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]
NABV-VC 1. 先將一小撮豬肉放上牛油紙上, 豬肉面上舖上保鮮紙C~'B/au2^*ve
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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
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[img=1,1]http://i27.photobucket.com/albums/c196/kennymelody/Food/CIMG6686.jpg[/img]
4X(n*~&f9|z3P:G@ 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]6U^%z:{8r:S
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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]
?'w%d.hvGc [font=細明體][size=10pt]搞碎枚頭豬肉 $15 (350g) [/size][/font].q_]]/@"k@

vF6lox [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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%j[M;U^t8NKd}!@O 魚露   2.5 茶匙
;^,i@4e_kl#b,~K 生抽   2 湯6}T,jQhk
蜜糖   1.5 湯匙.Z%?(S+GU X,cY7U
沙糖   55g[size=0px]w
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黑椒碎 適量[/size][/font][size=0px];[/size]
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Qh!@q N0]!e9Z+S+N 1. 碎豬肉加入調味料順一方向搞勻至起膠[/size][/font]nh0M Sp
[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]
"?s7Z r5y [x [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]
m+a`4nO)O [font=細明體][size=10pt]4. 先用150度焗20分鐘[/size][/font]
.f$q?*Y@ j [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]
S(IE0]5N]C [font=細明體][size=10pt](溫度要視乎自己焗爐既爐溫, 小心睇火)[/size][/font]3`{:?} QI A
[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]