Materials 原料:

500g pork ribs (排骨500g),

1.5tbsp soy sauce  (生抽1.5大勺),

2tbsp shaoxing wine(料酒2大勺).

3tbsp black rice vinegar  (香醋3大勺),

30g rock sugar (冰糖30g),

3 perserved plums  (话梅3粒),

5 slices ginger (姜片5片),

1tsp toasted white sesame (熟白芝麻一勺).

  1. Chop the ribs into 3cm pieces.将排骨斩成3cm长的小段

    (chop  v. 切碎,砍  chop into pieces 把......切成块)

2. Mix the perserved plums,cooking wine, soy sauce and vinegr with 300ml  cold water.  将话梅、料酒、生抽和香醋混合,倒入一碗清水(约300ml),混合后静置片刻

(mix v. 混合,使混合。 mix...with...把.......和.......混合)

3. Place the ribs and two pieces of ginger in a pot with cold water and let them boil on high heat, remove the ribs and drain well.

在一锅冷水中放入2片姜,倒入排骨,大火烧开后捞出排骨沥干待

drain well, 沥干, high heat 大火)

4. Heat up a wok with oil, stir the crushed rock sugar in midium heat until the sugar dissolves and  becomes golden

起油锅,倒入敲碎的冰糖,中火加热至冰糖融化呈现金黄色

(wok. 炒锅, midium heat. 中火)

5. Add the ribs and stir quickly with the melt sugar.倒入排骨迅速翻炒上色

(stir 搅拌,翻炒) 

6. Add the mixed sauce and perserved plums to the wok and boil them on high heat, cover the pot and simmer for 30 mins.

将调味汁连话梅一起倒入锅里,大火煮开后盖上锅盖,转小火焖煮约30分钟

(simmer 用文火炖)

7. Turn to high heat  and stir qucikly until all sauce is absorved and add several drops of vinegar .

待排骨煮软后,开盖转大火收汁,起锅前烹入几滴醋拌匀

8. Strew white sesame and chopped green onion,dish up and serve.撒上白芝麻翻匀,起锅后撒上葱花即可

(strew 撒满)

Tips:

  1. 因为调味料很少,排骨要充分去除异味,用冷水煮开可以最大程度的去除血沫。有时间的可以事先将排骨在清水中浸泡几个小时去除血水
  2. 话梅很咸,不用再额外加盐。也可以换成日式酸梅,但是不要用过甜的梅子蜜饯。如果不用话梅,则要适量增加生抽、醋和糖的用量
  3. 炒糖色时要密切关注不要烧焦,最后收汁的时候成品颜色会显著加深,所以此刻糖色只要达到金黄色即可
  4. 这道菜的成败在于最后1分钟,一定要耐心地把汤汁完全收干才算成功。判断标准是最后锅里的汤汁像是炒糖色时一样冒泡,完全粘附在排骨上没有任何多余水分,并且略有牵丝。最后半分钟要密切注意不要烧焦
  5. 醋酸在加热过程中会挥发掉,所以起锅前加几滴醋可以强化酸味

美食和英语一起学习吧,喜欢的话请不要忘记关注哦。

这是我在网上搜到的菜谱,自己翻译的,其实我一般都是清水泡排骨泡好久去血水,然后开水过一下排骨去泡沐捞出备用,这样更有助于保持营养,但是很费牙,排骨不软,不过,我喜欢有嚼劲的。

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