星期一, 6月 09, 2008

食譜:話梅乾燒骨 (Spare rib with plum sauce)


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端午一過, 天氣開始熱啦, 我昨日哩邊都成30幾度,
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係屋企真係成條死屍咁, 郁都唔想郁呀, 我係發熱機, 唔怕凍, 但好怕熱, 就算唔郁,
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都可以流好多汗呀, 哈哈

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熱辣辣, 最好同大家分享吓啲酸酸味味嘅餸啦, 今日就推出哩個"符碌"話梅乾燒骨"啦, 哈哈

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點解係"符碌"? 因為無心插柳柳成陰呀, 我本來想整有汁嘅話梅排骨, 不過炆過濃, 到後期兜到無晒汁, 得番啲肥油, 嘩, 肥油咁多, 諗諗吓都係唔要汁啦, 所以就改成乾燒骨啦

味道其實差唔多, 不過乾燒骨當然會濃烈過有汁嘅話梅排骨啦, 我覺得乾燒惹味好多, 尤其炆咁耐,

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啲肉入口即溶個感覺真係好正, 而且啲肥油走晒, 入口一啲都唔覺得好肥膩呀, 所以我覺得好滿意

不過要做到乾燒, 真係要好小心睇水, 一過龍, 就會變成炆燶排骨, 唔係乾燒啦, 執生啦,

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各位

正所謂: 惹味話梅乾燒骨, 炆到過龍就唔得


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(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 45分鐘左右

1- 排骨1磅半左右 (1 +1/2 lbs spare ribs)tonytsang and kareny recipy
2- 蒜蓉1湯匙 (1 tbsp chopped garlic)tonytsang and kareny recipy
3- 薑片3片 (3 slices of ginger)tonytsang and kareny recipy
4- 話梅6粒, 浸軟 (6 preserved plum, soaked )tonytsang and kareny recipy

份量自供參考 (just for reference only)

1- 生抽2湯匙 (1 tbsp Soya sauce)tonytsang and kareny recipy
2- 老抽1湯匙 (1 tbsp black Soya sauce)tonytsang and kareny recipy
3- 片糖1/4塊 (1/4 slice of raw slab sugar)tonytsang and kareny recipy
4- 茄汁1湯匙 (1 tbsp of ketchup)tonytsang and kareny recipy
5- 紹興酒1湯匙 (1 tbsp of Shaoxing wine)tonytsang and kareny recipy
6- 熱水適量 (Some hot water)tonytsang and kareny recipy



tonytsang and kareny recipy
1- 排骨先和薑片飛水(約10分鐘) (圖1), 洗淨切條, 再用基本野醃10分鐘, 話梅去核, 起肉備用tonytsang and kareny recipy

2- 快火落油起鑊, 先把爆香蒜蓉, 落排骨炒至金黃(圖2), 加水到蓋過排骨1半, 水一滾加入話梅, 轉中火炆至汁料蓋過1/4排骨高度

3- 加入汁料, 轉快火, 開著蓋(圖3), 慢慢兜至排骨完全吸晒汁料, 隔好油上碟即成

1- Boil the spare ribs with ginger for 10 mins.  Clean it well under cold water and slice it.  Marinade it with usual spices for 10 mins.  Remove the core from the plum. 

2- Heat the pan with oil in high heat.  Stir-fry the garlic until fragrant.  Add and stir-fry the ribs until brown (fig.2).  Add the water to cover half of the ribs. Once the water is boiled, turn to medium heat and cook it through until the water drop down to 1/4 of spare ribs.tonytsang and kareny recipy

3- Add the sauce mix.  Turn the heat to high.  Stir-fry it gently until all the sauce is dry out.  Drain it well and serve hot.tonytsang and kareny recipy


1- 汁料不要太早加, 否則紋到後期味道會過濃
tonytsang and kareny recipy

網誌排行 top-bloggers.com

2-
兜到排骨上晒色即可, 不用真的完全乾晒水
tonytsang and kareny recipy
網誌排行 top-bloggers.com

tonytsang and kareny recipy
網誌排行 top-bloggers.com

3-
話梅要浸過才容易起肉

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