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蒜香辣酱烤猪肉

蒜香辣酱烤猪肉
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营养成分表

每份 1280 克

% 每日参考值基于 2000 千卡饮食

卡路里 2460 kcal
100% DV
总脂肪 166.0g
100% DV
单不饱和脂肪74.0g
多不饱和脂肪18.0g
饱和脂肪58.0g
反式脂肪1.6g
总碳水化合物 22.0g
7% DV
膳食纤维2.0g
淀粉10.0g
糖10.0g
蛋白质 214.0g
100% DV
动物蛋白214.0g

关于

大块生猪肉裹上咸香的蒜味辣椒腌料后烤制而成。它富含蛋白质和脂肪，碳水较低，主要来自腌料中的调味配料。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素24.0mcg80%
胆碱980.0mg178%
叶酸38.0mcg10%
烟酸58.0mg363%
泛酸11.5mg230%
维生素B23.2mg246%
维生素B18.4mg700%
维生素A140.0mcg16%
维生素B128.4mcg350%
维生素B66.8mg400%
维生素C4.5mg5%
维生素D1.2mcg6%
维生素E1.8mg12%
维生素K9.0mcg8%

矿物质

营养素含量DV%半衰期
钙120.0mg12%
铜420.0mcg47%
铁9.8mg54%
镁290.0mg69%
磷2300.0mg329%
钾4100.0mg87%
硒520.0mcg945%
钠2100.0mg91%
锌24.0mg218%

蒜香辣椒糖釉烤猪肉

前言



这道烤肉建立在对比之上：浓郁鲜香的猪肉、蒜与辣椒形成的亮泽糖釉，以及克制的甜味，在不削弱辣感的前提下使整体更圆润。成品紧实、香气鲜明且富有光泽，外层风味浓缩，内部则保持多汁。这是一道风味直接、执行讲究的菜肴。

食谱要点



  • 菜肴类别： 烤制菜

  • 菜系或起源： 现代亚洲风味

  • 餐次类型： 主菜

  • 份量： 4 人份

  • 每份分量： 320 g

  • 准备时间： 20 分钟

  • 烹饪时间： 70 分钟

  • 总时间： 90 分钟

  • 难度： 中等


    • 设备



  • 搅拌碗

  • 细刨丝器或压蒜器

  • 烤盘，30 cm x 20 cm

  • 架在烤盘上的烤架

  • 小号平底锅

  • 即时读数温度计

  • 切肉刀


    • 食材



    猪肉与腌料



  • 1000 g 猪肉

  • 25 g 大蒜，细细磨碎

  • 45 g 酱油

  • 30 g 红糖

  • 35 g 辣椒酱

  • 20 g 植物油

  • 3 g 黑胡椒

  • 4 g 红椒粉


    • 做法



  • 1. 在搅拌碗中混合大蒜、酱油、红糖、辣椒酱、植物油、黑胡椒和红椒粉。搅拌至糖完全溶解，混合物变得顺滑且均匀。


  • 2. 放入猪肉，将其在腌料中充分翻转，并把腌料压抹到表面。盖好后在室温下腌制 30 分钟，中途翻面一次。猪肉表面应均匀裹上腌料，并明显染上调味料的颜色。


  • 3. 将烤箱预热至 190°C。把猪肉放在置于烤盘上的烤架上，让多余腌料滴落到下方。碗中剩余的腌料保留备用。


  • 4. 烘烤 55 至 65 分钟，在烹饪前半程用保留的腌料刷抹 1 至 2 次。外层应加深为深红褐色，同时保持光亮。


  • 5. 用即时读数温度计检查中心温度。当内部温度达到 68°C 时取出猪肉。静置 15 分钟；温度会继续上升，肉质也会放松。


  • 6. 逆着纹理切成厚薄均匀的片。成品应多汁、略带紧实感，外层调味均匀，并带有干净清晰的蒜香与辣椒香气。


    • 装盘与上桌



    将切片猪肉在温热的盘中整齐略微重叠摆放。将烤盘中的肉汁轻轻淋在肉上，并保持摆盘干净利落，让带釉的表面清晰可见。上桌时应让糖釉集中附着在猪肉上，而不是积在下方。

    专业提示



  • 想要烤制表面充分干燥并正确上色，烤架必不可少。

  • 平衡的关键在于克制：辣味应当主导，但蒜和糖必须以清晰而非厚重的方式完成这道酱汁的收尾。

  • 静置不是可选步骤；它能保留汁水，并让切片更整齐精确。
    • 生酮饮食低碳水饮食无麸质无乳制品
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