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Category Archives: -Preparation-
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[香港食譜][Q&A] : 婆婆買甚麼冬菇呢?
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開生鐵鑊過程
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中式食譜(食材準備):如何洗豬肚
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食材準備:把雞起皮,洗,斬件過程
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如何把雞起肉?
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如何清潔帶子?
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如何洗淨鮮魚
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切雞步驟
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如何製作鯪魚糊?
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如何洗豬脷
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如何用45秒洗蟹
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如何起魚骨
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豬肉分割圖 (香港切法)
位置 | 香港切割名稱 |
01 |
天下第一刀/鶯歌肉 (梅頭肉最上的位置) |
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02 |
梅頭肉/豬肩肉/梅花肉/梅肉/上肩肉 |
03 |
梅頭豬扒(豬脊肉) |
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04 |
肉眼豬扒(豬脊肉) |
05 |
柳梅 |
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06 |
大展 |
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08 |
豬尾 |
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09 |
冧肉 |
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10 |
瘦肉 |
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11 |
水展 / 肉心 |
12 |
小腿展 |
13 |
金錢展 |
14 |
豬腳 |
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15 |
豬蹄 |
17 |
五花腩/腩肉/腹脅肉/五花肉/五花腩 |
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18 |
元蹄 |
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19 |
豬踭/不見天/豬腱肉/胛心肉 |
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20 |
豬手 |
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21 |
老鼠展 |
22 |
池底 |
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23 |
豬肺裙/蝴蝶腩(連住豬肺的兩片肉) |
24 |
玻璃肉 / 上肉 |
25 |
豬頸肉/肉青/頰肉/槽頭肉/項圈 |
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26 |
豬下巴 |
27 |
豬頭肉 |
28 |
豬耳 |
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30 | 排骨 , 一字排, 肋排 | ![]() |
31 |
腩排, 金沙骨,肉排,腰肋骨,背小排,腹脅排 (排骨的下半截) |
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32 |
唐排, 肩胛排 ,肉排王 (排骨的前五椎) |
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33 |
西施骨 (肩胛骨) |
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34 | 豬尾骨 |
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35 |
飛排, 飛機排 (豬扒與一字排之間) |
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