1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/拉麵叉燒 – 日式滷豬五花rich600338<blockquote class="wp-embedded-content" data-secret="B3Wer5gcjO"><a href="https://marcwiner.com/zh-hant/cha-shao-zhu-rou/">拉麵叉燒 – 日式滷豬五花</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/cha-shao-zhu-rou/embed/#?secret=B3Wer5gcjO" width="600" height="338" title="拉麵叉燒 – 日式滷豬五花 — Marc Winer" data-secret="B3Wer5gcjO" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
/*! This file is auto-generated */
!function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document);
//# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js
</script>
https://marcwiner.com/wp-content/uploads/2024/10/Porc-chashu-en-tete-final-750x563.jpg600450今天，我們要來看看一碗完美拉麵裡，一個常被低估卻絕對不能少的靈魂元素：叉燒。這塊經過慢火滷煮的豬五花，口感柔嫩、鹹甜交織、入口即化，足以把一碗不錯的拉麵，升級成令人難忘的美味享受，也就是大家熟悉的經典叉燒拉麵。https://marcwiner.com/zh-hant/cha-shao-zhu-rou/zh-hant拉麵叉燒－日式滷五花肉日式配菜202402605人份1 kg 無鹽帶皮五花肉 (保留豬皮)30 g 新鮮薑 (切塊)30 g 蒜瓣 (整瓣)4 青蔥 (切成大段)200 ml 水165 ml 清酒125 ml 淡口醬油100 g 紅糖220 ml 味醂1 八角1 紅蔥頭 (連皮縱切對半)0.5 根 肉桂0.5 青檸 (只取果肉與汁液)13https://marcwiner.com/wp-content/uploads/2024/10/Porc-chashu-en-tete-final.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400