【英該Dim煮】 日式叉燒 | Japanese Chashu | 溏心蛋簡易撕開好方法 | 容易卷豬肉定型 | 壓力煲做法 | 簿切燒豚肉片嫩滑口感 | 家中都食到日本風味｜Easy recipe

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🐽日式叉燒肉質柔嫩多汁，油脂與醬汁相互滲透，散發濃郁醬香，切片後口感豐富，外層焦香、內部鮮嫩。
🥚溏心蛋外熟內嫩，蛋白滑嫩，蛋黃鮮亮且液態，剝開後流出，帶有濃郁蛋香和鹹甜的醬油味。搭配日本拉麵，令人垂涎，仿佛置身日本，回味無窮。

🐽Japanese chashu is tender and juicy, with fat and sauce permeating the meat, exuding a rich soy sauce aroma. When sliced, the chashu offers a rich texture, with a crispy exterior and a tender interior.
🥚The soft-boiled egg is cooked until the whites are set and the yolk remains bright orange and liquid. When cracked open, the yolk flows out, providing a smooth texture with a rich egg flavor and a sweet-salty soy sauce taste. Paired with Japanese ramen, it’s feel like being in Japan, leaving a lasting impression.
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材料： [食譜:米青日月去英國]

豬高湯
五花腩肉： 500克
薑：4片
蔥：1棵
紹興酒：1湯匙
清水：約800毫升

醃料
豬高湯：300毫升
洋蔥：1個（小）
薑：4片
蔥：1棵
蒜頭：6瓣
冰糖：50克
清酒/伏特加：50毫升
味醂：50毫升
生抽：100毫升

＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝

Ingredients: [Recipe:米青日月去英國]

Pork stock
500g Pork Belly
4 slices Ginger
1 piece Scallion
1 tbsp Shaoxing wine
800ml Water

Marinade
300ml Pork stock
1 Onion (small)
4 slices Ginger
1 piece Scallion
6 cloves Garlic
50g Rock sugar
50ml Alcohol (Vodka)
50ml Mirin
100ml Light soy sauce

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Email: [email protected]

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