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 E5GPd/f:YpH
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5e:bw4f{ci0KZ 2. 用手心將豬肉壓至平均0l[6c8q(o}
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3. 用碌將豬肉推開壓平
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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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[font=細明體][size=10pt][b]材料:[/b](可整2個以下既焗盤)[/size][/font])JM;Tu W
[font=細明體][size=10pt]搞碎枚頭豬肉 $15 (350g) [/size][/font]"V6jF1M1O4F\:x

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FO`p#i 魚露   2.5 茶匙
P@^v1o(R"j6F 生抽   2 湯2N L&b._"O(BO
蜜糖   1.5 湯匙rG6a4n+\z
沙糖   55g[size=0px]w xP~4`2Y^"KLSO
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4ge1?"CFX:yj 鹽     半茶匙
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9x? YE:L/G{] 黑椒碎 適量[/size][/font][size=0px];[/size]
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1. 碎豬肉加入調味料順一方向搞勻至起膠[/size][/font]
'c)Yem+pLQM(b&J7U [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]0Ef
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[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]p(b^`:@
[font=細明體][size=10pt]4. 先用150度焗20分鐘[/size][/font]
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^8{x3A:| [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]
;n{w4X[*F [font=細明體][size=10pt](溫度要視乎自己焗爐既爐溫, 小心睇火)[/size][/font]Nt+e&Q&QQ,C
[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]