如何烹煮不夾生與乾柴口感的酒香豬肝呢 ? 學會溫控 , 沒有傳統老師傅的火候經驗 , 你也可以做到 ~
30分
4人
100+
主要食材
豬肝
200
克
薑片
20
克
茶油
1
大匙
純米酒
1
大匙
枸杞
適量
外鍋水
適量
1
取一鍋放入薑片乾煸至表面水份蒸發後,倒入茶油待油溫上升後轉小火靠鍋邊做半煎炸,待薑片煸透後加入米酒,熄火放涼倒入豬肝拌勻,放入有蓋容器
2
75 ℃ / 15 分鐘
Remy連結電鍋,電鍋內放入作法1,外鍋水,感溫棒,Remy設定75度15分鐘，完成放入枸杞拌勻後取出即可。
電鍋
烹煮
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100+