滷肉不柴的方法:家常紅燒肉
家常紅燒肉
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[問題] 焢肉要怎麼做才不柴?
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通常外面賣的焢肉飯,他的五花肉很軟嫩,有些還入口即化,但我做了幾次,反而是腰內肉比較軟我都是用壓力鍋煮,煮前會表面煎焦香加焦糖,大概悶煮半 ...
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【1mintips】滷肉要好吃,如何軟嫩不柴,秘訣看這裡!!燉煮 ...
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不肥不柴Q彈多汁。趕快收藏起來~雙密技【升級版家常滷肉】
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做紅燒肉別直接燉!多做1步超軟嫩
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《小楊聊美食》也不藏私分享烹飪方法,需準備的食材包括:五花肉、大蒜、乾辣椒、生薑與香蔥。而製作步驟如下:. 1、將五花肉清洗後切成片狀,大蒜與生 ...
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台灣爌肉飯大塊滷肉瘦肉扎實Q彈不柴肥肉軟糯不會膩
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滷肉飯「燙、滷、燜」3大秘訣要牢記!不油膩、不死鹹這樣做
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烹煮滷肉的步驟與配料選擇相當簡單,但火候的掌握和調味可是一點也不容易,現在就看有哪些注意事項吧! 準備材料(4人份). 食材; 三層肉500g ...
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為什麼餐廳的滷肉特別香?在家燉滷千萬不能煮滾!
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肉品中也含有酵素,但酵素的耐熱性不高,只要超過60℃左右就會失去活性。 而一般家庭的滷肉做法,燉滷時會先轉大火將滷汁煮滾,再轉小火慢燉,但 ...
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焢肉怎麼做才不柴? (第4頁)
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1.熱鍋後,加一點油(最好是豬油,麻油或香油次之,最差沙拉油),將拍碎蒜頭下去爆香 · 2.待蒜頭香味出來後,放入豬肉,繼續炒,待豬肉有點焦黃 · 3.加入醬油 ...