【蒜香酱汁烤排骨】不用焯水的洗涤窍门，不腥也不柴的烤制秘诀，香嫩酥软上桌秒光

不用焯水的洗涤窍门，不腥也不柴的烤制秘诀，香嫩酥软，上桌秒光



清洗方法
1茶匙盐、1勺面粉，少许清水，双面充分按摩几分钟，流水洗清
1勺白醋，适量水，静泡20分钟，流水洗清


酱汁配方
2勺料酒
3勺生抽
1勺老抽
1勺香醋
3勺红糖桨
1茶匙辣椒粉
1头蒜末
1块红腐乳


做法
1. 将调料倒入排骨中，充分按摩，腌制2小时
2. 400华氏度烤1小时，降温至200华氏度再烤1小时
3. 烤制剩余的料汁中加入1勺蜂蜜，拌匀抹在排骨表面
4. 450华氏度烤5分钟，再抹一遍烤3分钟即可


Cleaning
1 teaspoon of salt, 1 tablespoon of flour, some water, fully massage both sides for a few minutes, rinse off with running water
1 tablespoon of white vinegar, appropriate amount of water, soak for 20 minutes, rinse off with running water

Sauce recipe
2 tbsp cooking wine
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp balsamic vinegar
3 tbsp brown sugar paddle
1 tbsp paprika
1 head minced garlic
1 piece of red fermented bean curd

Steps
1. Pour the seasoning into the ribs, massage thoroughly, and marinate for 2 hours
2. Bake at 400 degrees Fahrenheit for 1 hour, then cool to 200 degrees Fahrenheit for another hour
3. Add 1 tablespoon of honey to the remaining roasting sauce, mix well and spread on the surface of the ribs
4. Bake at 450 degrees Fahrenheit for 5 minutes, and then bake for 3 minutes.



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