色香味俱全的糖醋排骨,关键技巧在这里!

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糖醋排骨是最受欢迎的中国菜之一,每块排骨上都沾着琥珀色的酱汁,酸甜的味道完美融入。肉质鲜美,脱骨嫩滑,汤汁拌饭,完美无比。正巧Costco 有切成条的排骨,肉厚整齐,容易切分,就买回来做这个经典菜肴。





做排骨时一定要将焯水。将肉焯水是为了去除肉中的杂质和血腥味,焯水过程的要点是肉类要用冷水,蔬菜要用开水。当用冷水煮肉时,随着水温的升高,血水和杂质就会慢慢从肉中释放出来。如果把生肉直接放进开水锅中,肉的表面会立刻变硬,紧收,这样就将肉中的血水和杂质封住了。



先用葱姜大料香叶煸炒排骨,炒出排骨中多余的水份,炒至焦黄,这样炒糖色时,不容易溅糖和油。



炒糖色时要开中小火,在冒大泡时,要注意观察,等大泡泡开始消失时,下入排骨。排骨一定要滤干水份,这样不容易溅糖和油。



糖醋料汁的比例1234刚刚好















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