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满足你的中国胃
每日美食 164：黄焖排骨
9/11/2021
今天吃什么？我来帮你选
黄焖排骨，咸香微甜，下酒下饭，招待客人也有面儿。
黄焖排骨
食材
排骨 400克
青泡椒 1个
红泡椒 1个
干辣椒 5个
姜 5 片
大蒜 4瓣
黄豆酱 1汤匙
蚝油 1汤匙
生抽 2汤匙
料酒 2汤匙
冰糖 15克
油 适量
步骤：
1. 排骨清洗一下，然后泡去血水。水变红就换水，其实不用泡很久，很快就水就清了，白色是脂肪粒不用管，然后捞出晾干。
2. 干辣椒切圈，大蒜和姜切片，青红泡椒去籽切菱形块。青红泡椒是为了好看，一点也不辣。干辣椒是增加一点辣味，不能吃辣可以不放。
3. 先调一碗酱汁，后面焖烧的时候味道容易均匀一些。1汤匙黄豆酱。我实际放了1汤匙半，有点多了，毕竟排骨少。
4. 2汤匙生抽。
5. 1汤匙蚝油。
6. 2汤匙料酒，搅拌均匀。可以再加一些水，毕竟后面要没过排骨，焖烧一段时间。
7. 锅烧热，倒少量油（1-2汤匙），下青红泡椒煸炒一两分钟，断生即盛起备用。
8. 锅中再倒入稍多一点的油，下冰糖小火炒至糖融化。
9. 倒入排骨翻炒，炒至排骨上色均匀。
10. 下姜蒜干辣椒爆香。
11. 倒入前面调好的酱汁。拌匀后盖上锅盖，煮沸后转小火焖炖10分钟左右。中间要翻动一下，让排骨入味均匀。
12. 开盖尝下排骨煮熟没，咬不动继续煮会。尝下咸淡，淡了加点盐（一般不用加盐，黄豆酱、生抽和蚝油都是咸的，味道足够），咸了加点开水继续煮会。最后要是排骨熟了酱汁还剩得比较多，可以开大一点火，将酱汁收一点水。
13. 将前面炒至断生的青红泡椒倒入，翻炒拌匀就可以关火了。
14. 一盘咸香微甜的黄焖排骨就好了。
小窍门：
1、排骨不泡水，洗干净焯水也可以。冷水下锅，中火煮至白沫不再明显增加，然后关火，热水冲洗！炖煮的时候，如果太咸了或酱汁快干了而排骨还没熟，需要加水时，一定要加热水！热水！热水！这样才能保持肉质的鲜嫩。
更多美食制作方法，请参考
www.macaronmagic.com
Jun 22, 2021
A virtual tour of my new book Croissant Dozens. In this book, you will find the secrets for making more than forty mouthwatering croissant dough creations, from the classic pain au chocolat, chausson aux pommes, and kouign-amann to the irresistible snails, from danish-retro reinventions of pinwheels, pockets, turnovers, swirls, and twists to modern-chic creations of mont-blanc, whiskey tarts, apricot hearts, and rose loaves. Finally, whimsical animal-inspired treats will please both the eye and the palate! Croissant Dozens opens new doors for discovering the tantalizing world of croissant pastries. Recipes are accompanied by step-by-step photographs to demonstrate procedures, dimensional diagrams to offer quick references, and photographs of finished works to provide inspiration. So, without further ado, let’s laminate!
About the Author
A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. Classically trained, Jialin studied pastry and chocolate art at the prestigious French Pastry School in Chicago. She holds Certified Specialist of Spirits (CSS) and Certified Specialist of Wine (CSW) diplomas from the Society of Wine Educators. She is the author of eight cookbooks and the creative director and publisher at Jayca. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in the greater DC metro area.