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【三餸一湯】糖醋溜肉片

蘋果日報 2020/03/17 07:00

食譜蔬菜豬肉15-30分鐘

材料:
無骨豬扒肉片250克
甘筍1/4條
芫荽2條
葱2條
蒜頭2粒
薑2片
粟粉1杯
水2杯

醃料:
鹽少許
紹酒1湯匙
醬汁:
白醋3湯匙
糖2湯匙
鹽1/4茶匙

做法:
1.
粟粉加水拌勻,等待粉質沉澱,粟粉糊和清水分離,倒出清水,留粟粉糊。豬肉片加鹽和紹酒略醃,將粟粉糊拌入豬肉片。
2.
甘筍切絲,葱切段,切薑絲,切蒜片。
3.
燒熱油,炸豬肉片,撈起備用。另起鑊爆香薑、葱和蒜頭,加入甘筍絲和芫荽拌炒,加醬汁材料煮勻成糖醋汁,豬肉片回鑊炒勻。

Sweet and sour pork
Ingredients:
Boneless pork chop ( thin slice) 250g
Carrot ¼ pc
Coriander 2 pcs
Green onion 2 pcs
Garlic 2 cloves
Ginger 2 slices
Cornstarch 1 cup
Water 2 cup
Marinade:
Salt Little
Shao Xing wine 1 Tablespoon

Sauce:
White vinegar 3 Tablespoons
Sugar 2 Tablespoons
Salt ¼ teaspoons

Steps:
1.
Put water over cornstarch, stir well and rest the mixture. Marinate pork with salt and wine. Separate clear water and cornstarch mixture, then mix cornstarch with pork.
2.
Slice carrot and cut in strips. Cut green onion in pieces. Cut ginger in strips. Slice garlic.
3.
Heat the oil, soft deep fry pork. Pan fry ginger, green onion and garlic. Stir fry with carrot and put in coriander. Put in vinegar, sugar and salt. Then put back the pork in pan, stir fry.
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粟粉加水拌勻,等待粉質沉澱。
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肉片下鹽和紹酒稍醃一會。
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將粟粉糊混進豬肉片中拌勻。
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燒熱油,炸熟豬肉片。
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爆香薑絲、葱和蒜粒,加入甘筍絲和芫荽段炒勻。
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豬肉片與糖醋汁同炒。