查看完整版本: 腐乳蒸排骨

腐乳蒸排骨

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D.E_#O+IG5[U 我的改良：
9W6P1PiW-[W 1.抛弃花生米改用土豆垫底，沙茶酱配糯糯的土豆，喜欢6_E+w%y3O*n&eAx"e
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）kAkP`_

?qH5D#_}@|h 好，上详细分解图
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G7i]'L.T(Mou}f 1.排骨事先入水去血沫，沥干
GDY;M hUy2e 2.各种调料混合均匀
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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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Kt7C 开蒸之前把土豆稍微煮一下，更容易酥烂
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然后垫盆
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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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p1.是上架
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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