蒸排骨 Steamed Pork Rib | 如何做到肉质又嫩又白 | Mr. Hong Kitchen

大家好 这一期和大家分享蒸排骨 希望大家会喜欢
材料 ：
排骨 500 克
红辣椒
黑豆豉
腌料：
蒜米 2 粒 切成蒜末
绍兴酒 1 汤匙
生抽 1 汤匙
蚝油 1 汤匙
盐 1/2 茶匙
糖 1 茶匙
胡椒粉 适量
Ingredients (Diana)
1. Pork ribs 500g cut into smaller pieces, add 1tsp soda powder and water and rub for 3min. Rinse with water for a few rounds till water is clean, then soak in water for 20min. Drain and squeeze dry with kitchen towel. Set aside
2. Corn starch 1tbsp
3. Fragrant oil 1/2tbsp
4. Red chilli 2pcs cut slices
5. Salted beans appropriate amount
Seasoning
1. Minced Garlic 2 cloves
2. Shaoxing wine 1tbsp
3. Light soya sauce 1tbsp
4. Oyster sauce 1tbsp
5. Salt 1/2tsp
6. Sugar 1tsp
7. Pepper little
Method
1. Combine the pork ribs with the seasoning and mix well. Add corn starch and mix well. Then add fragrant oil and mix well
2. Wrap up and marinate for 24hrs
3. Take the pork ribs out from fridge and let it set to room temp
4. Mix the pork ribs again and divide into a few smaller plates or one big plate. Then place a few salted beans and chilli on top
5. Steam them at 10min under high heat
6. Serve and enjoy! 💕
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#蒸排骨 #ChineseCooking #MrHongkitchen #SteamPorkRibs

[@catherinechin5526]

下午好！每回观看您分享菜肴的视频，我特别享受。哈哈！喜欢您的爽朗，喜欢您简单快速的示范。您是首位让我当天尝试下厨的师傅。谢谢您！祝愿您身体健康、平安喜乐、事事顺利。

[@gohjeeleng2445]

这是一道在香港茶楼里必点的“蒸排骨🍖” 非常的抓人眼球和食欲！ 赞👍

[@kimlongx32]

很多廣東家庭的家常菜

[@elianng5924]

昨天跟着做了，但由于时间关系，我只腌制了，大约1小时，也不错有入味❤❤❤ 谢谢阿鸿厨房 😊

[@MrHongKitchen]

不客气 下次腌制的时间长一点就美了

[@tantypeq6970]

这道蒸排骨我时常都会在酒楼点来吃，沒想到看到阿鸿今天的视频，突然心血来潮想自己动手做，谢谢阿鸿的推荐了。😋🙏

[@yuetming2966]

À

[@amyteo833]

English

[@ivanloi7003]

Thank you for sharing... Like your introduction of every receipt... Straight to the point...well done...

[@MrHongKitchen]

you are welcome

[@clc4546]

阿鸿 ，赞👍看你吃，口水一直流😋💕

[@Yoyo3828]

讚，學到如何除掉豬肉的肉腥味。謝謝分享

[@dianaaw357]

Thank you Chef Hong. This is so wonderful. Shall cook this tomorrow 🙏

[@011chang3]

今晚学你煮的蒸排骨，果然好味道😋👏👏👏👍

[@MrHongKitchen]

谢谢 记得帮小弟多多分享哦

[@tannelsons1709]

Hi Mr. Hong, had tried to his receipe and taste very good.Thanks for the good work.

[@michelleaw8530]

Yummy, thanks Mr Hong. 👍

[@migsdizon2439]

Steamed Pork Ribs. I like it a little bit spicy 😋 🥵! Thank you

[@MrHongKitchen]

you are welcome

[@marie_low3093]

@@MrHongKitchen q

[@cheers13]

我家老爷非常嘴叼，所以我要是下厨就必需看您的影片，他就没話說了。感恩啊！

[@MrHongKitchen]

哈哈哈 原来 感谢支持哦 祝你好运

[@hatelisterine]

我老公吃了很开心，谢谢你！

[@MrHongKitchen]

不客气的 多多分享视频给朋友观看 感谢您

[@annaleanna]

谢谢 Mr Hong 😋

[@MrHongKitchen]

不客气

[@kengtoulum5955]

Thanks ,我会尝试

[@fanfan3909]

我的最爱😍

[@billychao3394]

感謝分享

[@tannelsons1709]

Fantastic chef. Will try.👍

[@peggychoo573]

做了 好好吃

[@margaretgoh665]

