豉汁蒸排骨 Steamed Pork Ribs with Fermented Black Bean

[@藝子]

一句講晒，好味😋😊❤多謝你🎉🎉

[@GoogleUser-fh8ek]

洗排骨第三個方法最make sense. 加左麵粉搓乾淨至加水洗。Makes perfect sense.

[@damontong-k6o]

排骨落鹽醃一陣就可以出血水，如果係用鹽就去凍肉水味，比未就係大同小異，最正宗方法就係蒜頭豆豉，豉油豆粉糖，陳皮，就可以，味道尤為優勝。

[@MelfeSombreo-gf1lu]

May i know how many minutes its steam

[@shirleyl8903]

Very good demonstration, the best one I've ever watched👍 I always appreciate captioned videos, I don't watch the ones without

[@susieangelo6410]

Wow! So informative with great results. Thank you, Chef for this recipe.

[@GenAznX]

請示範豆豉燜排骨做法， 可以嗎？

[@一弓-w4h]

好鐘意食蒸排骨👍聽日試下

[@huiminwu2226]

南乳蒸排骨

[@edithavictorio6515]

Hi! I’m a Filipino and I really love this Chinese menu.

[@bahchekng5157]

很好看，加油加油👏👏👏

[@lololop58]

I used to think cornstarch was the only way to clean the ribs from blood-water. Thanks for your tips and different methods on how to wash them properly aunty

[@Gumyulo131]

Thanks for sharing, I watched your last steam spare rib video, but I prefer this one better. In particular I don’t usually have floor in my kitchen, I can only use water to wash the spare ribs. I have also saved this clip for future reference , thanks again.

[@MelfeSombreo-gf1lu]

May i know how many minutes its will steam

[@felisabulayungan1177]

thanks for sharing ur recipe

[@julieyuen2448]

Hi may I know the reason why you put cornflour to marinate? To soften the pork ribs? Thanks.

[@oe_cook]

Marinating ribs with cornstarch makes them more tender and smooth.

[@julieyuen2448]

Thankyou thankyou so much for your kind sharing 🙏🏻

[@williamjoa5134]

I like the way you clean the pork in order to remove any bad stuff. And, the way you combine all the species and ingredients to come up with such a presentable and delicious dish. I will definitely try to make it and hope it comes out as good as yours. Thanks and please continue posting more recipes.

[@oe_cook]

❤️❤️🌹

[@liangaixia9517]

Qq

[@harbethdd8843]

一般不用姜，蒜 太少了，可以多一倍，加点白糖按摩肉 会让肉爽脆

[@劉安銘]

今天做成功了，謝謝

[@intanofw5403]

How many minutes pleas for steaming? Coz my boss told me to cook like this tomorrow😅

[@oe_cook]

Arrange the ribs flat on a plate without overlapping. Once the water is boiling, place the plate into the steamer and steam on high heat for 10 minutes. If serving the elderly or if you prefer very tender ribs, steam them on medium-low heat for 30 to 45 minutes. Thanks for watching!

[@zi_you_ren]

謝謝。不過生粉不等於澱粉呢

[@世論-d7h]

多謝老師🙏🏻

[@sunlanfan4488]

老师，喜欢你的讲解，正排骨好好味，明天试一下。

[@oe_cook]

謝謝您支持🌹

[@angelicaani9615]

Good tnx for sharing

[@ericschannel6386]

太棒了，謝謝您的分享，加油。

[@oe_cook]

謝謝您支持!

[@malaipattanasoon1274]

ขอบคุณ​มาก​ค่ะ​ที่แชร์​

[@wanmak9098]

你只手洗肉后咁多油，又去碰水喉开关，不怕弄脏水喉开关吗？

[@mislankail0110]

Mantap cix..👍👍 Salam kenal dari Medan Indonesia 🙏 salam sukses selalu 🤲

[@ma.cristinavaleriano738]

Thank you very much! I cooked it today and it is delicious! You are a good teacher ♥. Thank you!

