糖醋排骨

| EN
| EN
難度
3/5
需時 (小時)
3.5
份量 (人)
2-4
難度
需時 (小時)
份量 (人)
3/5

3.5

2-4

材料

  • 肋排 400克
  • 1.5碗
  • 生粉 1.5湯匙
  • 2湯匙
  • 400g Spare Ribs
  • 1.5 bowls Oil
  • 1.5 tbsp Cornstarch
  • 2 tbsp Water

醃料

  • 1茶匙
  • 1茶匙
  • 雞蛋 1隻
  • 麵粉 5茶匙
  • 5茶匙
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1 Egg
  • 5 tsp Flour
  • 5 tsp Water

糖醋汁

  • 香醋/陳醋 8湯匙
  • 6湯匙
  •  半茶匙
  • 6湯匙
  • 生抽 1.5湯匙
  • 蒜蓉 3粒
  • 8 tbsp Balsamic Vinegar/Chinkiang Vinegar
  • 6 tbsp Water
  • 1/2 tsp Salt
  • 6 tbsp Sugar
  • 1.5 tbsp Soy Sauce
  • 3 cloves Garlic

烹調步驟

1

把黑醋汁的材料在碗中撈勻

Mix the sweet and sour vinegar sauce in a bowl

2

把排骨醃料加入肋排中撈勻,醃3小時

Marinade the spare ribs well with the marinade sauce and set aside for 3 hours

3

在鍋中放1碗半油,大火燒熱

Mix the cornstarch with spare ribs. Heat 1.5 bowls of oil on high heat in the wok 

4

可先放下1小塊排骨,如不會甩粉便可把所有排骨下鍋

You can put 1 small spare ribs first for deep drying, if the cornstarch doesn’t go away, you can deep fry all the spare ribs together in the wok

5

把排骨炸至少許金黃色後收至中火,炸至收身,凸骨和金黃色便可取出

Deep fry the ribs till light brown, then turn to medium heat, when the ribs are shrink, take out the ribs if the bones are protruding and the rids become gold brown

6

在乾淨的鍋中加入糖醋汁,滾起

Heat the sweet and sour sauce in a clean wok. Then stir fry the ribs

7

用1.5湯匙生粉加2湯匙水打芡,加入排骨炒勻上碟

Mix 1.5 tablespoons of flour and 2 tablespoons of water well then add the mixture into the ribs and stir fry

分享

分享在 facebook
分享在 whatsapp
分享在 telegram
分享在 email

發佈留言

發佈留言必須填寫的電子郵件地址不會公開。 必填欄位標示為 *

好煮播
Good
Cook
Channel

訂閱最新食譜推介