查看完整版本: 棕香排骨[10P]

棕香排骨[10P]

[img]http://i2.dukuai.com/x.attachments/2009/09/11/109487_200909111253421.jpg[/img]Nv!q#pt!G!JT:Y
材料:肋排,糯米,棕叶,蚝油,料酒,白糖,生抽,麻油.6C#l1b0S ~M
[img]http://i2.dukuai.com/x.attachments/2009/09/11/109487_200909111253424.jpg[/img]Qjcu h6GP%fN
做法:FY|?;o
1.棕叶泡水,最好是泡过夜,让棕叶都舒展开.我时间来不及,只泡了两小时,不过还好,不影响使用._.Sdq!rs
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2.糯米用水浸泡两小时以上.
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3.肋排切段,用料酒,蚝油,少许糖腌制.腌制时间长点比较入味,如果急着做,那么腌制一两个小时也可. ng:v"m,o8q6q
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4.泡开的糯米洗净,沥干水分,加少许料酒,一勺蚝油,一勺生抽,淋点麻油拌匀备用
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5.泡好的棕叶剪成合适长短,摊平,在一端放一勺糯米,上面放一块腌制好的肋排.
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6.卷起来,棕叶尾部用牙签固定.
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7E!u~i(j/FY 7.高压锅蒸,上气后30分钟左右即可."|;P:jOI/T-E?D
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1.包的时候,记得把棕叶的背面(就是毛的那一面)朝上,这样卷起来,棕叶的正面就在外面了.LWo#^ o1s]T6y e

Uw D([A m![.wE 2.我这次做的材料比较简单的,如果喜欢,还可以加香菇丁之类的其他你喜欢的配料,口感应该会更丰富. Pn2Pdu4z,Y

[JKI!u%O/g'h9w 3.蒸的时间根据量的多少来调节.没有高压锅或者惧怕用高压锅者,用普通蒸锅蒸吧,延长时间.