查看完整版本: 蜜味豬肉乾[5P]

蜜味豬肉乾[5P]

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1. 先將一小撮豬肉放上牛油紙上, 豬肉面上舖上保鮮紙._ G)gMY,r q
[img=410,272]http://i27.photobucket.com/albums/c196/kennymelody/Food/CIMG6686.jpg[/img]

g m7e1t @m'F 2. 用手心將豬肉壓至平均
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3. 用碌將豬肉推開壓平
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5T*L"m!@.^5k$Z,Qtp 4. 大家見到d白色既肥糕, 千其唔好meet走哂, 因為無哂d肥糕, d豬肉乾會無咁香架
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n0s C Z9A)[E 食譜
qk/^/sK}W1X [font=細明體][size=10pt][b]材料:[/b](可整2個以下既焗盤)[/size][/font]
7NW$nuZ)PDd9J [font=細明體][size=10pt]搞碎枚頭豬肉 $15 (350g) [/size][/font]

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[font=細明體][size=10pt][b]調味料:[/b][/size][/font][font=細明體][size=10pt][size=0px]
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[$bFt%G$YM1|9f 魚露   2.5 茶匙
1Pu2Cr@:{flx 生抽   2 湯
4X9i~Fk9V!Q 蜜糖   1.5 湯匙
!D#YRy"i{6hj 沙糖   55g[size=0px]w.B;n;m!z;t"q x/u&g
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鹽     半茶匙
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黑椒碎 適量[/size][/font][size=0px];[/size]!h#~ ^IgN?1Y
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#@"KRl7k,C&i 1. 碎豬肉加入調味料順一方向搞勻至起膠[/size][/font]{3]:L$I+I
[font=細明體][size=10pt]2. 將豬肉放在牛油紙上, 上面加上一層保鮮紙, 然後用手心及木棍壓平[/size][/font]
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Mx [font=細明體][size=10pt]3.[/size][/font][font=細明體][size=10pt]預熱焗爐150度15分鐘[/size][/font]
G+V(C0bF%y+Wj#r [font=細明體][size=10pt]4. 先用150度焗20分鐘[/size][/font].i:doX0O{ ]Y1vF.x1p\
[font=細明體][size=10pt]5. 將肉乾反轉, 最後用150度多焗10-12分鐘即成[/size][/font]
nfv-y I [font=細明體][size=10pt](溫度要視乎自己焗爐既爐溫, 小心睇火)[/size][/font]'~y PIr;_fE
[font=細明體][size=10pt](肉乾不要壓得太厚, 否則比較難熟及口感較差)[/size][/font]