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名廚三餸一湯|沈馬可菜單 懷舊紙包骨 Deep-Fried Pork Ribs Parcels

蘋果日報 2020/12/06 07:00

沈馬可粵菜港式豬肉蔬菜15-30分鐘食譜

懷舊紙包骨
材料:
排骨600克
薑2片
蒜頭3粒
乾葱頭2粒
牛皮紙袋 適量
調味料:
鹽1/2茶匙
糖1/2茶匙
雞汁1湯匙
生抽1茶匙
蠔油1湯匙
生粉 適量
麻油 適量
做法:
1. 排骨放入碗中,放入調味料、切碎的薑、蒜頭、乾葱頭攪拌,再加生粉及麻油拌勻,醃30-60分鐘。
2. 排骨件放入紙袋,用釘書機封好袋口。
3. 放入油燒熱至160°C至180°C,放入包有排骨的紙袋,調至中火炸8-9分鐘。中途不停把油淋在紙袋上,並且不時翻轉再炸,令熱度更均匀。
4. 調至最大火炸2分鐘,將排骨的油分逼出,炸至金黃色及熟透。盛起紙包骨,隔油後才好熄火,完成。
Deep-Fried Pork Ribs Parcels
Ingredients:
Pork ribs 600g
Ginger 2 slices
Garlic 3 cloves
Shallots 2 pcs
Brown paper bags some
Seasoning:
Salt 1/2 tsp
Sugar 1/2 tsp
Chicken liquid concentrate 1 tbsp
Soy sauce 1 tsp
Oyster sauce 1 tbsp
Corn starch some
Sesame oil some
Method:
1. Place pork ribs in a bowl, add seasoning, minced ginger, garlic and shallots, mix well, stir in corn starch and sesame oil, marinate 30-60 minutes.
2. Put the marinated pork ribs into brown paper bags, seal with a stapler.
3. In a wok, heat oil to 160°C-180°C, place the bagged pork ribs in the oil, deep fry in medium heat for 8-9 minutes, dowsing hot oil on the paper bag and turn the bags over throughout the process to heat the ribs more evenly.
4. Turn heat to the maximum and fry for 2 minutes, to force the oil out of the ribs, fry until golden brown and thoroughly cooked. Drain the ribs, turn the heat off only when you finish draining the ribs, serve.
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排骨調味,加入配料攪拌。
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加生粉及麻油拌勻,醃30-60分鐘。
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排骨放進紙袋內。
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用釘書機封好袋口。
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調至最大火炸排骨2分鐘,炸至金黃色及熟透。
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盛起紙包骨,隔油後才熄火。
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