Friday, February 28, 2014

脆焗五香骨



今次又係用焗爐做出油炸嘅效果,

香口肉嫩,

好食！


材料﹕
一字排 600g

醃料﹕
檸檬一隻皮磨蓉
五香粉半茶匙
鹽半茶匙
生抽１湯匙
老抽半湯匙
绍酒１湯匙
粟粉３湯匙後下


做法﹕
排骨斬件, 用醃料醃 2 小時以上
臨煮前加入粟粉拌勻
入預熱 200C 焗爐, 第一面焗 10 分鐘, 第二面焗６分鐘至熟即成




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24 comments:

  1. OhtriaFebruary 28, 2014 at 3:41 PM

    yummy yummy

    ReplyDelete
  2. charmaineFebruary 28, 2014 at 3:55 PM

    好美的顏色！
    一定很好吃！

    ReplyDelete
  3. Man ManFebruary 28, 2014 at 4:09 PM

    好想食番件呀。

    ReplyDelete
  4. NottyCatsFebruary 28, 2014 at 4:22 PM

    我试过跟妳嘅方法整，但整出嚟唔觏，下次妳再整时可唔可以影一影加咗粟粉嘅相？唔该！！

    ReplyDelete
  5. UnknownFebruary 28, 2014 at 4:37 PM

    用焗爐焗嘢食無咁大油煙！正！

    ReplyDelete
  6. Katie kitchenFebruary 28, 2014 at 4:49 PM

    焗得好靚呀

    ReplyDelete
  7. 雀后February 28, 2014 at 4:52 PM

    正呀!

    ReplyDelete
  8. UnknownFebruary 28, 2014 at 5:46 PM

    真係同炸無分別..利害

    ReplyDelete
  9. LiJFebruary 28, 2014 at 9:16 PM

    yummy！要配一大碗靚仔呀

    ReplyDelete
  10. so pansyFebruary 28, 2014 at 9:40 PM

    睇落好脆皮，精彩呀~~~

    ReplyDelete
  11. KaMarch 1, 2014 at 6:13 AM

    用焗爐感覺更健康！

    ReplyDelete
  12. 地地March 1, 2014 at 6:20 AM

    呢個餸好正呀,好味又健康!

    ReplyDelete
  13. T&PMarch 1, 2014 at 7:06 AM

    一滴油都無落呀！

    ReplyDelete
  14. UnknownMarch 1, 2014 at 11:28 PM

    焗到紅卜卜咁靚嘅? 用我地果D細爐唔知得唔得呢?

    ReplyDelete
  15. LuyiMarch 3, 2014 at 4:01 PM

    夠健康, 又多一樣要試了.

    ReplyDelete

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