用平底鍋做出多汁軟嫩叉燒肉
Prep
0 mins
Cook
30 mins
Ready-in
30 mins
Ingredients
豬五花肉塊 ５００ｇ
鹽・胡椒 少一點
水煮蛋 3顆
長蔥 １／２本（綠葉部分也會用到）
味滋康 柑橘醋醬汁 5大匙
味淋 3大匙
砂糖 1大匙
水 1又1/2杯
生薑 2塊
大蒜 1塊
Instructions
- 豬肉切3等分後撒上鹽,胡椒.蔥綠的部分切3等分,蔥白部分切成白色蔥絲.生薑切薄片,大蒜略為壓碎.
- 使用小一點的平底鍋開大火加熱,將豬肉表面煎熟.等表面都呈現焦黃色澤後,用紙巾吸去多餘油份.將的材料跟蔥綠部分入鍋,煮滾後蓋上鍋蓋,開小火煮30分鐘左右.煮一半時要記得把肉翻面再繼續煮.
- 拿走鍋蓋,用中火再煮15分鐘煮至湯汁略收汁.取出豬肉再放入水煮蛋煮個２～３分鐘,取出水煮蛋最後將醬汁煮至濃稠.
- 豬肉切薄片,水煮蛋和白蔥絲一起放入碗內.最後把[3]的醬汁畫圓圈地澆淋在肉上.
※水煮蛋煮法, 水沸騰放入蛋後煮個6分30秒就會煮出半熟蛋,黃黃入口即化.
※平底鍋可以使用口徑２０ｃｍ大小的鍋子
Nutrition Facts
Serving Size
Amount Per Serving
Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Unsaturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugar
Protein
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
