烤猪腩肉晚饭,
带软骨无皮的五花肉, 肥肉一面用刀画菱格, 放烤盘里, 撒辣椒粉, 蒜粉, 姜粉, 倒入一瓶啤酒, 和半杯Yoshida Gourmet酱, 用锡纸包好, 放冰箱过夜,
第二天, 直接进冷烤箱, 开火定到325F, 烤 1.5小时后, 加入胡萝卜和小洋葱头, 再盖好烤30分钟, 拿掉锡纸, 改到375F, 再烤15分钟, 表面金黄, (I should have roasted a little longer to melt down more of the fat) 就好了, 汁留住, 油撇掉.
米饭是用肉末和荠菜末(剩的馄饨的馅)电饭锅煮的, 很香.
浇上汁, YUM!
The meat is so juicy and succulent. I think it is a great dish to feed a family with small kids.
