怎麼做排骨最好吃

　　蒸、炸、煲、炒、燜、燒、烤排骨不敗的秘訣！典排骨秘方大公開！認識排骨家族蒸、煮、煎、炸、烤好吃排骨料理，一點都不難！

　　排骨烹調最大的魅力就是千變萬化！排骨的種類多，不同的醃料，不同的配料，不同的烹調方式，只要掌握好其中的烹調精髓，就是一道道令人回味無窮的好滋味！

　　25道零失敗的排骨料理，除了經典的中式排骨料理，還有本土熱門排骨料理和西、日式排骨料理。

　　書中也特別傳授各種排骨的烹調技巧和手法，讓您輕輕鬆鬆就上手！也希望您輕輕鬆鬆就變化出家人最愛的獨門排骨料理！ 每一道料理都附有好吃的情報、好吃的秘訣！

　　讓下廚更輕鬆！廚房新手或百戰煮婦都做菜實用的一本好食譜！

4、認識排骨
About Pork Ribs

6、“燒、燜”排骨好吃的秘訣
Tips for Braising Pork Ribs

8、“烤”排骨好吃的秘訣 
Tips for Grilling Pork Ribs

10、“炸”排骨/肉排好吃的秘訣
Tips for deep-frying Pork Ribs/Pork Chop

12、“炒”排骨好吃的秘訣
Tips for Stir-frying Pork Ribs

14、蒜香蒸排骨
Steamed Garlic Pork Ribs

為什麼“蒸”水一定要先燒開？
Why must the water be boiling before we steam?

16、京都排骨
Peking Pork Ribs

醃製排骨時，加入小蘇打粉有何用處？
Why do we add baking soda when we marinate pork ribs?

18、無錫排骨
Wuxi Pork Ribs

如何避免燜排骨黏鍋？
How do we prevent the stewed ribs from sticking to the pan?

20、橙汁排骨
Tangy Pork Ribs

用芡粉勾芡時要注意什麼？
What should we take note of when we thicken with potato starch?

22、排骨王
King Spare Ribs

為什麼醃製肉類時，有時要用蛋白液，有時卻用全蛋液？
When we marinate meat, why do we sometimes use egg white, and sometimes beaten whole eggs?

24、粉蒸排骨
Steamed Pork Ribs

粉蒸排骨滑嫩多汁的秘訣！
Secret to tender and juicy steamed pork ribs!

26、豉汁蒸排骨
Pork Ribs Steamed with Black Bean Paste

“蒸”的重要技法!
An important technique in steaming!

28、糖心豬排
Sandwich Pork Chop

如何炸出酥脆美味的豬排？
How do we make crispy pork chop?

30、紅糟排骨
Pork Ribs Stewed in Red Yeast Rice Paste 

使用紅糟醬時要注意什麼？
What should we take note of when we use red yeast rice paste?

32、梅子蒸排骨
Pork Ribs Steamed with Salted Plums

“蒸”一定要新鮮！
Steam only fresh ingredients!

34、咖啡排骨
Coffee Pork Ribs 

排骨肉不黏骨的秘訣！
Secret to separate the meat easily from the bones!

36、巴拉煎南瓜排骨煲
Belacan Pork Ribs Stew in Pumpkin 

自製巴拉煎醬料
D.I.Y Belacan paste

38、糖醋排骨
Sweet & Sour Pork Ribs

排骨要怎麼炸才會外表酥脆，內?鮮嫩？
How do we deep-fry pork ribs to make it crispy on the outside and tender on the inside?

40、鹽酥排骨
Crispy Savoury Pork Ribs

自製椒鹽
So Easy! It is so easy to make spiced salt at home!

42、叉燒排骨
Char Siew Pork Ribs

如何讓叉燒排骨入味？
How do we make a heavenly dish of char siew pork ribs?

44、蝦醬排骨
Pork Ribs with Shrimp Paste

為什麼太白粉要與麵粉混著使用？
Why use a mixture of potato starch and flour for coating?

46、苦瓜燜排骨
Pork Rib Stew with Bitter Gourd

如何減緩苦瓜的苦味？
How do we reduce the bitterness of the bitter gourd?

48、栗子燜排骨
Pork Ribs Stew with Chestnuts

燜出排骨的風味！
Make a flavoursome dish of stewed ribs!

50、蘋果醬汁豬排
Pork Ribs with Apple Sauce

豬排為什麼要拍鬆？
Why must we pound the pork chop?

52、排骨麵
Pork Rib Noodles
 
煮好麵的秘訣！
Secret to delicious noodles!

54、冬瓜薏仁排骨湯
Pork Rib Soup with Winter Melon & Coix Seeds

煲湯不宜中途加水！
Do not add water when the soup is cooking!

56、肉骨茶
Bah Kut Teh

湯是不是煲得越久就越好？
Does it mean the longer you cook the soup, the better it will taste?

58、蓮藕蘋果排骨湯
Pork Ribs with Lotus Root and Apple Soup

如何防止蓮藕變黑？
How do we prevent the lotus root from turning black?