材料
+ J F4 l$ L$ _4 Y4 e公仔箱論壇600 克(斬塊)排骨
& c) i: b0 g6 {7 [# j- o9 \! e7 F公仔箱論壇12 條(切碎) 紅辣椒公仔箱論壇& D+ n) q. V. ~; x$ q
8 條(切碎)指天辣
7 ]* W( W' J F100 克蒜茸
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1 棵(切段)青蔥
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+ _1 L1 u8 M g. x公仔箱論壇調味料(混合). a* Q& W' m+ ]. f; F
1 大匙蠔油 Z" `1 K3 A3 o: D, x- W' \
1/2 小匙黑胡椒粉8 [* K& v% O3 l/ \* G$ ^( h6 G6 e# B
1/2 小匙味精
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2 小匙糖tvb now,tvbnow,bttvb1 ^' U! X. v5 `3 Z' z* R
, R0 ]5 V H( T1 w& ?醃料6 O& ~4 @% k5 e1 b' }: t
1 粒(打散)雞蛋
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1 大匙粘米粉公仔箱論壇4 M7 N& ^5 c* ^% N0 ^ v& m
1/2 小匙味精
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0 S3 H; p! ~- J" `公仔箱論壇做法公仔箱論壇9 [1 R5 S$ h1 K
1. 排骨洗淨後，斬成2吋長，加入醃料拌勻醃30分鐘。
* T# F# q7 e W2. 鑊裡燒熱油，把排骨炸至金黃色熟透，撈起，瀝乾備用。 A9 O* t+ ?* m9 T, v+ x$ C
3. 燒熱4大匙的清油、慢火炒香紅辣椒、指天辣、蒜茸，再把混合調味料加入兜炒均勻後，注入200毫升清水， U7 j* j2 x" j5 z1 h3 r! X
加入排骨，灑上大蔥、青蔥翻炒，即可上桌。
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5 U: l `2 ~, J& ^ O公仔箱論壇INGREDIENTSwww2.tvboxnow.com7 m& j' H) d. P* t. X, c% [
600g spare ribs (cut in pieces)12 red chillies (chopped)8 bird's eye chillies (chopped)100g chopped garlic1 big onion (wedged)1 stalk spring onion (sectioned)
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SEASONING (mix well)www2.tvboxnow.com& t/ u* S5 |" H8 R, \
1 tbsp oyster sauce1/2 tsp black pepper1/2 tsp monosodium glutamate2/3 tsp salt2 tsp sugar
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MARINADETVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。1 b& C+ a5 x1 c- h6 q
1 egg (beaten)1 tsp curry powder1 tbsp rice flour1/2 tsp monosodium glutamate1/2 tsp salt
8 l4 d4 Y6 B2 E& aTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。
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4 Q3 v& M; ~8 ?5 d2 d" o2 X1 h& ~6 d1. Rinse the spare ribs, cut into 2 inches length pieces and season with marinade ingredients for 30 minutes.公仔箱論壇1 P* z6 s0 n: Q% O# _" Q9 Y
2. Heat up oil to deep-fry the marinated spare ribs until golden brown. Dish up and drain well. Keep aside.
8 l: u0 k* U/ p9 ~( p1 p: Ctvb now,tvbnow,bttvb3. Heat up 4 tbsp oil to saute chopped red chillies, bird's eyechillies, garlic over low heat till fragrant. Add in seasoning mixture,stir-fry until well combined. Pour in 200ml water, add in prefriedribs, onion and spring onion sectionals, stir-fry for a while. Removefrom heat. Serve hot.www2.tvboxnow.com: c4 `8 T. Z! N: K! d! S
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 香辣炸生骨(Deep-Fried Spices Spare Ribs) |
發表於 2008-1-14 03:22 PM
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發表於 2008-2-10 11:36 AM
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