查看完整版本: 腐乳蒸排骨

腐乳蒸排骨

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我的改良：
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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）
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好，上详细分解图 *\&l*}^'`u/f"J
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1.排骨事先入水去血沫，沥干:`CB(j+W8xjK
2.各种调料混合均匀
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yk7G"s!nh6G 3.喜欢香菜的话，这时也可以加入一同腌制/U/~S4[0os5e
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]9d\(@ myF8n0Lv
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qBc0l,f 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
!pR3N]| j{ p2.完工，看看其实也没有太多蒸汽水跑入，正好
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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