南乳炆排骨 Braised Pork Rib With Red Fermented Bean Curd **字幕CC Eng. Sub**
170.9 هزار بار بازدید -
4 سال پیش
-
🟢食材:排骨800克蒜頭5瓣薑、蔥適量月桂葉2片八角1粒南乳35克冰糖20克柱侯醬1/2湯匙🟢做法: 1️⃣ 將排骨洗淨吸乾水,蒜頭略拍,薑切片備用。2️⃣
🟢食材:
排骨800克
蒜頭5瓣
薑、蔥適量
月桂葉2片
八角1粒
南乳35克
冰糖20克
柱侯醬1/2湯匙
🟢做法:
1️⃣ 將排骨洗淨吸乾水,蒜頭略拍,薑切片備用。
2️⃣ 熱鍋落油,爆香薑蒜取出,放入排骨煎至微黃色,再加回薑蒜翻炒。
3️⃣ 轉小火,後加入南乳和柱侯醬混合醬料炒香。
4️⃣ 下冰糖、1湯匙紹興酒、月桂葉和八角,再加入適量熱水,煮沸後轉小火炆煮1小時。
5️⃣大火收汁,試味上碟,撒上蔥花。
📌相關影片Related video: 蒸排骨好吃的秘密|三種清洗排骨方法Secrets to Delicious...
🟢Ingredients:
Pork Ribs - 800g
Garlic - 5 cloves
Ginger - as needed
Spring onions (Scallions) - as needed
Bay leaves - 2 leaves
Star anise - 1 piece
Red fermented bean curd (Nam Yue) - 35g
Rock sugar - 20g
Chu Hou sauce - 1/2 tablespoon
🟢Cooking Directions:
1️⃣ Wash and dry the pork ribs, lightly smash the garlic, and slice the ginger, set aside.
2️⃣ Heat the wok with oil, stir-fry the ginger and garlic until fragrant, remove them from the wok, add the pork ribs and fry until slightly brown, then add back the ginger and garlic and stir-fry.
3️⃣ Turn down the heat, add the red fermented bean curd and chu hou paste, and stir-fry the sauce until fragrant.
4️⃣ Add rock sugar, 1 tablespoon of Shaoxing wine, bay leaves, star anise, and enough hot water. Bring to a boil, then simmer over low heat for 1 hour.
5️⃣ Increase the heat to reduce the sauce, season to taste, and sprinkle with chopped spring onions.
@oeliving 👈請訂閱本台第二頻道 《好易生活頻道 oe living》
✳
網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。Facebook: 1885999698348679
✳
🍋請開啓字幕:屏幕右下角⏩設定⏩CC字幕
Turn on captions in the bottom right corner of the screen: ⏩Settings⏩CC Captions🥒
排骨800克
蒜頭5瓣
薑、蔥適量
月桂葉2片
八角1粒
南乳35克
冰糖20克
柱侯醬1/2湯匙
🟢做法:
1️⃣ 將排骨洗淨吸乾水,蒜頭略拍,薑切片備用。
2️⃣ 熱鍋落油,爆香薑蒜取出,放入排骨煎至微黃色,再加回薑蒜翻炒。
3️⃣ 轉小火,後加入南乳和柱侯醬混合醬料炒香。
4️⃣ 下冰糖、1湯匙紹興酒、月桂葉和八角,再加入適量熱水,煮沸後轉小火炆煮1小時。
5️⃣大火收汁,試味上碟,撒上蔥花。
📌相關影片Related video: 蒸排骨好吃的秘密|三種清洗排骨方法Secrets to Delicious...
🟢Ingredients:
Pork Ribs - 800g
Garlic - 5 cloves
Ginger - as needed
Spring onions (Scallions) - as needed
Bay leaves - 2 leaves
Star anise - 1 piece
Red fermented bean curd (Nam Yue) - 35g
Rock sugar - 20g
Chu Hou sauce - 1/2 tablespoon
🟢Cooking Directions:
1️⃣ Wash and dry the pork ribs, lightly smash the garlic, and slice the ginger, set aside.
2️⃣ Heat the wok with oil, stir-fry the ginger and garlic until fragrant, remove them from the wok, add the pork ribs and fry until slightly brown, then add back the ginger and garlic and stir-fry.
3️⃣ Turn down the heat, add the red fermented bean curd and chu hou paste, and stir-fry the sauce until fragrant.
4️⃣ Add rock sugar, 1 tablespoon of Shaoxing wine, bay leaves, star anise, and enough hot water. Bring to a boil, then simmer over low heat for 1 hour.
5️⃣ Increase the heat to reduce the sauce, season to taste, and sprinkle with chopped spring onions.
@oeliving 👈請訂閱本台第二頻道 《好易生活頻道 oe living》
✳
網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。Facebook: 1885999698348679
✳
🍋請開啓字幕:屏幕右下角⏩設定⏩CC字幕
Turn on captions in the bottom right corner of the screen: ⏩Settings⏩CC Captions🥒
4 سال پیش
در تاریخ 1399/05/14 منتشر شده
است.
170,973
بـار بازدید شده