I like your cooking 👍

[@yokchulee957]

这道蒸排骨我也不知道要吃几碗饭呢😋😋😋😄

[@MrHongKitchen]

😋

[@gekbengsoh834]

師父可否教我们煮一味糖醋排骨(酸甜的)

[@alicewong87]

大厨谢谢分享！

[@Swallownicole]

I am going to make this soon! Thanks Mr. HONG!!😆

[@蔡慈心-d9e]

加鹽麴不但可以嫩肉，還可以免加糖、鹽和味精，是最佳調味的替代品。

[@LoveCats222]

好靓仔哦

[@iamnotfooled]

Nice background music

[@fyiqin4154]

感谢分享

[@栗田美佐夫-p4k]

Great

[@nancysimon5007]

Thank you very much, i must try to cook like this, very nice..😇

[@MrHongKitchen]

welcome

[@ericwong7795]

在酒楼吃到很脆滑的那种效果是加了苏打粉？

[@tonglye5537]

👍👍👍

[@meiyeelei812]

希望下次可以教梅菜排骨😊

[@xiaoxiazheng8764]

今天我也试了好吃😋谢谢阿鸿师傅❤️❤️❤️

[@張靜貞-q8s]

素食

[@lannyok7338]

超喜欢

[@elywarisan992]

Apakah itu minyak wijen ?

[@bee-tb3fx]

10分钟会熟吗

[@MrHongKitchen]

您好 这是小块排骨

[@bee-tb3fx]

@@MrHongKitchen 谢谢你 喜欢你的视频加油！

[@odeeooi6048]

🤗🤗👍👍

[@ikrinsunti1992]

👍

[@chuastella1213]

Can u please teach pheonix claw recipe ? Steamed chicken feets ? But must be fast and simple recipe just like this steamed pork ribs... I try it today.. truely... Its only took 10 minutes to steamed a tender pork ribs..

[@keepgoing-003]

10分钟能熟？

[@jiawenkhoo4167]

蒸10分钟会熟吗？

[@HuaweiNovai-ml9kl]

Steam 10 mins can pork cook in 10 mins.. For i will steam longer than 10 min to be on the safe side.. 😊

[@paulinewqi]

Think it's probably cos each small plate has only several pieces of pork ribs...so, cooking time need not be long

[@jaded9641]

Mr Hong.. I leave the pork rib overnight. It tasted very good. But the pork rib is too hard May I know why? Is it because I never soak for 20mins in water?

[@MrHongKitchen]

The pork must be soaked in water before， it becomes soft

[@phoebetingyc7819]

Can pork mince with black beans?

[@pegasus9456]

Mr. Hong Kitchen阿鸿厨房 请问香油是分为那种油？？

[@kychan8308]

香油是鸿师傅自创的，在师傅早期的youtube视频就有了。

[@MrHongKitchen]

您好 是葱油

[@pegasus9456]

@@MrHongKitchen 谢谢你

[@pegasus9456]

@@kychan8308 谢谢你，等等搜索。

[@pegasus9456]

@@kychan8308 找到了谢谢你kzbin.info/www/bejne/b6euqmuFj6x3oc0

[@LaiLai-js512]

為了家人，不應落疏打粉

[@stevenchong4825]

蒸十分钟,排骨能軟吗？

[@MrHongKitchen]

能

[@chiangpeiyee2843]

请问阿鸿是否可不放苏打粉？

[@huangxuan1692]

没有豆豉，ok 吗？

[@小飛象-r1k]

唔需要用梳打粉醃製？

[@ououxiao4727]

我也是我惊讶怎么10分钟就够了

[@playjuntai1493]

为了安全又入味，把排骨剁小小一些，铺平又不太密在碟子上，15mint 刚刚好，不会柴

[@MrHongKitchen]

您好 是的 10分钟

[@User-dj47erc583ws]

這種紅椒會不會很辣呢？

[@葉牛-h5n]

阿鴻老師你好，請問怎樣可以把你的廚房所有菜單集中一起呢，等我們容易搜尋，感謝老師。

[@MrHongKitchen]

您好 可以点击播放列表 我有做分类了 容易找

[@葉牛-h5n]

@@MrHongKitchen 阿鴻老師你好，太好了馬上去点击，謝謝😊😊

[@katherinechua4270]

老师你好，什么是香油？

[@fjrjfirir3293]

谢谢 试过了 很好吃👍👍👍

[@estherhar538]

阿宏有教过Asam 鱼吗？我找不到影片。突然好像煮Asam 鱼😟

[@guatchinlim9146]

啊鸿厨师，是蒸1小时10分钟？ 10分钟排骨可以吗？

[@dixielml9359]

Only steam 10 mins? Will the pork be still hard?

