虽然姜炒猪肉是经典之作，但这款大蒜味噌版本同样美味——凭借其浓郁的咸甜风味，甚至可能更令人欲罢不能！富含鲜味的味噌酱汁搭配大蒜的香气，与米饭完美搭配，是一道必尝的主菜。
查看更多照片（1）
烹饪时间
20 分钟
评分
分享
Artist
Rinaty
个人资料
食材
份量 3
原始食谱（1倍）可制作 3 份
调整食谱份量时，部分食材的比例可能需要微调。请根据实际情况调整，并按口味进行调味。
- 12 oz 薄切猪里脊
- 1/4 cup 中筋面粉
- 2 tbsp. 植物油
- A1 tbsp. 日式蛋黄酱
- A1 tbsp. 清酒 (或干白葡萄酒)
- A1/2 tbsp. 酱油
- A1 tsp. 蒜泥或蒜末
- A盐和胡椒 (适量)
- B2 tbsp. 合わせ味噌 (或您喜欢的味噌酱)
- B2 tbsp. 味醂
- B1 tbsp. 酱油
- B1 tbsp. 清酒
- B2 tsp. 糖
- B1/2 tsp. 蒜泥或蒜末
步骤
- 1
将猪肉放入碗中，加入所有A材料（日式蛋黄酱、1汤匙清酒、½汤匙酱油、½–1茶匙蒜泥、盐和胡椒）。充分混合，腌制约10分钟。
- 2
腌制期间，将所有B材料（味噌、味醂、1汤匙酱油、1汤匙清酒、糖和½茶匙蒜泥）在另一个碗中混合，制作大蒜味噌酱。
- 3
腌制后，将每片猪肉轻轻裹上面粉。
- 4
在平底锅中用中火加热植物油。将猪肉片逐一放入，均匀铺开避免重叠。
- 5
煎至两面金黄。然后倒入大蒜味噌酱（B），翻炒使猪肉均匀裹上酱汁。稍微收汁至酱汁略微浓稠并裹住猪肉。
食谱ID
50
小贴士与备注
・ 嫩化技巧：用蛋黄酱腌制并在烹饪时将每片摊平，有助于保持猪肉嫩滑。
・ 风味平衡：可以通过调整酱汁中糖或酱油的用量来调节甜度或咸度。
・ 蛋白质替代：可以用鸡腿肉或牛肉片代替猪肉。
我的评分
注册或免费登录以提交您的评价！
立即开始评价
成为第一个评价的人！
About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."