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2009年3月30日星期一

食譜: 蒜香牛油豬扒 (Fried pork chop in garlic butter sauce)


呵呵呵, online 打小人真係好好玩,
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星期六打完,
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星期日再打, 今日個經理咁啱就病左唔返工, 我見咁靈,
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立即去個site 打多幾次呀, 哈哈哈, 如果大家要打的話, 可以去:
http://www.y28predictions.com/program/template/legend/rulea.php?file=01

yahoo 最近開始打擊賣廣告site,

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雖然我成日都覺得yahoo講就叻, 做就一鑊泡, 但我都好支持, 因為啲人真係好無品, 刪除完又賣過, ban 完account又開過, 沒完沒了咁, 我個黑名單有成200人啦,
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都block唔晒呀


今日哩個餸,

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我都覺得都幾肥吓, 不過肥先夠香口嘛, 食一兩次, 唔怕嘅


我開頭醃豬扒時, 好怕豬扒煎完會無色, 因為我一啲豉油都無落, 如果大家都擔心的話, 可以加1隻蛋落去醃, 煎時就會靚仔好多, 又會滑好多, 我就無落到, 好好彩咁, 煎得佢幾靚仔


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好多人都問我點樣煎豬扒唔會乾, 其實我通常煎封完豬扒兩面後, 會加約1/4杯水, 蓋頂比佢焗吓, 咁做會令肉裡面快熟啲, 咁就唔需要煎太耐啦, 咁自然肉汁流失亦會減少, 大家可以試吓啦


牛油最怕大火, 太大火好容易整到牛油黑晒就唔好啦, 而蒜蓉今次要炒耐少少, 等佢香脆啲先好味喎, 而記得留低少少牛油係最後先加, 咁食落先有牛油香o架


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一啲都唔難整, 而且仲非常之香口, 大家記得要試吓呢 

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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 20 minutes |  Cook烹調: 20 minutes |  For 份量: 4 people 


材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 無骨豬扒1磅左右, 切大件 (1 lbs of boneless pork chop, cut into large pieces)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去皮切粒 ( 1 medium onion, peeled, diced)
tonytsang and kareny recipy
3- 青椒1個, 切粒 (1 green pepper, diced)
tonytsang and kareny recipy
4- 蒜蓉3湯匙 ( 3 tbsp of minced garlic)
tonytsang and kareny recipy
5- 牛油3湯匙 (3 tbsp of butter) 
醃料 Seasoning
份量只供參考 (just for reference only)

tonytsang and kareny recipy

1- 蒜粉1茶匙 (1 tsp of garlic powder) 
tonytsang and kareny recipy
2- 鹽1茶匙 (1 tsp salt)
 
tonytsang and kareny recipy
3- 胡椒粉1茶匙 (1 tsp of white pepper)
 
tonytsang and kareny recipy
4- 蒜蓉1湯匙 ( 1 tbsp of minced garlic)
tonytsang and kareny recipy
5- 牛油1湯匙 (1 tbsp of butter)
tonytsang and kareny recipy
6- 生粉1湯匙 ( 1 tbsp of corn starch)
tonytsang and kareny recipy
7- 水2湯匙 (2 tbsp of water)

做法 Steps

tonytsang and kareny recipy
1- 豬扒兩面平均拍鬆, 再用醃料醃15分鐘, 快火落油(約1湯匙)起鑊, 先將豬扒煎至兩面金黃, 轉中火煎至全熟, 盛起隔油備用(圖2)
tonytsang and kareny recipy
2- 中火落1湯匙牛油起鑊, 爆香蒜頭至金黃, 再落洋蔥和約1/3茶匙炒至軟身(圖1), 再加入青椒粒炒至乾身, 再加入豬扒和2湯匙牛油兜勻, 上碟即成
tonytsang and kareny recipy
1- Beating both side of the pork chop evenly.  Marinade with the seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Pan-Fry the pork chop until both side turn brown.  Reduce the heat to medium and pan-fry the pork until done (fig.2).  Put it aside.

tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of butter over medium heat.  Stir fry the garlic until fragrant and golden.  Stir in the onion with 1/3 tsp of salt until soft (fig.1).  Stir in green pepper until dry.  Stir in the pork chop and 2 tbsp of butter and mix it well.  Dish it up and serve it hot.


