惊呆了！这道粉蒸排骨竟然让人停不下来！|猪蹄|米粉|粉蒸排骨|糯米|豆瓣酱|醪糟

酥糯脱骨，米香浓郁，咸鲜微辣。
粉蒸排骨其实是一道挺简单的大菜，关键一是腌制味道，二是现炒现磨蒸肉粉，拌好还没蒸的时候已经香气扑鼻了，想做的难吃也不容易。
这道菜和上一篇的红烧猪蹄是一锅出的，米博多功能烹饪机的主锅烧猪蹄，上面蒸锅蒸排骨，充分利用能源。不过烧猪蹄的时间一个小时蒸排骨是不够的，粉蒸排骨蒸制时间越长越糯越好吃。

用料

＃主料

排骨

600克

生姜

5克

豆瓣酱

20克

生抽

20克

蚝油

10克

醪糟

30克

豌豆

150克

＃蒸肉米粉

大米

50克

糯米

50克

花椒

2克

粉蒸排骨的做法

准备工作：炒锅不放油，放入大米和糯米，小火炒至米粒微黄。将米盛出后，同样是干锅小火将花椒炒至褐色。洗干净锅，放一勺油，小火将豆瓣酱煸出红油（豆瓣酱提前剁细）。

排骨用凉水浸泡2小时，中间换水，冲干净血水后沥干，最好用厨房纸吸干。

排骨中加入生抽、蚝油、醪糟、姜末和炒过的豆瓣酱，拌匀腌制半小时入味。腌肉料根据自己口味调整，不吃辣的可不放豆瓣酱，喜欢放腐就放腐乳，没有醪糟可用花雕酒＋糖代替。

腌制排骨的时候来做蒸肉粉：炒熟的米放入主锅，3秒／10档，如果不够，再磨3秒，米粒磨至半碎口感最好，不要完全成粉。

将米粉倒出，无需洗锅，放入花椒，3秒／10档，如果不够，再磨3至5秒，花椒粉可以磨细一点。

将磨好的花椒粉和米粉倒入排骨中拌匀，如果觉得干，可以加少量清水。

取深盘，豌豆铺底。
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