香酥排骨


烤排骨的方法多入牛毛,各路神仙自有妙方。用此法烤制的排骨,色深味浓,肉软骨酥,香气扑鼻,令人垂唌。


材料: 
一架排骨 
一大块生姜, 
一头大蒜, 
1-2茶匙盐(因排骨的大小和食者的口味而定), 
¼ 杯料酒, 
一汤匙中国花椒, 
1 / 2杯生抽(珠江桥牌) 

在烤盘里,将所有的成分按摩入骨,让多肉的一方接触浸泡的酱油。

覆盖上重型铝箔,放置在冰箱里,让排骨浸泡过夜。
预热烤炉到华氏300
烤盘内垫上重型铝箔,排骨翻面放入烤盘,让多肉的一方向上,用重型铝箔覆盖密封烤盘

放入烤箱,烘烤,4小时。 
去除铝箔覆盖。刷上一层蜂蜜,将烤箱温度提高到350度。
在无覆盖的情况下,烤5-10分钟,或直至汁干,排骨呈金黄色。
如果深色的排骨是您理想的选择,刷上一层老抽,或刷上11的老抽加蜂蜜,再5分钟
如果好甜味,再刷上一层蜂蜜,再
5
分钟 

您准备好上桌享用吧!

-此法经烹调好手老彭和我的丈夫,一个食肉大王的多次调试而成

 

SantaLucia

 

Roast Pork Ribs

 

Material:

A rack pork ribs

A big piece ginger,

An head garlic,

1-2 teaspoon salt (all depend on the size of ribs and the preference of people’s taste),

¼ cup cooking wine,

One tablespoon Chinese wild pepper (花椒),

1/2 cup light soy sauce

Protocol:

In a baking pan, massage ribs thoroughly with all the ingredients;
Let the meat side touching the marinating sauce. Cover the pan with heavy duty aluminum foil;
place the pan in a refrigerator, let ribs be marinated overnight;
preheat over to 300ºF

Place baking pan (keep aluminum cover on) in oven. Bake, 4 hrs.
Remove cover. Raise oven temp to 350 ºF.
Brush a layer of honey onto ribs;
Continue bake with no cover at 350 ºF for 10 min or until golden brown;

Brush a layer of dark soy sauce on rib if darker color is desired.

Brush another layer of honey onto rib if you like sweeter taste.
You are ready to serve!

 

-created by Mr. Peng, a cooking master, and my hubby, a meat lover

 

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