當呢個May姐有請節目播出後，應該都有好多人會做呢個燒腩仔食，咁啱又睇到個 Blog 友大少奶又整喎，於是乎就即刻想試下
其實好耐之前都係網上面搵過Ｄ整燒腩仔嘅做法大致差不多..
去買件豬腩肉，本來想買件細細哋試下，但係細件就會變咗一條長嘅形狀，迫住要買一大件，唯有分開兩件整啦...
材料 :
五花腩 500g (我都唔知有幾重，求其買見啱 size嘅)
幼鹽 1/2湯匙
粗鹽 要舖滿塊豬皮
紹酒 1湯匙
做法：
洗乾淨件豬腩肉(五花腩)，然後就用薑同蔥一齊煲，將件五花腩灼一灼佢(俗稱飛水，唔係整熟件豬腩肉)，灼完後即放入水或冰水浸，浸到件嘢凍咗就抹乾佢。
用紹酒、幼鹽搽勻件豬腩肉，然後包好佢放入雪櫃醃過夜
到第二日焗前之少30分鐘攞出來攤暖佢，再抹乾Ｄ醃料。
洗乾淨件豬腩肉(五花腩)，然後就用薑同蔥一齊煲，將件五花腩灼一灼佢(俗稱飛水，唔係整熟件豬腩肉)，灼完後即放入水或冰水浸，浸到件嘢凍咗就抹乾佢。
用紹酒、幼鹽搽勻件豬腩肉，然後包好佢放入雪櫃醃過夜
到第二日焗前之少30分鐘攞出來攤暖佢，再抹乾Ｄ醃料。
用粗鹽舖上件豬腩肉嘅豬皮上面，大約半吋，然後放入預熱咗150度焗爐焗一個鐘~~~
一個鐘後攞件豬腩肉出來，整走豬皮上面嘅粗鹽
然後再用200度焗爐焗到佢塊豬皮金黃色同一撻撻咁
呢到May姐有請就話要焗多15分鐘就夠，但係我個爐比較細，無佢個個咁堅，要焗多15分鐘先得做到個效果，即係焗咗30分鐘，係睇住塊豬皮變…
最後將件豬腩肉放涼10~15分鐘，側邊同埋底嘅部份切咗佢
因為焗完最底嘅肉會好實同埋側邊嘅會好咸，然後斬件..食得~~
真係好好食~~~唔係講笑~~又脆又好味…
6 意見:
Wow....long time no see your dish already...this page cannot share with my BF...he must force me to make it to him....XD
[CRYSTAL♔回覆12/04/2011 13:38:29]It's true...That's the item make me headache...XD
[版主回覆12/03/2011 18:49:57]wahaha....I think it is your false....becoz you always cook any good food to him...hahahaha...
[CRYSTAL♔回覆12/03/2011 18:45:00]Is not becoz of easy to cook or not...main point is he's already have big "燒腩" leh XD
[版主回覆12/03/2011 18:40:32]haha...really...your bf also like it..
it is easy to make
勁
[版主回覆12/04/2011 10:51:03]嘻嘻~~好容易整架咋~~妳都試下啦..
切埋d 邊之後真係好似街外面賣既一樣﹗
但係睇到要整咁耐，馬上卻步了，你好有心機啊，食到既人有福了~
[版主回覆12/04/2011 10:53:21]哈哈~~其實基本上係淨係焗佢..校個Timer夠鐘就得~~不過想焗靚仔Ｄ的話最後個步先要睇住佢，不過妳做過一次大概知道時間下一次就基本上唔洗理佢~~
咁有心機用二日時間才有細細舊食...但又真係幾鬆脆咁喎!
[版主回覆12/12/2011 05:48:52]製作過程其實唔係用好多時間，係焗個都要用多Ｄ時間，妳有無自己整下嘢食咁呢?
勁wor~~
又整野食
[版主回覆12/14/2011 21:22:18]嘻嘻~~見幾易整咪試下囉..又真係幾容易個喎..
呢味好啱過年食喎!唔該打多兩斤燒洒!
[版主回覆01/17/2012 06:01:55]嘻嘻~~係呀~~~真係幾正..
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