【采秀私房菜】香郁甜潤的京都排骨
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<div class="y">2013-7-22 11:38 上傳</div>
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口感香濃甜潤的京都排骨(圖：林秀霞/大紀元)<br />
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<strong><font color="#a0522d">材料：</font></strong><br />
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小排骨600克、麵粉2大匙、太白粉2大匙。<br />
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<strong><font color="#a0522d">醃料：</font></strong><br />
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蒜末半小匙、酒1.5大匙、醬油1大匙、鹽巴少許。<br />
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<strong><font color="#a0522d">調味料：</font></strong><br />
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京醬2大匙、香油（白芝麻油）1大匙、蕃茄醬1大匙、醬油半小匙、糖半小匙。<br />
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<strong><font color="#a0522d">做法：</font></strong><br />
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1、小排骨洗淨，用醃料拌勻醃30分鐘備用。<br />
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2、麵粉、太白粉拌勻備用。<br />
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3、小排骨沾粉，下油鍋炸至兩面金黃熟透，撈起瀝油備用。<br />
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4、用香油熱油鍋，炒香京醬，再加適量的水、醬油、糖拌炒後，加蕃茄醬拌炒，再下小排骨拌炒至汁收乾即成。<br />
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<strong><font color="#a0522d">後記：</font></strong><br />
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京都排骨是用「京醬」為底醬來烹調小排骨的美味佳餚，而京醬是中國北方的傳統調味醬，口感醇厚濃稠，味道甜潤，因為用麵粉與糖、醬油、醬油膏、香油及胡椒粉等材料發酵而成，故又稱為「甜麵醬」。