终结版–【猪肉脯】

终结版–【猪肉脯】

by 毛毛妈

快过年了,把这个猪肉脯翻出来做,这次又加了点不辣的辣椒粉,颜色更好。1 终结版  【猪肉脯】
用料:
1:精瘦猪肉馅600克(Costco买的extra lean ground pork);
2:绍酒2大匙,鱼露1.5大匙,万字牌生抽酱油2大匙,金兰老抽酱油2大匙,糖3大匙,五香粉1/2茶匙,十三香炒菜粉1/2茶匙(没有这个,就多加1/2茶匙五香粉),生粉2大匙,辣椒粉2大匙(不辣的,Paprika);
3:香油1大匙,芝麻2大匙。
注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。
做法:
1、取一盆,放入所有的1,2和3料(图1)拌匀,用木勺顺一个方向搅拌至馅上劲(图2)。将馅分两份,分别铺在烤盘纸上,盖上保鲜膜(图3)擀开成薄薄一层(2毫米厚)(图4)。
2、拿掉保鲜膜,将肉饼连烤盘纸移入烤盘,放入预热至390F/200摄氏度的烤箱,烤18分钟,翻转一面(用木铲轻轻剥开肉片和烤盘纸)(图5)再烤12分钟。稍冷切片食用。


2 终结版  【猪肉脯】
3、吃不完的冷后冰箱密闭保存。1 终结版  【猪肉脯】

pf button big 终结版  【猪肉脯】

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22 Responses to 终结版–【猪肉脯】

  1. reader says:

    where to buy 烤盘纸?

  2. reader says:

    And what is the english name of the 烤盘纸 please? Thanks!

  3. Sarah says:

    Hi, Maomao Ma, I have two questions:
    1. I want to give this a try and will only use half meat in your recipe. How long should I bake?
    2. Is it really 2mm? Your picutre looks thicker than that? If I make it thicker, for example, 4mm,should I bake longer? Or the result will not be good.

    thank you for your reply.

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