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排骨最好用烤箱或者烧烤炉加热,这样肉和酱汁才能再次完美地融合。虽然排骨的尺寸决定了加热所需的时间,但是加热的过程对于任何尺寸的排骨来说都一样。
步骤
小提示
- 微波炉加热排骨不那么容易成功,所以先加热1分钟,再根据情况调节加热的时间。微波炉加热会让肉变得软烂,烧烤酱也会流得到处都是,另外还会引起脂肪炸开,所以加热时最好在排骨上盖一张厨房纸巾。
- 解冻排骨的正确方法是在保留保鲜膜的前提下,将排骨在冷藏室里放置6到8个小时。
- 如果3到4天内,你不打算把剩下的排骨吃完,建议你用保鲜膜或者真空密封装置把排骨紧紧地包起来,放进冷冻室。注意,包的时候一定要尽量将空气排出。
- 不管最初烹饪排骨的方式是烧烤炉烤,烤箱烤,或者小火慢炖,加热排骨时,上述两种方法都适用。
- 如果加热排骨时你不打算涂抹烧烤酱,就将几毫升水、苹果汁或者白葡萄淋在排骨上,然后把排骨包起来,这样也能保持排骨软嫩多汁。
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警告
- 烧烤酱里含有糖,很容易烤焦,所以加热排骨的最后5到10分钟里,人一定要守在烤箱或烧烤炉的旁边。
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你需要准备
- 烧烤酱
- 锡箔纸
参考
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