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Chambistro享香檳-手工清蒸鹹豬肉

Chambistro享香檳-手工清蒸鹹豬肉

特別選用溫體黑豬肉!!
其特色在於肉品蒸熟後肉質依然呈現粉紅色。
經典食用方式:解凍開封取出後,整塊或半塊清蒸後再切片。


NT$420
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Description

Chambistro享香檳海鮮餐酒館創辦人「海鮮教母 凱薩琳」獨家製作的私房菜手工清蒸鹹豬肉上市了!
嚴選台灣本產溫體黑豬肉,肉質部位選用俗稱五花頭〈五花肉前段,接近牛身上牛小排肥瘦均勻的優質部位〉,
肥瘦均勻,入口肉質Q彈,連肥肉都帶有脆口彈性!
特製醃料風味採用嚴選本產蒜頭、白酒以及精選香料素材,配上完美刀工厚切,職人專業三天手工按摩鮮製入味!

*經典食用方式:解凍開封取出後,整塊或半塊清蒸後再切片。

*最推薦以隔水加熱〈鍋中放清水,將盤身墊高,如同蒸魚一般的方式〉清蒸18-20分鐘,
蒸熟香氣四溢,開鍋看得到金黃肉汁精華,切片上桌即可食用,盤中肉汁淋白飯超爽口!

*炒食:鹹豬肉半解凍時切片,肉片下鍋炒半生熟後再放入蒜苗、高麗菜、辣椒等,
出鍋前可依個人口味鹹淡再適量加入一點食鹽調味即可,亦可切絲作炒飯等!

*清蒸方式建議最好不要用大同電鍋,肉汁容易連同外鍋水分同時蒸發掉,肉會比較乾硬,無湯汁

出品公司 : 樂好斯餐飲文化事業有限公司

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