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]
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|d 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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&N3Z)Bj'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 Q4a"I4Uo6_$Tw,A
[img=410,272]http://i27.photobucket.com/albums/c196/kennymelody/Food/CIMG6690.jpg[/img]
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[v%I]1T/mStBe 4. 大家見到d白色既肥糕, 千其唔好meet走哂, 因為無哂d肥糕, d豬肉乾會無咁香架aF0B'T/k/X$mvG&D^
[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]/[ k)J'XAJ`,\f*jZA
[font=細明體][size=10pt]搞碎枚頭豬肉 $15 (350g) [/size][/font]
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[font=細明體][size=10pt][b]調味料:[/b][/size][/font][font=細明體][size=10pt][size=0px]
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魚露   2.5 茶匙
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蜜糖   1.5 湯匙
/W1p8P%g\ 沙糖   55g[size=0px]w
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黑椒碎 適量[/size][/font][size=0px];[/size]^6ux NNQ8TL/b9G
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1. 碎豬肉加入調味料順一方向搞勻至起膠[/size][/font]
8T,I` g0^D;B2nq [font=細明體][size=10pt]2. 將豬肉放在牛油紙上, 上面加上一層保鮮紙, 然後用手心及木棍壓平[/size][/font]
W7j.Rs)\I/v*B4[$b [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]
k/y$B]B [font=細明體][size=10pt]4. 先用150度焗20分鐘[/size][/font]
d2A9\m6v;zo9e1I;bn [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]
YtY8U4bz9N W\ [font=細明體][size=10pt](溫度要視乎自己焗爐既爐溫, 小心睇火)[/size][/font]UJH{2GL
[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]