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roast |自家製脆皮爆多汁燒肉 |簡易食譜 |【火肉食譜】

Dear Christine,”放入滾水中拖水15分鐘,六、七。

” Just put in a boiled water or need to continuously boiling for 15 mins? Thank you.YvonneOf couse, need to keep boiling for 15 mins.Otherwis it can’t be 60-70% cooked.May燒肉烤得靚呀?我屋企冇焗爐, 我嘗試用煎方法, 朱皮煎香, 煎肉. 雖然朱皮冇焗爐烤得咁, 但, 不失另類方法.tracyChristine我使用covenction oven 三年多了,可用它來蒸菜餚,焗蛋糕,烤叉燒。

我烤燒肉方法你大致相同,不過,我沒有將肉拖水,我肉放進雪櫃兩夜,烤40分鐘。

萬試萬靈,沒失手,味道和賣相比買。

fannyChristine你好,我是自家製燒肉,因為怕市面上售賣鹹。

放入熱的焗爐,焗 30分鐘(我是流焗爐。

No4 Mrs WuHi all,多謝你們貼士,基絲汀學到很多東西耶~開心!@Mu Yee:Oh, that’s Mezzo. Very cheap brand. Nice though.Hi Christine:請問你convention oven 那兒買? (香港叫光波萬能煮食鍋12L 售$1290),有朋友會去澳洲想託她買回來^^, tks.@Wendy:我這部 convection oven,沒有光波。

知道是否你香港見過那種?我這部是靠風熱力吹送,是流熱力原理煮熟食物。

,所以價錢。

我 Harvey Norman (澳洲電器鋪)買。

很多地方有他們分店。

@Yvonne:Yes, continue to cook the pork in boiling over medium heat, and blanch for about 15 mins.請問你 Convection Oven 是不是圓形透明那種呢? 能否介紹—下 or post 張相睇睇呢, Thank You ∩_∩*你bolg裏學了很多東西令我想起香港味道(味呀 ^o^), 左剛剛過去星期日我買了些材料準備試試, 謝謝你I tried the roast pork recipe this past weekend. Somehow, the 皮 is not cracking after more than 1 hour. Is it something that I missed? I used the regular oven – “bake” to do it.At last, I use “broil” and it kind of burned the 皮 because the heat was so strong. After shaving off the burns, it tastes good though.Please advise what I should next time since the recipe calls for ~45 mins. The pork that I got is ~1 lb, not big. Is it really require to use broil in the oven?@匿名:The first part of baking is to cook the pork through.The last few minutes is to grill the rind over very high heat for a shorter time compared to the first part of cooking. By doing so, the fat inside the rind will be highly hot and get released from the hole, that brings out the effect of “frying” the rind and makes cracklings. As you don’t want it burned but blistered, so you have to adjust the distrance from the boiler. Every oven is very different.As in my recipe said, to make crackling, the rind has to be very dry, and poked with many holes.我Christine方法做,烤肉很~但是我想請教Christine一下,如果要用流焗爐做烤鴨話,要不要鴨子煮一下呀?@匿名:Yeah, I think you can, just like the way those BBQ shops roast the pork. Need some skills and patience though.@匿名:,試驗過用流焗爐靠鴨呢~I use Conventional oven and try make pork belly today. It is so delicous. By the way, i found the needle sold in Citysuper.Jacq.Hi Christine我試了你方法,味道。

可能手上路關係,但是,那皮不是。

什麼會這樣呢?我是conventional oven,但是那個皮過材。

是過水太久?或着烤太久/不夠?請指點。

Kally@匿名:要皮,請看看食譜中温馨提示,有詳説。

I used a roaster to cook the pork belly. It has a lid so my oven was still clean after cooking. I put the pork into my roaster, then covered with its lid. Baked 40 min. and then grilled about 10 min. with the lid on. It’s perfect! Thanks for sharing!!I used a big roaster and put it in the upper level in the oven. I didn’t close the lid completely. Maybe that’s why it still worked okay when I turned it to grill. I did have the crackling, not as much as yours. The skin was crispy and pork was so tender. Most important thing is that I didn’t have to clean my oven after cooking. 🙂 Thank you for sharing this wonderful dish!灑少許鹽豬皮上面調味。

