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Ｑ彈溫厚！鹽麴豆乳烤豬五花

iCook 愛料理
2024/05/07 | 1分鐘閱讀

鹽麴豆乳烤豬五花

鹽麴日本的萬用調味料，現在台灣有些百貨的超市也買得到，吃鹽麴的好處多多，醃製後的食材味道溫潤醇厚，麴中含有分解酵素，有分解蛋白質的作用，可以軟化肉質外，提升食物的鮮味！

食材

  • 豬五花肉, 1條
  • 鹽麴, 2大匙
  • 豆腐乳, 2塊
  • 糖, 1小匙
  • 蒜苗, 少許
  • 大蒜末, 2大匙

    • 料理步驟image步驟 1：把五花肉切厚度約0.5公分的薄片，用鹽麴，豆腐乳，糖，大蒜末醃製image步驟 2：把醬料跟五花肉拌勻，醃製一晚image步驟 3：隔天入味後，烤箱預熱200度，烤溫190度烤20分鐘image步驟 4：這樣醃製出來的五花肉，完全沒有油膩感，吃起來的口感很Ｑ彈！味道也溫厚！

    若對該食譜有任何疑問，請到原始文章內頁詢問食譜作者喔！

    完整食譜這邊看：Ｑ彈溫厚！鹽麴豆乳烤豬五花

    台灣最大料理生活平台 iCook 愛料理，給你滿滿料理靈感！立即加入 iCook LINE 官方帳號

    #料理
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