星期三, 12月 08, 2010

[自創食譜]五香棒棒骨 (Crispy ribs with five spices flavour)



通少好介紹: 五香棒棒骨


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Prep 準備: 35 minutes | Cook 烹調: 15 minutes | For 份量: 4 people | Calories 熱量: 1550 (Estimated/ 估計)
材料 Ingredients
1- 一字腩排骨1磅半左右 (650g of Spare ribs )
tonytsang and kareny recipy
2- 蒜片10多塊 (10 slices of garlic)
tonytsang and kareny recipy
3- 粟粉1/2杯 (1/2 cup of corn starch)
醃料 Sauce
份量只供參考 (just for reference only)
1- 五香粉1湯匙 (1 tbsp of 5 spices powder)
tonytsang and kareny recipy
2- 生抽1/2湯匙 (1/2 tbsp of soya sauce)
tonytsang and kareny recipy
3- 水1湯匙 (1 tbsp of water)
tonytsang and kareny recipy
4- 老抽1茶匙 (1 tsp of dark soya sauce)
tonytsang and kareny recipy
5- 蒜蓉1湯匙 (1 tbsp of minced garlic)
tonytsang and kareny recipy
6- 黑椒粉1湯匙 (1 tbsp of black pepper)
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7- 生粉1湯匙 (1 tbsp of corn starch)
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8- 油1/2湯匙 (1/2 tbsp of oil)
tonytsang and kareny recipy
tonytsang and kareny recipy
做法 Steps
1- 先將排骨用醃料醃30分鐘(或過夜), 同時, 易潔鑊用中火落1湯匙油起鑊, 轉慢火, 將蒜片炒至微黃, 盛起備用
tonytsang and kareny recipy
2- 易潔鑊免洗, 再加落約2湯匙油轉快火起鑊, 逐條排骨放入盛載粟粉的碟中, 平均每面撲上生粉, 輕手拍一拍, 再放入鑊煎, 煎到四面金黃, 隔去所有油, 倒入1/3杯熱水, 轉中火, 蓋頂煮至水乾(約5分鐘), 開蓋, 將所有水揮蒸發後, 重覆以上步驟3次(焗的時間總共超過15分鐘), 上碟灑上蒜片即成
tonytsang and kareny recipy
1- Marinade the ribs with marinade for 30 minutes (or overnight).  Meanwhile, heat the non-sticky pan with 1 tbsp of oil over medium heat.  Pan fry the garlic slices until light brown.  Put it aside.
tonytsang and kareny recipy
2-  Do not clean non-sticky pan.  Add 2 tbsp of oil and heat the non-sticky pan over high heat.  Coast the ribs evenly with the corn starch.  Pan fry each ribs until all side is golden.  Drain all the oil from the pan.  Add 1/3 cup of hot water.  Turn the heat to medium.  Cover and simmer until dry (around 5 minutes).  Open the cover, and let all the water evaporates.  Repeat the same steps 3 times (so the ribs will be cooked over 15 minutes).  Dish it up. Top with garlic slices and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 易潔鑊是必要的工具, 否則水一乾就會黏底, 做不出香脆的效果的, 粟粉也是必要的材料, 它濕時會結成一塊, 煮乾了, 就會成脆片的
tonytsang and kareny recipy
2- 15分鐘未必能煮透排骨的, 最好取出一舊, 切開看一看, 如果中心部份微微粉紅, 就重覆多一次加水焗, 煮乾的步驟, 如果仍時很紅的話, 那就要重覆多2-3次
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1-Non-Sticky pan is required to make this dish.  Otherwise, once the water is evaporate.  The sauce will be burned.  It won't become crispy.  Corn starch is also required.  It will be crispy once it is dried during cooking.
tonytsang and kareny recipy
2-15 minutes may not cook through the ribs.  It is recommended to check the rib by cutting it in half.  If the middle is light pink color.  You may need repeating the cooking step 2 one more time (add hot water, simmer and dry it out).  If it is dark red, you may need to repeat the step 2 over 3 times. 
tonytsang and kareny recipy
3- Click here to understand what is the cooking terms in this recipe


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