Tuesday 18 December 2007

古佬肉 *Sweet & Sour Pork

做这道菜,最好别选择瘦肉。瘦肉的质感比较硬,炸起来后也许会比较难嚼。我会建议用枚头肉(tenderloin),因为那一块猪肉是最嫩最好吃的了。要不,用猪大腿部分的肉也不错,会比较嫩。
其实用什么炸粉是最好的呢?做这一道菜,最好的炸粉当然是蜀粉,因为一旦蕃茄之淋上去后,猪肉外层的炸粉就会变得少许粘粘的,正是这一道菜的特色之一。当然,沾上了蜀粉的猪肉不好炸,因为炸粉会粘锅。所以不要忘了炸猪肉时油要够多,而且也一定要很耐心等有很热了才炸。猪肉可别炸太久,炸久了猪肉会变得太干,甜汁也会消失,结果最后咬肉时感觉好像是在咬肉渣而已。





食材

猪肉........... 1 大块
红萝卜....... 1/4 条
灯笼辣椒... 1/2 粒
茄汁........... 2-3 汤匙
蚝油........... 1 汤匙
蒜米........... 2 汤匙
糖............... 1/2 汤匙
清水........... 少许
食油........... 大量
胡椒粉....... 适量
盐............... 适量
玉蜀黍粉... 适量

做法:
1. 猪肉切片后,腌胡椒粉、盐、一汤匙蒜米和蜀粉,腌30分钟。
2. 把灯笼椒及红萝卜切粒,然后拿去热水里煮至熟,然后捞起。别忘了在滚水中加入一点点的盐,糖和食油。
3. 热油,把猪肉炸金黄色即可捞起来了。
4. 再开锅,热油后爆蒜米,先加入番茄酱,后加入蚝油,再加一点点的清水。
5. 入糖,熄火,再把炸过的猪肉和烫过的蔬菜放到汁里一起翻。均匀即可。


————————————————————————————

Ingredients:
pork (tenderloin is preferable), sliced
1/4 carrot, diced
1/2 capsicum, diced
2-3 tbsp tomato saurce/ketcap
1 tbsp oyster saurce
2 tbsp garlic, finely chopped
1/2 sugar
water
cooking oil
pepper
salt
corn flour

Directions:
1. Marinate pork with 1 tbsp of garlic, pepper, salt and corn flour for at least 30 minutes.
2. Boil water, add in a spoon of cooking oil, some sugar and some salt. Cook capsicum and carrot in the boiling water for about 5 minutes. Drain capsicum and carrot and place a side for use.
3. Heat the wok, deep fried pork until it turns to be golden in color.
4. Heat the wok again with 1 tbsp of cooking oil, stir fried garlic, then follow by ketcap and oyster saurce. Also add in a little bit of water.
5. Add sugar, stir until it's even. Off the gas, put fried pork in the wok, quicly stir to mix with the saurce. Ready to serve.

No comments:

Post a Comment