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 xM0A$ef3ep\
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(G?t!F|:V9D5[oT 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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LnV;q?%|4Q? _ 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oARh I
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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])V"X4GfR@{W!]\
[font=細明體][size=10pt]搞碎枚頭豬肉 $15 (350g) [/size][/font]
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-W4t#f%N%nlbg&rQ 魚露   2.5 茶匙
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蜜糖   1.5 湯匙,Q*h*J;Mg3xe [
沙糖   55g[size=0px]w;U:b-dm8L+Y|/K
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鹽     半茶匙
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黑椒碎 適量[/size][/font][size=0px];[/size]
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1. 碎豬肉加入調味料順一方向搞勻至起膠[/size][/font]
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b'JqN uN-b [font=細明體][size=10pt]2. 將豬肉放在牛油紙上, 上面加上一層保鮮紙, 然後用手心及木棍壓平[/size][/font]me~!t%y#HS~'?
[font=細明體][size=10pt]3.[/size][/font][font=細明體][size=10pt]預熱焗爐150度15分鐘[/size][/font]
l}nB.~2hk| [font=細明體][size=10pt]4. 先用150度焗20分鐘[/size][/font]+F1LX&hkm5v$R
[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]8Vd"}k tr
[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 v'a^w
[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]