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天冷了,橘子也紅了,冬天快到了,記得小時候媽媽給我燉的排骨裡面放了點橘子皮,從此我就愛上了那個味道,每年的冬天我就會嚷著要媽媽給我燉排骨湯,前提是必須放橘子皮,後來成家了,媽媽才說,當我每次嚷著要她做什麼給我吃的時候,她就覺得好滿足!現在的我終於體會到了媽媽的那種滿足,因為看著心愛的人吃著自己做的飯菜,心裡滿滿的都是幸福!
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排骨和一根筒子骨,蘿蔔、薑、橘子皮備用。
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我先用料酒把排骨腌了十分鐘去腥味!然後燒一大鍋開水,下排骨、筒子骨去血水,然後撈起來備用!
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開始燉排骨了,鍋里準備一鍋水,大火燒開,我就只放了薑,然後下筒子骨,大火燒開之後改成小火,因為筒子骨比排骨大好多,所以先下鍋燉半個小時!
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先燉筒子骨,筒子骨時間比較長!
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30至40分鐘之後就可以把排骨放進鍋里了,然後小火再慢慢的燉。
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在慢慢等待的過程中就開始準備蘿蔔了,蘿蔔去皮切成小塊備用!
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排骨下鍋燉至約半個小時之後就該橘子皮和蘿蔔上場了,放入橘子皮和蘿蔔后再燉半個小時左右,蘿蔔就已經燉得很軟很軟了,橘子皮的香味也出來了,鮮香撲鼻吖!因為橘子皮可以去腥,去油膩,提鮮,所以真的好香好香的!
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最後放點雞粉和鹽調味,根據自己的口味,適量就行咯!最後撒上一丟丟蔥花,就可以吃了。先喝碗湯,有橘子的香味,真鮮,還不會覺得油膩喲!有媽媽的味道!
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愛吃辣椒的我,連排骨和蘿蔔都不放過,占著自己配的調料吃,又是一種味道喔,別具特色吖!
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