@100lunchboxes: 蘿蔔泥燒肉蓋飯【BBQ Pork Rice Bowl】(Scroll for English Recipe) 食材 • 豬五花燒肉片 250g • 白蘿蔔 適量（磨成泥，擠乾水分） • 青蔥 1根（切蔥花） • 生食級蛋黃 1顆 調味 • 蒜蒜屋燒肉醬 2匙 • 白胡椒粉 少許 作法 1. 醃肉：豬五花肉片，加入燒肉醬與白胡椒粉，醃10-15分鐘。 2. 煎炒：將醃好的豬五花下鍋炒至金黃焦香。把肉舖平不翻動，讓它「烤」一下。 3. 白蘿蔔磨成泥後輕輕擠掉多餘水分，保留清甜但不稀釋燒肉醬。 4. 組合：一碗白飯 → 燒肉 → 蘿蔔泥 → 生蛋黃 → 七味粉 → 蔥花。 Ingredients • Pork belly slices, 250 g • White daikon radish, as needed (grated and gently squeezed to remove excess moisture) • Scallion, 1 stalk (finely chopped) • Raw egg yolk, 1 Seasoning • Garlic Woo BBQ Sauce, 2 Tbsp • White pepper, a pinch Instructions 1. Marinate the pork: Add the BBQ sauce and white pepper to the pork belly slices. Marinate for 10–15 minutes. 2. Pan-fry: Cook the marinated pork belly in a pan until golden and slightly crispy. 3. Prepare the daikon: Grate the daikon radish and gently squeeze out excess water, keeping its natural sweetness without diluting the sauce. 4. Assemble: Steamed rice → grilled pork → grated daikon → raw egg yolk → shichimi togarashi → chopped scallions. #100天便當挑戰 #快速料理 #蘿蔔泥燒肉蓋飯 #蒜蒜屋

100天便當計畫｜by思穎（踢呦媽咪）

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Sunday 12 April 2026 15:31:13 GMT