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2007年5月29日 星期二

蜜汁燒排骨 (免烤箱) BBQ Ribs in Honey (non-bake)

其實呢... 我貼的文章內容的主角(食物),不一定是「是日菜單」呢... 我一直都習慣於烹飪的過程中拍照,又在外食時拍照,因此儲了很多很多照片... 我不愁沒題材呢。^_^'



這個蜜汁燒排骨也是。



做法簡單,不用烤箱,只需小鍋一個。







其實這是從叉燒演變而成的。我以往用此方法做叉燒,這次用排骨。這種一條骨的排骨,我們管它叫金沙骨。







以市售的叉燒醬、少許生抽、砂糖(砂糖量要多些)、薑汁、玫瑰露酒把排骨醃至入味。









燒滾水,份量只需以能掩過排骨面的量為準。









放入排骨,中小火煮至熟透、肉軟,需時十五分鐘以上,視乎肉質與份量。小心別燒乾水。







燜煮的時候一定要蓋上蓋子。









燒至汁變稠一點,下蜂蜜一大匙(份量可自己斟酌)。









下蜂蜜後汁會變得更稠,亦很容易燒焦,要小心調校火侯。翻面,淋下另一大匙蜂蜜。燒至汁濃。









倒出蜜汁,蘸食用,或伴飯吃也可。







用中小火將排骨煎煮至有少許焦,這就有燒烤的效果。







雖然,我還是喜歡叉燒多一點。^_^



慢用。



--



我是海豚公主 Rita ^_^~~*,正牌的。如果,我的作品與文章叫你期待,我的目標已達到了一半啦。^_^ v



請尊重文字創作。請勿於未經本人同意的情況下轉載本人任何文章、作品或照片,否則定必予以追究謝謝體諒。



Copyright © 2007 Rita Ho.  All rights reserved.

海豚公主的早班火車The Morning Train of Princess Dolphin Rita

http://www.wretch.cc/blog/DolphinRita



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14 則留言:

  1. 好像很美味。

    謝謝分享。

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  2. 我明天做這味醒胃的菜式, 小妺對有骨的食物一直也很喜愛!謝謝公主! ;-P

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  3. 梗係!!



    你要吃有骨的食物,才能說話有骨落地嘛!哈哈~

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  4. 海豚公主真厲害,只看文字已覺好吃,我明天一定要試試看!^^

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  5. 哎唷,請問高姓大名?謝謝你唷~ ^_^



    Rita

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  6. 上飯店吃晚飯時, 我全家都愛叫這道菜, 不過媽咪不愛煮, 我打算跟幾個密友聚頭時,

    在其中一個的家裏煮

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  7. 好啊,這個真的不難做。我一向做叉燒多,這次做做排骨看看,效果很不錯。

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  8. RITA老師:

    這道蜜汁燒排骨好香好下飯喔!!

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  9. hi Rita,

    if i want to make this with oven, what would be the

    temperature/time? thx.





    bil

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  10. Hi Rita:



    I have the same question. Would roasting it call for any

    different setup?



    Kenneth

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  11. Dear Rita:



    Success. This past weekend, I prepared some 蜜汁叉燒 based on

    your recipe above and it was soooooo finger-licking good. My

    daughters love the 叉燒 flavor as well as the sweetness imparted

    by the honey braise. I modified the cooking method by putting

    the strips of meat into my Ronco Showtime Jr. Rotisserie. There

    is no heat setting for the oven and the only way to adjust is

    through a time winder. I set the roasting time to 45 minutes in

    addition to having first simmered in the sauce you listed above.

    The only problem with my result is the lacking of a red

    coloring. Also, I think I will probably go lighter on the ginger

    juice next time.



    Other than that, my family loves the results. Thanks Rita.



    /s/ Kenneth

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  12. I used AMOY 陶大 brand 叉燒醬 but I used only one soup-spoon's

    amount. The cut of meat I used was 夾心肉 which one the butcher

    recommended for use in making 叉燒. Nevertheless, I was not

    really concerned with the coloration and we did not mind eating

    less fatty meat. So, in the end, we were happy :-), very happy

    with the results. Thanks again.

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