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]
4p8G5g6X4Y1Uz,Y 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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R0X"p&r"^_-c:`$q7f 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6GPr\N1tDp'A"o%W
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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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[font=細明體][size=10pt][b]材料:[/b](可整2個以下既焗盤)[/size][/font]
:zMUt*KmZf [font=細明體][size=10pt]搞碎枚頭豬肉 $15 (350g) [/size][/font]
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kr!OPI1[;F/G#O 沙糖   55g[size=0px]w
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&F/y!th3[H!S 黑椒碎 適量[/size][/font][size=0px];[/size]
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1. 碎豬肉加入調味料順一方向搞勻至起膠[/size][/font]W:b_1J$g Vu
[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]
;Zh fY(t\ [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]%G-Kl-f6cQ6lN
[font=細明體][size=10pt]4. 先用150度焗20分鐘[/size][/font]D$Iq6u0fbB
[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]
CB6JCf Q [font=細明體][size=10pt](溫度要視乎自己焗爐既爐溫, 小心睇火)[/size][/font]Rwyc'D,w)CJy
[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]