星期四, 4月 26, 2012

[自創食譜]椒鹽藕粒脆香豬 (Pan-fried pork fillet with salt and pepper)



Click here for English Recipe


[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | Make 份量: 4 people |
Calories 熱量: 1500 千卡一碟 (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

椒鹽豬扒, 我好怕出街食, 因為次次都好油膩, 係好好味, 好香口, 但食一件, 真係好有罪惡感, 哈哈哈
自己整, 我當然唔會油炸, 我通常都只係加多少少油去煎, 當然啦, 時間用多了, 香脆感亦唔同炸咁香口, 但就健康好多, 我今次特別加了蓮藕粒作配料, 真係非常之夾, 香口惹味當中, 帶出一點清新, 令我吃完一舊又一舊豬扒都唔覺得好膩, 它將整碟菜色味道平均了, 效果真的很好, 值得推薦叫大家試一下
 

.: 材料 Ingredients :.

1- 無骨豬扒400克左右, 切粗條 (1 lbs of boneless pork chop, sliced into thick pieces)
2- 中型洋蔥1個, 去皮切粒 (1 medium onion, peeled, diced)
4- 蒜蓉3湯匙 (3 tbsp of minced garlic)
5- 淮鹽1/2茶匙 (1/2 tsp of pepper salt)
6- 胡椒粉1茶匙 (1 tsp of white pepper)
7- 大蛋1隻, 發勻 (1 large egg, blended)
8- 麵粉或粟粉5湯匙 (5 tbsp of flour or cornstarch)
9- 青紅椒各半個, 切粒,(half of green and red pepper, diced)
10- 蓮藕1個, 去皮, 切粒,(1 lotus root, peeled, diced)
http://tonykarenkitchen.com/ 

.: 醃料 Seasoning :.

1- 五香粉1/4 茶匙 (1/4 tsp of five spices powder)
2- 蒜粉1茶匙 (1 tsp of garlic powder)
3- 鹽1茶匙 (1 tsp salt)
4- 胡椒粉1茶匙 (1 tsp of white pepper
)

.:做法 Steps :.


1- 
豬扒用醃料醃10分鐘, 再上蛋漿撈勻後, 下鑊前, 再撲上生粉 , 易潔鑊中大火落3湯匙油起鑊, 將先將豬扒煎至兩面金黃, 轉中火煎至全熟, 盛起攤開隔油備用 
 
Marinade the pork chop with the seasoning for 10 minutes.  Coat the pork chop with egg.  Before pan-fry the pork chop.  Coat the pork chop with the flour.  Heat the pan with 3 tbsp of oil over medium high heat.  Pan-fry the pork chop until both sides are light brown.  Turn the heat to medium and continue to pan-fry until the pork chop is done.  Dish it up and drain it over an oven rack.


2- 
易潔鑊倒淨1湯匙油, 再用大火燒熱, 落蒜蓉和洋蔥連1/3茶匙炒至軟身, 再加入青紅椒粒, 蓮藕粒和胡椒粉炒至乾身, 加入豬扒和淮鹽兜勻上碟即成

Keep 1 tbsp of the oil in the pan and remove the exceeded oil.  Heat the non-sticky pan over high heat.  Stir fry the garlic and the onion with 1/3 tsp of salt until soft.  Stir in lotus root, red and green pepper and white pepper.  Stir-fry all the ingredients until they are dry.  Stir in the pork chop, pepper salt and mix it well.  Dish it up and serve it in hot.

.:小提示 Tips :.

1- 豬扒煎前上粉的話, 煎出來的麵衣會較薄及香脆
2- 配料一定要充份炒乾才會香口好味道
3- 不用豬扒改用排骨也是可以的
http://tonykarenkitchen.com/
1- It is will better to coat the pork chop with flour just right before pan-frying it.
2- All the ingredients must stir-fry until dried.  The pan should have no any liquid left.
3- You can replace the pork chop with the ribs. 

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http://tonykarenkitchen.com/

 
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