粤式枚叉

2024-05-05 00:03:12 165

粤式枚叉
粤式叉烧很有口碑,广东人的烧腊店一般都做来出售,而且枚头肉偏瘦,对于怕肥肉怕油腻类的人,它就比较受欢迎了。买到一盒约1磅的新鲜枚头肉,就用来做枚叉了。快过年了,叉烧、烧肉和红烧菜等都是春节应节菜,寓意生活红红火火,咱也来凑个热闹吧。

Details of ingredients

  • 枚头肉约450克
  • 叉烧酱2大勺
  • 玫瑰露2大勺
  • 蜂蜜1大勺
  • 生抽2大勺
  • 甜面酱1大勺
  • 混合胡椒粉1小勺
  • 蜂蜜2大勺
  • 生抽1大勺
  • 叉烧酱1大勺
  • 蚝油1大勺
  • 生抽1大勺
  • 烤肉汁1/3杯
  • 生粉1/2大勺

Technique

  • 难度中级
  • 工艺
  • 口味酱香
  • 时间约三天

Steps to make 粤式枚叉

  • 1.把肉洗净,用厨房纸吸一吸水。
  • 2.置一碗,放叉烧酱2大勺、玫瑰露2大勺、蜂蜜1大勺、生抽2大勺、甜面酱1大勺、混合胡椒粉1小勺,调匀。
  • 3.把调料倒入装肉肉的碗里,用手反复按摩,因为肉不太厚,就没在肉面儿扎洞了。
  • 4.静置约1小时,每隔一两小时按摩肉肉,如此操作约4~5次。
  • 5.放密实盒入冰箱约2天。
  • 6.提前把肉肉取出晾至室温,用锡低把肉肉包好入空气炸锅,400°F(约204°C)档,先烤30分钟。
  • 7.在烤的时候腾出手来,置一碗,把调烤表面调料蜂蜜2大勺、生抽1大勺、叉烧酱1大勺倒入碗里调匀。
  • 8.时间到后拆开锡纸,把探肉针插入肉的深处,如果达到或超过170°F或肉肉不渗血水,就可以了,如果还没达到温度和渗血水,再烤10~20分钟。
  • 9.把包装里的汁倒入碗里备用,肉肉放在烤盘里,四面刷上烤表面的汁,放入小烤箱。
  • 10.用小烤箱的上火Broil 功能,约6~8分钟,如果时间到后不够成色,可再烤长一点时间,用上火要注意观察烤箱,烤完一边翻面,刷上汁再烤6~8分钟左右,或烤到你所需要的成色为止。
  • 11.把用剩的刷面汁倒入小锅,倒入烤肉时流出的肉汁约1/3杯(如果汁不够可以清水以保持汁量1/3杯),再加入蚝油1大勺、生抽1大勺和生粉1/2大勺,调匀,升大火,不断搅拌,烧至起大泡,收火。
  • 12.把肉肉切片码好盘,浇上浇汁就可以享用了。Enjoy !
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