星期三, 2月 22, 2012

[自創食譜]鹽酥排骨 (Fried Ribs with special salt and pepper)



Click here for English Recipe


[Prep 準備: 20 minutes | Cook 烹調: 25 minutes | Make 份量: 4 people |
Calories 熱量: 1350 千卡 (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

不知道大家有無試過台灣的鹽酥雞? 我以前試過後, 覺得它的味道很特別, 但不知道是甚麼香料組成的, 有次我去到超市, 見有盒寫著台灣鹽酥雞粉, 好奇之下, 我拿來看看, 那才發現, 完來是椒鹽加五香粉再加肉桂粉

回家一於試下自家製, 果然味道很好呢, 香口惹味, 下次會以同樣方法去整雞扒, 應該會超好味道, 大家可以試試看
 

.: 材料 Ingredients :.

1- 腩排650克, 切件 (650g of pork ribs, cut into pieces)
2- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
3- 蒜蓉1湯匙 (1 tbsp of minced garlic)
4- 紅椒半個, 約75克, 去囊, 切粒 (1/2 green pepper, seed removed, diced)
5- 青椒半個, 約75克, 去囊, 切粒 (1/2 green pepper, seed removed, diced)
6- 蓮藕1個, 約100克, 去皮, 切件 (1 lotus root, about 100g, peeled, cut into pieces )
7- 麵粉(或粟粉)1-2杯 (1-2 cup of flour)
8- 淮鹽1/2茶匙 (1/2 tsp pepper salt)
9- 白胡椒粉1/2茶匙 (1/2 tsp of white pepper)
http://tonykarenkitchen.com/

.: 醃料 Seasoning :.
[份量只供參考 (just for reference only)]

Group A:
1- 淮鹽2茶匙 (2 tsp pepper salt)
2- 五香粉1茶匙 (1 tsp 5 spices powder)
3- 白胡椒粉1茶匙 (1 tsp of white pepper)
4- 雞粉1/2茶匙 (1/2 tsp of chicken powder)
5- 紅椒粉1茶匙 (1 tsp of paprika powder)
6- 肉桂粉1茶匙 (1 tsp of cinnamon powder) 
http://tonykarenkitchen.com/
Group B:
1- 淮鹽1茶匙 (1 tsp pepper salt)
2- 白胡椒粉1茶匙 (1 tsp of white pepper)
3- 麵粉(或粟粉)1/2杯 (1/2 cup of flour)

.:做法 Steps :.


1- 
將排骨抹乾, 用Group A 醃料醃15-30分鐘, 蓮藕抹乾, 用Group B 醃料醃好備用

Dry the ribs well.  Marinade the ribs with Group A seasoning for 15-30 minutes.  Dry the lotus roots.  Marinade with Group B seasoning and put it aside.


2- 排骨用麵粉薄薄包好,
易潔鑊中火落油約3湯匙起鑊, 加入排骨煎至一面金黃, 轉中慢火, 反另一面煎至全熟, 隔油備用

Coat evenly the ribs with the flour.  Heat the non-sticky pan with 3 tbsp of oil over medium high heat.  Pan-fry the ribs until one side is brown.  Turn the heat to medium-low.  Turn the ribs to the other side.  Pan-fry it until done.  Put it into sieve over a bowl to drain.  Set it aside.
  

3-  開回中大火, 用餘下的油將蓮藕炒熟至乾身香脆 (約3-5分鐘), 隔油備用

Reheat the pan with medium-high heat.  Add in the lotus root.  Stir-fry it with the remaining oil in the pan.  Continue to stir-fry it until it is dried and crispy (about 3-5 minutes). Put it into sieve over a bowl to drain.  Set it aside.


4-  易潔獲倒淨1湯匙油用中大火燒熱,
加入蒜蓉, 洋蔥和1/3茶匙鹽炒至軟身, 加入青紅椒, 淮鹽和白胡椒粉炒香(約2分鐘), 加入排骨和蓮藕兜勻 上碟即成

leave about 1 tbsp of oil in the pan.  Heat the pan with medium-high heat.  Add in the garlic and onion with 1/3 tsp of salt.  Stir-fry the onion until it is soft.  Add in the green and red pepper along with the pepper salt and white pepper.  Stir-fry all the ingredients for 2 minutes.  Add in the ribs and lotus roots.  Mix it well and dish it up.  Serve it in hot.
 

.:小提示 Tips :.

1- 如果不怕麻煩的話, 將排骨和蓮藕去炸的話, 效果會更好
2- 若想再簡單一點的話, 可以不做步驟4, 將煎好的排骨和煎好的蓮藕兜勻上碟即可
3- 淮鹽和普通的鹽是不同的, 別用錯呢
http://tonykarenkitchen.com/
1- It will be better if you can deep fried the ribs and the lotus root instead of pan-frying it.
2- Skip the step 4 and its related ingredients if you want it simple.
3- Pepper salt is not the same taste as regular salt.  You can get it in most of the chinese super market. 

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http://tonykarenkitchen.com/

 
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