腌料汁就是加入了各种香草、食用油和醋的混合液,其作用是给肉类或蔬菜调味。虽然腌料汁里的大多数调料不会渗透进食物内部,但调料的味道依然能附着在食物表面。腌排骨的料汁种类数以百计,但无论是肋排、脊骨还是大排,酸辣味的料汁腌出的排骨最是美味。
素材
餐厅版腌料
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1杯植物油
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1/2杯苹果醋
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3汤匙压实的红糖
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1汤匙酱油
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1汤匙伍斯特郡酱
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1汤匙大蒜粉
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1/2茶匙洋葱粉
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1/2茶匙粗盐
亚洲风味腌料
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1杯蜂蜜
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1/3杯酱油
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3汤匙雪利酒
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2茶匙大蒜粉
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1/2茶匙红辣椒粉
咖啡糖蜜腌料
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1杯浓咖啡
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1杯红洋葱
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1/2杯糖蜜
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1/2杯红酒醋
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1/4杯第戎芥末
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1汤匙伍斯特郡酱
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1/4杯酱油
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1汤匙辣椒酱
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2汤匙红葱头
步骤
方法 1 的 3:
餐厅版腌料
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1
将排骨完全解冻。烹饪前,先把排骨放进冰箱冷冻2到4天。解冻的时间是由这扇排骨的大小决定的。
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2
把排骨正面朝上翻过来,。用刀把排骨背面薄薄的筋膜切开,用手扯掉。这一步能让肉质更嫩,腌料汁渗透得更深。
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3
提前一天把腌料汁调好。通常,对于排骨这种质量上乘的肉来说,腌的时间应该在12到24小时之间。盐需要24小时才能渗透到肉里2.5cm深的地方。[1]
- 其余的作料主要是为肉的表面调味。
- 如果排骨的重量超过了2000g,其它作料的用量也要翻倍。
- 剩下的腌料汁不要扔掉,烹饪过程中可以涂抹在排骨上。
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4
在一个大号容器里加入食用油、醋、红糖、酱油、伍斯特郡酱、大蒜粉、洋葱粉和盐,然后用手动打蛋器搅拌均匀。如果容器不够大,放不下整扇排骨,你可以把腌料汁倒进一个大的塑料保鲜袋里,或者把排骨对半切开,分别放进两个容器里。
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5
将排骨放进腌料汁里。把排骨翻一翻,然后放进冰箱。
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6
每三个小时用酱料刷将排骨刷一遍。刷的时候,用刷子蘸取保鲜袋或者容器底部的腌料汁。如果排骨没有完全浸在腌料汁里,就把排骨翻个面。
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7
把排骨从冰箱里取出,等待一个小时后,再放进烤箱或者户外烤架上。这个时候,你就可以把余下的腌料汁倒掉了。
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{"smallUrl":"https:\/\/www.zenmeban.com\/images_en\/thumb\/5\/50\/Marinate-Ribs-Step-8-Version-2.jpg\/v4-460px-Marinate-Ribs-Step-8-Version-2.jpg","bigUrl":"https:\/\/www.zenmeban.com\/images\/thumb\/5\/50\/Marinate-Ribs-Step-8-Version-2.jpg\/v4-728px-Marinate-Ribs-Step-8-Version-2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":484,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
8
把排骨用锡箔纸包好,在149℃下烤2个小时。接着揭开锡箔纸,在177℃下烤45分钟。[2]
方法 2 的 3:
亚洲风味排骨腌料
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1
把排骨完全解冻。撕掉排骨背后的筋膜,让排骨能更好地入味。
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2
烹饪前的12个小时,将蜂蜜、酱油、雪利酒、大蒜粉和红辣椒粉混合。中火加热腌料汁,这样有助于各种作料更好地融合。
