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我是一片叶筋脉是森林我是一滴水魂魄是海洋

爱你们,所有的人,祝福你们,所有的人。Love all of you,guys

 
 
 

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家常菜-Sweet-sour-pork-chop 糖醋排骨  

2014-06-11 11:42:38|  分类: 进修&厨艺篇 |  标签: |举报 |字号 订阅

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Sweet-sour-pork-chop 糖醋排骨 - Kevin - 我是一片叶筋脉是森林我是一滴水魂魄是海洋

 

一、Ingredients
原料:
* 500g Pork spareribs, chopped into about 5cm segments
* 500克 小排骨

* 4-5 slices Ginger
 4-5片生姜
* 1 stalk Spring onion, chopped into small segment
 一根香葱,切成小段
* 3 tbsp Sugar
  3大勺 砂糖
* 1/2table salt
  半勺食盐
* 2 tbsp Black rice vinegar
  2勺 镇江陈醋
* 1tbspchinese cooking wine
  1勺料酒
* 1 tbsp Light soya  sauce
  1勺生抽
*1/2 tbsp Light soya  sauce
  半勺老抽
* Some sesame  (optional)
* 适量芝麻粒(可选)

二、Method
做法

1. Rinse the pork spareribs and cut into 5cm pieces. Bring a pot of water to boil and poach  the pork

spareribs. Drain and set aside,Then put them into pot and boil them for thirty minutes.Leave at least half a

bowl of broth。
1. 排骨洗净后,切成5厘米左右小段。锅内放入水烧开,倒入斩切好的排骨汆一遍,取出排骨备用,然后再把它们放到锅里煮

三十分钟,留下最少半碗肉汤。

2.One tablespoon chinese cooking wine, One tablespoon light soy sauce, Half tablespoon dark soy sauce,Two

tabablespoon  aromatic vinegar,mix them together .Then put the ribs in the mixture and pickle for twenty

minutes.
2. 用一汤匙料酒,一汤匙生抽,半汤匙老抽,二汤匙香醋(不是白醋)腌渍20分钟。

3.Drain and set aside, Preheat a wok  or large frying pan with some oil,deep-fry for a few minutes,get out

the pork chop after they turn brown in oil.Don't put too much oil,just need to stir,turn the ribs over

repeatedly。
3. 捞出洗净控水备用,炸制金黄,油别放多,可以省油,只要翻身的勤就好了。

4. Preheat a wok  or large frying pan with some oil. Add in three tablespoons sugar(the more the better,don't

too much) and stir-fry until it has melted and browned. Add in spring onions and ginger slices and stir-fry

until fragrant . Return the parboiled spareribs to the wok and fast-fry for 3-5 minutes. Pour in the mixture

sauce that pickle the ribs before.Then pour the broth left before,And make sure the broth has to cover the

pork.(You can also use the water instead of the broth) Put half tablespoon into the pan at last.
4. 烧热油锅至7成热,放入三汤勺砂糖(越多越好,但不要太多)炒化加入葱节姜片,排骨回锅爆炒3-5分钟。腌排骨的水,

然后放入之前预留的肉汤,确保汤水要淹没过排骨。(你也可以用水代替肉汤),最后放入半汤勺盐。


5. Simmer  until the gravy has reduced to half. Turn the heat down and simmer until the gravy has thickened.

Dish off. Sprinkle  some sesame seeds and small pieces of spring onion if desired.The best time to taste it

is after an hour,but eating it after it is cooked immediately is also a good choice.
5. 大火烧至汤汁半干时,改小火收汁即可盛盘。喜欢的话可以洒些芝麻粒和葱花。1小时后食用最佳,若热食也是不错的选

择。

Tips:
1.How to make the ribs crispy on the outside,soft on the inside?---Boiling them for thirty minuts firstly and

then deep-fry.If you fry ribs firstly,the meat will turn tough.
1,如何外酥里嫩——煮30分钟,这样再大火热油炸到外面焦黄,就外酥里嫩了。如果用生排骨直接炸,容易老

2.Why should we pickle the ribs before fry it?----If you fry the ribs firstly, the sauce can't be absorbed by

the ribs easily,and the inside of the ribs will have the smell of meat.
2,为啥要腌渍,因为热锅热油迅速封住了肉外表,做糖醋汁的时候不容易吸收进去,排骨里面有肉腥味

3.How to  fry the rib?----Use the high fire,owe to the thirty minutes  boilling, the ribs had been

cooked,what you should do is make sure the outside of ribs turn crispy.
3,怎么炸排骨?——大火猛催,反正已经煮了三十分钟,早熟了,所以只要保证外面脆就可以了。


口语解析:
1. poach  vt. 水煮(荷包蛋),偷猎,侵入,偷得 vi. 偷猎,陷入泥中
eg:The swamp country is inclined to poach in winter.
这片沼泽地带在冬季一踏就陷下去了。

2.stir-fry  vt 用旺火煸,用旺火炒
eg:a chicken stir-fry.
爆炒鸡肉。

3.gravy  n. 肉汁,肉汤,不法利润
eg:He drowned his meal in gravy.
他把饭菜泡在肉汁里。

4.sprinkle  vt. 洒,散置,撒,点缀
vi. 洒,下小雨
n. 洒,散置,小雨,少量
eg:Sprinkle a little salt on the rice.
在米饭上撒点盐.

 


 

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