陈皮梅酱骨Steamed Pork Ribs with Pickled Plums

  • Prep Time
    2 Hours
  • Cook Time
    15 Mins
  • Type
    Non Halal
  • View
    129

酸酸甜甜超好吃的陈皮梅酱骨,你一定要试试!陈皮具有理气健脾,燥湿化痰,是提升整道菜味道层次的关键所在。陈皮的香气渗入排骨中,令炸过的排骨吃起来外焦里嫩,又酥又香,油腻感大大减少,老少咸宜。

 

名厨简介/Shirley Ho
出生于马六甲,拥有超过30年经验的专业导师,学生遍布东西马及新加坡。曾多次前往中港台日泰考察游学,亦曾受邀上电视制作烹饪示范表演,同时也是报章及杂志的食谱作者,参加国际烹饪比赛赢获无数荣誉奖。

Ingredients

材料

Ingredients

排骨腌料

Marinade

调味料

Seasoning

    Directions

    Step 1

    排骨和腌料捞匀后置放2小时。Drain the ribs and marinade well and set aside for 2 hours.

    Step 2

    热一锅油,大火将排骨炸约1分钟后,转中小火继续炸8-10分钟,捞出备用。Heat a pot of oil, fry the ribs on high heat for about 1 minute, turn to medium-low heat and continue to fry for 8-10 minutes, remove and set aside.

    Step 3

    将多余的炸油盛起,倒入调味料煮滚后,加入炸过的排骨、陈皮和橙丝,以中小火焖煮至酱汁稍微变浓稠,最后加入橙汁拌炒均匀即可。Keep a little frying oil, pour in the seasoning and bring to a boil, add in the fried pork ribs, dried tangerine peel and shredded orange peel, simmer over medium-low heat until the sauce slightly thickens, pour in orange juice and stir-fry evenly, enjoy.

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