As I stay longer in American. I learn the similarly to cook in any cultures. For example, Italian use tomato sauce, but if you switch to soy sauce it will be Chinese. Most of the time, meat and vegetable are the same categories. The only differentce are spices. It is also including some fermented product or preservatives too. Chinese would use salty fermented black bean in this dish , but Italian might use capers instead.
It's all about the balence between, sour, salty, spicy and bitter, and sweet always smooth it out the flavors.
This cooking technique it also switch oven bake to steam. The truth is, you don't even really need a steamer . A easy dish like this, but carry a big flavor, which cook ribs in one hour, you should experience it, and you will be amazed !
Preparation time: 10-15 minutes.
Cooking time: 1 hour.
Serve 5-6 people.
Ingredients:
1. 4 pound of spare pork ribs cut it it into bite size. * You can ask butcher's help.
2. 3 tablespoons fermented black beans rinsed and drain.
3. 5 cloves garlic minsed.
4. Half sweet red bell pepper seeded and diced. Half for sauté , other half add in the end.
5. 3 scallion diced, separate the white and green part.
6. Asparagus if you desire as a side dish.
Flavors:
1. 3 tablespoon fish sauce.
2. 1 tablespoon soy sauce.
3. 3 tablespoon Sake.
4. 1 tablespoon sugar.
5. 2 tablespoon vegetable oil.
6. 3 tablespoon corn starch.
7. White pepper and Cayanne pepper by taste.
Bring the water to boil, blanch the ribs till the color change, then drain it.
While the water is boil, have another large skillet or sauté pan ready. Add vegetable oil, minsed garlic, black bean, white part of scallion, and half red peppers. Turn on the heat to medium, sauté till fragran, then keep adding fish , soy sauce, Sake, and suger, stir well then turn the heat off.
Bring the ribs directly from the blanch to the sauce pan. Mix well, then sprinkles the corn starch evenly, mix again ! Put ribs on the baking dish or heatproof plate.
Use a steamer OR,
Use the large pan, add water at the bottom, then place the rack or small plate, to let this dish keep away from the water, side should be leaved some space to let the steam come up. Bring it to the boil with hight heat, then turn heat to medium low, place the rib in the center, cover with lid. If you don't have lid, you can use foil to seal the pan, but please be careful !!!!!!
Steam for 1 hour. If the water from the bottom everperate, add in more. Test with a chopstick when it is easy to go through, which means it is cooked. Take it out excess oil . Mix well from the bottom to the top.
Remove it to another hot plate or serve it with the same baking dish, sprinkle the sweet red peppers and green part of scarllian.
Arrange with some steam asparagus with excess oil and little bit salt. Ribs will be so tender and savor, pair with rice or noodle. It's a hardy dish that you couldn't stop....
* Do not throw away the excess oil and sauce, it's perfect for dipping in a pices of bread too !
在美國待了數些年後, 慢慢地學會許多同不同的文化在烹調上都有相同點. 例如, 義大利用蕃茄當醬汁, 但如果你把它換成醬油變成了中國菜. 大部分的時候, 肉和蔬菜都是同一些種類, 唯一不同的是香料. 這些還包括許多發酵和醃製的東西. 中式會用鹹豆豉來做這道菜, 義大利可能就會用驢蹄草代替.
烹調的技術也從火烤轉為水蒸. 事實上你並不需要蒸籠, 這是一道題簡單, 味道又豐富的菜, 將排骨可以在一個小時裡煮好, 你應試試看, 並且會感到驚喜!
準備時間: 10- 15分鐘.
烹煮時間：1 小時.
享用人數: 5-6 人.
材料:
1. 約二公斤的排骨切成小塊狀. * 可請豬肉店老闆代勞.
2. 3 大匙的豆豉洗淨瀝乾.
3. 5 顆蒜粒切末.
4. 半顆甜紅椒去仔切丁. 一半入炒, 另一半留至最後加入.
5. 3 根蔥切丁, 分開䓤白和葱綠.
6. 縁蘆筍如果你喜歡它, 當配菜的話.
調味料:
1. 3 大匙魚露.
2. 1 大匙醬油.
3. 3 大匙清洒.
4. 1 大匙糖.
5. 2 大匙沙拉油.
6. 3 大匙玉米粉.
7. 白楜椒和紅辣椒粉隨意.
煮沸水, 川燙排骨至變色然後撈出瀝乾.
煮水的同時, 另起一大鍋子, 放入油, 蒜末, 豆豉, 荵白, 和一半的甜紅椒, 開中火炒至香氣十足, 然後加入魚露, 醬油清酒糖, 拌勻後熄火.
將剛燙過的排骨直接入醬汁, 均勻地灑上玉米粉再次拌勻. 將排骨移置耐熱的烤盤或器皿.
使用蒸籠, 或是
使用大鍋子, 底部加水墊入網架或小盤使菜盤不會接觸到底部的水. 鍋邊需留空隙讓水蒸氣上升. 大火把水煮沸然後調整至中小火, 放入排骨, 蓋上鍋蓋, 如果你沒有蓋子的話, 可以用鎴泊紙蓋上, 但是請小心!
約蒸一個小時, 如果底部的水變少了, 可以再加入. 若是用筷子可以輕易插入, 表示已經煮好了. 取出盤, 瀝出多餘的油, 然後從底部向上拌勻.
可換至另一個熱過的盤或是原有的蒸盤. 灑上甜紅椒和蔥綠.
擺上蒸過的緑蘆筍, 淋上一點點多出來的油, 和少許的塩當配菜. 排骨應該相當的軟嫩, 和下飯, 配上白飯和麵條, 另人欲罷不能 ....
* 可別丟棄多餘的油, 還有剩下的醤汁. 就用它們來沾著麵包吃也很棒!