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3
把腌料汁从炉子上拿开,彻底放凉。
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4
把排骨放在一个容器里,如果排骨太大,就切成两半分开放。上述腌料汁可以腌制1800g排骨。
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5
把腌料汁浇到排骨上。翻动排骨,确保排骨两面都覆盖上腌料汁。如果腌料汁不能淹没排骨,那么冷藏过程中,你需要每小时将排骨翻动一次。
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6
烹饪前的一个小时把排骨从冰箱里拿出来。把多余的腌料汁倒掉,然后将排骨拎起来,滴去多余的汁水。
- 如果你不打算把排骨用锡箔纸包起来,而是在烧烤炉上烤,那么一定要将腌料汁滴干,因为料汁滴到炭火上会引起骤燃。
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{"smallUrl":"https:\/\/www.zenmeban.com\/images_en\/thumb\/b\/b9\/Marinate-Ribs-Step-15-Version-2.jpg\/v4-460px-Marinate-Ribs-Step-15-Version-2.jpg","bigUrl":"https:\/\/www.zenmeban.com\/images\/thumb\/b\/b9\/Marinate-Ribs-Step-15-Version-2.jpg\/v4-728px-Marinate-Ribs-Step-15-Version-2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":484,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
7
接着,你就可以用烤箱、烧烤炉或烤架等任何喜欢的方式烤排骨了。吃的时候别忘了撒上芝麻和小葱哦。[3]
方法 3 的 3:
咖啡糖蜜腌料
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1
将排骨解冻。把排骨背后的筋膜撕掉,露出里面的肉。
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{"smallUrl":"https:\/\/www.zenmeban.com\/images_en\/thumb\/5\/56\/Marinate-Ribs-Step-17-Version-2.jpg\/v4-460px-Marinate-Ribs-Step-17-Version-2.jpg","bigUrl":"https:\/\/www.zenmeban.com\/images\/thumb\/5\/56\/Marinate-Ribs-Step-17-Version-2.jpg\/v4-728px-Marinate-Ribs-Step-17-Version-2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":484,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
2
把制作腌料需要的洋葱和红葱头切碎。泡一杯咖啡。
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{"smallUrl":"https:\/\/www.zenmeban.com\/images_en\/thumb\/3\/32\/Marinate-Ribs-Step-18-Version-2.jpg\/v4-460px-Marinate-Ribs-Step-18-Version-2.jpg","bigUrl":"https:\/\/www.zenmeban.com\/images\/thumb\/3\/32\/Marinate-Ribs-Step-18-Version-2.jpg\/v4-728px-Marinate-Ribs-Step-18-Version-2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":484,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
3
将咖啡、洋葱、糖蜜、红酒醋、芥末、伍斯特郡酱、酱油、辣椒酱和红葱头用手动打蛋器拌匀。按照上述用量配置的腌料可用来腌制2000g排骨。为每份排骨预留1杯腌料汁。
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4
把排骨放在大号容器里,12小时后再开始烹饪。先让排骨表面均匀地覆盖上腌料汁,然后盖上盖子,把容器放进冰箱。
- 每过几个小时就把排骨翻一翻,或者用酱料刷将排骨刷一刷。
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5
正式烹饪前的一个小时把排骨从冰箱里拿出。把排骨上多余的腌料汁滴干。
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6
接着,你就可以用烤箱、烧烤炉或烤架等任何喜欢的方式烤排骨了。烤的过程中,每过20分钟就用刷子蘸取预留的腌料,把排骨刷一刷。[4]
小提示
- 制作亚洲风味腌料时,你可以用海鲜酱替代蜂蜜。
- 排骨大部分时间都要用锡箔纸包起来烤。烹饪结束前的10到20分钟,你需要把锡箔纸拿掉,将排骨置于明火上,这样烤出来的排骨才更脆。
- 除了液态腌料,你也可以用干的作料给排骨码味。
- 菠萝汁可以加入任何一种腌料汁里,当成嫩肉粉用。菠萝汁里含有一种酶,能够软化肉质。
你需要准备
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手动打蛋器
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碗
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盖子
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大号的保鲜袋/容器
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酱料刷
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冰箱
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奶锅
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刀
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烤箱/烧烤炉/烤架