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                话说回没人要接我烧肉的订单,一气之下买了两公斤多的三层肉, 三分之二拿去制烧肉,留下三分之一在冰箱。小弟还频频问我去那里买的烧肉,几个小瓜瓜抿嘴笑说妈妈做的,他不相信,一直到现在都被蒙在鼓里。儿子请朋友回家吃隔夜菜,朋友说比外面买的还好吃。我想好吃是因为蒜头下得多,香味扑鼻。

                剩下的肥肉,我用腐乳汁和蜜糖加大量的蒜碎浸泡了三天,煮至汁变浓稠,再用烤炉烤熟。味道和颜色都很好,才一上桌已经吃了一大半,很快的就见底。这个真的很好吃,没有叉烧的干涩和烧焦却有叉烧的味道。 没有色素,除非腐乳里事先加了色素。

3 条评论:

  1. 托不接订单的福,可以吃到美味又不会肉痛的烧肉和叉烧:)

  2. 够肥美啊

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