Thursday, 13 March 2014

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








食谱取自 名食谱@71

猪扒乳酪薄饼卷

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

腌料:
  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
  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 .