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Spanish iberico shoulder butt chop

Spanish iberico shoulder butt chop

西班牙黑毛豬梅頭豬扒
-肉味香濃
-肉質林滑

包裝規格 :400g ±5%
產地:西班牙


HK$60.00
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Description

越式香茅豬扒

食材

黑毛豬梅頭豬扒 400g

香茅(白色部份切碎拍扁切段) 2枝

魚露 3茶匙

糖 3茶匙

生抽 2茶匙

老抽 1/2茶匙

紹酒 2茶匙

生粉 (後加) 2茶匙

油 (後加) 2茶匙

做法:

1. 豬扒解凍抹乾,每片略為錘鬆,在邊位帶筋的位置輕輕剪開才醃,否則豬扒煎時會卷起.

2. 將醃料混合(生粉/油 除外),試味,將醃料與豬扒混合, 加入香茅段撈勻,用保鮮紙蓋好,最少醃2小時.

3. 拿起醃肉的香茅段,加入生粉撈匀,最後下加油撈勻.(生粉及油後加會令豬扒滑點。

4. 用易潔鑊燒熱油,再把豬扒煎到熟透及微焦才香口.

Shipping & Payment

Delivery Options

  • 冷凍物流, 約2-3日, 每日下午1時截單, 最快於截單日或第二日出貨, 並於出貨日的隔天16:00-20:00派送。
  • 冷凍物流, 約2-3日, 每日下午1時截單, 最快於截單日或第二日出貨, 並於出貨日的隔天11:00-16:00派送。

Payment Options

  • Payme
  • Alipay (HK)_SHOPLINE Payments
  • Credit Card (Visa/ MasterCard/ UnionPay/ AMEX)
  • Octopus
  • WeChat Pay
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