姜汁梅花肉

姜汁梅花肉

Ingredients

  • 梅花肉排4块(共600克)
  • 姜 50克
  • 生抽 300毫升
  • 老抽 30毫升
  • 料酒 200毫升
  • 糖 1大匙

Directions

  1. 将姜磨成泥
  2. 加入生抽,老抽,料酒和糖调匀
  3. 将肉排擦去多余水分
  4. 放入慢炖锅中,铺上姜蓉
  5. 倒入剩余的酱汁
  6. 慢炖锅扣上,选择“高温”,烹煮1小时

营养分析:

姜汁猪肉是道很受欢迎的日式家庭料理。这道菜的好处在于能够吃到非常丰富的姜蓉,其用姜量要远远高过平常炒菜吃姜丝。姜的抗氧化效力其实十分了得,其中含有的姜醇类成分可以抗发炎,抑制血巧板凝集。姜类萃取物还可以缓解关节疼痛。

RECIPE TAGS

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