星期三, 8月 25, 2010

[通少自創]:甜甜蜜蜜柚金骨 (Fry spare ribs in citron & lime sauce)



[通少自創]:甜甜蜜蜜柚金骨


print_icon-over.gif image by tonytsang_emotion
(password: tonytsang)

Prep 準備: 20 minutes | Cook 烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 1450 (Estimated/ 估計)

材料 Ingredients
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1- 腩排1磅半左右, 切件 (1+1/2 lbs of pork ribs, cut into pieces)
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2- 中型洋蔥半個, 去衣切粒 (1/2 medium onion, diced)
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3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 三色椒各半個, 去核, 切件 (Half of 3 color peppers, cut into pieces)
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5- 青檸皮1/3茶匙 (1/3 tsp of lime zest)
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6- 熟芝麻1茶匙 (1 tsp of baked sesame seeds)

汁料 Sauce mix
份量只供參考 (just for reference only)

tonytsang and kareny recipy

1- 蜜糖2湯匙 (2 tbsp honey)
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2-
韓國柚子茶 4湯匙 (4 tbsp of korean citron tea)
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3- 青檸汁 1.5湯匙 (1.5 tbsp of lime)
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4- 水2湯匙 (2 tbsp of water)
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5- 生粉水1湯匙 (1 tbsp of corn starch mixture)

做法 Steps

tonytsang and kareny recipy
1- 先將排骨用通少中式醃肉法醃15分鐘, 快火落油(約1湯匙)起鑊, 再將排骨炒至兩面金黃, 下1/3杯熱水, 蓋頂焗至排骨熟透, 水收乾炒香 (圖1), 盛起隔油備用

tonytsang and kareny recipy
2- 將鑊洗好抹乾,
快火 落約1/2湯匙油起鑊, 先將蒜頭爆香, 再加入洋蔥和1/3茶匙鹽和炒至軟身, 再加入三色椒炒2分鐘(圖2), 加入排骨兜勻(圖3), 加入汁料煮滾 (圖4), 最後再逐少加入生粉攪拌至汁杰,  灑上芝麻, 上碟即成
tonytsang and kareny recipy
1- Marinade the ribs with Tony's marinade method for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the ribs until brown.  Add 1/3 cup of hot water.  Cover and simmer until the ribs is done.  Stir fry the ribs until dried (fig.1).  Drain it well and put it aside.
tonytsang and kareny recipy
2- Clean the pan and dry it well. Heat the pan with some oil over high heat with least 1/2 tbsp of oil. Stir-fry the onion with 1 tsp of salt until soft. Stir-fry the peppers for 2 minutes (fig.2). Stir in the ribs and mix it well (fig.3).  Stir in the sauce mix and heat it through (fig.4).  Stir in a bit of corn starch mixture until the sauce is thickened. Top with sesame seeds.  Dish it up and serve it in hot.

貼士 Tips
1- 排骨要鬆化必定要夠肥, 如果怕肥其實可以改用豬扒切粒代替, 否則用瘦的排骨, 那要煮得好真的有點困難
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2- 青檸汁一受熱酸味會退減, 請在加生粉水前試好味, 如果太酸, 加糖, 如果太甜, 就要加多點青檸汁
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- It is better to choose a ribs that has fat.  Or you can replace it with pork chop and cut it into a large pieces.  Using a ribs that has no fat is hard to make it tastes good
tonytsang and kareny recipy
2- Adjust the taste of the sauce according to your preference. Add more lime if you want it sour or add more sugar if you want it sweet.

tonytsang and kareny recipy
3- Click here to understand what is the cooking terms in this recipe


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3 則留言 :

  1. 你好呀!
    我想問吓,點解我先將蒜頭爆香, 再加入洋蔥後.d蒜茸已經濃晒啦.問題係邊度呢
    (其實每次煮送.一用蒜茸爆香再放其他食材再炒.蒜茸就濃晒啦.唔該幫幫忙)

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  2. 你個鑊太熱啦, 其實煮飯唔一定要開最大火的, 要懂得控制火力, 同埋蒜頭要再鑊未最熱時候加的, 慢慢炒香再加配料

    如果你喜歡鑊燒至全熱先加的話, 不要先爆香蒜蓉, 加入洋蔥和蒜蓉同炒即可, 只是無咁香, 但都可以的

    回覆刪除

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