秘制叉烧

2024-05-18 21:02:44 556

秘制叉烧
叉烧是粤菜里一种常见的烤肉,色泽油亮、香气四溢,蜜汁紧紧包裹着肥瘦相间的肉质,口感鲜嫩多汁、甜而不腻,以叉烧为主料做出的佳肴,有叉烧饭、叉烧包、叉烧酥等。

Details of ingredients

  • 梅花肉600克
  • 叉烧酱35克(A)
  • 豆腐乳1块
  • 蚝油10克
  • 生抽10克
  • 高度酒10克
  • 白糖10克
  • 3克
  • 生姜少许
  • 小葱少许
  • 叉烧酱50克(B)
  • 蜂蜜30克

Technique

  • 难度初级
  • 工艺烘焙
  • 口味原味
  • 时间一小时

Steps to make 秘制叉烧

  • 1.梅花肉切成宽约2厘米的条状。
  • 2.生姜切碎,小葱洗净打成结。
  • 3.豆腐乳、叉烧酱A、耗油、生抽、高度酒、白糖、盐、姜末、小葱混合,倒在梅花肉上,涂抹均匀,装入容器,冷藏腌制一晚。
  • 4.锅中放水,微微冒泡时,放入腌好的肉条,烫十秒,捞出。肉条摆在铺了锡纸的烤盘上。
  • 5.放入预热好的烤箱,盖锡纸,上下火210度,中层烘烤25分钟后,取出。
  • 6. 叉烧酱B与蜂蜜混合均匀,刷在叉烧上正反两面,放入烤箱,上火210度,下火160度,继续烘烤20分钟,中间取出翻面一次。
  • 7.烘烤上色。
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