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三餸一湯|酸甜菠蘿排骨 Sauteed spareribs and pineapple with sweet and sour sauce

蘋果日報 2021/06/21 07:00

食譜粵菜家常菜港式水果豬肉蔬菜15-30分鐘

酸甜菠蘿排骨
材料:
排骨350克
番茄1隻
紫洋葱 半個
蒜頭2瓣
菠蘿3片
醃料:
糖少許
鹽少許
胡椒粉少許
粟粉1茶匙
生抽 1茶匙
老抽 少許
紹酒1茶匙
醬汁:
黑醋2湯匙
喼汁1茶匙
茄汁1湯匙
鹽1/4茶匙
糖2湯匙
做法:
1. 排骨加醃料略醃。蒜頭切碎,紫洋葱切塊。番茄切粒,菠蘿切片。將醬汁材料拌勻備用。
2. 燒熱油,排骨半煎炸至8成熟,撈起。
3. 燒熱油,爆蒜頭和紫洋葱,加入番茄同炒。倒入醬汁,加入排骨炒勻,再下菠蘿略炒。
Sauteed spareribs and pineapple with sweet and sour sauce
Ingredients:
Spareribs 350g
Tomato 1pc
Purple onion ½ pc
Garlic 2 cloves
Pineapple 3 slices
Marinade:
Sugar Little
Salt Little
Pepper Little
Cornstarch 1 teaspoon
Soy sauce 1 teaspoon
Dark soy sauce Little
Shao Xing wine 1 teaspoon
Sauce:
Black vinegar 2 Tablespoons
Worcestershire sauce 1 teaspoon
Ketchup 1 Tablespoon
Salt ¼ teaspoon
Sugar 2 Tablespoons
Steps:
1. Marinate spareribs with marinade. Shred garlic. Cut purple onion in chunks. Dice tomato. Cut pineapple in slices. Mix the sauce.
2. Heat the oil, shallow fry spareribs until 80% done.
3. Heat the oil, stir fry garlic and purple onion. Put in tomato and sauce, then put in spareribs and stir fry. Add in pineapple and stir well.
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排骨加入醃料。
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紫洋葱切塊。
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菠蘿切片。
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拌勻黑醋、喼汁、茄汁、鹽、糖成醬汁。
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排骨半煎炸至8成熟。
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酸甜排骨炒勻,再加菠蘿同炒。
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