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Jun 3, 2014
豬腳肉骨茶。悶燒鍋
豬腳膠質豐富,搭配馬來西亞肉骨茶料包一塊悶煮,
香氣逼人~~
豬腳肉骨茶
約4-5人份
材料:
豬腳圈800g,肉骨茶料包一包,大蒜8-10粒,水1200cc,
調味料:
醬油2大匙,米酒2大匙,鹽1/2茶匙,
步驟:
1.豬腳圈清洗乾淨,用鑷子清除表皮雜毛
2.煮一鍋水將豬腳圈汆燙5-6分鐘至表皮變色撈起,
再用冷水沖洗乾淨
3.悶燒鍋內鍋倒入水1200cc
4.將豬腳圈放入
5.再將肉骨茶料包,所有調味料及大蒜放入
6.移至瓦斯爐上加熱至沸騰
7.蓋上內蓋中小火悶煮30分鐘關火
8.將悶燒鍋內鍋移至悶燒鍋中
9.蓋上悶燒鍋外蓋悶2-3小時至豬腳圈軟即可
補充:
1.悶燒鍋悶煮時間與軟爛程度有關,請自行斟酌調整,
悶的越久越軟爛
2.食譜使用鍋型 Thermos KBA-3001-PUM (3000ml)
3.鹹度請依照個人口味調整
4.沒有悶燒鍋也可以使用瓦斯爐,電鍋或電子鍋
操作,燉煮時間約需要2-3小時
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