蒜泥白肉食譜 材料：　 - TopicsExpress

蒜泥白肉食譜 材料：　 較瘦的五花肉1磅（約450g） 蔥2支 薑2片 酒1大匙 調味料：　 蒜頭 5顆 香菜 少許 醬油膏 2大匙 熱水 2大匙 香油 1小匙 做法：　 1. 五花肉去皮，蔥切段備用。準備一鍋水，水量剛好可以蓋過整塊肉，放入蔥段、薑片與酒，先將水燒開，放入五花肉，蓋上蓋子續煮，水滾之後熄火加蓋燜5分鐘，然後再開火，水再滾之後熄火加蓋燜5分鐘…以同樣方法燜4次。 用筷子戳進肉裡，如果沒有泛出血水即表示肉已熟。 2. 將肉取出，放在冰水裡待涼。把肉切成薄片，排盤。 3. 蒜與香菜切碎，放入調味料中混合即可沾食。 貼心小語： 1. 如果脂肪部分不多，可以考慮帶皮做。整塊肉燜熟再切片可留住肉汁，口感比較嫩滑。 備註：　 1杯 = 240cc 1大匙 = 1 Tablespoon = 15 cc 1小匙 = 1 Teaspoon = 5 cc 這裡使用台制斤兩：1斤 = 16兩 = 600g

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