烤蒜香骨
<strong><font face="仿宋_GB2312 "><font size="4"><font color="blue">烤排骨材料：</font></font></font></strong><br>
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<strong><font face="仿宋_GB2312 "><font size="4"><font color="blue">排骨兩根，每根分四段；<br>
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<font face="仿宋_GB2312 "><font size="4"><font color="blue"><strong>配料：</strong></font></font></font><br>
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<strong><font face="仿宋_GB2312 "><font size="4"><font color="blue">新奧爾良醃雞粉20克，蒜茸，生抽一湯勺（或老抽），花生油一湯勺。<br>
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<font face="仿宋_GB2312 "><font size="4"><font color="blue"><strong>做法：</strong></font></font></font><br>
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<strong><font face="仿宋_GB2312 "><font size="4"><font color="blue">1、將所有的配料充分揉合排骨，醃製24小時（放冰箱中）<br>
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<strong><font face="仿宋_GB2312 "><font size="4"><font color="blue">2、烤箱預熱200度，五分鐘。<br>
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<strong><font face="仿宋_GB2312 "><font size="4"><font color="blue">3、將醃好的排骨在烤盤上擺好（最好用錫紙墊底，但我用完了，卻忘記買了，改用油紙。）<br>
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<strong><font face="仿宋_GB2312 "><font size="4"><font color="blue">4、200度溫度烤30分鐘。<br>
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<strong><font face="仿宋_GB2312 "><font size="4"><font color="blue"> 5、煮紅糖漿（不用蜂蜜水的原因是蜂蜜遇熱烤之後營養會完全流失，吃了無益，改用紅糖漿來上色）<br>
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<strong><font face="仿宋_GB2312 "><font size="4"><font color="blue">6、將每根排骨都均勻掃上一次紅糖漿。烤箱溫度調到220度，繼續烤10分鐘。<br>
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<strong><font face="仿宋_GB2312 "><font size="4"><font color="blue"> 7、裝碟，上菜<br>
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醃好的排骨</font></font></font></strong><br>
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將排骨擺好在烤盤裏</font></font></font></strong><br>
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熬紅糖漿</font></font></font></strong><br>
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<strong><font face="仿宋_GB2312 "><font size="4"><font color="blue"><img src="http://bbs.meishichina.com/attachments/month_0906/0906111300dc8e0cb28debdacb.jpg" onload="thumbImg(this)" alt="">紅糖漿</font></font></font></strong><br>
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<strong><font face="仿宋_GB2312 "><font size="4"><font color="blue"><img src="http://bbs.meishichina.com/attachments/month_0906/0906111300800bc63cf12223ec.jpg" onload="thumbImg(this)" alt="">成品</font></font></font></strong><br>
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配上一杯蘋果醋,解油膩.</font></font></font></strong><br>
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<img src="http://bbs.meishichina.com/attachments/month_0906/090611130089878c34065e312d.jpg" onload="thumbImg(this)" alt="">