终结版–【猪肉脯】
by 毛毛妈
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。
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。
3、吃不完的冷后冰箱密闭保存。
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where to buy 烤盘纸?
And what is the english name of the 烤盘纸 please? Thanks!
Parchment paper
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.
4mm thickness should be ok. If you only use half meat, try 13-15 min.
Do you mean both sides total 13-15min? Or each side 13-15min?
thanks!
先烤13-15分钟，翻转一面再烤12分钟