識煮食譜｜人氣名廚葉世昌教煮家常菜 家鄉南乳燜排骨 入味有秘訣
發佈時間：14:00 2022-11-03 HKT
簡單的家常菜，要做得好味，都有竅門。周日（11月6日）隨《星島日報》附送的食譜書《葉世昌 大師家常菜 1》，請到名廚葉師傳教大家煮富家鄉風味的家常菜，他會傳授烹調秘訣，今日先睇葉師傅示範「家鄉南乳燜排骨」。
家鄉南乳燜排骨
Stewed Spare Ribs with Red Fermented Beancurd
排骨加入南乳燜煮至入味，吃起來肉香多汁、不油不膩。
需時：50分鐘 分量：4人份
材料：
新鮮腩排 2至3條
乾葱蓉 1湯匙
蒜蓉 1湯匙
薑米 1湯匙
南乳 半磚
油 適量
Ingredients:
Fresh spare ribs 2-3 pieces
Minced dried shallot 1 tbsp
Minced garlic 1 tbsp
Minced ginger 1 tbsp
Red fermented beancurd 1/2 cube
Oil some
腩排醃料：
蠔油 2茶匙
砂糖 3茶匙
生抽 1茶匙
生粉 1茶匙
Marinade for spare ribs:
Oyster sauce 2 tsp
Sugar 2 tsp
Light soy sauce 1 tsp
Cornstarch 1 tsp
調味料：
蠔油 1茶匙
片糖 1/4塊
草果 2粒
香葉 4片
八角 1粒
清水 1碗
老抽 1茶匙
Seasoning:
Oyster sauce 1 tsp
Slab sugar ¼ piece
Tsaoko 2 pieces
Bay leaves 4 pieces
Star anise 1 piece
Water 1 bowl
Dark soy sauce 1 tsp
做法：
1. 新鮮腩排切件洗淨。
Chop the fresh spare ribs into pieces.
2. 腩排加醃料拌勻。 Mix the spare ribs with the marinade.
3. 包保鮮紙放入雪櫃冷藏20分鐘。 Cover with cling wrap, chill in a refrigerator for 20 minutes.
4. 起油鑊炒香薑米、乾葱蓉及蒜蓉。 Stir-fry the minced ginger, dried shallot and garlic with oil until fragrant in a wok.
5. 加南乳拌勻。 Add red fermented beancurd and stir well.
6. 加腩排炒至金黃色。 Add spare ribs and stir-fry until golden brown.
7. 加調味料。Add seasonings.
8. 大火滾起後轉最小火煮20至25分鐘，即成。 Once it turns boiling, adjust to low heat and cook for 20 to 25 minutes.
小貼士：若腩肉有些乾身，可在調味料加入少許清水，使肉質較易燜腍。
Tips: If the spare rib is a little bit dry, add a little water together with seasonings, which makes the cooked spare ribs tender.
