醃排骨秘訣❤️🔥跟足步驟排骨會又淋又滑🧚♀️本來想買陳村粉但已賣完，不過原來用腸粉都好match!! 排骨推介用腩排或飛排！腩排會有少少肥和軟骨，飛排肉質就會更軟淋🙂↕️
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🖤豉汁排骨蒸腸粉📝食譜
烹調時間⏱15分鐘
🔸材料🔸
排骨/腩排 300g
腸粉/陳村粉
蔥, 指天椒
🔸醃料🔸
生粉 2湯匙
豆豉 2茶匙浸
蒜頭 6瓣切碎
紹興花雕酒 1茶匙
生抽 1湯匙
蠔油 1湯匙
砂糖 1茶匙
油 1茶匙
🔹做法🔹
- 豆豉洗淨，用匙羹壓扁
- 排骨浸水30分鐘除去血污，印乾水份；加入生粉拌勻至黏身；放入蒜蓉、紹興花雕酒、生抽、蠔油和砂糖拌勻，最後下油鎖住水份，醃30分鐘
- 大碟放上腸粉，鋪上排骨，大火蒸15分鐘；灑上蔥花和指天椒粒即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
300g of ribs
Rice rolls/ Cheung Fun
Scallions, chilli
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
2 tbsp cornstarch
2 tsp fermented black beans (soaked)
6 cloves garlic (minced)
1 tsp Shaoxing wine
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tsp oil
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Rinse fermented black beans with water and mash.
- Soak ribs in water for 30 mins to remove blood, then pat dry. Coat with cornstarch until sticky. Mix in minced garlic, Shaoxing wine, light soy sauce, oyster sauce, sugar, and oil. Marinate for 30 mins.
- Place rice rolls on a plate, top with marinated ribs, and steam on high for 15 mins. Garnish with chopped spring onions and bird’s eye chili before serving.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
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