叉燒｜不用梅頭肉的叉燒居然更好吃｜真正的外焦里嫩的蜜汁叉燒｜強烈推薦｜必試家常菜

  Рет қаралды 426,488

Jing Sang's Kitchen

Jing Sang's Kitchen

Күн бұрын

五花肉1kg，切成3厘米寬的肉條，去皮
海鮮醬2湯匙
2湯匙糖
醬油2湯匙
玫瑰露酒2茶匙
南乳4塊+1湯匙南乳汁
烤箱預熱220攝氏度
刷叉燒醬汁：
3勺蜂蜜+1勺熱水化開
蜂蜜水和袋子裡剩餘的醃肉醬料混合
220攝氏度烤10分鐘，拿出來刷第一遍蜜糖醬汁，放回烤箱烤5分鐘，拿出來刷第二遍蜜糖醬汁，再放回烤箱烤5分鐘，然後拿出來刷第三遍蜜糖醬汁，放回烤箱烤10分鐘，翻面，再烤5分鐘，或者直到叉燒表皮略微焦黑。

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