檸檬香檳炆排骨【香軟甜美】Stewed Pork Ribs with Lemon and Champagne | 簡易食譜 - 基絲汀: 中西各式家常菜譜

檸檬香檳炆排骨【香軟甜美】Stewed Pork Ribs with Lemon and Champagne

by · 4 則留言
香檳,在喜慶場合常有出場機會。基絲汀雖然不飲香檳,但平時用來煮餸,感到香檳增添不少滋味。在澳洲買酒,要到酒鋪。因超市沒牌照,不能賣酒的。用了一瓶香檳仔 baby champagne,澳幣四元多,貴嗎?哈哈!如果你喜歡香檳的味道的話,就要試一試這檸檬香檳炆排骨囉。香檳把排骨炆得軟稔,夾雜著微微的檸檬酸味,吃起來,你會感到這道菜風味頗特別。

檸檬香檳炆排骨 Stewed Pork Ribs with Lemon and Champagne01

材料:
  • 肉排 580克
  • 檸檬(切片) 1/2個
  • 乾蔥(剁蓉) 1粒
醃料:
  • 生抽(醬油)1湯匙
  • 老抽 1/2茶匙
  • 鹽 1/4茶匙
  • 粟粉(玉米粉)1/2茶匙
  • 麻油 少許
  • 胡椒粉 少許
調味料:
  • 香檳仔 1枝(200毫升)
  • 生抽 1湯匙
  • 糖 1茶匙
  • 粟粉 1/2茶匙
  • 鹽 少許
  • 胡椒粉 少許
做法:
  1. 肉排洗凈,瀝乾水份。切件。加入醃料醃約30分鐘,備用。
  2. 燒熱瓦煲(或油鑊),加油,下乾蔥爆香(小心別燒焦)。加肉排炒至表面轉色。倒進調味料,煮至汁收乾一半左右。加檸檬片,再煮片刻,即成。

檸檬香檳炆排骨 Stewed Pork Ribs with Lemon and Champagne02

溫馨提示:
  • 這道菜可直接用瓦煲或康寧煲煮。或用鑊先煮滾(煮開)所有材料,然後轉入煲裏面繼續煮熟為止。
  • 香檳仔令肉排炆得軟稔,而且帶一種香甜酸味,跟肉類一起配搭,煮出來的效果不錯。

4 則留言 :

  1. I want to try this one, but don't have champagne in hand. Do you think white wine or red wine work for this recipe?

    Another thing I want to mention is that if anyone bought the CorningWare around year 2000 to present, then these CorningWare cannot be placed on the stovetop or under the broiler. The material are different from the traditional one. It is very hard to buy the traditional one now, I can only find the 2nd hand one at ebay.

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  2. Hi Grabie,
    White wine is better than red wine, if you really want to replace champagne. But I doubt the result won't be as good as I expect, or as good as this original recipe would produce.

    Great info shared with us. Thanks. I didn't know the CorningWare around year 2000 to present are not suitable for putting on the stovetop or under the broiler.

    BTW, glad that mine was bought way long before 2000.

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  3. 可5可以介紹隻 baby champagne 俾我aa
    應該係邊度買同埋全名係你咩呢?

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