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姜烤猪肩排

姜烤猪肩排
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营养成分表

每份 520 克

% 每日参考值基于 2000 千卡饮食

卡路里 1180 kcal
59% DV
总脂肪 88.0g
100% DV
单不饱和脂肪43.0g
多不饱和脂肪9.0g
饱和脂肪31.0g
反式脂肪0.6g
总碳水化合物 9.0g
3% DV
膳食纤维1.5g
淀粉5.8g
1.7g
蛋白质 87.0g
100% DV
动物蛋白86.5g
植物蛋白0.5g

关于

这道姜烤猪肩排以带明显油花的猪肩排和少量新鲜姜制成。每份蛋白质和脂肪含量高,碳水化合物较低,主要来自姜,风味浓郁扎实。

食材

  • pork shoulder

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素20.0mcg67%
胆碱390.0mg71%
叶酸28.0mcg7%
烟酸19.5mg122%
泛酸4.3mg86%
维生素B21.2mg92%
维生素B14.1mg342%
维生素A8.0mcg1%
维生素B123.6mcg150%
维生素B62.2mg129%
维生素C3.5mg4%
维生素D2.1mcg11%
维生素E0.8mg5%
维生素K0.6mcg1%

矿物质

营养素含量DV%半衰期
55.0mg6%
210.0mcg23%
4.8mg27%
120.0mg29%
980.0mg140%
1550.0mg33%
155.0mcg282%
360.0mg16%
11.5mg105%

姜香烤猪肩排

前言


这道菜以应有的尊重对待猪肩这一兼具浓郁风味与天然丰腴感的部位。新鲜姜带来明亮感,以及干净而温暖的收尾,在不掩盖肉本味的前提下提升整体风味。成品紧致、咸香而精准:边缘酥脆,内部多汁,且毫无疑问由猪肉本身的个性主导。

食谱要点


  • 菜品类别:主菜

  • 菜系或起源:当代风格

  • 餐次类型:晚餐

  • 份量:2 人份

  • 每份分量:260 g

  • 准备时间:15 分钟

  • 烹饪时间:35 分钟

  • 总时间:50 分钟

  • 难度:中级


  • 设备


  • 锋利的主厨刀

  • 砧板

  • 细刨丝器

  • 厚底煎锅,28 cm

  • 食物夹

  • 即时读数温度计

  • 预热的餐盘


  • 食材


    主要材料


  • 猪肩排,520 g

  • 新鲜姜,去皮并细细磨碎,20 g


  • 做法


  • 1. 用厨房纸将猪肩排拍干。若有需要,只修去表面松散的边角;保留脂肪和天然纹理。将姜细细磨碎,备用。

  • 2. 将猪肉放在砧板上,把磨碎的姜均匀按压在两面,重点覆盖在瘦肉部分而非脂肪上。静置 10 分钟,让姜香开始渗入表面。

  • 3. 将厚底煎锅置于中高火上,加热至充分热透,约 2 至 3 分钟。将猪排单层放入,不要移动,煎 4 分钟,直至底面呈深褐色并能轻松离锅。

  • 4. 将猪排翻面,第二面再煎 4 分钟。把火调至中火,继续烹煮 8 至 12 分钟,中间翻面 1 至 2 次,直到外层呈红木色,内部温度达到 68°C,此时肉质多汁且便于切片。

  • 5. 将猪肉移至温热的盘中,静置 5 分钟。此时肉应摸起来结实但仍有弹性,肉汁清亮,表面带有明显的姜香。

  • 6. 将猪排逆纹切成厚片,或如喜欢也可整块上桌。装盘前,将锅中的肉汁淋在肉上。


  • 装盘与上桌


    将猪肉在温热的盘中整齐排成一列,或略微重叠摆放。保持呈现克制,让焦褐色表面与浅淡的姜色光泽清晰可见。立即上桌,此时外层仍然酥脆,中心保持多汁。

    专业提示


  • 姜应磨得足够细,这样才能均匀附着并为肉增香,而不会形成辛辣粗碎的颗粒。

  • 不要让锅内过于拥挤;猪肉需要煎封,而不是蒸熟。

  • 静置至关重要。它能保留汁水,并让姜的香气更好地沉入表面。
  • 生酮饮食低碳水饮食原始人饮食无麸质无乳制品Whole30
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