查看完整版本: 腐乳蒸排骨

腐乳蒸排骨

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我的改良：rcGygU0R-DM ^
1.抛弃花生米改用土豆垫底，沙茶酱配糯糯的土豆，喜欢
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好，上详细分解图
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1.排骨事先入水去血沫，沥干T?8d"c)Qi;o3do!J6KI
2.各种调料混合均匀Q/OXsx[HN
3.喜欢香菜的话，这时也可以加入一同腌制
o;P n#@![#d8NY?A 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/gh4]_^%V9AYfc
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\q!@F6OT 开蒸之前把土豆稍微煮一下，更容易酥烂
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码肉上架,大火烧开，再小火20-30分钟
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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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装盆开吃
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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