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標題: [中式食譜] 香辣炸生骨 [打印本頁]

作者: carolfeeling 時間: 2008-1-14 03:22 PM 標題: 香辣炸生骨

材料
600 克(斬塊)排骨TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。# C. t4 G" P9 s! H
12 條(切碎) 紅辣椒公仔箱論壇0 Q/ m/ {! Y$ V/ o. d
8 條(切碎)指天辣
100 克蒜茸公仔箱論壇' a' R- c: j# J6 l3 ^8 _
1 粒(切角)大蔥+ {  O; @: ~  Y  u) s6 i
1 棵(切段)青蔥

調味料(混合)  S+ R7 r4 l% c9 J! g
1 大匙蠔油
1/2 小匙黑胡椒粉0 ?6 o$ H/ {1 k9 ]3 Q9 o
1/2 小匙味精公仔箱論壇" q' y6 Q; D) O' M* y1 F" K  ~
2/3 小匙鹽
2 小匙糖

醃料
1 粒(打散)雞蛋
1 小匙咖哩粉
1 大匙粘米粉
1/2 小匙味精TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。- F) y7 ]! O+ M7 a
1/2 小匙鹽# H" g7 p7 y8 k% R0 ~
5 h' T' h# i  B$ `- o+ R/ r
做法
1. 排骨洗淨後，斬成2吋長，加入醃料拌勻醃30分鐘。2 f1 T# j, S. l$ b. E+ o" E# N
2. 鑊裡燒熱油，把排骨炸至金黃色熟透，撈起，瀝乾備用。( m! }$ {! a% S4 h8 ^
3. 燒熱4大匙的清油、慢火炒香紅辣椒、指天辣、蒜茸，再把混合調味料加入兜炒均勻後，注入200毫升清水，5.39.217.770 E! g  V; o, x$ D* J3 H
加入排骨，灑上大蔥、青蔥翻炒，即可上桌。

INGREDIENTS: l; L: N$ a* x0 o. H
600g spare ribs (cut in pieces)12 red chillies (chopped)8 bird's eye chillies (chopped)100g chopped garlic1 big onion (wedged)1 stalk spring onion (sectioned)9 k4 j5 o+ L: U

. h$ A. X# f: _: P; N; {公仔箱論壇SEASONING (mix well)
1 tbsp oyster sauce1/2 tsp black pepper1/2 tsp monosodium glutamate2/3 tsp salt2 tsp sugar
: m( Q, K( k% ~! ]) l公仔箱論壇
/ ]$ R" Y: o# S/ C3 y0 cMARINADE# V2 B8 }9 @) |
1 egg (beaten)1 tsp curry powder1 tbsp rice flour1/2 tsp monosodium glutamate1/2 tsp salt) r6 a$ l4 i  i! S+ C% q1 L

" G/ Q( A7 x4 B公仔箱論壇METHOD公仔箱論壇! V# V3 g/ H8 ^. p3 y
1. Rinse the spare ribs, cut into 2 inches length pieces and season with marinade ingredients for 30 minutes.公仔箱論壇: X: y: h8 d6 J) l$ @& a
2. Heat up oil to deep-fry the marinated spare ribs until golden brown. Dish up and drain well. Keep aside.
3. Heat up 4 tbsp oil to saute chopped red chillies, bird's eyechillies, garlic over low heat till fragrant. Add in seasoning mixture,stir-fry until well combined. Pour in 200ml water, add in prefriedribs, onion and spring onion sectionals, stir-fry for a while. Removefrom heat. Serve hot.
TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。9 \4 V0 v; J7 a

香辣炸生骨(Deep-Fried Spices Spare Ribs)

作者: cyber03 時間: 2008-2-10 11:36 AM

thank you

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