星期一, 12月 15, 2008

食譜: 鎮江骨 (Ribs in Chinese black vinegar sauce)


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上個星期五我放假, 所以我無出post呀, 放假其實都無咩搞, 都係休息吓, 買吓餸咁啦, 我哩邊有間唐人超市搬遷開張呀, 所以都去左行吓, 買吓平貨咁啦

星期六超凍呀, -13度,

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加埋風有成-30度, 雖然係咁凍, 但我一朝早就出左影相, 因為所有野都結晒冰, 非常靚呀, 唔影真係好徙呀, 哈哈

今日哩個餸大家一定食過啦, 我覺得賣相唔係咁靚, 上次個喼汁骨賣相靚好多, 哈哈,

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無計啦, 有時趕時間開餐, 係影得差啲

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鎮江骨最重要當然係要用鎮江醋啦, 炆鎮江骨好多時, 炆完無咩醋香味, 咁係因為炆煮時啲香味揮發晒, 所以我會建議係最後5分鐘, 再加2湯匙鎮江醋

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啲排骨我會建議先出水, 炆完比較乾淨, 又唔會有臭味

個汁一開頭落完水可能唔係好夠味, 但唔緊要呀, 最後差唔多得啦, 先去調好個味道, 因為炆炆吓啲水會蒸發, 咁味道就會越來越濃呀

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個汁真係超好味, 可以話係撈飯餸嘅精選呀, 大家記得要煲多啲飯呀

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tonytsang and kareny recipy
烹調時間: 55分鐘左右      份量: 4人
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 一字腩排14條, 2磅左右 (Spare ribs 14 pieces, or 2 lbs)
tonytsang and kareny recipy
2- 蒜頭2粒 (2 clove of garlic)


汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 紹興酒 2 湯匙 (Chinese cooking white wine, 2 tbsp)
tonytsang and kareny recipy
2- 片糖1片 (1 slice of  slab sugar)
tonytsang and kareny recipy
3- 生抽 1 湯匙 (1 tbsp soya sauce)
tonytsang and kareny recipy
4- 老抽 2-3 湯匙 (2-3 tbsp black soya sauce)
tonytsang and kareny recipy
5- 鎮江醋1/4杯 (1/4 cup of Chinese black vinegar)
做法 Steps

tonytsang and kareny recipy
1- 先將排骨出水(約5-8分鐘), 再用凍水洗淨備用 (圖1), 快火落油(約1湯匙)起鑊, 爆香蒜頭, 再加排骨連生抽, 老抽兜勻 (圖2)
tonytsang and kareny recipy
2- 加入汁料兜勻煮滾(圖3), 再加水蓋過3/4材料, 先大火滾起, 先炆3分鐘, 再轉中慢火炆40分鐘, 再加2湯匙
鎮江醋, 熄火焗5分鐘 (圖4), 排骨先上碟, 汁料大火煮滾, 加入生粉水整杰, 淋上排骨即成
tonytsang and kareny recipy
1- Blanch the ribs for 5-8 minutes.  Rinse it under cold water (fig.1).  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the garlic until fragrant.  Stir in the ribs with black soya and soya sauce.  Mix it well (fig.2).

tonytsang and kareny recipy
2- Stir in the sauce mix and heat through (fig.3).  Add water to cover 3/4 of the ingredient.  Simmer it for 3 minutes over high heat.  Reduce to heat to medium to low and simmer for 40 minutes.  Stir in 2 tbsp of black vinegar.  Turn off the heat and simmer it for 5 more minutes (fig.4).  Dish the ribs up.  Thicken the sauce with corn starch.  Pour the sauce over to the ribs and serve it in hot.

貼士 Tips
1- 最後先加點醋能增強醋的香味
tonytsang and kareny recipy
2- 汁如果太酸, 在整杰之前, 加多點糖調味
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Add additional vinegar at the end can enhance its taste.
 
tonytsang and kareny recipy
2- Add some sugar to make it sweet before thickening the sauce if it is too sour.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
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