星期二, 3月 10, 2009

食譜: 椒鹽豬扒 (Fry pork chop with spice salt)


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好耐無寫食譜啦, 因為作日有點事做, 所以無返工, 咁當然無出食譜啦, 哈哈, 大家知唔知咩係日光時間呀? 每年冬天我地要教慢1個小時, 而去到3月到, 就要教返正常時間

所以我現在時間又變返同香港相差12小時啦, 亦因為咁, 我有時差呀, 昨日返唔著覺, 今日返工超無精神呀,

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救命呀

今日哩個椒鹽豬扒, 唔容易處理呀, 如果大家無乜信心的話,

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一定要睇晒我寫嘅做法先好呀

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豬扒要點處理, 點煎, 我唔再講, 講左好多次, 仲係唔知就去貼士個section溫吓啦, 哩個餸要好味重點係要夠乾身, 夠香口同惹味

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要乾身的話, 豬扒唔可以鹽豉油呀, 加水咁, 如果可以炸, 炸佢就最好, 但大家知我好怕炸野, 所以我改用半煎炸, 即係油至係浸過豬扒一半身位, 煎完一面先反另一面再煎

煎好, 當然要隔好油先啦, 話明要乾身嘛, 之後要炒香啲蒜茸先好,  蒜茸好易燶呀, 所以一見微黃就好加其他野炒, 必要時要改中火添呀, 否則燶左就唔好味啦, 要金黃鬆脆就最好啦, 當然啦, 哩樣野都好考功夫,

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要多練習先會整得好呀

當所以料炒到好乾身, 就可以加入豬扒同淮鹽兜勻, 小心淮鹽都幾鹹呀, 雖然我話落1/2茶匙, 但最好逐少逐少落,

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落少少兜勻試好味先, 唔夠先再落少少, 唔好一次過落晒呀

雖然唔係咁易整, 但真係超惹味, 同埋自己整, 無出街食成碟油咁難頂, 所以大家喜歡椒鹽豬扒嘅朋友,

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記得要試吓呀

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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 30 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- 辣椒粒1/2湯匙 ( 1/2 tbsp of diced red chili)
tonytsang and kareny recipy
3- 中型洋蔥1個, 去皮粒 (1 medium onion, peeled, diced)
tonytsang and kareny recipy
4- 蒜蓉3湯匙 (3 tbsp of minced garlic)
tonytsang and kareny recipy
5- 淮鹽1/2茶匙 (1/2 tsp of pepper salt)
tonytsang and kareny recipy
6- 胡椒粉1茶匙 (1 tsp of white pepper)
tonytsang and kareny recipy
7- 大蛋1隻, 發勻 (1 large egg, blended)
 
tonytsang and kareny recipy
8- 粟粉2茶匙 (2 tsp of cornstarch)
 
tonytsang and kareny recipy
9- 青椒1個, 切粒, 非必要 (1 green pepper, diced, optional)

醃料 Seasoning
份量只供參考 (just for reference only)

tonytsang and kareny recipy

1- 五香粉1/4 茶匙 (1/4 tsp of five spices powder) 
tonytsang and kareny recipy
2- 蒜粉1茶匙 (1 tsp of garlic powder)
 
tonytsang and kareny recipy
3- 鹽1茶匙 (1 tsp salt)
 
tonytsang and kareny recipy
4- 胡椒粉1茶匙 (1 tsp of white pepper)
 
做法 Steps

tonytsang and kareny recipy
1- 豬扒兩面平均拍鬆, 再用醃料醃5分鐘, 再順序上蛋漿, 生粉, 撈勻後, 放入雪櫃雪10分鐘備用
tonytsang and kareny recipy
2- 快火落油(約半杯)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1), 倒淨約2茶匙油快火起鑊, 爆香辣椒粒和蒜頭至金黃, 再落洋蔥和約1/3茶匙炒至軟身(圖2), 再加入青椒粒, 和胡椒粉炒至乾身, 加入豬扒和淮鹽兜勻上碟即成

tonytsang and kareny recipy
1- Beating both side of the pork chop evenly.  Marinade with the seasoning for 5 minutes.  Coat the pork chop with egg and corn starch in respective order.  Freeze the pork chop in the fridge for 10 minutes.
tonytsang and kareny recipy
2- Heat the pan with 1/2 cup 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.  Dish it up and drain it well (fig.1).  Left around 2 tsp of oil in the pan and heat it over high heat.  Stir fry the chili and garlic until fragrant and golden.  Stir in the onion with 1/3 tsp of salt until soft (fig.2).  Stir in green pepper and pepper until dry.  Stir in the pork chop, pepper salt and mix it well.  Dish it up and serve it in hot.

貼士 Tips
1- 按這裡查看 "如果煎豬扒不易濃的方法"
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- Click here to see (how to fry the pork chop without over burning it)
 
tonytsang and kareny recipy
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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2 則留言 :

  1. Hello I really like your blog and this recipe is great! However the link "如果處理豬扒可以又腍又多汁" doesnt work anymore. Please can you share your secret?

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