自製豬肉粉

September 21, 2016

自製豬肉粉

21 September 2016 (2 yrs 20 days)

Homemade Pork Powder

自製豬肉粉

材料：

去骨豬肉 200g

紅甜椒粉 1茶匙

自製香菇粉 1茶匙
乾的芫荽葉 1茶匙
混合香料 1茶匙
粉紅鹽少許

** 1歲以下不可添加鹽分**
** 香料適合10個月以上的寶寶 **

1）先將豬肉切成片狀，再煮一鍋水，把豬肉片放入滾燙的水中，煮至全熟（約3～5分鐘即可）
2）撈起瀝乾後，用剪刀剪成絲，越細越好
3）加入所有香料拌勻，放入麵包機
4）使用果醬功能，讓它跑一次（時間1小時20分鐘）
5）完成後，豬肉絲是幹乾脆脆的
6）如果摸起來不夠脆，可以放入烤箱，啟用風扇功能，烤100度10分鐘
7）最後，用攪拌機攪拌成粉末
8）把粉末放入密封罐冷藏（保存恰當的話，可收藏2～3個月）

** 如果沒有麵包機，則可利用炒菜鍋，用中小火不停翻炒肉絲至金黃酥脆即可（時間約30～45分鐘）**
** 大家可以換成自己喜歡的調味方式來製作豬肉粉哦 **
** 以上的分量大約可製成40～50g的粉末

Ingredients:

Boneless Loin Pork 200g

Paprika Powder 1 tsp

Homemade Mushroom powder 1 tsp

Dried Coriander Leaves 1 tsp

Mixed Herbs 1 tsp

A dash of pink salt

Do not add salt for below 1 year old
Spices suitable for at least 10 months and above

1) Cut the pork into sliced, in a pot of boiling water, cook the sliced pork until cooked (approximate 3~5 mins)
2) Drain dry, shredded them with a scissor, as thin as possible
3) Mix and combine with the spices, put into breadmaker
4) Use the jam function, let it run for a cycle (timing 1 hour and 20 mins)
5) The sliced pork will become floss, it will be dry and crispy
6) If you think not crispy enough, you may put them into oven, switch to fan function, bake at 100 degree for 10 mins
7) Blitz them into powder and keep the powder with sealed container, and store in fridge. May keep for 2~3 months

** If you do not have breadmaker, you may used wok to stir fry the sliced pork with medium-low heat until golden and crispy (time consuming approximate 30~45 mins) **
** You may wish to change to your favorite ingredients for seasoning **
**

今天的新嘗試!
一切都是因為我的朋友問
說最近還會做什麼新的自製粉嗎
她提議豬肉
所以我就來試試看 😁
又有多一個新的天然調味料咯 ^^
煮湯煮粥炒菜都可以用哦