查看完整版本: 腐乳蒸排骨

腐乳蒸排骨

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我的改良：|8MHX#s
1.抛弃花生米改用土豆垫底，沙茶酱配糯糯的土豆，喜欢+g9TAUE-@o8~s$B
2.不用嫩肉粉，改用淀粉（嫩肉粉不是啥好东西，连我妈看到菜谱都很警觉的叫我不能用）
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i}8tRk7Y6g 好，上详细分解图
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1.排骨事先入水去血沫，沥干
E(k l+p-f I1_w 2.各种调料混合均匀
|z%Mf"T2} 3.喜欢香菜的话，这时也可以加入一同腌制([
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4.拌匀后入冰箱，两小时以上，书上说腌一个晚上味道更好，我两次都是弄了两个小时觉得也入味了
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*N u4N:YSt 开蒸之前把土豆稍微煮一下，更容易酥烂
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S(V s%e&{+A6w H:@ 然后垫盆
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E4zoR"i?l,QSr 码肉上架,大火烧开，再小火20-30分钟
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盆上可以上盖子这样不会有太多的蒸汽跑入，不过我喜欢汤汁多点，就直接插播路的蒸/W5O$s.ZB
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p1.是上架
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装盆开吃
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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