星期四, 7月 05, 2012

[自創食譜]火龍黃金甲 (Fried pork chop with dragon fruit)



Click here for English Recipe


[Prep 準備: 15 minutes | Cook 烹調: 15 minutes | Serve 份量: 4 people |
Calories 熱量: 460 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/4

.: 簡介 Info :.

夏天生果餸當然唔少得啦, 如果大家想有多啲idea, 可以參考下我之前啲食譜, 又士多啤梨骨, 又有富士蘋果豬扒, 樣樣都係酸酸甜甜, 夏日吃就最啱
 
今次呢, 簡單啲, 豬扒切條比整塊煎容易控制, 至少唔需要拍都可以好好味, 但記得唔好煎太耐, 否則過熟就會又乾又鞋, 你煎到佢硬身就可以啦, 唔肯定就切開一舊睇下, 微微粉紅係中心位置就ok啦, 放心
煎好個靚豬扒, 加啲靚生過就得, 非常易整, 火龍果味清淡, 加埋士多啤梨就啱啦, 再加埋紅莓醬, 三種果實, 香甜美味, 包你吃過都讚好啊, 記得試下啊
 

.: 材料 Ingredients :. http://tonykarenkitchen.com/

1- 無骨豬扒400克, 切粗條 (Boneless, pork loin chop, sliced into large pieces, 400g)
2- 火龍果2個, 去皮, 切粒 (2 Dragon fruit, peeled, diced)
3- 紅莓或士多啤梨果醬6湯匙, (Raspberry or Strawberry jam, 6 tbsp)
4- 士多啤梨100克, 切粒 (Strawberry, diced, 100g)
5- 粟粉1/2杯 (Corn starch, 1/2 cup)
6- 大蛋2隻, 發勻 (2 large egg, blended)
7- 麵包糠1杯 (Plain bread crumbs, 1 cup)
8- 甜椒1個, 去核, 切件 (1 bell pepper, core removed, cut into pieces)
9- 生粉1湯匙+凍水2湯匙, 攪勻 (Corn starch, 1 tbsp + cold water, 2 tbsp, mix well)
10- 中洋蔥1/2個, 去皮切件 (1/2 medium onion, peeled, cut into pieces)
11- 熱水5湯匙 (hot water, 5 tbsp)
12- 砂糖1湯匙 (white sugar, 1 tbsp) 

.: 醃料 Seasoning :. http://tonykarenkitchen.com/

1- 鹽1茶匙 (1 tsp salt)
2- 糖1/2茶匙 (1/2 tsp of sugar)
3- 蒜粉1茶匙, 非必要 (1 tsp of garlic powder)

.: 做法 Steps :. http://tonykarenkitchen.com/


1- 
豬扒條用醃料醃10分鐘, 然後將每條豬扒條順序沾上粟粉, 蛋漿和麵包糠, 中快火落1湯匙油起鑊, 將豬扒煎至四面金黃及全熟(約4-6分鐘), 盛起隔油備用
 
Marinade pork slices with the seasoning for 10 minutes.  Coat each pork slice with corn starch, egg, and bread crumb in respective order.  Heat the pan with 1 tbsp of oil over medium high heat.  Pan fry the pork until each side is golden and it is fully cooked.  Put it aside.


2- 鑊洗淨抹乾, 快火落1/2湯匙油起鑊, 加入洋蔥和甜椒連1/3茶匙鹽, 炒至洋蔥軟身(約2分鐘) 
    
Clean and dry the pan.  Heat the pan with 1/2 tbsp of oil over high heat.  Add in the onion and bell pepper with 1/3 tsp of salt.  Stir-fry the ingredients until the onion is soft (about 2 minutes)
.
 

3- 加入熱水, 果醬和糖煮滾, 再一面劃圈, 一面加入少量生粉水(材料9)至汁杰身

Add in hot water, jam, and sugar.  Bring the sauce to boil.  Stir and add in the corn starch mixture (from ingredient 9) until the sauce is thicken
.

 

4- 加入士多啤梨, 豬扒和火龍果兜勻, 上碟即成

Add in strawberry, pork chop and dragon fruit.  Mix them well.  Dish it up and serve it in hot.

.: 小貼士 Tips :.http://tonykarenkitchen.com/

1- 生果不宜煮太耐, 會影響它的質感, 所以兜勻, 令它微熱即可 
2- 紅莓醬有核的話, 可以用鋼隔過濾一下
3- 豬扒煎至硬身就可以盛起, 否則會煎得過熟, 變得又乾又鞋
4- 汁料不需要太多, 否則就會令豬扒過濕, 影響鬆脆口感
http://tonykarenkitchen.com/
1- Do not cook the fruit too long or it will be too soft.
2- If raspberry jam has too many seed, filter it by a stainless sieve.
3- Do not overcook the pork chop or it will be dry and hard to eat.
4- Do not try to increase amount of sauce mixture.  Otherwise, the pork chop will be too wet and it won't be crispy. 

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http://tonykarenkitchen.com/

 
通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而海外讀者可以到YesAsia購買, 詳細情況可以按此看看(<-按下)

希望大家多多支持, 買本來看看

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