氣炸燒肉時間大約半時,但每個氣炸鍋火力有差異,建議實際情況調整。

如果普通焗爐,焗45分鐘)。

焗爐温度調高220C/430F,焗 1015分鐘,或直至豬皮爆開起泡泡。

(註:如普通焗爐,五花腩中層轉放到頂層爐架上, grill方式,豬皮焗爆開。

)即成這裏明白,普通焗爐是不是焗45分鐘【要用幾多度?】,焗10-15分鐘焗皮那裏?@Weijyun:食譜寫了,請看看吧。

It’s so good, thanks for sharing.新鮮豬肉價格上漲,家庭煮婦轉戰急凍豬。

急凍豬如果懂炮製,可以變成宴客上菜。

像這次用來做燒肉腩肉,急凍舖買回來急凍肉,只要腩肉解凍後,加進薑葱或米酒汆水,能腩肉羶味及雪味闢走。

豬肉「 拮豬皮 」這個過程,力度要,要注意豬肉不能刺得,否則豬皮爆得大厲害,出來成品似炸豬皮多過燒肉皮。

如果在家沒有豬肉,可以束長竹籤代替。

風乾時間要足夠。

這個食譜中,豬肉皮拮上小孔後,掃上白醋,放在雪櫃一,24時以上。

進入下一個步驟前,可以手敲豬皮表面,如果變身、發出「 咯咯 」聲,表示風乾時間足夠,豬皮水份大量減少,易爆皮。

延伸閱讀…

脆皮燒肉【自家烤製】 Crispy Roast Pork Belly | 簡易食譜

[廣式脆皮燒肉] 新做法一氣呵成更快捷Crispy roast meat

接著豬皮上鋪上鹽去焗,進一步豬皮表面水份抽走,鹽不怕多,要厚厚的蓋過整個豬皮表面,焗上半時四十分鐘後,可以取出來測試一下,如果鹽可以整塊或小塊刮出來,代表鹽發揮了其功效,豬皮餘下水份一次抽走。

萬事俱備,腩肉放回焗爐中,高温烤焗,豬皮油份會開始豬皮產生變化,噼嚦啪啦、噼嚦啪啦,看著豬皮變成爆皮,治癒!1)肉部分輕界幾刀,豬腩肉放進室温水加熱約7-8分鐘(可加進薑葱闢味)。

2)混合醃料,掃豬肉部分,不要沾到豬皮。

3)鍚紙肉部分包,豬皮外露。

4)豬肉針拮豬皮表面,掃上白醋,放進雪櫃雪24時。

港式燒味全港獨有,不論叉燒、燒鵝、乳豬和燒肉各有千秋。

以往總覺得家中整燒臘是可能任務,以為要用工場烤爐,但其實隨住光波爐、氣炸鍋盛行,在家做燒味比之前多了。

臨近新年,不知大家有否考慮製燒味?今次分享如何氣炸鍋製燒肉,學會當中5貼士,保證豬皮咬下去到「嗦嗦」聲!製燒肉談上度,但步驟確實繁複,整一次是過癮,但要做不了。

不過,你咬下去發現那豬皮卜卜時,覺得值得。

筆者凍肉舖買來急凍腩肉,比起一大件五花肉,處理得多。

燒肉耗時是要前一晚醃,想入味不妨𠝹幾刀(別切斷豬皮),使身豬腩肉和入味。

氣炸燒肉時間大約半時,但每個氣炸鍋火力有差異,建議實際情況調整。

延伸閱讀…

[簡易食譜]自家製脆皮爆多汁燒肉/燒腩肉的做法 …

脆皮燒肉| 超省時皮脆撇步教給你【Titan吔世界Kitchen駕Easy】

(1)豬皮滾水燙2分鐘,才不會變得乾,而且鬆針。

~豬皮要鬆針,成品會有鬆和起泡效果。

~鬆針過程需510分鐘,不能馬虎。

若沒有專用肉插,可用刀子、叉或一綑竹籤代替。

(2)豬皮需保持乾爽,所以若醃肉時醃料沾到豬皮,請記緊抹走。

豬皮以外部分錫紙包得,一是防止抹鹽時鹽掉落在豬肉,變得過鹹;二是防止燒燶。

港式燒臘店吃得到這道燒肉,皮肉一口咬下喀滋聲超療癒!家有烤箱或氣炸鍋能做出來,保證上桌讓眾人喔漏!五花肉沖水洗淨,皮朝下放入滾水鍋內煮20分鐘去除雜質。

取出放涼後,豬皮部位刀子雜毛或雜質刮乾,豬肉部位2cm間距切開、切斷。

肉部份淋上紹興酒,抹上調味粉。

皮上牙籤(可取數支綁一起)或叉子戳洞,撒上鹽後靜置5分鐘。

戳洞越多越好,可幫助皮面水份烘烤過程中迅速蒸散,口感會。

燒腩仔、燒肉是受歡迎燒味,愛那烤得卜卜皮!製燒肉聽起來像是可能任務,但隨住氣炸鍋普及,家中能製皮肉燒肉。

職業廚師出身人氣YouTuber星星師傅,其「職人吹水」分享了氣炸鍋燒腩仔製法,選哪些肉?醃幾耐適合?如何才能做到皮鬆?燒臘舖燒肉,是原隻豬放入大爐裡燒,家裡做不到,但你可以去凍肉舖或日式百貨買急凍豬腩條、五花腩,今次分量來計,2磅左右,分量適合家庭,原隻豬平得多,兼處理。

星星師傅做法是,豬腩肉醃一晚。

他而言,好吃燒腩仔應是表皮、鬆化,但不是崩崩,吃到牙骹掉落那種。

這次,他影片中分享了4個讓燒肉皮卜卜貼士,以及其他秘技。

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