搞搞新意思 話梅玉桂荔枝糖醋排骨 New Elements in Traditional Dish Sweet and Sour Spareribs with Plum, Cinnamon and Lychee

糖醋排骨 Sweet and Sour Spareribs

糖醋排骨係我地好鍾意食既菜色,唔難整,甜甜酸酸好開胃,又有汁可以撈飯。煮得多就會諗有無咩新意思可以搞下,整左依個話梅玉桂荔枝糖醋排骨,幾種味道配搭起黎好夾,不過仍有可以改進既地方,睇埋下面會有短評。

Sweet and Sour Spareribs is one of our favorite dishes. It’s easy to make, appetizing and we can empty a bowl of rice with its mouth watering sweet and sour sauce. After multiple times of making this, we tried to put new elements into the dish so we made this Sweet and Sour Spareribs with Plum, Cinnamon and Lychee. The ingredients went well together but we think there are still things to be improved. Our comments in below.

話梅玉桂荔枝糖醋排骨 Sweet and Sour Spareribs with Plum, Cinnamon and Lychee

糖醋排骨 Sweet and Sour Spareribs

又係見圖就會諗起甜酸味然後肚餓起黎既一道菜

We feel hungry merely looking at the photo… It’s like I am ready to eat a nice sweet and sour dish of spareribs

足料碗仔翅 1文學識屋企整 Authentic Imitation Shark Fin Soup in 1 Article

材料又平又簡單,金沙骨(依度1磅)、荔枝醋、話梅(會用6粒)、玉桂、冰糖。
之前試過用新鮮金沙骨整,但做依類型重味炆菜,用急凍既風味完全無分別,尤其依家新解豬肉咁貴,買急凍已經可以

Ingredients are cheap and simple. Spareribs for a pound, lychee vinegar, dried plum (we will use 6 pieces), cinnamon, rock sugar.
We tried fresh spareribs before but for this kind of dish with heavy taste, it’s no difference to use the frozen one. Especially fresh pork is very expensive lately so we recommend to use frozen spareribs for the dish.

用生抽老抽蠔油糖胡椒粉生粉麻油醃肉30分鐘

Marinate the spareribs by light soy sauce, dark soy sauce, oyster sauce, sugar, pepper powder, cornstarch and sesame oil for 30 mins

全程大火煎封表層

On high heat, fry the skin for better retaining the juice inside

兩邊煎到咁上下就可以拎返起

Fry until the 2 sides of the ribs look like this and then we can take them out

將排骨放到一個炆燒鍋,加入冰糖、一大塊玉桂、6粒話梅同一杯荔枝醋,開中火。醋既份量約莫一杯先,到後期可以再試味,決定洗唔洗添

Move the ribs into a simmer pot. Add rock sugar, a big piece of cinnamon, 6 pieces of dried plums and a cup of lychee vinegar. Medium heat on. The portion of vinegar can be approximately 1 cup. We can further add more after tasting in later stage

加水蓋過肉,當水滾時,轉細火,冚蓋,由佢炆15分鐘,然後熄火,焗15分鐘

Add water to cover all the spareribs. When it comes to boil, switch to low heat, close the lid and let it simmer for 15 mins and then switch off the fire, let is rest for another 15 mins.

重覆炆15分鐘,焗15分鐘。由於用左鎖水力好強既LC煲,炆完2回合水位都無乜降低過

Repeat the simmering and resting for two 15 mins. As we used Le Creuset buffet, most water was still locked in the pot after 2 rounds of simmering

最後,我地開蓋將汁燒至濃稠就上碟。
不過依個係貪方便既做法,其實唔應該咁做,因為咁樣開蓋燒會令肉汁都蒸發埋,d肉就會越燒越乾同韌。正確做法應該係將稀既汁倒去另一個煲,大火燒到佢變稠先倒返去d排骨度。

Last step, we open the lid and let the sauce boil until it turns thick and sticky.
However, this is not a proper way to make the sauce as let it boil with the lid opened will make the juice in the meat also evaporate and hence it will be dried and chewy. The right way to do this is to pour the runny sauce into another pot, keep it boiling until it turns thick. We can then add back the sauce on the ribs.

食完1隻又1隻既開胃菜 B仔雞翼尖! Delightful Appetizer! Hot and Sour Chicken Wing Tips

最後幾點總結今次既做法:
1)雖然最後燒乾汁既做法會令d肉變硬,但炆既時間足夠,肉質算腍,想質感再好d下次要避免今次既直接收汁做法
2)甜酸味道適中,話梅味亦岩岩好
3)玉桂味同荔枝唔夠出。下次會試下臨煮完加d玉桂粉同新鮮荔枝蓉

Lastly let us sum up the recipe of this time:
1) Although we didn’t use the proper way to dry the sauce in the last step, thank to the sufficient time of simmering, the meat was still tender. Yet we should avoid drying the sauce together with the ribs.
2) sweetness and sourness were balanced. Flavour of dried plum was also nice
3) The flavour of cinnamon and lychee could be further highlighted. In the next time we will try to add cinnamon powder and fresh minced lychee when the dish is almost done

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