用中低热量烘烤猪肉,使它慢慢变软,调上或甜或咸的口味。有很多种用于烧烤的猪肉,像猪大排、猪肩胛、猪里脊、皇冠烤排骨等等,可以在烤箱里烘烤,可以用炖锅慢炖,或是在焖锅里煨。你可以参照以下步骤来学习如何烹制烤猪肉。
步骤
部分
1
部分 1 的 5:
准备用于烧烤的猪肉
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1
如果烤肉是冷冻的话,将其置于冰箱内解冻。解冻大约要花1到2天的时间,这取决于烤肉的大小。
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2
烤肉解冻后,将其从冰箱取出。将烤肉放在盘子里调味。
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3
在烤肉表面上撒上大量的盐和胡椒粉。
部分
2
部分 2 的 5:
将用于烧烤的猪肉加工呈棕色
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1
取一柄大煎锅,高温加热。在锅内加入1汤匙(14.8毫升)菜籽油或橄榄油。
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2
将用于烧烤的猪肉置于平底锅内烧制呈棕色。翻炒着烘烤肉的每一面,直至烤肉呈焦糖色。
- 在烹制过程中,将烤肉加工呈棕色可以锁住汤汁。建议使用烤箱或炖锅。
部分
3
部分 3 的 5:
烹饪方法
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1
选择你更中意的烹饪方法。按照烤猪肉的食谱,有好几种非常美味的烹饪方法,所以选择更合意的烹饪方法吧。
- 用烤箱以325华氏度(163摄氏度)的温度烤制猪肉。每磅(0.45千克)猪肉烤35分钟。带骨的猪肉会比去骨的猪肉烤得更快些。这样会使猪肉表面酥脆缺少水分。如果你想浇卤汁,这是个不错的方法。
- 若要使猪肉口感更为柔软,则需选用慢炖锅进行烹饪。将变棕的烤肉置于慢炖锅内低温慢炖6个小时左右。如果烤肉很大,就得切成几块。除非食谱适用于使用砂锅烹制,否则就得减少加入慢炖锅内的液体量。
- 在炉子上用焖锅烹饪烤猪肉。此时需加入所有的配料,包括更多的液体,直至煮沸。然后,调低温度,低火煮制2个半到3个小时。
部分
4
部分 4 的 5:
调味与配料
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1
当你选定烹饪方法后,将洋葱切碎成末。在这个食谱以及大多数别的食谱上,这一步都可以按照你的烹饪方法而灵活适用。
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2
将2到3个苹果切成薄片。在烤盘、焖锅或炖锅内加入洋葱末和苹果片。
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3
在烹制过程中往容器内倒入一杯(237毫升)牛肉汤。同样也可以用鸡汤。
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4
加入1到2杯(237到473毫升)苹果汁、苹果酒,或其他果汁。
- 如果你使用的是炖锅,只要加入半杯(118毫升)牛肉汤和半杯(118毫升)苹果汁即可。烹饪时应将烤肉置于瓦罐内从而保持水分,过多的水分会使烤肉多汤汁。
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5
添加其他调料,像1片月桂叶或1汤匙(2.1克)切碎的鼠尾草,百里香或迷迭香。
- 如果你用的是炖锅,只需添加食谱上所要求调料量的一半即可。长时间的蒸煮可以使烤肉更具风味。
部分
5
部分 5 的 5:
烤猪肉烹制技巧
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1
将烤肉最肥腻的一面朝上,放置在烤盘,炖锅或焖锅内。这样可以让脂肪下滴,使肉入味。
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2
取一只肉类温度计,测测烤肉内部的温度是否达到了71摄氏度。现在一些专家称猪肉的食用温度必须超过63摄氏度才安全。
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3
确保温度计不要接触到骨头,否则可能导致数据的不准确。
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4
在猪肉切片前要静置15分钟。用铝箔纸包裹好防止散热太快。
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5
沿着烤猪肉的纹络将其切片,这样可以使口感更柔软。
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6
用烤盘、炖锅或焖锅内剩余的汤汁制作酱料。将汤汁倒入煎锅内高温煨煮,直至汤汁量减少一半。将酱料淋在切片的烤猪肉上。
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7
美食大功告成。
小提示
- 要根据你买的猪肉的种类来选择烹饪的方法。廉价的部位,比如猪肩胛,最好用炖锅慢炖,因为这样可以使五花肉炖的更柔软。猪冠肉和猪大排最好使用焖锅或烤盘,因为这样可以减少脂肪含量。
你需要准备
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猪大排/猪肩胛/猪冠肉
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烤箱
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烤盘/焖锅/炖锅
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洋葱
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苹果
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牛肉汤/鸡高汤
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苹果汁
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液体量杯
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橄榄油/菜籽油
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煎锅
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药草(月桂叶,迷迭香,鼠尾草或百里香)
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盐
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胡椒粉
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铝箔纸
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菜刀