[矽谷美味人妻] 家傳冰糖紅燒肉
![[矽谷美味人妻] 家傳冰糖紅燒肉](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Frecipe%2Fcover%2F31123%2Fab5c5ef18b4e77e3.jpg&width=800)
描述
這是KT家人氣居高不下的宴客菜
吃起來肥瘦均勻,入口即化且軟嫩多汁
淡雅的酒香及冰糖柔和的甜味
更襯托出肉質的甜美細緻
配點花生糖粉及香菜,夾入熱騰騰白胖胖的刈包
是讓人欲罷不能一口接一口的雋永好滋味
矽谷美味人妻
http://kthu1031.pixnet.net/blog/post/5525924
美味人妻FB粉絲頁
https://www.facebook.com/kthu1031
步驟
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五花肉仔細清洗乾淨並拔除細毛,皮朝下,加入半杯醬油醃20分鐘
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放一小匙油,倒入1/2杯冰糖,小火慢炒至冰糖融化成焦糖色,並倒入2/3杯熱水攪拌,即熬成”糖色”
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2大匙油燒熱,加入醃好的五花肉,皮先朝下煎再翻面, 中火煎至各面呈脆皮金黃色
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將五花肉取出,快速用冷水沖洗,並切成1.5公分寬的肉片
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倒入4杯米酒,2/3杯醬油,1匙花生醬,2顆冰糖, 最後再將糖色醬澆淋在最上方
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將醬汁均勻覆蓋住所有五花肉,並在爐子上用中火燒滾5分鐘 (可在此時嚐點滷汁味道,若覺太鹹,可再加入米酒調味)
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將整鍋紅燒肉用錫箔紙封住,用電鍋2小時蒸熟 每次外鍋加1.5杯水,約加3次到4次
小撇步
1. 炒糖色時,一定要有耐心用小火慢慢加熱,先不要過度攪拌,以免使冰糖反砂結晶.待冰糖開始融解並微微起泡時,再稍微攪拌使其均勻.待糖色從金黃色轉為淺棕紅色時,迅速倒入熱開水攪拌即可
2. 佐刈包的花生糖粉,炒熟花生粉與白砂糖1:1混合均勻即可
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![[矽谷美味人妻] 家傳冰糖紅燒肉：Mandy Wang 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F380172%2Fd94820f96bb7c219.jpg&width=360)
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