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 UE#z;EuTr
[img=410,272]http://i27.photobucket.com/albums/c196/kennymelody/Food/CIMG6686.jpg[/img]
P'z iT-e 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M7\/f)l2?3TY
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[img=1,1]http://i27.photobucket.com/albums/c196/kennymelody/Food/CIMG6686.jpg[/img]
$_$U(rF:O"wL;^%@,p 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 @u],mMr7ud
[img=410,272]http://i27.photobucket.com/albums/c196/kennymelody/Food/CIMG6680.jpg[/img]
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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],f,y^LhN-_P
[font=細明體][size=10pt]搞碎枚頭豬肉 $15 (350g) [/size][/font]
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[font=細明體][size=10pt][b]調味料:[/b][/size][/font][font=細明體][size=10pt][size=0px]!r;wB*_om
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Qx+d(M1l6Y%y 魚露   2.5 茶匙
%~[&F.Ven"JD'S 生抽   2 湯
8K%yE.d7DvKt&|X 蜜糖   1.5 湯匙E0?0\8[.i| HX
沙糖   55g[size=0px]wby*N)?8qO v4d1C*O
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鹽     半茶匙#eDg:U;A6D4J
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黑椒碎 適量[/size][/font][size=0px];[/size]
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1. 碎豬肉加入調味料順一方向搞勻至起膠[/size][/font]
)vU^!o*PN [font=細明體][size=10pt]2. 將豬肉放在牛油紙上, 上面加上一層保鮮紙, 然後用手心及木棍壓平[/size][/font]
}*VDT6z[{ [font=細明體][size=10pt]3.[/size][/font][font=細明體][size=10pt]預熱焗爐150度15分鐘[/size][/font]
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T&j [font=細明體][size=10pt]4. 先用150度焗20分鐘[/size][/font]
3d\1a5W]c%v [font=細明體][size=10pt]5. 將肉乾反轉, 最後用150度多焗10-12分鐘即成[/size][/font]f8|`.{c3Ch
[font=細明體][size=10pt](溫度要視乎自己焗爐既爐溫, 小心睇火)[/size][/font]
&E P'wB$Ln*X [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]