查看完整版本: 台灣小吃 - 刈包
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a1234568454 發表於 2021-5-9 10:02 AM

台灣小吃 - 刈包

本帖最後由 a1234568454 於 2021-5-9 10:03 AM 編輯

台灣小吃 - 刈包

食材刈包
20個

五花肉
4斤半

辣炒酸菜
1斤

花生粉
1碗

香菜
適量



調味料
八角
5粒

醬油
1杯

米酒
1杯

冰糖
半碗


[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1305743%2F54c4eaf24cbbf3f3.jpg&width=400炒糖色(滷五花肉先作步驟 )  用少許油潤鍋, 加入冰糖,
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1305744%2F368f5486054ed9c1.jpg&width=400小火炒至變琥珀色,
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1305745%2F5034389ecf339c25.jpg&width=400加入水和醬油膏（或純釀造醬油，避免用顏色太黑的醬油）
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1305746%2F21cd06e612694ec7.jpg&width=400五花肉切適當大小，川燙去血水再入清水沖洗一下.
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1305747%2Fad9d09bef6bbb65b.jpg&width=400拌炒至融化，加入八角（或五香粉）,  加入五花肉，水加至可淹過五花肉的高度,滷40分鐘後再點加水繼續滷。起鍋前大火收汁。(炒糖色可使肉滷起來更油亮)
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[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1305748%2Fadec8892ea9c0010.jpg&width=400炒酸菜： 酸菜切絲, 預試酸菜鹹度，酸菜如果太鹹先稍微川燙。冷水開始燙，水滾時就倒水，避免燙過頭酸味不見。熱鍋，下香油，下酸菜，拌炒至收乾有香味，加砂糖、辣油，起鍋前大火，酸菜避免炒太久, 免於焦黑.
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1305749%2F0c0532813a10196a.jpg&width=400滷肉塊好時再用蒸鍋, 等水滾, 放刈包蒸約10分鐘即可
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F1305750%2Ff931ea4ceaa461ae.jpg&width=400香菜切小段、花生粉拌糖、刈包蒸熱。 將灑上刈包花生粉、加入五花肉、酸菜、香菜即可享用.




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