Thursday, March 20, 2014

脆焗咖喱骨


今次偷懶,

無左溝右溝，

只係用現成咖喱粉做醃料,

效果幾好吖,

簡單但好味！



材料：
排骨一條斬件

醃料：
咖喱粉 1 湯匙
鹽 半 茶匙
糖 1/4 茶匙
生抽１湯匙
紹酒１湯匙
粟粉３湯匙, 後下


做法：
排骨用醃料醃约２小時,
臨焗前加入粟粉拌勻

入預熱焗爐焗 30 分鐘, 期間要反轉


有腦友要求上張撈咗粉嘅相,





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24 comments:

  1. AnonymousMarch 20, 2014 at 3:09 PM

    yummy, and i think this recipe works for chicken/fish too ...老三

    ReplyDelete
  2. NottyCatsMarch 20, 2014 at 3:35 PM

    多谢师父！

    ReplyDelete
  3. UnknownMarch 20, 2014 at 4:27 PM

    偷懶就罷煮了!你煮一D都唔Lazy

    ReplyDelete
    Replies
    1. T&PMarch 21, 2014 at 3:47 AM

      我都想唔煮，但係出街又唔知食乜野好

      Delete
  4. 雀后March 20, 2014 at 7:08 PM

    唔使炸都脆身，都唔錯喎!

    ReplyDelete
  5. UnknownMarch 20, 2014 at 7:49 PM

    開飯喇！

    ReplyDelete
  6. EE ChanMarch 20, 2014 at 9:01 PM

    唔使炸，好煮意。

    ReplyDelete
  7. LiJMarch 20, 2014 at 9:51 PM

    簡單好味免炸，已經係好煮意

    ReplyDelete
  8. samwei 英國的生活都可以好港式March 20, 2014 at 11:16 PM

    唔懶呀，要炸野都不知幾多功夫。

    ReplyDelete
  9. UnknownMarch 20, 2014 at 11:32 PM

    同炸嘅一樣咁靚, 金黃色極想食!

    ReplyDelete
  10. KestrelMarch 21, 2014 at 3:01 AM

    其實焗出嚟嘅肉汁唔會整腍個脆面咩？

    ReplyDelete
  11. OhtriaMarch 21, 2014 at 5:25 AM

    唔炸都脆,咁我要試試

    ReplyDelete
  12. Katie kitchenMarch 21, 2014 at 10:04 AM

    咖喱加脆脆 正呀

    ReplyDelete
  13. Mommy DearestMarch 21, 2014 at 11:52 AM

    coke please ;) !

    ReplyDelete

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