O-pig 2008-10-17 18:37
蜜味豬肉乾[5P]
[img=410,272]http://i27.photobucket.com/albums/c196/kennymelody/Food/CIMG6700.jpg[/img]
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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,f Oi#WObE*e {2u
[img=410,272]http://i27.photobucket.com/albums/c196/kennymelody/Food/CIMG6686.jpg[/img]
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2. 用手心將豬肉壓至平均W&W)G(s!L"K~,wN,B
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3. 用碌將豬肉推開壓平 H%Ck
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[img=1,1]http://i27.photobucket.com/albums/c196/kennymelody/Food/CIMG6686.jpg[/img]
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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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[img=410,272]http://i27.photobucket.com/albums/c196/kennymelody/Food/CIMG6680.jpg[/img]
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食譜
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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]
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[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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魚露 2.5 茶匙
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生抽 2 湯
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蜜糖 1.5 湯匙
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沙糖 55g[size=0px]w
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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]C0d*ZX8X U-B
[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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[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]U n2d @#L4j5h
[font=細明體][size=10pt]4. 先用150度焗20分鐘[/size][/font]B.U1p{&kq4{:dd
[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]3G^+]t c
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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]
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[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]
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