[@修道真人]

又學到野！OE廚房，謝謝你

[@manueldiaz5831]

Excellent 50 year of experience . that means very Good flavors Thanks

[@Kk921219]

美味😋多謝分享🤟🏼

[@joethesimple685]

Hi. I am watching from the Philippines. I love Chinese food. They are the best! 🇵🇭😊❤️

[@oe_cook]

Thank you very much, all the best to you❤️❤️🌹

[@susiernawati8512]

Terima ksih omma

[@lowinalau1581]

实好味，👏👍

[@kokfeiyoong9930]

Wow Excellent Bobo . Tks for sharing 👍👍👍👏👏👏😃😃

[@johnwong5399]

試吓蒸先。謝

[@wednesdaychild2408]

thank you for your recipe. thumb up.

[@henryng9406]

I've been eating this for 60 years, been in restaurant business for at least 25 yrs. I've never seen or know of anyone go to that length to clean the ribs. 1.4 billion Chinese, there won't be any water left for the rest of the world. It does look delicious. Would add more starch to thicken it myself.

[@Jeremyho439]

唔知師奶食禾牛牛排會不會先啤水？點心佬將下排骨通宵啤水。乜鮮味都走哂。

[@oe_cook]

和牛貴嘢嚟, 假如我食和牛會連毛帶屎煮, 洗都唔洗啦, 仲啤水, 莫說血水, 食貴價嘢相信毛和屎都香,和牛毛和牛屎都唔捨得嘥, 現時本師奶很窮吃不起和牛, 我會努力儲錢買嚿試下.

[@yicksunleung-we9eo]

浸水要既，新鮮肉吾好落鹽浸，最緊要撈味果下做好啲就會多汁吾標水，牛肉更加吾可以落鹽浸水

[@chungl2691]

有經驗👍

[@anetrosario3964]

how many minutes to steam?

[@oe_cook]

Steam for 10 mins. at high heat, but note do not overlap the pork ribs on plate. Thanks for watching!

[@anetrosario3964]

@@oe_cook thanks😉

[@axiantian8922]

用面粉搅拌排骨清洗时要加少少小苏打粉，肉质会细嫩多。

[@tryout3134]

wowwww... delicious i like it... think u.

[@pang1171]

把排骨洗到發白冇晒血水,再用調味料補味道，系酒樓做法，因為要賣相,家庭版要保留血水味道才鮮。

[@leavanessa78]

I’m gonna try tomorrow 😀

[@thorho4353]

Excellent.

[@wongyim8139]

我揀第三種方法清洗

[@boonguek6241]

Thankyou this recepi👌

[@YLwortel]

Thanks for the recipe. 😋😋👍👍

[@joisam200]

Nice pork rib

[@陈星星-t5v]

能不能做一个酸菜鱼呢？材料。。。草鱼，姜，蒜，酸菜，豆芽，泡椒，海南辣椒酱黄色的，做一个家庭版的，能不？

[@oe_cook]

因為我身體有些問題, 很少很少外出, 家中沒有這些材料, 泡椒和黃辣椒醬很難買到, 我也很想做一次酸菜魚(我喜歡吃), 有材料時再說, 謝謝您!

[@陈星星-t5v]

好易煮 oe cook 我也想多学一点家庭版厨艺，请多多指教。。

[@oe_cook]

不客氣, 我看您是廚藝了得的, 要向您多多學習!

[@alanvonau278]

9:15 Nice dish 👍! Adding some tofu may also work.

[@oe_cook]

May be I get your tofu perhaps meaning dried bean curd(豆卜)😂

[@alanvonau278]

@@oe_cook I love tofu 😋. There are so many tofu-based ingredients to choose from -- variety is good. Another option is tofu skin (腐皮). For this particular recipe, do you recommend dried tofu puffs (豆腐卜)? I appreciate your advice. Thank you!

[@oe_cook]

The name dried tofu puffs is more fit for 豆腐卜, steam pork ribs with 豆腐卜is very delicious👍️, you can imagine that how yummy when the 豆腐卜absorb the sauce of pork ribs🤤

[@alanvonau278]

@@oe_cook It sounds really yummy 😋. I shall make that dish sometime if I can find dried tofu puffs at an Asian supermarket. Thank you!

