Monday 24 December 2007

春卷 *Pork Spring Roll


食材:
五花肉碎..... 1 大碗, 可以用鸡肉代替
马蹄............. 8-10粒(切粒 )
红萝卜......... 1 条(切粒)
鸡蛋............. 1 粒
大葱............. 1 粒 (切粒)
腐皮............. 1 大张
五香粉......... 1/2 茶匙
盐................. 适量
食油............. 大量

煮法:
1. 猪肉碎腌盐及五香粉。
2. 再把切粒的红萝卜、马蹄及大葱一起加入猪肉碎里搅允。
3. 在搅肉里打一粒蛋。
4. 把腐皮切四方(像薄饼一样),然后把搅肉放到腐皮里包起来。
5. 包好后,拿肉条去蒸大概5-8分钟,把肉蒸熟为此。
6. 蒸好后去肉条上面的水份,再把肉条拿去大量的热油里炸至今黄色。
7. 待肉条冷却后,开始斜切成大概2寸厚的肉片即可。

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Ingredients:
1 big bowl minced pork belly, could replace with chicken
8-10 water chestnut, diced finely
1 carrot, diced finely
1 chicken egg
1 onion, diced finely
1 sheet bean curd sheets
1/2 teasp Chinese 5 spices powder
salt
cooking oil

Directions:
1. Marinate pork with Chinese 5 spices powder and salt.
2. Add diced carrot, onion and water chestnut to (1) and mix until even.
3. Break an egg and stir in in a bowl, then add to (2) and mix evenly.
4. Cut bean curd sheet into a smaller-square sheets, about the size of a spring roll wrape. Put (3) on the bean curd sheet and wrape it.
5. Bring to steam with medium-high heat for about 5-8 minutes, until pork is cooked.
6. Make sure steamed pork roll is dried before deep frying. Deep fry pork roll with medium-high heat until the wrape turns golden in color.
7. Sliced spring roll about 2 inches in width before served.

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