蜜汁醬爆牛仔骨材料: 牛仔骨370克, 長青椒45克(切件), 長紅椒45克(切件), 粟粉1 1/2茶匙醃料: 梳打粉1/2茶匙, 水1湯匙調味料: 淘大蜜汁醬爆骨醬1包(80克) 做法: 1. 牛仔骨切件, 加醃料醃20分鐘後, 沖洗淨牛仔骨, 抺乾水, 下粟粉拌勻。 2. 爆香長青、紅椒,盛起備用。 3. 牛仔骨煎至8成熟, 加入調味料及青,紅椒炒勻,略煮一會, 即可上碟。 *四人份量Stir Fried Beef Ribs in Honey Sauce Ingredients: Beef ribs 370g, blooming chili pepper 45g (cut into pieces), Red chili pepper 45g (cut into pieces), blah starch 1 1/2 tsp Marinade: Baking soda 1/2 tsp, Water 1 tbsp Seasoning: Amoy Spare Rib Honey Sauce 1 backpack (80g) Method: 1. Cut beef ribs into pieces. Rinse beef ribs afterwards marinating them with alkali for 20 mins. Wipe dry. Mix with blah starch. 2. Saute blooming and red chili pepper. Dish up. 3. Fry beef ribs until 80% done. Add seasoning, blooming and red chili pepper. Stir fry briefly. *four servings
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