[@GrAsSMoPer]

Thanks for great video ....

[@martinkey399]

I am again wondering why it is never mentioned that the specific ribs you need for this dish are the " rib tips" or the part of the spare rib near the belly which is cut off to make " St Lois style ribs" They are unique in that they are more cartilidge than bone, they are fattier and tastier than other rib parts and having tried this recipe numerous times before I discovered rib tips, it never seemed like the restaurant dim sum that I remember. It is almost impossible to find rib tips in my city ( a so called "foodie' city. But I found some on line ,this is not a sales pitch so I am not going to say where I got them, its not too tricky to find. Don't be fooled by " riblets" often mislabeled as rib tips but actually are just ribs that have been sliced across the bones so they appear almost like a rib tip- but they dont taste like them. I tried to see what was on the packaging when she opened the " chilled" I assume that means frozen,ribs, maybe when you order ribs from certain chinese meat suppliers you automaticall get rib tips - otherwise I am wondering why it is not explained. Using any other part of rib will not get you restaurant dim sum steamed spare ribs w black ben sauce-

[@supyeetong2650]

Good

[@ma.cristinavaleriano738]

Thank you! Looks delicious! I will try to cook this 😁

[@lolauba]

How to buy a good mattress

[@seriouseater7159]

排骨蒸10分钟够吗？我的排骨也是切小块的，我蒸了20还不嫩呢

[@oe_cook]

酒樓火力大蒸6至8分鐘, 家庭火力較弱大火蒸10至12分鐘, 排骨最嫩的時間是蒸10分, 或者45分鐘, 超過12分鐘肉質會變韌變柴, 如果怕它熟不透, 蒸完10分鐘(或者12分鐘)後關火焗2分鐘就萬無一失.

[@seriouseater7159]

@@oe_cook 👍🏽😊

[@FoodieChoppy]

好吃好料理👍 Foodie Choppy爱吃，爱美食，爱分享😋

[@tobylau2379]

樓主你好，請問如用新鮮的排骨，用妃排還是腩排會好食點？謝解答///

[@oe_cook]

我自己喜歡用腩排, 腩排肉多但有點肥, 飛排淋滑但骨多, 看您自己喜歡了.🌻

[@tansycharm3538]

我尋日在百佳買左條一字骨要成 $105 好貴！你冰鮮排骨是在那裏買的？我見到都好靚😄 我下次試下用生粉洗先😊

[@oe_cook]

在惠康買, 這是泰國冰鮮豬肉, 因為是密封包裝可以存放3~4日(按它的到期日前食用), 價錢又平, 最適合這個時勢(10天8天才買一次餸)買😂

[@EEchan]

美味

[@nananana-cc5tc]

好正！！！！

[@hoi.kaywu.1113]

水滾計中火25分鐘不會柴，大家試試，希望各位食得是福，長食長有。

[@wenhuang888]

so good

[@rizabirganio6926]

Thanks I cook tonight

[@apaajadah6450]

👍 super waoww

[@dianel.9703]

Thank you for this recipe and English translation of ingredients. I never thought to sautee the black beans before but it makes perfect sense to bring out more flavors.

[@ofwako8005]

Thank you i will do it today😍

[@kwaifansiu349]

很好

[@jacobrocks7]

Love this dish! I’m lazy so I simply use jar black bean sauce and ginger with some oyster sauce

[@TS-ji3tn]

唔使搞甘复杂既，求其都可以做出呢只味，最紧要洗干净D血水，个人感觉放姜就麻麻。

[@hooijoolim9274]

十分鐘不夠軟 ，再轉小火蒸多十五分鐘更入味，可以吗?

[@64zoe]

應該用皂粉或洗潔精洗會更好

[@chanw.w.2290]

wfti folv 哈哈😄

[@oe_cook]

食完嘔白泡😂🤣🤣

[@sangsang2257]

傻蟹不如用漒水

[@肥邦邦]

豉汁排骨一定係深色先至可以令人引起食慾

[@oe_cook]

我在香港嗰D酒樓食親排骨都係白嘥嘥, 不過我聽講外國好多食肆的蒸排骨都好深色🤣

[@TV-gp5vb]

加点陳皮！

[@MrDakath]

Sorry must have missed it but how long was it steamed?

