查看完整版本: 蜜味豬肉乾[5P]

蜜味豬肉乾[5P]

[img=410,272]http://i27.photobucket.com/albums/c196/kennymelody/Food/CIMG6700.jpg[/img]
b-EUvu.cO1]^3` 1. 先將一小撮豬肉放上牛油紙上, 豬肉面上舖上保鮮紙
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2. 用手心將豬肉壓至平均8`w)[%w7^4R.^8i
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uX W`fI _4j m 3. 用碌將豬肉推開壓平(@)i Y xzek I?
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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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am$Ux q 食譜
|9t0H5p)C]FKn [font=細明體][size=10pt][b]材料:[/b](可整2個以下既焗盤)[/size][/font]
iub#GHF [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] U7Gfo9}MP7YY
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魚露   2.5 茶匙
Qg/_4K){E%W.\V 生抽   2 湯5pD D8g6E)O
蜜糖   1.5 湯匙%_8rU4khq6h
沙糖   55g[size=0px]wp3dN7lC9C)lsr
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GY*Z4L(S 黑椒碎 適量[/size][/font][size=0px];[/size]
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8[0qq&\;B.a U8m\-V 1. 碎豬肉加入調味料順一方向搞勻至起膠[/size][/font]7[;f*Lv-BALK5yb
[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]m;LlkTR
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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]B,lF M5IbI4H+`
[font=細明體][size=10pt]4. 先用150度焗20分鐘[/size][/font]
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BdsrDHi [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]mz[
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[font=細明體][size=10pt](溫度要視乎自己焗爐既爐溫, 小心睇火)[/size][/font] Ly-q?,HLP*@
[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]