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  • 2012/08/24
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桂花排骨

みんなの投稿 (8)
sparerib with osmanthus.I love dishes where flower is featured,both sweet and savory.In here,sparerib is deep fried,then steamed until tender,lastly, coat with the very fragrant osmanthus sugar.
スペアリブ?美味しそぅ!何味かなぁ~❤
To: marikoszk thank you.it's sparerib,sweet on the outside,savory inside,like Cantonese style barbecue pork(チャーシュー).About the 桂花,I really don't know how to explain,all I can say it smells very fragrant,used most in dry form,in shanghainese desert like"酒釀丸子".
To: marikoszk Also try to find a chinese sweet wine called 桂花陳酒,and you will have an idea, also tastes wonderful too!
To: rikk
桂花陳酒につけてるのかぁ!甘い甘いキンモクセイのお酒だね!
To: marikoszk oh,you know 桂花陳酒!I have never cooked with this,suppose you could make a syrup with this and coat around the ribs at the end,the fragrance of the osmathus will lose after too much cooking.I also serve this cold.
Looks Fantastic 🌟
To: Trivia36 thank you,much appreciated!
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