Tuesday, October 1, 2013

私房叉燒醬 Char Siu Sauce


私房叉燒醬 Char Siu Sauce

用前請先搖勻醬料 Shake bottle well before use
  1. 一斤半梅頭豬肉請肉檔代切長件約1吋厚,洗淨,
  2. 用4湯匙糖醃1/2小時,倒去水份,
  3. 加入8湯匙叉燒醬醃4-5小時;
  4. 便可放入焗爐中火200∘C焗約25-30分鐘;
  5. 掃上剩餘醬汁,多焗一會使成。
  6. 也可用中式鑊上鋪放一塊錫紙,上放叉燒,蓋上鑊蓋;
  7. 中慢火焗約20分鐘便成 

叉燒醬也可用以醃製燒排骨、豬頸肉、燒雞、雞翼、雞脾等;製法如上。
除排骨可以醃過夜,其他肉類不宜醃過久,否則肉類會變軔影响食味。
  1. Use 1 1/2 catties of pork, cut into 1” thick pieces, wash and drain;
  2. Add 4 tablespoons of sugar, marinate for 1/2 hour, drain away
    the liquid;
  3. Add 8 tablespoons of Char Siu Sauce, marinate for 4-5 hours
  4. Bake in oven 200∘C for 25-30min;
  5. Brush on remaining sauce, bake until brown.
  6. OR line a Chinese wok with a piece of aluminum sheet, put in pork, cover and cook with medium fire for about 20 minutes.

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