查看完整版本: 腐乳蒸排骨

腐乳蒸排骨

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我的改良：
FO6_W&Eg 1.抛弃花生米改用土豆垫底，沙茶酱配糯糯的土豆，喜欢'^}"k$qwa/d%Lg
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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）cd5tqTtsxc
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好，上详细分解图
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1.排骨事先入水去血沫，沥干RLEhA;A@%U4ns
2.各种调料混合均匀M?U!U^G)j
3.喜欢香菜的话，这时也可以加入一同腌制g3Jm)Rcj
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 mD(sg5g.Ig!j
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~ G2Ns,E 开蒸之前把土豆稍微煮一下，更容易酥烂1EeE_5ADY1_ S9@~

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e#b4^ [@Hp 码肉上架,大火烧开，再小火20-30分钟
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.h!?*u-[#_+O JVi 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
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p1.是上架6UX^1^4X
p2.完工，看看其实也没有太多蒸汽水跑入，正好QAQ6Sc`
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1w8atA&T} 装盆开吃
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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