其實一啲唔難, 比糖醋豬扒更加容易, 材料更加少, 自己整無加到鬆肉粉, 梳打粉, 所以真係好味好多
可惜我煮得唔夠多汁, 同買唔夠紅, 如果大家要多汁啲, 就要將我所寫嘅汁料加倍, 而要紅啲, 請改用大紅浙醋, 令茄汁深色啲
今次再一次出 視聽版, 上次出完pizza, 今次就同大家分享點整豬扒, 因為好多blog友都想知道詳細啲, 我覺得用video會容易解釋啲呀
如果大家有咩食譜(我出過個啲)想我用視聽版去分享, 不況同我講, 如果唔係, 係將來我重覆我食譜時, 就會用視聽版去同大家分享
以後你一見 哩個icon, 就知有video睇啦, 記得按落去呀
正所謂: 京都肉排好easy, 味道更係勁yummy
真係好過出面食好多呀
tonytsang and kareny recipy
烹調時間: 40分鐘左右
1- 無骨豬扒6塊 (6 boneless pork chop)
2- 中型洋蔥1個, 切絲 (1 onion, peeled, sliced)
3- 蒜蓉2湯匙 (2 tbsp minced garlic)
tonytsang and kareny recipy
份量自供參考 (just for reference only)
1- 茄汁4湯匙 (ketchup 4 tbsp)
2- 片糖1/2 片 (1/2 slice of raw slab sugar)
3- 白醋(或大紅浙醋)1+1/2湯匙 (1+1/2 tbsp white or red vinegar)kareny recipy
tonytsang and kareny recipy
<- 按此看視聽版
1- 豬扒先用刀背井字型兩面拍鬆, 切件, 再用基本野醃20分鐘(圖1)
2- 快火落油起鑊, 爆香蒜蓉, 先快火煎封豬扒兩面煎至金黃, 再轉中火煎熟豬扒盛起(圖2)
3- 快火落油起鑊, 用少許鹽爆香洋蔥至軟身, 先加入汁料煮透, 熄火, 加入豬扒兜勻即成
1- Beat the pork chop evenly on each surface twice. Marinade the pork chop with the usual spices for 20 min (fig1)
2- Heat the pan with oil in high heat. Saute the garlic until fragrant. Fry the pork chop until two sides turn brown. Turn the heat to medium. Cook the pork chop until done. Put it on the dish(Fig2).
3- Heat the pan with oil in high heat. Stir-fry onion with some salt until soft. Add the sauce mix until the sauce is boiled. Turn the heat off, Mix the sauce with the pork chop. Serve hot.tonytsang and kareny recipy
1- 豬扒要如果煎完就不硬, 不鞋, 多汁? 請去通之食譜術語看看
2- 片糖可以預先用熱水整溶
3- 我的汁料不夠多, 如想要多汁, 請將汁料份量加倍
tonytsang and kareny recipy
生活小事:
上個星期, 有好多朋友嚟探我地, 所以上個星期差唔多日日都無煮飯呀, 我假日去左附近的城鎮玩, 當相片處理好就會和大家分享
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