[@oe_cook]

Steam for 10 mins at high heat if you use town gas stove, and do not overlap the pork ribs on the plate. Thanks for watching!

[@chungl2691]

水洗排骨蒸出來的排骨可似排骨湯一樣😂

[@yowahkew425]

Thank you😴👍

[@rizabirganio6926]

How Manny minutes to steam pls

[@oe_cook]

排骨平鋪不要重疊, 明火大火蒸10分鐘, 如果您不是明火煮食例如用電磁爐等, 則憑自己經驗蒸至排骨剛剛熟便可, 謝謝收看!

[@laurencekiing8984]

10 mins on full steam

[@yzx3048]

基本上是煨出来的，不是蒸出来的。十个师傅十一个都是这种做法。本人找不到现成的器具，把做寿司的竹帘子架在一个大盘子上，再把排骨放帘子上面，汤汁流入盘子，排骨都是蒸气蒸出来的。如果不放盘子接汤汁，而是让汤汁直接滴入蒸锅里，蒸锅里的水就会扑锅，那还是煮出来的。小小得意😎嘿嘿😁

[@abbyz.1230]

请问上菜的时候是重新拿一个碟夹起排骨吗？接的汤汁还要淋在排骨上吗？

[@yzx3048]

@@abbyz.1230 用盘子接汤，两个作用。一是摆脱汤汁；二是不让汤汁流入蒸锅里。广东酒楼的排骨剁得比小姆子第一节还小，而且骨头是劈开的，几粒排骨放在一个小碟子里，下面码的是竽头，碟子面积小，出锅后自然汤汁不多。我每次要点四碟，但还是不够吃，不尽性，没办法，太贵了。酒楼所用排骨食材很差，都是店里最便宜的排骨。家里做，不可能把排骨剁成那么小，太危险了。蒸出来的汤汁感觉有点脏，为什么要再淋到排骨上泥？想喝汤，那就炖排骨汤。如果怕营养成分流失，生吃五花肉最好，对，是生吃。尽管汤汁流失，排骨味道还是很重的，且广东菜要的就是清淡嘛。至于怎么上桌，老汉是直接把盘子连竹帘子从蒸锅里挪到桌子上，感觉有点滑稽，但也可以上席的，有人会觉得新鲜，甚至会认为讲究，高大上哩，不是吗？如果汤汁或杂汁流入蒸锅里，你会发现蒸锅里全是气泡，很容易扑锅溢出。缺点是清洗竹帘子，费水费时费力。酒楼的小蒸笼都有怪味，谁会洗干净呀？

[@abbyz.1230]

@@yzx3048 哈哈，我广东人还没吃过这样做的。下次试试。

[@yzx3048]

@@abbyz.1230 见过很多视频里蒸肉，在碗中放入很多汤汁再上蒸锅蒸，出锅后都是满碗的汤汁，细品还不如炖呢，至少看见汤汁沸腾冒泡。视频里蒸鱼，建议在鱼下面塾两根筷子，出锅后把盘里的汤汁倒掉，再淋入蒸鱼豉油，再浇上热油。为什么要放两根筷子塾上？那两根筷子跟竹帘子的作用一样，但因排骨小，不能用两根筷子，但可用N根筷子，那就是竹帘子。你品，你细品。哈哈哈😄如能找到铁丝网，且形状大小合适也可以，但用竹帘子，有没有竹子的清香，也可以大作文章的。哈哈哈😄做寿司的竹帘子，其缺点是竹签子编得太密，不易清洗，不易沥汤。

[@henryng9406]

It is steamed at high heat, yes STEAMED, this woman used a plate that is way too shallow. STEAMED at high heat.

[@JenHope118]

I will not add salt if I add oyster sauce.1 tablespoonful of oyster sauce is 1 teaspoon of salt . The beans and dark sauce are also salty.

