田园时光美食

分享美食经验,真诚交流厨艺
个人资料
正文

田园时光-- 糖醋排骨(福州醉排骨)图文/视频

(2016-02-24 04:20:16) 下一个

 

中文版解说

 

 

英文版解说English

 

 

猪小排 500克(Pork Spare Ribs 500g)

白胡椒粉1茶匙(1 tsp white pepper powder)

盐 1/4茶匙(1/4 tsp salt)

生粉3-4汤匙(生粉3-4汤匙)

蒜末2汤匙(2 tbsp minced garlic)

酱油1汤匙(1 tbsp soy sauce)

陈醋1汤匙(1 tbsp balsamic vinegar)

料酒1汤匙(1 tbsp cooking wine)

白糖1/2汤匙(1/2 tbsp sugar)

葱花 1汤匙(1 tbsp chopped green onion)

菜油1.5杯(1.5 cups vegetable oil)

 

说起醉排骨,在福州也算是家喻户晓的菜肴了,但醉排骨做得好吃,还是有窍门的,在我家原是我奶奶的拿手菜,后来,我的父亲学会了,再后来就是我,企图让所有人都学会了,呵呵。

        其实这道菜原理上讲,有点像糖醋排骨。关键的不同是在这个“醉”字上,一是因为酱汁的调制一定少不了用当地的福建老酒,二是酱汁不放在锅里烧煮,直接浇在炸得酥酥的排骨上,有腌醉的意思,(福州人传统的醉蟹,也是用调好的汁水直接腌在生蟹肉上的,这种做法故称“醉”,醉排骨应该也是这个意思)

      酱汁---要把握住“简单”的原则,调料不要太复杂,否则反而破坏了排骨的鲜香;调料汁也不要多,点到为止,那样口感刚刚好。

       趁热,会吃出三层口感:入口时酱汁酸甜爽口,一口下去排骨还是酥脆的,咀嚼后醇香脆嫩,满口留香。这就是醉排骨的境界。

      当然,要提一下,地道的福州人是会在酱汁里放虾油的(就是和鱼露差不多)。

 

 

1、先准备酱汁:把屏幕显示调味料---蒜末2汤匙(2 tbsp minced garlic)酱油1汤匙(1 tbsp soy sauce)陈醋1汤匙(1 tbsp balsamic vinegar)料酒1汤匙(1 tbsp cooking wine)白糖1/2汤匙(1/2 tbsp sugar)葱花 1汤匙(1 tbsp chopped green onion 放入大碗内搅匀至白糖溶化。一边备用,如果你不喜欢太浓蒜头的味道,可以减量或用生姜末代替。

 

2、猪小排 500克(Pork Spare Ribs 500g)先用清水浸泡30分钟后 切成小块(注意不要切的太大,尽量的大小均匀,这样更容易炸而且口感更好)

 

3、 加入 白胡椒粉1茶匙(1 tsp white pepper powder)盐 1/4茶匙(1/4 tsp salt)抓匀 尽量多抓几次 让其入味,然后腌制20分钟。

 

4、再用 生粉3-4汤匙生粉 把排骨裹上,尽量把排骨上的水分吸干。

 

5、菜油烧热至140摄氏度,没有温度计的话 你用筷子在油里试一试 看见大量的泡泡从筷子上升起来,就说明油温可以了。。

 

6、把排骨放入 开大火炸 --炸排骨油温要偏高一些,这样炸出的排骨才才会酥脆。

 

7、炸至排骨金黄酥脆,而且开始出现脱骨的状态,就说明炸透了 大约需要2-3分钟,可以分2-3次炸,一次不要炸太多,多了会有可能油温不足。

 

8、把炸好的排骨趁热与我们准备好的酱汁混合。非常美味的糖醋排骨就做好了。

 

 

 

 

 

Today I will be sharing with you guys my recipe for sweet and sour crispy spareribs.  it's simple but absolutely full of flavour

 

First we will prepare a sauce by mixing in the ingredients shown on the screen, you will need 2 tablespoon of minced garlic, 1 tablespoon of soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of cooking wine, half a tablespoon of sugar, 1 tablespoon of chopped green onion

 

Keep mixing until the sugar is all melted and set aside, if you don't like the taste of garlic, you can decrease the amount or substitute with grated ginger 

 

Soak 500 grams of pork spare ribs for 30 minutes and cut into tiny chunks, make sure they are similar in size to ensure the best result when frying

 

Mix with 1 tsp of white pepper powder, 1/4 tsp of salt and mix well and marinate for 20 minutes

 

Add in 3-4 tablespoon of corn starch until all the moisture of the spare rib is soaked up

 

Heat the vegetable oil until it is 140 degree celsius, if you don't have a thermometer, test with a chopstick to see if bubbles rises up

 

Place in the spare ribs on high heat, this will keep the meat crunchy 

 

Fry until the meat is crispy and golden, the bone might start falling off the meat, this should take about 2-3 minutes, try to fry in a few batches to ensure the oil is at a high temperature 

 

Toss together with the sauce we made earlier 

解说词里提到,糖醋汁中用的陈醋--应该是镇江恒顺 陈年香醋(见下图)

[ 打印 ]
阅读 ()评论 (0)
评论
目前还没有任何评论
登录后才可评论.