Скачать или смотреть 奶油金沙肋排｜簡單又澎湃的年菜料理 Fried Pork Ribs with Salted Egg Yolks

#美食 #料理 #食譜

料理手札
鹹蛋白的分量可依照鹹蛋的鹹度調整。

肋排沾裹木薯粉後，建議先靜置10分鐘再下鍋油炸，使木薯粉更服貼於表面。

鹹蛋黃放入鍋中後，以小火迅速拌炒至綿密泡沫狀即可。
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食材
里肌肋排(切小支)-400g、鹹蛋黃(壓碎)-3顆、鹹蛋白(切碎)-半顆或1顆、木薯粉或地瓜粉、無鹽奶油-10g、蔥花

醃漬
醬油-1.5湯匙、米酒-1湯匙、白砂糖-½茶匙、白胡椒粉-1茶匙、蒜泥-2小瓣

步驟
(1) 將肋排洗淨並瀝乾，再與醃漬之醬料拌勻，並密封冷藏60分鐘。

(2) 將肋排沾裹木薯粉，並靜置10分鐘，使木薯粉更服貼於表面。

(3) 將油溫加熱至140至160°C，維持中小火，放入肋排油炸至金黃且熟透，約5分鐘，起鍋備用。

(4) 小火熱鍋，放入無鹽奶油至融化，放入鹹蛋黃迅速拌炒至綿密泡沫狀，放入鹹蛋白碎拌勻。

(5) 放入炸好的肋排拌勻，再放入蔥花拌勻即可。
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Ingredients
400g pork baby back ribs, 3 salted egg yolks, 1 or half salt egg white, tapioca starch, 10g unsalted butter, chopped green onion

Marinade
1.5 Tbsp soy sauce, 1 Tbsp rice wine, ½ tsp granulated sugar, 1 tsp ground white pepper, 2 grated garlic

Instructions
(1) Rinse the pork baby back ribs, then drain off. Place the pork baby back ribs in the mixing bowl, add the marinade and rub in well all over. Cover the mixing bowl, let it stand for 60 minutes in the fridge.

(2) Coat the pork baby back ribs with tapioca starch, then let it stand for 10 minutes.

(3) Heat the oil to 140 to 160°C, add the pork baby back ribs and deep fry until cooked through and golden brown, around 5 minutes.

(4) Heat the pot over low heat, add the unsalted butter and stir well until completely melted. Add the salted egg yolks and stir fry until foamy and smooth, then add salted egg white and stir well.

(5) Add the fried pork baby back ribs and stir well, then add chopped green onion and stir well.