媽媽小煮意 - 桂花菠蘿叉燒

October 28, 2016

材料 + 醃泡汁 • Ingredients & Marinade

 

• 1塊豬豬尾肉 1 piece of Pork(meat from the back, needs to have fat)

• ¼ 杯菠蘿汁 Pineapple Juice

• 南乳 (適量 Add to taste) Fermented Bean Curd

• 海鮮醬 (適量 Add to taste) Hoisin Sauce

• 幾個花椒和八角 (烤或炒幾分鐘)  Toasted Sichuan Peppercorns and Star Anise

• 甜醬油 (適量 Add to taste) Sweet Soy Sauce

• 玫瑰露酒 (適量 Add to taste) Chinese Sorghum Wine (Rose Essence Liquor)

• 桂花糖 (也可以用普通糖) Osmanthus Sugar / Sugar

 

做法•Procedure

 

1  用溫水來嫩化豬肉,也用叉子來打松肉。

Use warm water from the tap to tenderize meat for a few minutes and use a fork to pound the meat as well.

 

2  輕拍乾肉上的水。

Dry off water on the meat.

 

3  將醃泡汁的材料加在一起(除了菠蘿汁,花椒和八角, 其他材料按想要的味道適量,但不要加太多玫瑰露酒)。

Mix marinade ingredients together (amount of each depends on your preferred taste, but you do not need to add too much wine).

 

4  將豬肉放在醃泡汁,放進冰箱裡醃12 – 24 小時。

Marinate meat overnight in the fridge (12-24 hours) – make sure all the meat is covered.

 

5  醃好肉後,不用拍乾肉上的汁,直接放在平鍋上,剩下的 汁就是叉燒醬。

After marinating, no need to dry off the sauce from the meat – just place it on a tray or pan since the remaining sauce is your char siew sauce.

 

6  預熱焗爐至 350℉,將肉放入焗爐中焗約30分鐘。

Bake in oven at 360F for 30 minutes.

 

7  當叉燒焗到褐色,將焗爐關掉,然後在肉塊的一面撒上桂 花糖。

Once the meat is a little brown, turn off heat and then dust with osmanthus sugar on one side of the meat.

 

8  將叉燒留在焗爐裡,開烤肉模式,叉燒邊開始變褐 色時將焗爐關掉。

Keep meat in oven under “broil” mode, and watch until edges start turning brown before turning off heat.

 

9  將叉燒切成一片一片就可以上碟了。

Cut into slices.

愛好烹飪,曾求學於廚藝學校,畢業後沒有選擇投身餐廳的後廚,而是把全部心意和所得所學貫注於自家廚房,精心為家人和孩子奉獻美食。作為媽媽,她願意把自己的專業知識和美食心得和大家分享,讓您在家中也能做出堪比餐廳的美味,讓家人吃得開心,讓孩子健康成長。

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