[@whoeverwhoever400]

If you see so much oil and sauce like here, that means 10 mins is too long in this case.

[@ytbrelaxingchannel3910]

排骨😻

[@longlong2315]

其實好多人以為紅椒只是有裝飾一下，其實加紅椒係帶個豉汁味更香口

[@moumoucung]

哦，我还真这么认为的。谢谢！

[@肥邦邦-f2t]

講出重點👍

[@lam1964]

食排骨，汁撈飯。

[@takshumho268]

看/先成後有很多水，跟很多人做法差異大！我不跟。

[@hungdingfong274]

豉汁蒸排骨

[@boyblaze1170]

Molon tolon oku poh okito loh tikagang..silaka..klu masak bakuteh tu..kihoii..nanti sy boli tu..tuduhhhhh bangatt.ini ngam mkn klu ada bini..balik balik balik balik..sampai siang pun masih mau😭😭😭

[@crazyhorse3344]

排骨好似標水啊

[@skhohon9940]

可能因為冰鮮肉的關係？

[@yicksunleung-we9eo]

冇印幹水同埋撈奄料時有問題

[@crazyhorse3344]

@@yicksunleung-we9eo 我睇係唔夠生粉同埋無落油，或者蒸得太長時間，終知係好唔掂啦！

[@leung2060]

這集介紹是蒸十分鐘。但有D是四十分鐘，時間差這麼遠？

[@oe_cook]

如果是酒樓食肆火力大蒸6分鐘便熟, 家庭如用煤氣開最大火(水滾鑊, 排骨不重疊)蒸8~10分鐘便熟, 最長也不要過12分鐘, 超過12分鐘排骨會韌, 如果是蒸給很老的家人吃, 蒸45分鐘便很腍滑適合老人吃,謝謝收看!

[@choyschoy2533]

請問你用的透明手套在哪裡買？是否可以用來處理食物呢？😊

[@oe_cook]

在陶寶買的, 它說是處理食物用的手套.

[@yowahkew425]

Thank you🙏👍

[@rainbowphotoshopinc.4497]

啊姨、豆鼓下太多了，而且你又下老抽、蒸熟后，色太深，生粉落唔较多，以至排骨看上去，无了那种白又嫩滑的口感。改良下，会更色香味美。

[@oe_cook]

我明白您的意思, 您說的是酒樓點心式的蒸排骨, 我也很喜歡吃這種點心排骨, 我這個是香港家庭晚飯的排骨, 生粉的確少了一點😂, 謝謝收看!

[@罗颐]

一定要坚持看完广告

[@oe_cook]

感激!有對我這樣好的網友我很感動!點擊入去廣告的頁面, 有時間就看, 沒時間就出去略過, 點擊廣告我已經收到廣告費, 謝謝您!❤️🌻🌻

[@罗颐]

@@oe_cook 好中意看你煮餸，希望你好好坚持做

[@grannylim9056]

@@oe_cook TV

[@jenniferwong863]

Yummy 😋

[@yangshi3968]

10分钟好像蒸不熟!

[@oe_cook]

如果是酒樓食肆火力大蒸6分鐘便熟, 家庭如用煤氣開最大火(水滾鑊, 排骨不重疊)蒸8~10分鐘便熟, 用電磁爐一類火力弱要自己因應時間蒸, 謝謝收看🌹

[@chungl2691]

有經驗👍

[@yicksunleung-we9eo]

標水，生粉要同味一齊落，鎖吾住排骨入面水份就標水同埋排骨冇肉汁同柴

[@pang1171]

對，肉類冇血水就冇鮮味,口感會柴。

[@chiyizeng3083]

个粉包不住骨

[@eileenkung5839]

😋

[@malaipattanasoon1274]

น่าอร่อย​

[@陈星星-t5v]

味道感觉如何？。。。

[@oe_cook]

爆過的蒜頭豆豉味道特出, 吃起來香好多, 謝謝指導!

[@mrleemrlee5656]

sorry friend, u are committing a pivotal mistake which makes this dishes unsuccessful?

[@macq1502]

PS be more specific.

[@chimanchan5462]

1/有