查看完整版本: 腐乳蒸排骨

腐乳蒸排骨

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我的改良：
?]Q.IK0S 1.抛弃花生米改用土豆垫底，沙茶酱配糯糯的土豆，喜欢
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k:JC\1J 好，上详细分解图 W7pB)XW0@ m6|
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1.排骨事先入水去血沫，沥干G}1U}u4L$^/m-l b%Mi
2.各种调料混合均匀l#w,E"LcCAe
3.喜欢香菜的话，这时也可以加入一同腌制
)xH | y?-r 4.拌匀后入冰箱，两小时以上，书上说腌一个晚上味道更好，我两次都是弄了两个小时觉得也入味了
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$rm,^6nzJl 开蒸之前把土豆稍微煮一下，更容易酥烂j"jU\Q!pH&Q;S+S

l\!T9h7L{0|s 然后垫盆!\m,TP:o {&s\7MM8g p
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码肉上架,大火烧开，再小火20-30分钟
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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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;@u?#Nc)z`5r^ p1.是上架9UP8Q3E|OL/q
p2.完工，看看其实也没有太多蒸汽水跑入，正好m6rv0q%?k'gf
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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