好下飯的12345糖醋排骨
今天想要分享一道朋友媽媽小時候就教她的食譜。每個媽媽都有自己版本的糖醋排骨,這個版本是我覺得最簡單,也是最美味的。失敗率是差不多零,就算是廚房小白應該也可以得心應手。記得Ellie談起媽媽在她8歲時第一次讓她嘗試這道菜的時候,因為緊張而手抖醋倒多了。她媽媽說「倒多了倒少了,就相信自己味蕾再調啊。量勺也只是讓你知道調料的比例,酒辟腥臊,一點點就好;醋要比糖少一些;醬油為排骨提供鹹味和顏色,比例可以多點;最後用水把調味料融和一起。」
一字排骨 1磅
紹興酒 1湯匙
鎮江醋 2湯匙
糖 3湯匙
生抽 2湯匙
老抽 2湯匙
水 5湯匙
薑 數片
做法:
步驟1,排骨挑選帶肥肉的,切開一條一條,洗淨、擦乾,用金沙骨(baby backribs最好)
-紹興酒、醋、糖、生抽、老抽和水預先拌勻成醬汁。
步驟2,選用簡易清潔材質的鍋,倒油,燒熱後放薑片爆香。將排骨逐條放進,調中火煎封(searing。)如果怕油飛濺燙傷,廚房小白可也可以省略這一步,但是要以飛水的過程取代。就是煮一鍋熱水,燙一下排骨,顏色變白就馬上撈起。
談談煎封searing,煎封的作用是幫排骨鎖住肉汁,肉類只要經過高溫煎封就會焦糖化。除多了一層亮麗的金黃色,即使經過慢火燜煮也能保持色澤漂亮,同時肉質不會鬆散。就像煎牛排的原理一樣。煎到這個程度就可以準備下一步了。
步驟3,倒入剛才拌好的醬汁,先調至大火煮滾,然後轉中小火,慢慢燜至軟熟。
步驟4,煮至糖醋醬開始收汁調大火,把醬汁煮稠至掛醬。掛醬的意思就是醬汁黏住肉排,好像會掛住一樣。
一道簡單一鍋煮的肉肉就出來了。這是我老公可以吃兩碗白飯,一邊吸著手指,一邊慢慢啃的菜。老抽的作用是上色,平常家裡沒有備著老抽的也不用特地去買,用醬油就可以了。記得醬汁收到後面會變得比較鹹,所以開始的時候不要怕水多。食譜用料簡單,煮法更簡單,希望大家有興趣多試試。也謝謝當初跟我分享食譜的Ellie,她可是一個廚房達人呢。有機會再分享她的別的食譜。
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吃货的日常
June 30, 2018
好饿 我要吃肉肉