澳门烧肉

2024-04-29 07:27:33 403

澳门烧肉
家里做的东西,没有什么旁门左道的材料,而且花足了爱心去做,吃得放心、吃得开心。

Details of ingredients

  • 五花肉1-2条
  • 3-5根
  • 水煮:小茴香1/2茶匙
  • 花椒1茶匙
  • 香叶3-4片
  • 涂抹:五香粉2茶匙
  • 蒜盐2茶匙
  • 胡椒粉1/2茶匙
  • 鸡粉1/4茶匙
  • 蘸用:海鲜酱1-2汤匙
  • 白糖1汤匙
  • 苏打粉1/8茶匙

Technique

  • 难度中级
  • 工艺
  • 口味咸鲜
  • 时间三小时

Steps to make 澳门烧肉

  • 1.猪肉冷水下锅,放(水煮)调料,将猪煮至七至八成熟。
  • 2.将猪肉的皮风干,俺用了小暖风机吹,干得真快,心急时可用风筒吹。
  • 3.然后用锥子在皮的表面扎孔,孔扎得均匀些密些好。
  • 4.将(涂抹)调料混合好。
  • 5.肉皮朝下,用刀将肉划成一段段,千万不要切断,留高度的1/3深,然后将混合好的(涂抹)调料涂在表面和肉切开的间隙里,我想,肉切开一段一段,是为了更好的入味吧,然后将两根烧烤串用的竹签顺着肉的长度插入肉中间来固定肉的平整,因如果猪一经烧烤,会自然弯曲的,然后用锡纸包住四周和底肉,留出猪皮,猪皮不包。
  • 6.放入烤盘。皮向上,在旁边放上2-4根葱,用上火烤,250-300F,25-30分钟。
  • 7.等到皮烤至焦色,用刀刮去烧焦的层面。
  • 8.等猪肉稍冷却下,用指尖(用别的方法抹也行)涂一层很薄很薄的小苏打(那样是为皮烤得松化,如果有朋友是很健康饮食的,不喜欢加此类材料的,可免去),再刷上一层油。
  • 9.再放入烤箱烤,用下火,400-450F,10分钟,再拉出来,再涂层油,再烤10分钟,反复2-3次就够了。烤好后切片,上碟。
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