貼士 Tips
1- 牛油一定要最後落才能保持香味, 牛油不宜大猛火去煮, 否則容易變黑
tonytsang and kareny recipy
2- 按這裡查看 "如果處理豬扒可以又腍又多汁"  的解釋 
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Only stir in the butter at the end to keep its taste.  Do not heat the butter over high heat or it will be burn so easily.
 
tonytsang and kareny recipy
2- 2- Click here to see (how to make the best pork chop)
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)


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39 則留言:

  1. # 1
    [版主回覆03/31/2009 21:53:00]嘩, 今日咁早呀~~~~

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  2. 又香口,又好味,正!
    [版主回覆03/31/2009 21:53:00]的確係好香口呀

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  3. 我整黎整去D猪扒都係硬硬地,都唔知咩原因.可能我每次都煮得太耐.但我又驚佢唔熟.因為係整俾小朋友食嘅.所以要好小心.
    [版主回覆03/31/2009 21:54:00]貼士我寫過好多次, 你可以參考吓
    如果你話要煎熟而要煎耐啲, 可以試吓學我加水去焗一焗, 會好好多

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  4. 係啦,那些人block極都仲有,好討厭.....個blog好似變了別人賣廣告的平台。 以前真係沒有那麼嚴重,不過近幾個月佔了一半的留言也是廣告,刪到手軟。唉~~~~~ 好,就看看Yahoo Blog有什麼措施對付吧!
    [版主回覆03/31/2009 21:55:00]的確好麻煩, 但yahoo通常都係大隻講, 做唔到啲咩成績比我o地睇

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  5. i'm going to try it tonight. thanks . you r the best. heeheee
    [版主回覆03/31/2009 21:55:00]welcome

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  6. 睇落又真係好香口喎~
    [版主回覆03/31/2009 21:56:00]牛油香, 正呀

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  7. 濃情朱古力碰上士多啤梨2009年3月30日 下午9:58

    哈...打完小人你個心係咪舒服左好多呢???wakakakaka
    wow..你呢碟餸真係好正呀..用牛油煮真係又香又正..不過好肥呢..但少食多滋味..我又試
    [版主回覆03/31/2009 21:56:00]係呀, 打完心情真係好好多
    哈哈, 係肥少少, 所以唔好食太密呢

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  8. 好野味呀! 我又煮下先.
    真係好, 有咁多有心blog友分享佢哋嘅食譜, 唔駛自己諗煮0麥諗到頭到大.
    Thank you for sharing!
    [版主回覆03/31/2009 21:57:00]係呀, blog中真係有好多高手, 師傅呀

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  9. 好正呀! 我最鍾意食豬扒
    [版主回覆03/31/2009 21:57:00]我最叻整豬扒, 哈哈

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  10. ☜♡ 肥貓♡☞2009年3月30日 下午11:41

    嘩,好香呀!!!!!!
    你成日煮4個人份量,預埋你BABA MAMA?
    [版主回覆03/31/2009 21:58:00]唔係, 我煮多份做lunch呀, 要帶飯

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  11. 蝦佬..  通少..  我想問你可吾可以教下我整又易又好味又吾洗焗既著蓉AR?
    [版主回覆03/31/2009 22:00:00]薯仔去皮切件, 大火用水煲30分, 隔去水, 加入牛油, 鹽和奶壓成薯蓉

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  12. Yummy
    [版主回覆03/31/2009 22:00:00]yeah

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  13. 我有我的新空間2009年3月31日 上午2:14

    啱哂, 雪柜剩下一塊豬排, 用來做試驗品剛剛好.
    [版主回覆03/31/2009 22:01:00]哈哈, 試吓啦

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  14. hi !!你好呀  !!你煮既餸真係好"正"  !!我有時都會跟你既食譜煮餸的,
    你教果個"瑞士肉丸"真係超正呀  !!!我老公同仔仔都勁鐘意食呀  !!
    我今晚會整"中式牛柳"呀........希望可以整得好好味啦  !!
     
