食譜: 柱侯排骨炆蘿蔔 (Pork ribs in chu hou sauce)

又返工啦, 哩排都有啲野做, 所以都唔係好得閒, 哈哈, 不過有野做點都好過無野做,

日日發霉真係好難頂呀

上個星期無咩出街, 不過做屋企野都做到我傻吓傻吓, 首先我要去剪晒我屋企後園棵棵人咁高嘅野草, 用把大剪刀係咁剪呀剪,

剪左我個鐘頭, 真係腰到斷呀,

之後我仲要清理好可怕嘅細黑蜂個竇呀, 我用水係咁射呀射呀, 幾驚比地發嬲針我呀, 好彩無咋

今日哩個餸非常好味, 大家煮的話, 唔該煲多少少飯,

因為啲汁實在太好味, 要撈多啲飯先得呀, 哈哈哈

其實白蘿蔔通常冬天當造, 唔知點解夏天都有得賣, 好彩, 都好甜呀, 買白蘿蔔最怕黑心, 花心同埋多渣, 我其實都唔係好識揀, 只係見到白, 滑, 瘦, 長, 重, 我就會買, 通常都無咩問題,

大家有咩貼士, 不況講出嚟分享吓啦

排骨今次我專登唔出水, 好多blog友都問我, 唔出水得唔得, 其實無問題, 不過唔出水, 就要煎封好先, 瑣著肉汁, 出左水呢, 就要加啲調味料炒吓佢, 否則就會無咁香啦,

所以出唔出水真係無咩所謂, 隨你喜好啦

排骨惹味, 蘿蔔香甜, 真係非常好味道呀, 記得試吓啦

正所謂: 柱侯排骨炆蘿蔔, 汁料香甜要添飯

(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 50分鐘左右

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tonytsang and kareny recipy
1- 白蘿蔔1大條, 去皮, 切件 (1 White turnip, sliced)
tonytsang and kareny recipy
2- 排骨1磅左右, 切件 (1 lbs spare ribs, cut into small pieces)
tonytsang and kareny recipy
3- 枝竹8條, 浸軟, 切段 (8 dried bean curd stick, soaked, cut into section)
tonytsang and kareny recipy
4- 青蔥1條, 切粒 (1 green onion, finely chopped)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 柱侯醬3湯匙 (3 tbsp Chu Hou Paste)
tonytsang and kareny recipy
2- 老抽1/2湯匙 (1/2 tbsp black soya sauce)
tonytsang and kareny recipy
3- 生抽1湯匙 (1 tbsp soya sauce)
tonytsang and kareny recipy
4- 蠔油1湯匙 (1 tbsp of oyster sauce)
tonytsang and kareny recipy
5- 冰糖15克 (15g of rock sugar)
tonytsang and kareny recipy

tonytsang and kareny recipy
1- 先將排骨用基本野醃15分鐘 (圖1), 快火油(約1湯匙)起鑊, 將排骨炒至兩面金黃(圖2), 再加柱侯醬同炒, 兜勻
tonytsang and kareny recipy
2- 快加水蓋過3/4排骨(圖3), 水一滾改中火, 加入冰糖白蘿蔔, 蓋頂炆25分鐘(圖4), 再加餘下汁料和枝竹炆多5分鐘上碟即成 
tonytsang and kareny recipy
1- Marinade the spare ribs with the basic seasoning for 15 minutes (fig.1).  Heat the pan with some butter over high heat (at least 1 tbsp of oil).  Fry the spare ribs until both sides turn brown (fig.2).  Stir in the chu hou paste and mix it well.
tonytsang and kareny recipy
2- Add the water to cover 3/4 of spare ribs (fig.3).  Once it is boiled, reduce the heat to medium.  Stir in the turnip and rock sugar, and mix it well.  Simmer it with closed lid for 25 minutes (fig.4).  Stir in the sauce mix and bean curd sticks, and simmer it for additional 5 minutes.  Dish it up and serve in hot.
tonytsang and kareny recipy

1- 鹹的汁料不宜太早加, 否則會越炆越鹹
tonytsang and kareny recipy

2- 枝竹沒有炸過就不宜太早加, 否則會溶晒
tonytsang and kareny recipy
1- It may be too salty if you add the salty seasoning too early.
tonytsang and kareny recipy
2- Without frying the bean curd stick, it may dissolved completely if you simmer it too long
tonytsang and kareny recipy