豆酱排骨蒸蛋豆腐 Steamed Spare Ribs and Egg Tofu with Bean Paste Sauce

豆酱排骨蒸蛋豆腐 Steamed Spare Ribs and Egg Tofu with Bean Paste Sauce

过程

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豆酱排骨蒸蛋豆腐

{材料} 排骨（洗净，泡清水半小时或用热水川烫），蛋豆腐1条（切块状），青葱丁适量

{调味料} 豆瓣酱1汤匙， 米酒1茶匙，蚝油1茶匙，盐，鸡粉和栗米粉适量

{做法}

1. 排骨用调味料腌上1小时。

2. 把蛋豆腐和腌好的排骨摆盘，放入煮开了水的蒸锅蒸30分钟左右或至熟，要食用时撒上青葱丁即可。

Steamed Spare Ribs and Egg Tofu with Bean Paste Sauce

{Ingredients} Spare ribs (washed, soaked in water for 30 mins or blanch over boiling water), egg to fu x 1 (cut into sectioned), diced green onion.

{Seasonings} Bean paste x 1 tbsp, rice wine x 1tsp, oyster saucex 1 tsp, some salt, chicken powder and corn flour.

{Method}

1. Marinate spare ribs with the seasonings for at least 1 hour.

2. Then, arrange the egg tofu and spare ribs in steam plate, put in the steamer to steam for 30 mins or till cooked, garnish the green onion while served.

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