,嘻嘻。。
很开心你喜欢哦 :)

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