腐竹炆排骨 Braised Pork Rib with Dried Bean Curd Stick **字幕 CC Eng. Sub**

腐竹炆排骨 Braised Pork Rib with Dried Bean Curd Stick 字幕 CC Eng. Sub

Рет қаралды 141,373

11 ай бұрын

🟢食材：
排骨 500克
腐竹 80克
薑 3片
蒜頭 2瓣
紅蔥頭 1粒
蔥 3棵
月桂葉 2片
八角 1粒
冰糖 25克
紹興酒 1湯匙
柱侯醬 1湯匙
蠔油 1湯匙
生抽 1湯匙
老抽 1/2湯匙
鹽適量
🟢做法：
1️⃣ 腐竹冷水浸軟，排骨洗淨吸乾水備用。
2️⃣ 爆香蒜頭、薑片和紅蔥頭，爆香後盛出。
3️⃣ 爆香排骨，爆香後轉小火，加入柱侯醬爆香，加入1湯匙紹興酒、蠔油、1湯匙生抽、1/2湯匙老抽、25克冰糖、1粒八角、 2片月桂葉，加回之前爆香的薑、蒜和紅蔥頭，加入熱水至排骨面，滾起後轉小火煮45分鐘。
4️⃣ 把薑和香料取出，加入腐竹，炆5-10分鐘，
5️⃣ 試味，放適量鹽，收汁，加入蔥段出鍋。
🟢Ingredients:
Pork Ribs - 500g
Dried Bean Curd Sticks - 80g
Ginger - 3 slices
Garlic - 2 cloves
Shallot - 1 bulb
Spring Onions - 3 stalks
Bay Leaves - 2 leaves
Star Anise - 1 piece
Rock Sugar - 25g
Shaoxing Wine - 1 tbsp
Chu Hou Paste - 1 tbsp
Oyster Sauce - 1 tbsp
Light Soy Sauce - 1 tbsp
Dark Soy Sauce - 1/2 tbsp
Salt - to taste
🟢Cooking Directions:
1️⃣ Soak the dried bean curd sticks in cold water until softened. Wash the pork ribs and pat dry.
2️⃣ Stir-fry the garlic, ginger, and shallot until fragrant, then scoop out and set aside.
3️⃣ Sauté the pork ribs until fragrant, then reduce the heat to low and add the Chu Hou paste to sauté. Add 1 tbsp of Shaoxing wine, oyster sauce, light soy sauce, dark soy sauce, rock sugar, bay leaves, star anise, and add back the previously stir-fried ginger, garlic, and shallot to the wok. Add enough hot water to cover the ribs, bring to a boil, then simmer on low heat for 45 minutes.
4️⃣ Remove the ginger and spices from the wok, add the softened dried bean curd sticks, and simmer for an additional 5-10 minutes.
5️⃣ Taste and season with salt according to your preference. Reduce the sauce until desired thickness, then add the spring onions and serve.
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Пікірлер: 33

@elaineyip754 11 ай бұрын

枝竹索滿汁😋好好味多謝oe😆😀分享

@gloriarosalejos8468 11 ай бұрын

I just made your recipe tonight for dinner and it was yummy 😋 Too bad I can’t upload a photo to share with you. Thank you for the recipe!

@huijohn6934 8 ай бұрын

見到就開胃👍

@shanchiang8317 11 ай бұрын

Great cooking recipe! Thank you!

@EdithaSeva 9 ай бұрын

Thank you sooo much for this recipe.. sooo yummy

@user-ej9nd7wr6b 11 ай бұрын

搵日試整😋多謝分享

@jackl6390 11 ай бұрын

Looks like a good recipe. 👍

@limeihan8970 11 ай бұрын

我先生早排話驚無排骨買😂 依家見到就放心哂😊

@ngayuyeung6426 11 ай бұрын

看到.. 即回憶起, 少年時晚宴菜餚看完.. 感到飽飽, 謝謝妳的分享👏 是地道：廣東菜❓ 香港菜❓ 😅 .. 😊

@ginawong1 11 ай бұрын

喜歡👍

@huijohn6934 8 ай бұрын

加油👏

@chichibangbang3667 11 ай бұрын

Looks very filling and tasty

@shirleyyipshirleyyip2064 9 ай бұрын

你的排骨很靚，牌子？在那裡買？

@kentong9514 11 ай бұрын

腐竹要浸多久？

@gloriavanhilton7195 11 ай бұрын

會不會稍鹹一點? 有在安老院的廚子說：用電飯煲隔水蒸45分、才下鑊一同炆枝竹、擔保腍和不用看火45分鐘。不妨試試!

@JChik-rt3om 10 ай бұрын

Good idea

@user-py1bj7ew4n 10 ай бұрын

支竹同腐竹分清楚

@cheunganita9225 3 ай бұрын

請問你的切挑骨的刀是什麼牌子，很利？

@oe_cook 2 ай бұрын

在中超隨便買的切肉刀, 我還多買了一塊傳統的磨刀石, 每過一段時會磨一磨刀.

@bahchekng5157 10 ай бұрын

👍👏👏👏

@Appleeeee666 11 ай бұрын

正丫😜

@cecilialam5658 Ай бұрын

我見腐竹好似未啉，是否未夠時間

@oe_cook Ай бұрын

本片腐竹炆了5分鐘吃起來比較有咬口, 若要很腍身, 可炆它10分鐘, 謝謝收看!🙏❤️

@tonytsuihulk 11 ай бұрын

👋👍💪🏻

@pkfan5112 10 ай бұрын

太多配料便會麻煩尤其我們在海外

@mkd9654 11 ай бұрын

看見你斬排骨好容易，我都是用大刀，但是斬不斷，通常都是長長－条去蒸😂😂😂

@BlancaWong75 11 ай бұрын

用菜刀，近刀尾果邊去斬（近自己果邊）。用刀頭斬會唔夠力同舊骨會彈起

@samli1131 10 ай бұрын

@@BlancaWong75😊

@cwlee8788 8 ай бұрын

我都係，唔知點解好怕斬嘢。連食雞都拆肉。😅😢

@bigcar123 7 ай бұрын

呢D排骨咁短係軟骨下刀攞條芽簽呢斬都斬得斷啦😂😂

@kenrepublic 3 ай бұрын

想問下你的菜刀是在香港還是英國買的呢？可以多享下甚麼牌子嗎？

@richen8588 10 ай бұрын

😂 4:54

@richen8588 10 ай бұрын

❤