Thursday, May 1, 2014

脆皮燒腩仔


大少爺和新抱仔返嚟食飯,

梗係要整大少爺嘅至愛,

靚靚脆皮燒腩仔佢嘆啦！

材料：
腩肉一塊
鹽
紹酒１湯匙

醃料：
五香粉半茶匙
花椒粉半茶匙
鹽１茶匙


做法：
腩肉用酒捽匀肉身
再用醃料捽勻肉身
用大量鹽鋪滿豬皮
不用保鲜纸, 将腩肉雪過夜



焗前将鹽除去, 用幾滴油捽勻豬皮


用上火 230C 焗 10 分鐘至皮全部起芝麻皮

較慢火至 180C 續焗 50 分鐘即成






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20 comments:

  1. UnknownMay 1, 2014 at 3:17 PM

    睇到都覺得D皮好脆喎！

    ReplyDelete
  2. tweetybird_3142May 1, 2014 at 4:20 PM

    我只想食層脆卜卜既皮咋！有冇人願意和我分食呀？

    ReplyDelete
  3. AndreaMay 1, 2014 at 4:28 PM

    妳既燒腩仔真係無得頂!!

    ReplyDelete
  4. 水太太May 1, 2014 at 4:45 PM

    嘩，脆到呢.... 正﹗

    ReplyDelete
  5. EE ChanMay 1, 2014 at 5:18 PM

    睇到流口水。

    ReplyDelete
  6. KaMay 1, 2014 at 6:42 PM

    你呢味燒腩仔直情係招牌！

    ReplyDelete
  7. OhtriaMay 1, 2014 at 8:32 PM

    咁新抱仔呢? 唔好偏心喎.

    ReplyDelete
    Replies
    1. T&PMay 2, 2014 at 4:48 AM

      梗係無偏心，仲有燒雞和雜菜炆牛肉

      Delete
  8. UnknownMay 1, 2014 at 11:43 PM

    大少真係幸福~ 多人食飯最開心, 不過辛苦你喇~

    ReplyDelete
  9. UnknownMay 2, 2014 at 3:12 PM

    返親香港一定會去食燒肉... 不過而家D燒肉愈來愈貴, 我個慳媽媽平日都唔捨得自己買來食... 等我俾你個食譜佢睇, 叫佢自己整先!! 可能自己整平D掛... ^_^

    ReplyDelete
  10. Christina Lau (Devilangel Travel Life)May 2, 2014 at 11:25 PM

    厲害!!! 好似出面買咁~!!!!

    ReplyDelete
  11. Shu Siu (如心恕也）May 3, 2014 at 5:13 PM

    想問焗完上火後，是否轉下火來燒呢？
    你的方法似乎不怎樣難，請問有沒有竅門架？謝謝分享！

    ReplyDelete

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