這是從小吃到大的一道家鄉菜，每年到了臘月老家會殺豬腌肉，我就盼著吃煎臘肉。離開保定后還沒吃過，可能是我們當地特有的？今年疫情原因沒能回家，視頻問了媽媽怎么做，這是媽媽教我的簡化后的版本，更方便健康，記錄分享一下。其實由于條件限制，我小時候吃的更多的是四四方方一大塊肉煮熟的，用厚厚一層鹽腌上放罐子里保存起來，以后饞肉了再取出來切片煎了。

用料

五花肉

200克

面粉

100克

水

適量

鹽

適量

香脆不膩的家鄉煎臘肉的做法

1. 五花肉或者其他部位偏肥的豬肉，切大約3毫米薄片，均勻撒上食鹽腌上，根據平時炒菜口味放鹽就行，無需過量。抓勻肉片后備用。也可以腌好后放冰箱冷藏，隨吃隨取。

1. 面粉中加入適量水，少量鹽調成酸奶狀的稀面糊。喜歡的可以加入胡椒粉調味。注意面糊不要太粘稠，影響酥脆口感。這時可以平底不粘鍋加熱，將肉片放入面糊中滾均勻。

1. 鍋中放一點點油，千萬少放，因為一會肉片中的油脂會煎出來。沾滿面糊的肉片逐一放入鍋中，小火慢煎，定型后翻面。保持耐心，肉片中的油脂會被逼出，直到臘肉煎到雙面金黃即可。
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1. 剩下的面糊可以切點蔥花打個雞蛋拌勻放進鍋里，煎一個軟餅也是超級好吃的。我覺得臘肉最香的吃法是和小咸菜一起卷餅里面，那叫一個香脆！還可以夾饅頭吃，生菜包著吃，蘸辣椒面吃.....
   如果時間充裕不急著吃的話，可以白水煮一塊肉撈出晾干水分，表面抹鹽，放冰箱腌幾天之后再吃，更有臘香風味。

參照這個菜譜，大家做出 3 作品

• -亦心-

• 2023-02-26
• 是大塊酥脆噴香的臘肉哇忍不住拿起來當零食吃了#宵夜?2023年2月26日#

• -亦心-

• 2022-04-08
• #晚餐?2022年4月8日# 這次是煮好的五花肉腌過幾天煎的，更接近記憶中的味道。

• 靜聽花開_5ep8

• 2020-02-28
• 好吃