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进口食品真实的泰国食谱
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泰国人士

泰国人士

与大多数炖肉不同,这些肋骨在煮熟之前就不会变成褐色。长而缓慢的慢炖肉使肉嫩,肋骨从大豆和红糖腌料中得到棕色,闪亮的外观。

原料

为了4

原料

  • 6肉类的弹杆菌(大约2个架子),切成2-折叠的部分
  • 开水
  • 2大茎新鲜的柠檬草
  • 3/4杯子酱油
  • 1/2杯子(包装)黄金红糖
  • 1/2杯子干雪利酒
  • 2汤匙泰式花生酱
  • 2汤匙芝麻油
  • 4大蒜丁香,去皮
  • 11/2英寸的新鲜生姜,去皮,切碎
  • 3/4杯子椰奶
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泰国抢劫的方法

预热烤箱至350°F。将肋骨单层排列在大型烤盘中。仅加入足够的沸水以覆盖肋骨。用箔纸盖住锅。烤箱烤肋骨,直到几乎嫩,约1 1/2小时。同时,距每个柠檬草茎(丢弃上部)距底部2英寸。将柠檬草切成细圆;放置在搅拌机中。加入1/2杯酱油,糖,雪利酒,花生酱,芝麻油,大蒜和姜;融合到几乎光滑。 Blend in coconut milk and remaining 6 tablespoons soy sauce for marinade. Cool ribs, still covered, 30 minutes. Transfer ribs to heavy-duty 2-gallon resealable plastic bag; discard braising liquid. Pour marinade into bag. Seal top and turn several times to coat ribs evenly. Refrigerate overnight, turning occasionally. Preheat oven to 350°F. Using tongs, arrange ribs in single layer on large rimmed baking sheet. Spoon marinade from bag over ribs. Roast uncovered until ribs are very tender, basting often with marinade, about 1 1/2 hours. Arrange ribs on platter. Scrape marinade into pitcher for sauce; spoon off fat that rises to surface. Brush sauce generously over ribs. Serve with茉莉香米,在旁边穿过剩余的酱汁。

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