哩個星期六我又整多次薑汁撞奶呀, 上次第一次整, 無錄到, 今次我叫太太幫我錄呀, 大家想睇的話, 不況按: http://www.youtube.com/watch?v=8PCUaH68F8M, 記得要揀高質畫面, 咁畫面先唔會咁濛呀
今日哩個豬扒一啲都唔難整呀, 其實豬扒都講左好多次要點整, 仲係未知, 或者第一次嚟嘅話, 不況按這裡觀看處理豬扒步驟
但個汁哩, 反而要注意一吓, 因為本身豬扒醃鹹左, 如果照返我平時調教開嘅麵豉汁, 一定會過鹹, 所以汁料部份, 我刪除左日本醬油, 而醃豬扒時, 不況加多少少糖去醃, 等整個味道都可以平均啲
麵豉其實唔係一啲可以煮好耐嘅香料, 因為煮得耐, 啲麵豉香味會流失, 變左會得個鹹字, 無左啲豆香呀, 所以個汁一滾, 兜完豬扒就好上碟啦, 唔好再煮或炆多陣啦
哩個餸汁料香濃, 包大家食得開心呀, 仲等咩呀, 快啲買料今晚整啦, 唔需要好多時間去烹調咋
(密碼 password: tonytsang)
onytsang and kareny recipy
烹調時間: 45分鐘左右 份量: 4人
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1- 無骨豬扒6塊 (6 boneless pork chop)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去衣切件 (1 medium onion, cut into pieces)
tonytsang and kareny recipy
3- 炒熟白芝麻1湯匙 (1 tbsp of roasted white sesame )
tonytsang and kareny recipy
4- 炒熟黑芝麻1湯匙 (1 tbsp of roasted black sesame )
tonytsang and kareny recipy
5- 壽司紫菜半塊, 切絲 (1/2 piece roasted seaweed, shredded)
tonytsang and kareny recipy
份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 白麵豉1湯匙 (1 tbsp white miso)
tonytsang and kareny recipy
2- 水4湯匙 (4 tbsp water)
tonytsang and kareny recipy
3- 味醂3湯匙 (3 tbsp Mirin)
tonytsang and kareny recipy
4- 清酒2湯匙 (2 tbsp sake)
tonytsang and kareny recipy
5- 薑汁1湯匙 (1 tbsp ginger juice)
tonytsang and kareny recipy
6- 麻油1/2湯匙 (1/2 tbsp sesame oil)
tonytsang and kareny recipy
7- 粟粉1湯匙+水2湯匙 (1 tbsp corn starch + 2 tbsp water)
tonytsang and kareny recipy
tonytsang and kareny recipy
1- 先將豬扒平均兩面井字型拍鬆, 再用2湯匙日本醬油(生抽), 3茶匙糖先醃20分鐘, 再加1湯匙生粉和3茶匙水兜勻, 再加1湯匙油兜勻備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 將豬扒煎至兩面金黃(圖1), 轉中火把豬扒煎熟隔油備用, 快火落油(約1湯匙)起鑊, 洋蔥和1/2茶匙鹽炒軟, 加入汁料煮滾試味, 熄火加回豬扒兜勻(圖2)上碟, 灑上芝麻和紫菜即成
tonytsang and kareny recipy
1- Beat evenly two side of the pork chop. Marinade it with the 2 tbsp of Japanese soya sauce, 3 tsp sugar for 20 minutes. Mix in 1 tbsp of corn starch and 3 tsp of water and mix it well. Mix in 1 tbsp of oil and put it aside.
tonytsang and kareny recipy
2- Heat the pan with some oil over high heat (at least 1 tbsp of oil). Fry pork chop until both sides turn brown (fig.1). Reduce the heat to medium and cook until the pork chops are fully cooked. Put it aside. Heat the pan with some oil over high heat (at least 1 tbsp of oil). Stir fry the onion with 1 tsp of salt until soft (fig.2). Stir in the sauce mix and heat through. Stir in pork chop, and mix it well (fig.2). Dish it up and add the seaweed and sesame. Serve it in hot.
tonytsang and kareny recipy
1- 汁料必須試味, 如果過鹹則要加糖
tonytsang and kareny recipy
2- 按這裡觀看處理豬扒步驟
tonytsang and kareny recipy
3- 按這裡查看 快火落油起鑊 的解釋
tonytsang and kareny recipy
1- Taste the sauce mix is recommended. Add sugar if it is too salty.
tonytsang and kareny recipy
2- Click here to see (Steps to make best pork chop).
tonytsang and kareny recipy
3- Click here to understand what is (Heat the pan with oil in high heat)
tonytsang and kareny recipy
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