    [版主回覆03/31/2009 22:02:00]你喜歡就好啦, 我好開心呀
    中式牛柳實無問題, 記得要用紅醋整呀

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  15. 通少,
    今晚跟你整左甜酸龍俐,真係好容易整同埋好好味,不過既汁比你多dd,因為亞女帶飯,鍾意多汁,以後我唔洗煩啦,有你幫忙,,,haah,
    不過我買唔到燒烤汁,未做得嗰款餸 
    [版主回覆03/31/2009 22:02:00]整得好好呀, 一見到都流口水呀

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  16. hihi...係你自我介紹度, 我看到這個..很感動..
    開blog唔係要教人, 只希望可以要同人分享, 希望可以推動每個人, 為了自己或為了自己心愛嘅人煮餐好餸, 好好享受吃飯時間
    我都就快結婚了..現在開始學習煮餸.....好支持你....達成了一年不重覆煮的餸, 真的不易呢.......感到你和你太太的幸福! 加油!
    [版主回覆03/31/2009 22:03:00]多謝你讚賞呢, 我都好開心可以成功呀
    只要有心去做, 無野係做唔到嘅, 你都要努力呀, 得閒就多啲嚟坐啦

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  17. online 打小人真係好好玩.. ..hope your manager doesn't know about this blog
    [版主回覆04/01/2009 21:35:00]佢唔會知啦, 我日日都有打呀, 哈哈

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  18. 通少 ,
    I love reading your blog.  Your recipes are very easy to make and very yummy!  Got a quick question for you, our family (small kids and elderly) are going to Montreal/Quebec for a week in June.  What do you think are the must see things?  I will definitely check out the bagel shop you mentioned in your travel journal.  Thanks in advance!
    [版主回覆04/01/2009 21:37:00]montreal: St-Joseph bacillica, st paul bacillica, mont-royal, olympic statium, biodome
    Quebec: Don't know much...bascially, you can walk around in the old Quebec.

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  19. 我唔知道係咪俾人打咗小人呢?今天大傷風呀!宜家帶住個口罩,啲同事問我係咪冇面見人喎?我就答佢話我宜家做緊幪面超人,要保衛地球呀!哈哈! 你今日整豬扒,對我嚟講又係一大考驗 law!
    [版主回覆04/01/2009 21:38:00]嘩, 哩排好多人都病, 我諗你比人傳染啦, 記得要休息多啲呀

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  20. 聽到你在網上打小人,真的笑死我呢! 你今日這個餸好正呀!我有時間也試下先!
    [版主回覆04/01/2009 21:38:00]哈哈, 有時都要發洩吓先得呀

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  21. 唔好意思, 我想問下胡椒粉過左期半年仲用唔用得呢??thank you!
    [版主回覆04/01/2009 21:38:00]唔知喎, 如果可以買個新嘅, 就買過算啦

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  22. 真係好想試下呢~!
    [版主回覆04/01/2009 21:39:00]咁就試吓啦

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  23. 打小人?! 你好低死........
    不過........我覺得激氣應該激氣.......嬲應該嬲........男士係要大方啲咯!!!
    [版主回覆04/01/2009 21:40:00]哩啲同大唔大方無關, 只係日日要受氣, 有時都要發洩吓先得呀

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  24. 因為今日的三文魚扒事件,令我要上網搵 recipe... 你教左我呢個新晉師奶仔一命啊,呵呵~ 60分鐘有飯開,岩哂我~
    [版主回覆04/01/2009 21:40:00]呵呵, 希望幫到你啦, 多啲嚟坐呀

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  25. ~.:'*小雪*':.~2009年3月31日 下午11:20

    嘩~有一排無黎你度睇你D送,今日一CLICK又黎即刻有咁多食譜比我煮啦~你個BLOG真係百看不厭呀!
    上網打小人係咩黎架!!?!?
    [版主回覆04/01/2009 21:40:00]歡迎你返嚟探我呀

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  26. 我次次煎豬扒都煎都到柴皮咁, 要試下你的做法先 !
    [版主回覆04/01/2009 21:41:00]希望幫到你啦

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  27. 我前幾日跟左你個recipe整芋頭香鴨煲喇...真係好好好正呀!!!
    你呢個豬扒都要跟黎整下先得!!!
    [版主回覆04/01/2009 21:41:00]正就好啦, 最開心當然係你啱食

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  28. 明白......明白........了解.........了解..........
    你那經理一定好"惡頂", 如果唔係........你一定唔駛最近一開Blog就要發洩......
    Understand!!!  Understand!!! Sharing ....... 

