喜歡嘅網友請讚好及訂閱頻道支持，謝謝！
豚肉叉燒拉麵呢個日式美食相信好多人都唔會唔熟識，
有無試過出面拉麵店嘅叉燒質素可以差天共地？
有冇諗過可以係屋企可以食到有水準而且入口即溶嘅豚肉叉燒？
2019嘅第2條片係時候分享一次做法，如果無慢煮棍嘅觀眾，可以用電飯煲，或者有炆煮功能嘅多功能煲都可以做到，不過，最好當然有得設定溫度就好得多!
材料：
五花腩 5"闊
日本醬油 400ml
水 200ml
味琳 1湯匙
料理酒 1湯匙
冰糖 1粒
薑 5片
大葱 1條
蔥 1條
昆布 1條
PS. 如放湯做拉麵的網友，請記得只能用80度以下嘅拉麵湯將已切片叉燒浸返熱，否則前功盡廢，肉質必鞋。
#慢煮 #叉燒 #叉燒拉麵
I believe many of you should have heard of Japanese Chashu Ramen, have you ever experienced any bad times in some of the ramen restaurants out there which serves you chashu in the texture of old rubber shoes? Have you ever thought of making it yourself at home with an incredible standard like it's gonna melt in your mouth?
The 2nd video of 2019 here is gonna bring you a recipe which is fairly easy, I have asked the assistance of sous vide but if you don't, you can also work it out with a multi-cooker or a rice cooker with the appropriate function built in. However, temperature is the key so make sure you don't over cook you meat.