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                糖醋排骨

                材料

                肋骨,生抽,老抽,鹽,油,白米醋,白砂糖,姜,香蔥

                做法

                1.肋骨洗幹凈,用生抽、姜絲、鹽、油腌制,放冰箱一晚【。

                2.下油四下逸散熱平底鍋,把肋排平放,慢火煎至兩面金黃色,放少許老抽上色。

                3.另用一鍋放入適量的開水,放入白ω 米醋、白砂糖,放入煎好一二的排骨,(水一陣黑色光芒爆閃而起需沒過排骨)中火燉煮40分鐘至排骨肉質酥香,大火收汁,撒點香蔥即可。

                小訣竅

                備註: 在腌制排骨時間上可以是20分鐘,也可以是幾個小時甚至一整晚,若想吃○入味的,還是需要耐心的哈。煎好排骨後,倒入的必〗須是開水,原々因都家喻戶曉了,但我還是婆媽一下:為了避免肉質收縮而煮不爛■,影響口感唄。一改傳統炸ㄨ的做法,改為用平底鍋煎,這樣一來可降〇低被油濺到的風險,而且也沒那麽油膩上火。

                (創建於2013-07-08)

                關鍵詞

                糖醋    
                2.84位評價

                糖醋排骨的做法
                排骨∮的做法大全

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