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滷肉燥
本帖最後由 a1234568454 於 2021-6-2 10:38 PM 編輯滷肉燥
食材梅花絞肉
1斤半
豬皮切丁
1碗(飯碗大小)
紅蔥酥
1碗(飯碗大小)
蒜酥
3大匙
調味料
醬油約1杯
(200ml)
米酒
1碗(飯碗大小)
台糖(黑糖)
3大匙
五香粉
1/4t
白胡椒粉
少許
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F64520%2F3dee52fc0d4a53a1.jpg&width=400黑糖放入鍋中加少許水煮化~ (台糖的黑糖外觀較紅褐色,不會過黑)
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F64521%2F631f8eb2ecf366ca.jpg&width=400用小火,不要煮過焦了~ 這裡示範的是焦糖滷肉燥。(不用焦糖的煮法也行,直接放些冰糖一起煮也是可以的。)
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F64522%2F162fcac40a169806.jpg&width=400倒入絞肉炒散,炒熟。(絞肉一定要炒散炒熟再放入調味料)
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F64523%2Ffb874e2b549930bf.jpg&width=400加入五香粉,白胡椒粉炒均勻後,接著倒入米酒再拌炒均勻煮一下~
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F64524%2F86ed1497b1ecd30c.jpg&width=400絞肉炒熟後加入豬皮丁(豬皮煮熟後切小丁狀)使用豬皮的話一定要先處理乾淨。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F64525%2F1733d3315b57d014.jpg&width=400倒入醬油炒均勻, 讓絞肉上色吸附醬油的香氣~(喜歡八角香味的話也可在此時加入)
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F64526%2Fa29bdfc6da2d9a45.jpg&width=400加入紅蔥酥,蒜酥炒香後,加入水淹蓋過肉即可。(水蓋過肉約再多個2公分高即可)
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F64527%2F3360762ef57074d8.jpg&width=400煮開後轉文火, 約煮45~60分鐘(再燜1小時更佳)
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F64530%2Fd854776b1ceb1c12.jpg&width=400加入豬皮丁一起煮,豐富的膠原蛋白所產生的濃稠膠質..會讓肉燥更好吃喔! 燜過的肉燥更入味。
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F64533%2F46ee2171c576c7e0.jpg&width=400不想吃油脂太多的肉燥者,可以選胛心肉或是挑較瘦些的梅花絞肉搭配豬皮丁一起燉煮。
小撇步＊若不用焦糖煮法,可以熱鍋後直接倒入絞肉炒散~ 炒熟後加入調味料,其他步驟相同! (黑糖可用→冰糖or二砂代替)
＊絞肉部分也可以用一般帶皮的五花肉切成小丁狀使用,這種自己切的帶皮五花肉丁煮來口感會更好喔!
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