template testing: 食譜: 糖醋豬扒 (Pork chop in raw slab sugar sauce)

酸酸甜甜味道非常好味, 最適合大人同小朋友嘅菜色, 如果比小朋友吃, 記得豬扒切粒, 等佢地易啲入口

哩味餸真係好開胃, 又簡單, 又易煮, 淨係煮個汁要快手少少之外, 真係唔知仲有啲咩要提醒大家啦

豬扒好多人都問我點樣可以腍, 唔鞋, 其實要注意:
一, 你塊豬扒要靚先,
二, 你醃前記得要啄鬆, 醃時記得加適量生粉包實
三, 你煎時要大火先煎封, 先改中慢火去煎熟豬扒, 切忌中火慢慢煎
四, 煎到熟(硬身)就好上碟, 唔好再煎太耐

基本, 如果你咁樣做, 無咩理由塊豬扒會鞋, 會韌, 之少, 我未試過

正所謂: 糖醋豬扒夠開胃, 易整好味又好睇

汁可多好少, 自己執生啦

tonytsang and kareny recipy
烹調時間: 40分鐘左右

材料 Ingredients:
1- 無骨豬扒6塊 (6 boneless pork chop)
2- 蒜蓉1湯匙 (1 tbsp chopped garlic)
3- 洋蔥, 去衣切絲 (1 onion, sliced)
4- 紅蔥頭1粒, 去皮, 切粒 (1 shallots, peeled, diced)
5- 青蔥1條, 切粒, (1 green onion, diced)

汁料 Sauce: (份量只作參考)
1- 茄汁3湯匙 (3 tbsp ketchup)
2- 片糖1/3 片 (1/3 slice of raw slab sugar)
3- 黑醋1+1/2湯匙 (1+1/2 tbsp black vinegar)
4- 生抽1/2湯匙 (1/2 tbsp soya sauce)
5- 熱水適量 (some hot water)
tonytsang and kareny recipy

做法 Methods:

tonytsang and kareny recipy
1- 如上圖, 豬扒先用刀背井字型兩面拍鬆, 切件, 再用基本野醃20分鐘

2- 快火落油起鑊, 先把爆香蒜蓉, 紅蔥頭, 先快火煎封豬扒兩面煎至金黃, 再轉中慢火煎熟豬扒盛起(圖1)

3- 快火落油起鑊, 用少許鹽爆香洋蔥至軟身, 先加入茄汁, 片糖碎, 生抽, 黑醋, 再加適量熱水至杰身(圖2), 熄火, 加入豬扒兜勻, 上碟灑上蔥花即成

1- Beat the pork chop evenly on each surface twice. Marinade the pork chop with the usual spices for 20 min

2- Heat the pan with oil in high heat. Stir-fry the garlic and shallots until brown. Fry the pork chop until two sides turn brown. Turn the heat to medium to low heat. Cook the pork chop until done. Put it on the dish(Fig1).

3- Heat the pan with oil in high heat. Stir-fry onion with some salt until soft. Add the ketchup, sugar, soya, vinegar and some hot water until the sauce is thick enough(Fig2). Turn the heat off, Mix the sauce with the pork chop. Add some chopped green onion to decorate
tonytsang and kareny recipy