猪扒乳酪薄饼卷 ~ Pork Roll with Mushroom and Cheese Filling

食谱取自 ： 名食谱@第71期

猪扒乳酪薄饼卷

材料：

250g 猪扒肉
4 片（ 8.5 x 8.5寸 ）薄饼皮 / 春卷皮
1粒鸡蛋 （打散）

腌料：

盐  1/4小匙
橄榄油  1大匙
芫茜  10g  （ 剁碎 ） （我没放）

蚝菇乳酪材料（拌匀） ：

蚝菇 100g （ 切丝）
Mozarella 芝士  80g（ 切丝 ）
盐  1/4小匙
橄榄油  1大匙

 

蘸酱 （拌匀 ） ：
酸梅酱  100ml
绍兴酒  30g
莳萝香草末  1小匙

 

做法 ：
1。将猪扒切成4片，加入腌料拌匀，腌1小时。

2。将一片春卷皮包上一片猪扒和适量蚝菇乳酪材料，包好，并卷起。用蛋液封口。

                 

 

 

3。把猪扒卷放入热油里以大火炸熟呈金黄色，捞起，即可配上蘸酱食用。

 

Recipe source : Famous Cuisine @ No. 71

 

Pork Roll with Mushroom and Cheese Filling

Ingredients :

250g pork chop
4 pieces ( 8.5 x 8.5 inches ) spring roll skin
1 no egg ( beaten )

 

Marinade :
1/4tsp salt
1tbsp olive oil
10g coriander ( chopped )  ( I omit it )

 

Mushroomand cheese ( mix well ) :
100g oyster mushroom ( shredded )
80g Mozarella cheese ( grated )
1/4tsp salt
1tbsp olive oil

Dipping sauce ( mix well ) :

plum sauce 100ml
ShaoXing wine 30g
1tsp chopped fresh dill

 

Method :

1. Evenly cut pork chop into 4 pieces , season with marinade .Marinate for 1 hour .

2. Spread a piece of spring roll skin on working table ,add in a piece of pork chop and some mushroom and cheese mixture , wrap it and roll up . Seal with beaten egg .

3. Deep-fry pork roll in hot oil over high heat until golden in colour and cooked , dish-up , drain well . Serve with dipping sauce .



And this post also linked to Cook-Your-Books #10 organised by Joyce from Kitchen Flavours .