查看完整版本: 腐乳蒸排骨

腐乳蒸排骨

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.F8M"b[1A*nwH 我的改良：/w#]{0g7m$\
1.抛弃花生米改用土豆垫底，沙茶酱配糯糯的土豆，喜欢
{1u+_?BT:~-K:] 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） ~qOT3x/n lV

]9x,p5_#I 好，上详细分解图 8NO1`(k.z-M?:e?

_+})a]4m{0j 1.排骨事先入水去血沫，沥干
.k6n v.YVrW 2.各种调料混合均匀0J+i*I@3dTwh
3.喜欢香菜的话，这时也可以加入一同腌制
.@ Oq!qzY~ |G 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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开蒸之前把土豆稍微煮一下，更容易酥烂
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+R/Wcg0Q7e 然后垫盆9bcd3Ed4a^
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E4Zw#b,r]E 码肉上架,大火烧开，再小火20-30分钟
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6gb;} Vc3a p-E 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X!l0^ayXn-_M#Rb$K

_4r#\.dk p1.是上架
(P~7Ae#?kxVKvh p2.完工，看看其实也没有太多蒸汽水跑入，正好
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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