好吃的豬肉脯~莫姊出手豐衣足食
星期天下午有時間就自己動手做零食。自己做的豬肉脯比外面買的實在多了,是真正的🐽肉末做的。沒有多餘的添加劑,也沒有不知名的色素。這次做的是蜜汁鹹甜口味的,大人小孩都能吃。
材料:
豬絞肉 一磅
生抽 20ml
料酒 15ml
蜂蜜 30ml (不喜歡太甜的蜂蜜減半)
白糖 10ml
鹽 5ml
黑胡椒 5ml
蠔油 10ml
🍄🍄1 teaspoon(茶勺,小勺)=5ml🍄🍄
🍄Step 1
豬肉餡洗淨後放入碗中,將調味料和肉餡充分攪拌均勻。記得一定要一個方向攪拌上勁兒,不然豬肉脯容易裂。我用的是mixer,任何需要攪拌的料我都讓mixer代勞,這樣不累。平常做麵食多的可以考慮入手一個,拌料和麵都方便。
記得要試味道喔!
我這裡是食譜的兩倍份以上,大概烤了7片左右。
任何的油紙都可以,Parchment paper就好了。
🍄Step 2
將肉鋪在油紙上,把油紙對折用擀麵杖將肉餡擀開擀平,2mm左右。擀肉的時候一定要讓肉分布在每個角落,擀緊擀實。擀的薄,熟的快,同時也會比較有嚼勁。
多餘的油紙可以直接對折放在下面,直接上烤盤。
油紙對折就不會有肉亂跑的問題了,先從中間往上擀,再往兩邊。
🍄Step 3
表面刷上少許蜂蜜水,蜂蜜和水的比例是 3 : 2 。
🍄Step 4
烤箱 370度預熱 5 分鐘,將豬肉脯放入烤箱,370度烤 10 分鐘後取出。如果這時烤盤有很多水份可以直接倒掉。
🍄Step 5
在肉的表面再刷上一層蜂蜜水,喜歡芝麻的這個時候可以灑點。烤的時候多刷蜂蜜水能增加顏色使得豬肉脯更加亮麗~只要蜂蜜水差不多烤乾了就可以再刷第二遍,這個時間只是一個參考。
🍄Step 6
放入烤箱, 370度再烤 10 分鐘取出,吃前剪或切成小塊即可啦。
🍄🍄🍄🍄🍄🍄🍄🍄🍄🍄🍄🍄🍄🍄🍄🍄🍄🍄
~如果給小朋友吃,可以不要加胡椒粉,料酒,跟蠔油。
~肉脯在烤的時候會出水,縮小,油紙會焦屬於正常。
~每個烤爐溫度不同建議可以嘗試340-370度,先從低溫開始慢慢嘗試。而且肉末的厚度也有影響烤的時間。
~我一次過兩盤一起烤,所以會比較快。
~20分鐘烤完感覺還有水份是正常,待涼的時候會蒸發。如果乾乾的涼了就會太乾了。
~最好用全瘦肉,我這次的肉有點肥,熱的時候好好吃,冷了就有點油。
~烤好的放密封盒子可以在冰箱冷藏一週。
喜歡牛肉脯的也可以用同樣的方法用牛絞肉做。喜歡辣的可以加辣醬,平常愛吃什麼味道就加什麼味道,很任意變換口味。
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