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  29. 我平時淨係織整洋蔥豬扒,依個可以轉下口味,等我放假試下整先!
    [版主回覆04/02/2009 21:37:00]好呀, 試完就話我知啦

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  30. 煎豬扒, 惹味呀~~~~
    岩晒啦, 屋企雪櫃有幾塊無骨豬扒!!
    [版主回覆04/02/2009 21:38:00]呵呵, 咁就啱晒啦

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  31. 如果用鷄亦是否同一整法?
    [版主回覆04/02/2009 21:38:00]可以咁講啦

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  32. 試咗啦試咗啦~ 真係好掂, 食咗兩碗飯呢~
    [版主回覆04/07/2009 21:57:00]啱食就好啦, 呵呵

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  33. 通少, 我跟你個食譜做左喇~~好好味呀~
    你得閒過黎睇下丫~
     
    [版主回覆04/14/2009 00:07:00]好味就好啦, 哈哈哈

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  34. 想請教:牛油係固體,點樣用湯匙去量先正確?
    [版主回覆04/27/2009 20:37:00]太約就得啦, 否則就要成整溶啲牛油先 多少少或少左啲其實影響唔大

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  35. 想問, 煎豬扒有沒有什麼技巧, 因為有時候會煎得太硬.. 為什麼呢... 因為我真的不太懂yahoo 的blog , 是不是可以在email check 回你的回應ar? thanks
    [版主回覆06/20/2009 01:28:00]你好, 你可以去看看: "按這裡查看 " 如果處理豬扒可以又腍又多汁 "   的解釋  "
    按下紅色字的, 就會帶你看看我寫的貼士
    我回覆, 你yahoo email 會收到的 

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  36. 這個餸, 如果一失手應該會很易整到豬扒很乾很硬... 拍鬆塊豬扒應該是用刀拍, 對不對....是未醃之前已經拍是嗎? 有沒有什麼提示可以比我呢
    [版主回覆06/21/2009 03:13:00]我個blog首頁, 係左面有個menu, 有個video教糖醋豬扒, 你去看看就會明白, 還有我給你那個link, 亦已講得很清楚啦 拍當然要再醃之前處理好

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  37. Hi...第一次留言...不過我睇左你個blog都有一段時間... 呢段時間真係學到好多野...多謝你~~
    我尋晚都整左呢個蒜香牛油豬扒...好好味呀... 不過我臨時臨急買唔到蒜粉...只係搵到蒜鹽... 所以我用左1.5tsp蒜鹽黎取代蒜+鹽...haha...唔知其實得唔得o既呢... 不過整完出黎好似鹹左D...下次再改善~~
    仲有就係...我已經拍鬆左兩面先gala...但D豬扒好似都係硬左D...
     
    (P.S: 我之前仲整左椰汁糕&荔枝奶凍呀...2樣都大獲好評...haha~~)
    [版主回覆06/25/2009 23:40:00]好多謝你嘅支持呀, 蒜鹽係無問題的, 不過當然要自己調整個味道, 因為唔同牌子, 鹽同蒜粉比例都唔一樣, 有啲會好鹹, 有啲就唔鹹, 所以真係要自己試
    你拍鬆2面, 有幾鬆先? 通常我拍完, 塊豬扒會放大1倍, 仲有, 豬扒要有無啲肥呢? 通常要有雪花紋先會腍

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  38. 剛剛睇完...而家明白喇...
    我好似驚死拍親佢咁...無你咁狠...哈哈哈...
    而且我D豬扒無乜雪花紋...
    下次我識買喇...唔該晒~~
    [版主回覆06/27/2009 03:44:00]唔怕, 正所謂: 豬扒有筋, 唔怕打親
     

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  39. 如果無蒜粉可唔可以唔用呢..?
    [版主回覆07/15/2010 02:02:00]可以

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