查看完整版本: 腐乳蒸排骨

腐乳蒸排骨

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我的改良：qR vFagk-l
1.抛弃花生米改用土豆垫底，沙茶酱配糯糯的土豆，喜欢'|W*Foys0TN4e
2.不用嫩肉粉，改用淀粉（嫩肉粉不是啥好东西，连我妈看到菜谱都很警觉的叫我不能用）#z,l,^,GS

&R*F]+e K*YQ.e 好，上详细分解图
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1.排骨事先入水去血沫，沥干
$z cXk?!v 2.各种调料混合均匀
tl;k:XI`Ib 3.喜欢香菜的话，这时也可以加入一同腌制!\
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4.拌匀后入冰箱，两小时以上，书上说腌一个晚上味道更好，我两次都是弄了两个小时觉得也入味了g0jqlb$\
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o/a8G |~ h"o 开蒸之前把土豆稍微煮一下，更容易酥烂
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v e [:j&QG 然后垫盆]y5g|-c}V\
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2TbbhqG%Q VS 码肉上架,大火烧开，再小火20-30分钟+_2HM:Ak
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盆上可以上盖子这样不会有太多的蒸汽跑入，不过我喜欢汤汁多点，就直接插播路的蒸
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p1.是上架
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j |Aq;{@-N p2.完工，看看其实也没有太多蒸汽水跑入，正好
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腐乳和排骨一起，呃第一次看到，不过看起来不错，自己要试试