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主廚必修1>珠蔥紙包豬
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![食材與調味料 食材與調味料](/chef-inspiration/discover-ingredients/CulinART-the-Chinese-and-Western-cuisine-of-Carrot-Flower-Pig/jcr:content/parsys/content/tipsandadvice_1962869399/image.img.jpg/1561082460578.jpg)
食材與調味料
食材:梅花豬肉片200克、珠蔥45克、日本大蔥80克、辣椒(切絲)5克。
調味料:鹽5克、客家桔醬30克。
料理步驟:
1. 珠蔥40克與日本大蔥洗淨後,珠蔥切6公分長段、大蔥斜切薄片備用。
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2. 取梅花肉片放入一小把珠蔥,由肉片細長部位往內捲。
![](/chef-inspiration/discover-ingredients/CulinART-the-Chinese-and-Western-cuisine-of-Carrot-Flower-Pig/jcr:content/parsys/content/image_1196593285.img.jpg/1561082596544.jpg)
3. 烤盤紙以日本大蔥鋪底,放上步驟2捲好的豬肉。
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4. 豬肉捲上方撒鹽、抹上客家桔醬,將整個烤盤紙捲起包裹。
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5. 最後將紙包豬放入烤箱,以180℃烤15分鐘,上桌前表面以珠蔥5克及辣椒絲裝飾即可。
![](/chef-inspiration/discover-ingredients/CulinART-the-Chinese-and-Western-cuisine-of-Carrot-Flower-Pig/jcr:content/parsys/content/image_17261838.img.jpg/1561082693911.jpg)
![](/chef-inspiration/discover-ingredients/CulinART-the-Chinese-and-Western-cuisine-of-Carrot-Flower-Pig/jcr:content/parsys/content/image_507221339.img.jpg/1561082769838.jpg)
![食材與調味料 食材與調味料](/chef-inspiration/discover-ingredients/CulinART-the-Chinese-and-Western-cuisine-of-Carrot-Flower-Pig/jcr:content/parsys/content/tipsandadvice/image.img.jpg/1561082797168.jpg)
食材與調味料
食材:帶皮豬五花肉600克、薑片10克。
調味料:米酒45毫升、鹽15克、胡椒粉5克、五香粉5克、細砂糖5克、泡打粉1克。
料理步驟:
1. 鍋中放入適量水、薑片和30毫升米酒煮沸,將五花肉帶皮那面朝下汆燙5分鐘左右取出。
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2. 豬肉稍微放涼後,以刀將豬皮多餘雜質刮除,再用紙巾拍乾表面多餘水分。
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3. 混合鹽、胡椒粉、五香粉、細砂糖、15毫升米酒作為醃料,瘦肉部位切數刀後均勻抹上醃料,再於豬皮表面戳洞。
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4. 豬肉以錫箔紙包起,表面撒上適量鹽幫助風乾,再放入冰箱低溫冷藏至少一晚。
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5. 取出已完成風乾的豬肉,擦乾豬皮表面水分後抹上少許泡打粉。
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6. 放入烤箱以200℃烘烤60分鐘,再將豬肉架高烘烤表面15分鐘讓表面更為酥脆,取出後切成2公分見方大小盛盤即可。
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主廚料理私房Tips:
- 豬肉於冰箱風乾時放在接近風口處,效果更佳;若想讓脆皮效果更好,可低溫風乾兩晚。
- 傳統脆皮豬肉使用小蘇打粉製造脆皮效果,改用屬性相同的泡打粉,可降低使用小蘇打粉的鹼味。
主廚必修3>馬告油封豬菲力
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![食材與調味料 食材與調味料](/chef-inspiration/discover-ingredients/CulinART-the-Chinese-and-Western-cuisine-of-Carrot-Flower-Pig/jcr:content/parsys/content/tipsandadvice_380573042/image.img.jpg/1561083086181.jpg)
食材與調味料
食材:豬小里肌(腰內肉) 300克、綜合季節蔬菜(彩色甜椒、花椰菜、玉米筍、松茸) 450克。
調味料:玄米油200毫升、馬告5克、百里香5克、迷迭香5克、海鹽5克。
料理步驟:
1. 玄米油加入馬告,浸泡一晚製作香料油備用;小里肌以棉線綁緊。
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2. 小里肌連同百里香、迷迭香、香料油放入夾鏈袋,再撒入海鹽密封後備用。
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3. 低溫烹調機設定75℃,將密封豬菲力置入水浴槽烹煮45分鐘至熟成備用。
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4. 所有綜合蔬菜切小塊,拌入適量玄米油、海鹽、迷迭香與百里香葉,放入烤箱中以180℃烤20分鐘備用。
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5. 取出熟成豬菲力拆掉棉線後放入熱鍋,煎至表面完全上色後切1.5公分厚片,再加入烤蔬菜擺盤即完成。
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主廚料理私房Tips:
- 香料油選用油體味道較單純的玄米油製作,浸泡馬告之後的風味更好。
- 低溫烹調豬菲力後的香料油可保留下來,拌入烤蔬菜能加倍提升料理風味。
![料理示範:藍筱儀 料理示範:藍筱儀](/chef-inspiration/discover-ingredients/CulinART-the-Chinese-and-Western-cuisine-of-Carrot-Flower-Pig/jcr:content/parsys/content/tipsandadvice_1763174173/image.img.jpg/1561084263642.jpg)
料理示範:藍筱儀
先後於澳洲、曼谷及法國藍帶學校研習進修的藍帶主廚,擅長利用食物原味搭配不同的料理方法,讓菜式不僅有食材的原始美味,更具有跨文化多國料理的風味。曾任職於北部數間餐廳、點心房,著有多本料理書籍,現職專業廚藝教學。
![養豬達人:張勝哲 養豬達人:張勝哲](/chef-inspiration/discover-ingredients/CulinART-the-Chinese-and-Western-cuisine-of-Carrot-Flower-Pig/jcr:content/parsys/content/tipsandadvice_1580408090/image.img.jpg/1561083372303.jpg)
養豬達人:張勝哲
第三代永隆牧場管理者,原來從事科技業,捨棄派駐中國工作的機會,2008年決定返鄉養豬,他發現台灣傳統養豬業只要導入科學或行銷的方式,絕對是有潛力的行業,因此花了5年做基本功從認識豬到優選出種豬,現代化管理創造出「胡蘿蔔豬」後再推出品牌「花田喜彘」,甚至首創契作養豬,於募資平台提出集資養豬的創舉,希望未來能讓花田豬這個品牌被全世界看見。