星期三, 10月 12, 2011

[自創食譜] 柚香黃金甲(Pork chop culet in citron sauce)

 

 http://tonykarenkitchen.com/
[Prep 準備: 15 minutes | Cook 烹調: 25 minutes | For 份量: 4 people |
Calories 熱量: 1450 (Estimated/ 估計) ]

http://tonykarenkitchen.com/
材料 Ingredients                                                              
Group A
1- 無骨豬扒400克, 切厚條 (400g of pork chop, sliced into large pieces)

2- 三色甜椒2個, 去蒂切條 ( 2 assorted bell pepper, stemmed off, sliced into pieces)
3- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
5- 大蛋1-2隻, 發勻 (1-2 eggs, blended)
6- 麵粉或粟粉1量杯 (1 cup of flour or corn starch)
7- 日式麵包糠1-2量杯 (1-2 cup of Japanese breadcrumb)

Group B
1- 鹽1茶匙 (1 tsp of salt)
2- 糖1茶匙 (1 tsp of sugar)
3- 白胡椒粉
1茶匙 (1 tsp of white pepper)
http://tonykarenkitchen.com/
汁料 Seasoning                                                                
[份量只供參考 (just for reference only)]
1- 韓國柚子茶 4湯匙 (4 tbsp of Korean citron tea)
2- 檸檬汁2湯匙 (2 tbsp of lemon juice)
3- 熱水100毫升 (100 ml of hot water)
4- 冰糖20克 (20g of rock sugar)
5- 吉士粉1湯匙 (1 tbsp of custard powder)
6- 凍水20毫升 (20ml of cold water)

http://tonykarenkitchen.com/
做法 Steps                                                                        

1-  將豬扒用材料B醃15分鐘, 將醃好的豬扒順序沾上麵粉, 蛋漿和麵包糠備用, 易潔鑊快火落油4湯匙起鑊, 將豬扒條煎至微黃, 轉中慢火, 繼續將豬扒煎至全熟, 盛起隔油備用
Marinade the pork chop with ingredients B for 15 minutes.  Coat the pork chop with flour, egg, and bread crumb in respectively order.   Heat the non-sticky pan with 4 tbsp of oil over high heat again.  Pan fry the pork chop until all sides light brown.  Turn the heat to medium low.  Continue pan-fry until it is well done.  Put it aside and drain it well. 


2-  易潔鑊洗淨抹乾, 快火落油1湯匙起鑊, 加入三色甜椒和洋蔥及1/3茶匙鹽炒至軟
Clean and dry the non-stick pan.  Heat the pan with 1 tbsp of oil over high heat again.  Add the assorted bell peppers and  onion with 1/3 tsp of salt.  Continue stir-fry all the ingredient until the onion is soft.

3-  轉中火, 加入汁料1-4煮滾給至冰糖溶化, 將汁了5和6混合攪勻至無粒, 加入汁料煮至杰身
Turn the heat to medium.  Add in the sauce mixture 1-4 and bring it to boil or until the sugar is dissolved.  Mix the sauce mixture 5-6 together until smooth.  Add it into the sauce mixture in the pan.  Stir until the sauce is thickened.


4-  將豬扒加入兜勻, 上碟即成
Add in the cooked pork chop and mix it well.  Dish it up and serve it in hot.



貼士 Tips                                                                            
1- 豬扒切條後不需要拍打也不會硬的

2- 吉士粉於一般超市都買到, 如果不加會令味道失色不小的
3- 豬扒煎好分開排放隔油, 能保持它脆口, 回鑊時, 兜勻就好上碟, 別等太耐, 影響它脆口程度

1- Pork chop won't be hard after sliced
2- Custard powder is key ingredient.  It should be easy to get it from supermarket.
3- Spread the cooked pork chop evenly will keep the texture crispy.  Do not soak it into sauce mixture for too long or it will be soft..


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