食谱取自 : 名食谱 @ 第49期
南乳小肉
南乳小肉
材料 A :
400g
花肉
材料 B :
1粒 鸡蛋
2大匙 面粉
2大匙 薯粉
1/2小匙 苏打粉
1大匙 食油
腌料 :
2块 南乳
1小匙 五香粉
1小匙 胡椒粉
1/2大匙 酱油
1大匙 蚝油
1小匙 细砂糖
1/2大匙 绍兴酒
做法 :
1.
花肉去皮,洗净后沥干水,切成小块状,加上腌料拌匀腌60分钟,然后加入材料B , 搅拌均匀。
2.
把南乳小肉放入热油里,以慢火炸至金黄色,捞起,让热油再次烧热,将南乳小肉重炸一次至香脆,捞起,沥油即可享用。
Recipe
source : Famous Cuisine @ No . 49
Deep-fry
Reddish Cheese Pork Pieces
Ingredients
A :
400g
pork belly
Ingredients
B :
1
egg
2tbsp
plain flour
2tbsp
tapioca flour
1/2tsp
bicarbonate of soda
1tbsp
cooking oil
Marinade
:
2 pieces
reddish cheese
1tsp
five spice powder
1tsp
pepper
1/2tbsp
light soy sauce
1tbsp
oyster sauce
1tsp
caster sugar
1/2tbsp
Shaoxing wine
Method
:
1.
Remove the pork belly skin , rinse and drained , cut into small pieces . Season
wuth marinade , marinate for 60 minutes then add in ingredients B , mix well .
2.
Deep-fry the reddish cheese pork pieces into hot oil at low heat until golden in
colour , dish out . Reheat the oil , deep-fry the pork belly pieces again until
crispy . Remove and drain well . Serve at once .
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