識煮食譜｜人氣名廚葉世昌教煮家常菜 家鄉南乳燜排骨 入味有秘訣

簡單的家常菜，要做得好味，都有竅門。周日（11月6日）隨《星島日報》附送的食譜書《葉世昌 大師家常菜 1》，請到名廚葉師傳教大家煮富家鄉風味的家常菜，他會傳授烹調秘訣，今日先睇葉師傅示範「家鄉南乳燜排骨」。

 

葉世昌師傅教路，就算醬汁濃郁，排骨也必須預先醃好才會入味。

 

家鄉南乳燜排骨
Stewed Spare Ribs with Red Fermented Beancurd
排骨加入南乳燜煮至入味，吃起來肉香多汁、不油不膩。

 

調味料豐富，令醬汁更富層次。

 

需時：50分鐘    分量：4人份

材料：
新鮮腩排  2至3條
乾葱蓉  1湯匙
蒜蓉  1湯匙
薑米  1湯匙
南乳  半磚
油  適量
Ingredients:
Fresh spare ribs  2-3 pieces
Minced dried shallot  1 tbsp
Minced garlic  1 tbsp
Minced ginger  1 tbsp
Red fermented beancurd  1/2 cube
Oil  some

腩排醃料：
蠔油  2茶匙
砂糖  3茶匙
生抽  1茶匙
生粉  1茶匙
Marinade for spare ribs:
Oyster sauce  2 tsp
Sugar  2 tsp
Light soy sauce  1 tsp
Cornstarch  1 tsp

調味料：
蠔油  1茶匙
片糖   1/4塊
草果  2粒
香葉  4片
八角  1粒
清水  1碗
老抽  1茶匙
Seasoning:
Oyster sauce  1 tsp
Slab sugar  ¼ piece
Tsaoko  2 pieces
Bay leaves  4 pieces
Star anise 1 piece
Water  1 bowl
Dark soy sauce  1 tsp
 

1. 新鮮腩排切件洗淨。 Chop the fresh spare ribs into pieces.

2. 腩排加醃料拌勻。 Mix the spare ribs with the marinade.

3. 包保鮮紙放入雪櫃冷藏20分鐘。 Cover with cling wrap, chill in a refrigerator for 20 minutes.

4. 起油鑊炒香薑米、乾葱蓉及蒜蓉。 Stir-fry the minced ginger, dried shallot and garlic with oil until fragrant in a wok.

5. 加南乳拌勻。 Add red fermented beancurd and stir well.

6. 加腩排炒至金黃色。 Add spare ribs and stir-fry until golden brown.

7. 加調味料。Add seasonings.

8. 大火滾起後轉最小火煮20至25分鐘，即成。 Once it turns boiling, adjust to low heat and cook for 20 to 25 minutes.

 

做法：
1. 新鮮腩排切件洗淨。
 Chop the fresh spare ribs into pieces.

2. 腩排加醃料拌勻。 Mix the spare ribs with the marinade.

3. 包保鮮紙放入雪櫃冷藏20分鐘。 Cover with cling wrap, chill in a refrigerator for 20 minutes.

4. 起油鑊炒香薑米、乾葱蓉及蒜蓉。  Stir-fry the minced ginger, dried shallot and garlic with oil until fragrant in a wok.

5. 加南乳拌勻。 Add red fermented beancurd and stir well.

6. 加腩排炒至金黃色。 Add spare ribs and stir-fry until golden brown.

7. 加調味料。Add seasonings.

8. 大火滾起後轉最小火煮20至25分鐘，即成。 Once it turns boiling, adjust to low heat and cook for 20 to 25 minutes.

小貼士：若腩肉有些乾身，可在調味料加入少許清水，使肉質較易燜腍。
Tips: If the spare rib is a little bit dry, add a little water together with seasonings, which makes the cooked spare ribs tender.