Thursday, 23 July 2015

特制叉烧 ~ Homemade " Cha Xiu "

 

食谱取自 女人味

特制叉烧

材料:
500g 五花肉  ( 去皮 )
适量粟粉水
250ml 清水

叉烧汁料:
200g 砂糖
150ml  酱油
1小匙
1小匙  绍兴酒
1小匙 黑酱油
少许红色素

做法
1.花肉洗净,沥干水份,放入深盘里,加入叉烧汁料充分拌匀。盛入冰箱腌隔夜。

2.锅里放入花肉及叉烧汁料,以慢火同煮沸,焖至汁料浓稠,熄火。

3.将花肉盛起,放入烤盘里,并把叉烧汁留用。

4.预热烤箱180c 盛入烤炉,烤10 ~ 15分钟至花肉熟透及收汁。取出,切块,上碟。

5.保留的叉烧汁加入清水拌匀,大火煮沸,以少许粟粉水勾芡,离火。淋在叉烧上,即可上桌。

 

Recipe source : Marvelous Ladies Creations

Homemade “ Char Xiu “

Ingredients :
500g pork belly ( skinless )
some cornstarch solutions
250ml water

“ Cha Xiu “ sauce :
28200g caster sugar
150ml light soy sauce
1tsp salt
1tsp Shaoxing wine
1tsp dark soy sauce
a little red colouring

Mehtod :
1. Rinse pork belly , pat-dry and put into a mixing bowl . Add “ cha xiu “ sauce ingredients , mix well . Marinate in refrigerator overnight.

2. In a pre-heated frying pan , add marinated pork belly with sauce mixture. Bring to boil over low heat , allow to simmer until the sauce is thick , remove from heat .

3. Dish out pork belly , put in a baking tray and reserve the “ cha xiu “ sauce .

4. Pre-heat oven at 180c , add marinated pork belly . Bake for 10 ~ 15 minutes till cooked or until the sauce is absorbed . Dish out , cut pork belly into pieces , arrange on a serving plate .

5. Mix reserved “ cha xiu “ sauce with water , bring to boil over high heat . Thicken it with a little cornstarch solutions , remove from heat . Spoon sauce over the “cha xiu “ . Serve hot .




This post is linked to Cook-Your-Books # 25 , hosted by Joyce from Kitchen Flavours .
 
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