星期二, 1月 13, 2009

食譜:黃金喼汁豬扒 (Golden pork chop with LP sauce)


大家好, sorry呀, 哩兩日無出post, 因為我要係屋企讀書呀, 無咩時間可以出食譜, 平均每個食譜, 我都要用1個小時先寫得好,
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係屋企真係無咁多時間

不過今日決定出著一個先比大家睇吓先啦, 我星期4(香港星期五)先會再出食譜呀, 唔好意思呀,

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真係好忙呀

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今日哩個餸真係好好味, 不過唔知點解我會無影低個步驟, 如果我搵番, 我會再upload返上o黎呀

個煮法同日式吉列豬扒差唔多, 不過改晒啲醃料同汁料為西式材料, 效果出奇地好呀

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西式麵包糠同日式最唔同係佢幼細好多, 無日式麵包糠炸完咁脆口, 但都ok呀, 當然啦, 你喜歡兩種混合當然都無問題啦

至於點樣整豬扒先好味, 點樣炸先唔會咁易燶, 請大家去下面貼士個section溫吓啦,

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我講過唔少次, 唔再講啦

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總知通少出豬扒, 你一定要試吓啦


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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 20minutes |  Cook烹調: 15 minutes |  For 份量: 4 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 無骨豬扒1磅左右, 切大件 (1 lbs of boneless pork chop, cut into large pieces)

tonytsang and kareny recipy
2- 中洋蔥笙1個, 去衣, 切絲  (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
3- 蛋2隻, 發勻 (2 eggs blended )
tonytsang and kareny recipy
4- 生粉適量
( Some corn starch )
tonytsang and kareny recipy
5- 西式麵包糠適量 (Some western bread crumbs)

醃料 Seasoning
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1-
乾牛至碎香草1湯匙( 1 tbsp of oregano)
tonytsang and kareny recipy
2- 鹽1茶匙 (1 tsp of salt)
tonytsang and kareny recipy
3-
黑椒粉1/3茶匙 (1/3 tsp of black pepper)

汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- HP汁1湯匙 (1 tbsp of HP sauce)

tonytsang and kareny recipy
2- 茄汁2湯匙 (2 tbsp of ketchup)
tonytsang and kareny recipy
3- 糖
2湯匙 (2 tbsp of sugar)
tonytsang and kareny recipy
4- 水湯匙 (2 tbsp of water)

tonytsang and kareny recipy
5- 喼汁4湯匙 (4 L&P Worcestershire Sauc)

做法 Steps
tonytsang and kareny recipy
1- 豬扒兩面平均拍鬆, 再用醃料醃10分鐘, 再順序上生粉, 蛋漿, 麵包糠, 包好後, 放入雪櫃雪10分鐘備用
tonytsang and kareny recipy
2- 中火落油(約半杯)起鑊, 再豬扒先炸至微黃盛起, 再轉大火, 將豬怕回鑊炸第二次至金黃盛於碟上, 倒淨少許油, 落洋蔥和1/3茶匙鹽炒至軟身, 到入汁料煮滾, 淋於豬扒上
即成
tonytsang and kareny recipy
1- Beating both side of the pork chop evenly.  Marinade with the seasoning for 10 minutes.  Coat the pork chop with corn starch, egg, and bread crumb in respective order.  Freeze the pork chop in the fridge for 10 minutes.

tonytsang and kareny recipy
2- Heat the pan with 1/2 cup of oil over medium heat.  Fry the pork chop until light brown and dish it up.  Turn the heat to high and fry the pork chop the second time until golden.  Dish it up and put it aside.  Left some oil in the pan and stir fry the onion with 1/3 tsp of salt until soft.  Stir in the sauce mix and heat through.  Pour it over the pork chop and serve it in hot.

貼士 Tips
1-
按這裡查看 "如果炸豬扒不易濃的方法"
tonytsang and kareny recipy
2-
按這裡查看 "如果處理豬扒可以又腍又多汁"  的解釋
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Click here to see (how to fry the pork chop without over burning it)
 
tonytsang and kareny recipy
2-
Click here to see (how to make the best pork chop)
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)


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