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标题: 烤孜然排骨 [打印本页]

作者: nzrhz 时间: 2015-4-27 10:23
标题: 烤孜然排骨

<center><img src="http://i3.meishichina.com/attachment/201408/23/14087734641873.jpg" style="width: 500px; height: 281px; " title="3.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201408/23/14087734653552.jpg" style="width: 500px; height: 281px; " title="5.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201408/23/14087734668331.jpg" style="width: 500px; height: 281px; " title="6.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201408/23/14087734672964.jpg" style="width: 500px; height: 281px; " title="8.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201408/23/14087734686871.jpg" style="width: 500px; height: 281px; " title="12.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center>入秋啦要贴秋膘喽委屈了一夏天的肚子随着天气的变凉也叫唤着要补补了吃了一夏的素菜天刚一凉快见什么都想吃呀清淡了两个月这回来个重口味的烤孜然排骨超级简单也超级有味更是货真价实快来试试吧<center><img src="http://i3.meishichina.com/attachment/201408/23/14087748497647.jpg" style="width: 500px; height: 281px; " title="11.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201408/23/14087748503476.jpg" style="width: 500px; height: 281px; " title="14.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center>材料：猪肋排500克调料：盐适量，新鲜姜末1小勺，料酒2大勺，孜然粉2大勺，五香粉1大勺，花椒粉1小勺，辣椒粉适量，白糖半小勺，生抽两大勺，香菜一棵制作：1. 新鲜猪肋排洗净，放上所有调料，香菜不放；2. 拌匀，腌2小时以上，中途可翻拌几次；3. 烤盘铺锡纸，将排骨码在上面；4. 放进180度预热好的烤箱中层，上下火，30-40分钟；5. 出炉，撒上香菜，装盘食用吧！<center><img src="http://i3.meishichina.com/attachment/201408/23/14087750577748.jpg" title="1.jpg" width="500" height="538" border="0" hspace="0" vspace="0" style="width: 500px; height: 538px; "/></center>小提示：1. 肋骨随自己的喜欢，可以剁成小块，但个人觉得大块更显豪爽，嘿嘿；2. 中途不用再翻身或者刷汁了，因为汁儿基本上被肉吸进去了；3. 根据肉质的肥厚程度来调整烤箱温度及烤制时间，以防烤过了头。<center><img src="http://i3.meishichina.com/attachment/201408/23/14087775508617.jpg" style="width: 500px; height: 281px; " title="4.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201408/23/14087775512270.jpg" style="width: 500px; height: 281px; " title="13.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201408/23/14087775527182.jpg" style="float: none; width: 500px; height: 281px; " title="14.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201408/23/14087775535704.jpg" style="width: 500px; height: 281px; " title="16.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201408/23/14087775545633.jpg" style="width: 500px; height: 281px; " title="6.jpg" width="500" height="281" border="0" hspace="0" vspace="0"/></center>

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