空气炸锅烤T骨猪排

2024-08-07 05:58:57 308

空气炸锅烤T骨猪排
所谓空气炸锅,只不过是在锅的上方有个发热头在转动来加热食物,笔者的空气炸锅最高温度是400°F,时间最长是30分钟,有一定的局限,如果食物需要再加热的话,要重新设定,如果能灵活运用,它还是能干挺多活的。用来烤少量的食物,挺方便的,不用开大烤箱,也节约点能源。

Details of ingredients

  • T骨猪排2块
  • 味盐1小匙、(Seasoning salt)
  • 黑椒1/2小匙、
  • 菜油2+大匙

Technique

  • 难度初级
  • 工艺
  • 口味清淡
  • 时间一小时

Steps to make 空气炸锅烤T骨猪排

  • 1.修好肉的边边角角,猪排太大,所以一开二。
  • 2.用松肉锤敲两面。
  • 3.再用插肉针插两边。
  • 4.在肉的周边划几刀,以防止肉肉在加热时中间鼓起来,如图四,特别用锅煎炸的方法,更不要忘了这步。
  • 5.用一碗装猪排,加入味盐1小匙、黑椒粉1/2小匙,将每块猪排搓均匀。
  • 6.加入菜油2大匙,再搓均,入贮藏盒,如果不急着用,可入冰箱隔夜,急着用的可静置约30分钟再烹调。
  • 7.将一蒸菜架置于空气炸锅里,这样肉就不用直接接触锅底比较难洗,再把肉放在架子上,肉表面一层菜油,设置400°F,约20分钟,时间到后抽出容器观看肉肉是否熟,如果肉已经有七至八成熟,可翻转面再烤,表面再刷一层菜油,设置同样温度,设置10至15分钟再烤,不过每个炸锅的牌子不同、空间不同、真实发热的温度不同,而且每块肉肉的厚度不同,设置的时间要看肉的成熟度了,总之,肉不熟就再烤,烤熟为止。
  • 8.说明。
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