星期一, 4月 05, 2010

[自創食譜]: 鰻汁豬扒 (Pan-fry pork chop with egg tofu in unagi sauce)



唔放假永遠都係好開心, 但成日都嫌唔夠, 復活節假期三日, 我和太太跟兩個好朋友一齊去紐約shopping, 飲飲食食, 四周去影影相, 真係好過癮, 天氣十分好, 風和日麗, 真係一流呀

不過時間真係唔多夠,

否則一定會去探探住係紐約的blog友, 回到家, 真的很累呢, 所以今日返工都無咩精神呀, 哈哈

思前想後,

得自己寫食譜的方式還有很多進步的地方, 我希望將來找到新的方法, 去寫得更好的, 更容易明白的方式, 讓大家緊易接受, 不過我希望我真的有時間去諗諗啦, 因為每天都不夠時間用呢

今日出豬扒嘅食譜, 豬扒可以話係我最有信心的食材,

如果大家仲未知點樣整一碟好嘅豬扒, 記得去貼士部份睇睇啦, 哩個餸配日式的烤饅汁, 可以話非常之好味道, 撈飯的話,
特別好味道的, 用來做碟頭飯都非常之好的, 大家一定要試試呢

print_icon-over.gif image by tonytsang_emotion
 
(password: tonytsang)

Prep 準備: 20 minutes |  Cook 烹調: 20 minutes |  For 份量: 4 people |  Calories 2熱量: 1450 (Estimated/ 估計)
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 (1 lbs of boneless pork chop)
tonytsang and kareny recipy
2- 中型洋蔥半個, 去衣切絲 (1/2 medium onion, sliced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 玉子豆腐350克(2條左右) 切件 (350g of egg tofu, cut into pieces)
tonytsang and kareny recipy
5- 新鮮白磨菇350克, 去蒂, 切片 (350g of white mushroom, stemmed off, sliced)

tonytsang and kareny recipy
6- 金菇250克左右, 去尾(250g of enoki mushroom, stemmed off)
tonytsang and kareny recipy
7- 乾鰹魚碎3湯匙(3 tbsp of benito flake)
tonytsang and kareny recipy
8- 日本紫菜絲1/4杯 (1/4 cup of shredded dried seaweed)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 饅魚醬5湯匙 (5 tbsp of Ungai Sauce)
tonytsang and kareny recipy

tonytsang and kareny recipy
做法 Steps
 

1- 豬扒兩面平均拍鬆, 再用醃料醃15分鐘, 快火落油(約1湯匙)起鑊, 先將豬扒煎至兩面金黃, 加入50ml熱水, 蓋頂大火焗3分鐘或至全熟, 盛起隔油備用(圖1)
tonytsang and kareny recipy
2- 快火落1湯匙油, 快火起鑊, 先爆香蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身, 再加入磨菇炒香(圖2), 再加入豬扒勻(圖3), 再加入玉子豆腐, 金菇和和汁料兜勻, 蓋頂煮滾焗2分鐘(圖4), 上碟灑上紫菜和鰹魚碎即成
tonytsang and kareny recipy
1- Beating both side of the pork chop evenly.  Marinade with the basic seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Pan-Fry the pork chop until both side turn brown.  Add 50ml hot water.  Cover and simmer for 3 minutes over high heat or until done.  Put it aside. (fig.1)
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the garlic until fragrant.  Stir-fry the onion with 1/3 tsp of salt until soft.  Stir in the mushroom and mix it well (fig.2).  Stir in the pork chop and mix it well (fig.3).  Stir in the egg tofu, enoki mushroom and sauce mix, and mix it well.  Cover and simmer over high heat for 2 minute (fig.4). Dish it up.  Top with the benito flake and shredded seaweed and serve it in hot.

貼士 Tips
1- 豬扒最都用上日本的醬料去醃, 但沒有的話, 用平常用的調味料也是可以的

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- It is recommended to marinade the pork chop with Japanese seasoning.  If it is not available, using regular seasoning is fine. 
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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