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2008年3月6日星期四

WT: 蜜糖燒烤骨 (Barbecue Ribs)

tonytsang and kareny recipy

一個我覺得比較適合周去煮嘅菜色, 雖然唔係話難, 但焗都要時間, 焗嘅時候,亦要拿出來, 掃上醬汁, 所以都幾徙時間, 係返工嘅日子, 我唔會建議大家整


tonytsang and kareny recipy

除非您有高壓煲, 就好似我咁, 將排骨煲左5分鐘, 已經腍晒, 再去焗多30分鐘就吃得, 咁樣真係又快又好味呀


 


正所謂: 蜜糖烤骨好惹味, 食完包你"lum lum"俐
<<通少食譜夠簡單, 即學即整無話難>>
tonytsang and kareny recipy

配埋薯仔食真係一流

tonytsang and kareny recipy
好多人問我, 點樣先唔會焗燶, 秘訣就係要做到類似咁樣:
Oven Fried Chicken

排骨(代替圖入面既雞啦)放係一格格個鐵架上面, 鐵架再放係銀色焗盤上面 (盛著d 汁料, 唔會整污糟個爐), 咁樣, 熱力會仍能傳遞到係肉到, 但唔會有係焗盤上被煎個種效果

鐵架連焗盤放入焗爐, 排骨如果再蓋多張錫紙, 個面就肯定唔會燶

烹調時間: 60分鐘左右

材料
Ingredients:
1- 一字排骨1磅左右, 每隔4-5條骨切開 (1 lbs spare ribs, cut after 4-5 bones)

汁料 Sauce:
1- 原味燒烤汁約2杯 (BarBQ sauce, 2 cup)
KRAFT Original BBQ Sauce
 <- 卡夫或其他牌子也可
2- 蜜糖約1杯 (Honey 1 cup)
3- 生粉約1/4杯 (corn starch 1/3 cup)
4- 喼汁1/4杯 (L&P Worcestershire Sauce 1/4 cup)
5- 蒜鹽少許 (some garlic salt)
<<通少食譜夠簡單, 即學即整無話難>>
做法
Methods:
1- 汁料在大碟上攪勻, 放入排骨平均兩面沾上醬汁, 醃1個小時(或過夜), 或可以用高壓煲將排骨煲5分鐘, 洗淨抹乾後沾上醬汁
2- 焗爐預熱約400f (華氏)約10分鐘, 放入排骨, 約已煲過, 焗20分鐘, 約未煲過, 焗50分鐘
3- 拿出, 反轉, 將底部塗上汁料, 再放入焗爐, 焗至底部汁乾, 微燶, 拿出
4- 反轉, 將排骨面塗上汁料, 再放入焗爐, 焗至底部汁乾, 微燶即成

1- Marinade the pork with the sauce over night.  If you use the pressure cooking to make the ribs softed, marinade it only for 5 mins.
2- Pre-heat the oven with 400 F for about 10 min.  Put the ribs in the oven and cook for 20 mins if it is already cooked or 50 min if it is raw.
3- Take the ribs out of often. Turn it over.  Put the sauce at the back of the ribs.  Put it back to oven and cook until the sauce is dried.
4- Take the ribs out again.  Turn it over.  Put the rest of the sauce on the ribs surface.  Put it back to oven and cook until the sauce is dried.

貼士
:

1- 頭一次焗(步驟2), 記得要用錫紙蓋過排骨面, 因為有蜜糖, 直接受熱會好快燶, 到步驟3及4則不需要
2- 到步驟3及4要小心留神, 因各人焗爐火力不一, 小心烤燶
3- 喼汁是要令汁料更酸, 不好者, 可以用黑醋代替
4- 越要焗得耐, 汁料越要酸一點
5- 排骨醃過夜會入味好多
6- 汁料要預多一點, 要足夠供給步驟3及4
tonytsang and kareny recipy


1 則留言:

  1. 如果無高壓煲, 可以用水煲將排骨煲左5分鐘嗎? ^0^
    [版主回覆08/16/2012 19:50:06]唔得, check
    http://blog.yahoo.com/tony-karen/articles/12304

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