Thursday, 11 September 2014

猪肉滑蛋飯 ~ Minced Pork with Egg Gravy




 

食谱取自 小小米桶

猪肉滑蛋飯

材料:2~3人份
200g 猪绞肉(或牛绞肉)
1 ~ 1.5(量米杯)  冷凍青豆 可用玉米粒或冷冻综合三色蔬菜
**   放入滾水中快速烫過,以去除冷冻霜味
400ml  高汤
3 鸡蛋 打散成蛋液
1小匙 太白粉 1小匙清水调勻成太白粉水,勾芡用
蔥花適量 可省略
热米饭适量

猪绞肉的调味料:
2小匙 醬油
1小匙 米酒 我用绍兴酒
1~2 蒜頭 切碎末

胡椒粉适量
1/4小匙
1大匙 香油 我用麻油
1小匙 太白粉 1/2小匙清水迢勻成浓稠的太白粉水

做法:
1. 绞肉先加入醬油、米酒、蒜末、白胡椒粉糖,用筷子混合均勻(轻拌即可,尽量不要让绞肉起胶产生黏性,之后才容易炒成松散狀)。

2. 再加入浓稠的太白粉水拌勻,最后再加香油混合均勻,备用。( 太白粉水可形成一個保護膜,封住肉汁,保持鲜嫩 。香油除了封住肉汁保持鮮嫩,也能让肉下鍋後較易拌炒開來,不黏成一团)。

3.热油锅,放入调味好的猪肉拌炒至熟。再倒入高汤煮至滾.

4. 加入青豆,煮至滾,並加入太白粉水勾芡。再淋入鸡蛋液,蓋上锅蓋,懑煮至蛋6分熟。

5. 再次試味,依情況決定是否加入盐、白胡椒粉與香油,起锅前撒上蔥花。

6. 将煮好的猪肉滑蛋淋在白飯上,即可.


Recipe source :  mitongwu

Minced Meat with Egg Gravy

Ingredients :
200g minced pork
1 ~ 1.5cup frozen green peas ( can replace with sweet corn kernel or frozen vege )
**  Blanch in boiling water .
400ml chicken stock
3 eggs ( lightly beaten )
1tsp cornstarch  + mixed with 1tsp water
some chopped spring onion ( optional )
hot cooked rice

Seasoning for minced meat :
2tsp soy sauce
1tsp rice wine
1 ~ 2 cloves garlic ( finely chopped )
pepper
1/4 tsp sugar
1tbsp sesame oil
1tsp cornstarch  + mixed with 1tsp water  ( for thickening )

 
Method :
1. Mix minced pork with seasoning ingredients except cornstarch water and sesame oil   . Using a chopstick , gently mix all ingredients .

2. Add in cornstarch water and sesame oil . Set aside .

3. Heat wok with some oil , sauté minced pork until cooked  . Then add in chicken stock  . Bring to boil .

4. Add in green peas  , bring to boil  . Thicken with cornstarch water and beaten eggs .

5. Adjust taste by adding salt , pepper and sesame oil . Sprinkle some chopped onion .

6. Pour the sauce over hot rice and serve .