[@chuastella1213]

Believe me.. I try it.. It comes out a tender pork ribs...

[@huaweimate9391]

排骨不必用漂白水洗嗎？

[@angng8750]

为什么排骨不拿去焯水呢?十分钟就怕排骨不熟😂

[@MrHongKitchen]

试了你就知道了 10分钟的前提是排骨不能冷冷拿去蒸哦

[@jolee0099]

食得好大聲 我流口水啦

[@魯班七号-c9l]

🉐🉐🉐👍🏻👍🏻👍🏻👏🏻👏🏻👏🏻

[@mcoky8159]

为什么要用苏打粉 ?

[@willylee8934]

用苏打粉可以把脂肪合成肥皂！肉質就會順滑一點。

[@shir-lifam3769]

香油是麻油吗?

[@munmunwinchester]

What is fragrant oil?? Is it sesame oil??

[@MrHongKitchen]

onion oil

[@bebysamsung3790]

中午好，亚姨要问你是什么香油，是麻油吗？

[@MrHongKitchen]

你好 不是哦 是葱油

[@ireneong7989]

👍👍👏👏🥰😋🤤

[@paovenying5318]

谢谢您。请问为什么要浸水20分钟

[@MrHongKitchen]

需要吃水 蒸出来才会松软

[@paovenying5318]

@@MrHongKitchen 谢谢.很喜欢您的节目。

[@christinaleong9497]

老师，只蒸10分钟就可以? 为甚么可以那么快? 我平时都需要蒸45分钟以上，肉有时都会柴。 请问是什么原因? 请多多指教。谢谢

[@MrHongKitchen]

您好 我切的小块 大块的话可以多蒸几分钟

[@chintrinh8366]

是的蒸的时间超出断生（刚好没血色）时间过长肉内水份开始大量析出，肉丝开始像皮筋样绞团变柴，继续蒸后肉丝开始慢慢舒缓向软烂变化。刚刚熟透的绵软和长时间蒸软烂两种味道与口感完全不同。

[@yiyi1576]

排骨是先软后硬然后再软.你过了10分钟多就开始硬了就需要蒸40分钟以上了

[@yuenhew3068]

请问，如果没有苏打粉要放什么粉呢？谢谢你

[@yulau3082]

在家煮就唔應該用蘇打粉！

[@何先仪何先仪]

哪里有白 请问

[@indiriahawis380]

老师，请问放在冰箱冷冻或是冷藏??

[@MrHongKitchen]

您好 不需要结冰

[@indiriahawis380]

@@MrHongKitchen Ok, 谢谢你

[@LoveCats222]

你好，香油是麻油对吗

[@MrHongKitchen]

您好 葱油哦

[@shadimurwi7170]

Vegetarian food please

[@juneleong1146]

The importance of right cut of the pork bone is main critical to the success of this dish beside the cleansing of blood water, massage of the seasoning to meat and the time duration for the seasoning to infuse to meat and old course the corn flour and oil. Home cooking we tend to not leave overnight seasoning thus not so flavourful

[@SiFu46]

What is the right cut of pork bone? Mind to share? Thank you😊😊😊

[@老陳-s7p]

豆豉拍碎，让其出味！

[@hangfunchan1786]

對，應要拍碎的。

[@madamchen766]

唔！😋👍🙏🙏😊❤️

[@piediefilms840]

Add subtitles please

[@yusooching]

.''.'我👍👍👍👍👍

[@tanzitao5818]

大马版王刚🤣🤣🤣🤣🤣🤣

[@caraip9198]

這個的教程比較適合家庭

[@tanzitao5818]

@@caraip9198 哈哈哈真的，毕竟～王刚的菜氏都是非家常

[@normasanjose3338]

English translation plzz!!!

[@youtubedeletedmyaccountlma2263]

From science perspective, the first step of cleaning process is kinda useless.

[@旅行愛玩客]

哪有又白，這是改良不是茶樓

[@marcusfong6393]

看到肚腩肥肥

[@MrHongKitchen]

要怎么瘦呢

[@lowkiok2349]

FCC

[@dick8546]

放了梳打粉什麼肉味都沒有

[@leekahngo9804]

👍👍👍

[@MayTan-oh6em]

👍🏻👍🏻👍🏻