食谱取自 : 名食谱 @ 第97期
炸叉烧
材料 :
500g
五花肉1粒鸡蛋
2大匙 木薯粉
1大匙 番薯粉
1大匙 食油
腌料 :
3块 南乳1/2小匙 五香粉
1/2小匙 胡椒粉
1小匙 砂糖
1大匙 蚝油
1/2小匙 麻油
1大匙 绍兴酒
做法 :
1.
将花肉洗净,抹干水份, 切成粗条。加入腌料涂抹均匀,腌制1小时。
2.
加入鸡蛋和其余材料拌匀。
3.
锅里烧热适量炸油,放入花肉以中火炸至熟透及金黄色,盛起,切片上桌。
Recipe
source : Famous Cuisine @ No . 57
Deep-fried
“ Cha Xiu “
Ingredients
:
500g
pork belly1 egg
2tbsp tapioca flour
1tbsp potato flour
1tbsp cooking oil
Marinade
:
3
preserved red beancurds / “ Nam Yu “1/2tsp five spice powder
1/2tsp pepper
1tsp caster sugar
1tbsp oyster sauce
1/2tsp sesame oil
1tbsp Shaoxing wine
Method
:
1.
Rinse pork belly , pat-dry and cut into thick strips . Rub all over with the
marinade , marinate for 1 hour .
2.
Combine marinated pork belly with egg and the rest of ingredients .
3.
Deep-fry marinated pork belly in hot oil over medium heat until cooked and
golden in colour . Dish out , sliced and serve hot .
No comments:
Post a Comment