编辑: 思念那么浓 2019-07-05
Methods: 1.

Cut the pork ribs into

3 to

4 pieces. Blanch in boiling water. Rinse in cold water. Drain and save in a deep bowl. Slice Peking scallion thinly and diagonally. Mix sliced scallion with vinegar, sugar, soy sauce and ginger. Spread the mixture evenly over the ribs. 2. Cover the bowl with aluminium foil or microwave-safe cling wrap. Steam in Miele puresteam at 100°C for

2 hours. Halfway through the steaming process, stir the ingredients once to mix well. Serve. Cooking tips: ? Miele puresteam is perfect for cooking big cuts of meat. Its steam gently cooks the meat through while keeping it in one piece. It also tenderizes the meat and allows seasoning to penetrate. The meat and the sauce won't dry up. Miele puresteam holds enough water for a few hours of continuous steaming so that you don't worry about water drying up. The built-in timer makes sure the oven turns off when the cooking time is up. INGREDIENTS

500 g whole rack of pork ribs,

400 ml aged vinegar (Shandong, Zhenjiang or balsamic varieties),

250 g raw cane sugar slab (crushed),

4 tbsp premium soy sauce,

1 sprig Peking scallion,

3 slices ginger STEAMED PORK RIBS WITH PEKING SCALLION IN SWEET AND SOUR SAUCE (serves

3 to 4) 做法: 1. 猪肋排切成3至4件,以沸水汆烫,冲冷水沥乾.放深碟中.京葱斜切 成薄片,拌入醋、糖、头抽及姜片.平铺猪肋排上. 2. 深碟盖上锡纸或微波炉保鲜纸,放入Miele蒸炉以100℃蒸2小时,途 中拌匀材料一次即可. 烹调小贴士: ? 用Miele蒸炉芍蟠罂槿饫嗉虻シ奖,温和的蒸气保持食材完整美观, 让肉类吸收酱汁,并软化纤维组织.毋须担心酱汁烧焦或过乾,亦毋须 睇火,即使连续伸兰感∈,也不用加水.内置计时器,预设时间一到, 即自动关机. 材料 原件猪肋排约500克,陈醋400毫升(如山西、镇江、意 大利陈醋)、片糖碎250克,头抽4汤匙,京葱1条,姜片3块 京葱甜醋肉骨头(3-4位用)

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