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No Plagiarism!pEoCCozkGTSt3i7YayJHposted on PENANA 材料:五花腩、冬瓜、薑、葱頭,米酒、蠔油、鹽、糖8964 copyright protection1785PENANAR17s2gEoh6 維尼
1789Please respect copyright.PENANAqROnUrWiSq
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步驟:8964 copyright protection1785PENANAWIPPKnKXuq 維尼
1. 五花腩以薑片、一蓋子米酒汆水,中火滾起繼續大約10-15分鐘8964 copyright protection1785PENANA4h9FA65JmE 維尼
(汆水記得凍水落肉,以煮走肉質內的污垢)8964 copyright protection1785PENANApT6MwomETt 維尼
1789Please respect copyright.PENANAtKk6stbeZb
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2. 冬瓜去皮去籽,清水洗走表面污染物,切成一口大小,鹽水浸泡備用8964 copyright protection1785PENANAMei1Jss36j 維尼
1789Please respect copyright.PENANALf36dH8jjI
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3. 取出五花肉後過冷河(沖冷水),改刀成薄片8964 copyright protection1785PENANAGdKVuWpK4u 維尼
1789Please respect copyright.PENANA0uVC4SWgIO
8964 copyright protection1785PENANAh0Tlk7UbIY 維尼
4. 開鑊,涼油熱鍋。先抄香蔥頭,成淺焦糖色後加肉片落鑊,中小火煎至兩面金黃色。期間如果豬油太多,可以盛出來,之後用來炒菜係好香口。8964 copyright protection1785PENANAA8n2Tv6Djk 維尼
1789Please respect copyright.PENANA2ZnL2fe1m9
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5. 確保豬肉已經完全煮熟後,加入冬瓜,改中火繼續翻炒,至冬瓜四邊成半透明狀。8964 copyright protection1785PENANAglG7bZGqEi 維尼
1789Please respect copyright.PENANATxzKEaDCDX
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6. 加入蠔油、少量熱水。攪拌後上蓋,細火炆淋,一般30分鐘左右可以開蓋睇睇。如果都未係好啱口感,又怕乾水會爆炸,再加多次熱水,繼續炆多15-30分鐘。怕太鹹,可以加少許糖平衡口味。8964 copyright protection1785PENANAn6hgI5qtDc 維尼
1789Please respect copyright.PENANAaRje0NgdgZ
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7. 開蓋,轉中大火收汁。食得!8964 copyright protection1785PENANAwQWPHbCD5W 維尼
這個菜好啱宜家尾春初夏既時間食。白肉蛋白質豐富,冬瓜又去濕。(聽聞好似係。。。)8964 copyright protection1785PENANAMFYECUNKrm 維尼
1789Please respect copyright.PENANAcbYG5AKRwK
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利申:唔好問我份量,份量都係依食客口味、人數而定,而本人的不負責任食譜只係分享個人係平時會煮既菜。所以......如果真係有人想試下跟我呢個方法呢,請自求多福啦!XDD8964 copyright protection1785PENANAOzWippaTPv 維尼
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