【自己動手做】好像燒臘店的化皮燒肉唷–沒有很成功版 過幾天要再試一次

 IMAG2238    

 

這是在facebook裡的氣炸鍋社團上看到有團員分享的精彩食譜

我是看團員羊牛牧場的食譜做的

羊牛牧場的食譜又寫他是看usatoday的食譜做的

尊重一下原創者所以都註明一下出處

原食譜說叫脆皮燒肉

不過我喜歡叫他化皮燒肉因為人家在燒臘店看到都叫化皮燒肉嘛

作法就照抄

 三層肉,不是皮的表面抹上五香粉、白胡椒粉、鹽的混合,比例不會抓就亂弄,

 結果皮好鹹直接 吃受不了,但配飯吃挺不賴。

 所以下次要考慮一下是要配飯吃還是偷ㄋ一吃來控制鹹度

 皮的那面則是直接抹鹽醃一天。

 接著放進氣炸鍋裡

 皮朝上 16020拿出來用竹籤,仔細的把皮戳透

 再將皮朝下16020

 然後皮朝上20010

 

原食譜裡提到他有墊烘培紙,所以時間可能略有拉長

我做的時候腦筋打結,我沒有用烘培紙又把時間拉更長

 

羊牛牧場的食譜裡還有提到的鬆針動作真的很重要

所以我很認真戳 不過做好後發現原來我不夠認真 不夠密

實做時發現還有一個重點

在鬆針前要先用16020分鐘

可能我時間溫度沒控制好

結果拿出來要鬆針時有些皮已經變白了

(照片紅圈處)

  11    

本來還不知道變白會怎樣就是猛戳就對了

結果好了之後

有些地方有爆皮有些地方沒爆,沒爆皮就是第一次處理時變白的豬皮部份

圈起來的地方就是原本變白的地方

  1    

吃起來就像羊牛牧場的食譜裡寫到的類似沒鬆針的樣子

所以下次在第一次下鍋時要特別注意一下時間

 

 

 

 

在〈“【自己動手做】好像燒臘店的化皮燒肉唷–沒有很成功版 過幾天要再試一次”〉中有 4 則留言

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