菊蜜芝麻骨 Honey Sesame Ribs with Chrysanthemum Glaze

[Ho Kwok Leung]

菊蜜芝麻骨
材料：
腩排320克，
芝麻（炒香）1汤匙，
食用梳打粉 1/2 茶匙，
糖1茶匙。

腌料：
杂菜水（见半成品材料和酱汁制法）2汤匙，
盐 1/2 茶匙，
鸡粉 1/2 茶匙，
生粉1汤匙，
鸡蛋 1/2 只，
玫瑰露酒少许。

调料：
蜜糖4汤匙，
菊花水4汤匙，
盐 1/2 茶匙，
生粉1茶匙。

制法：
(1)腩排洗净，切成骨排形，加入食用梳打粉、糖及2汤匙清水，腌30分钟。
(2)将腩排置于水龙头下，用清水冲5分钟，把排骨洗净和沥干水分，再下腌料腌30分钟。
(3)锅烧热，下生油排骨，小火炸熟，盛起。再用锅把排骨和调味料拌匀，撒上芝麻，即成。

心得：
(1)用食用梳打粉腌排骨，可使腩排变得嫩滑。
(2)菊花放在焗盅里，以大滚水焗透即成菊花水。
(3)调味料和排骨兜匀时，不要开大火，避免有糖焦味，使排骨太嫩而没有香味。
(4)可加入上海桂花，但因桂花带有咸味，必须浸清水，以除去咸味，然后将其搅烂与蜜糖调配。
(5)排骨盛起前，必须转回火大滚，可防止油分渗入排骨内。


**Honey Sesame Ribs with Chrysanthemum Glaze**

**Ingredients**:
- 320g pork ribs (cut into bite-sized pieces)
- 1 tbsp toasted sesame seeds
- ½ tsp baking soda
- 1 tsp sugar

**Marinade**:
- 2 tbsp mixed vegetable broth (see Semi-finished Materials and Sauce Preparation)
- ½ tsp salt
- ½ tsp chicken bouillon powder
- 1 tbsp cornstarch
- ½ egg (whisked)
- A splash of rose liquor (玫瑰露酒)

**Glaze**:
- 4 tbsp honey
- 4 tbsp chrysanthemum-infused water (see Tip 2)
- ½ tsp salt
- 1 tsp cornstarch

**Instructions**:
1. **Prepare the Ribs**:
- Clean the pork ribs and cut into sections. Mix with baking soda, sugar, and 2 tbsp water. Marinate for 30 minutes.
- Rinse under running water for 5 minutes to remove residual baking soda. Drain thoroughly.
- Combine ribs with the marinade (vegetable broth, salt, chicken powder, cornstarch, egg, and rose liquor). Marinate for another 30 minutes.

2. **Fry the Ribs**:
- Heat oil in a pan over medium-low heat. Fry the ribs until golden and cooked through (about 8–10 minutes). Drain excess oil.

3. **Make the Glaze**:
- In the same pan, combine honey, chrysanthemum water, salt, and cornstarch. Stir until thickened.
- Toss the fried ribs in the glaze over low heat until evenly coated. Sprinkle with sesame seeds.

**Tips**:
1. **Tenderizing**: Baking soda breaks down the ribs’ fibers for a tender texture.
2. **Chrysanthemum Water**: Steep dried chrysanthemum flowers in boiling water for 10 minutes, then strain.
3. **Heat Control**: Avoid high heat when glazing to prevent burning the honey.
4. **Optional Additions**: For floral notes, soak salted osmanthus flowers (上海桂花) in water to desalinate, then blend with honey before adding to the glaze.
5. **Crispy Finish**: Increase heat briefly at the end of frying to seal the ribs and reduce greasiness.

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**Key Terms**:
- **Rose Liquor (玫瑰露酒)**: A fragrant Chinese liquor; substitute with Shaoxing wine if unavailable.
- **Mixed Vegetable Broth**: A base made from simmered carrots, celery, onions, and herbs.