Sunday, 21 May 2017

网油春卷 ~ Pork Spring Roll








食谱取自 :名食谱 @第100期

网油春卷

材料 :
1.2公斤 猪肉碎
60g 葱头仔 ( 剁碎 )
50g 蒜头 ( 剁碎 )
200g 沙葛 ( 剁碎 )
200g 红萝卜 ( 剁碎 )
4片 原味苏打饼 ( 压碎 )
1公斤 猪网油 ( 浸泡,洗净后沥干 )

调味料 :
2大匙 麻油
4大匙 蚝油
1 1/2大匙 酱油 / 生抽
1粒 蛋
1/2小匙 胡椒粉
1/2小匙 五香粉

面糊 ( 拌匀) :
200g 粘米粉
260ml 清水
少许胡椒粉

做法 :
1. 把猪肉碎和其余材料及调味料搅拌均匀,并打起胶质,分出120g等份。

2. 猪网油铺平,加入一份猪肉馅料,卷起;包好。同样步骤完成其余材料 。

3. 把网卷放入预热蒸笼,以大火蒸20分钟至熟,盛起,待冷却。

4. 锅里烧热炸油,把网卷沾上面糊,轻轻加入热油里大火炸至金黄酥脆,盛起,沥油,即可切片上桌。


Recipe source : Famous Cuisine @ No. 100

Pork Spring Roll

Ingredients :
1.2kg minced pork
60g red shallots ( chopped )
50g garlic cloves ( chopped )
200g sweet turnips ( chopped )
200g carrot ( chopped )
4pieces original cream crackers ( crushed )
1kg caul lining ( soaked , rinse and drain )

Seasoning :
2tbsp sesame oil
4tbsp oyster sauce
1 1/2tbsp light soy sauce
1 egg
1/2tsp pepper
1/2tsp five spice powder

Batter ( mix well ) :
200g rice flour
260ml water
pepper to taste

Method :
1. Combine minced pork with the rest of ingredients and seasoning , mix until sticky. Evenly divide into 120g each portion .

2. Lay caul lining on working table , add a portion of pork filling , roll up and wrap well . Repeat to finish the remaining ingredients .

3. Place pork rolls onto steaming plate , steam in a preheated steamer over high heat for 20 minutes until cooked , dish out . Leave to cool .

4. Dip pork rolls with some batter . Deep-fry in hot oil over high heat until golden brown and cripsy ,dish out .Drain well , slice and serve .