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【三餸一湯】梅菜豬肉卷

蘋果日報 2020/06/04 07:00

食譜蔬菜豬肉15-30分鐘

材料:
脢頭肉 8片
梅菜 40克
薑 1小件
葱 少許

調味料:
蠔油 1/2湯匙
糖 1茶匙
老抽 少許
生粉 適量

做法:
1.梅菜洗乾淨後浸冷水1小時,抹乾水分後,切成幼粒,備用。
2.薑刨切成茸;葱切粒,備用。
3.燒熱鑊下油,把薑茸及梅菜粒炒香,盛起。
4.脢頭肉片放上梅菜和薑茸做餡並捲起,然後大火隔水蒸約10分鐘至熟。
5.把蒸豬肉卷的肉汁倒進鑊中,加入蠔油、糖、老抽、水煮勻,加入生粉水埋芡成醬汁。
6.把醬汁淋在豬肉卷上,再撒上葱粒即可。

Pork Roll with Sweet Preserved Vegetables
Ingredients:
Pork collar 8 slices
Preserved Vegetables 40g
Ginger 1 small
Scallion a little

Seasoning:
Oyster sauce 1/2 tbsp
Sugar 1 tsp
Dark Soy sauce some
Corn Starch amount

Methods:
1.Soak the preserved vegetables in cold water for one hour. Drain and chop, set aside.
2.Mince the ginger; dice scallion and set aside.
3.Heat the wok, add some oil, saute the ginger and preserved vegetables until fragrant. Remove from heat.
4.Place a slice of pork collar, add the ginger and preserves vegetables on top, and then roll up. Steam for about 10 minutes until cooked.
5.Pour the gravy of the steamed pork roll into the wok, add oyster sauce, sugar, dark soy sauce, water and cook, thicken the sauce with corn starch.
6.Baste the pork roll with the sauce, and then sprinkle scallion on top. Done.
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梅菜洗淨後浸冷水1小時,渣乾水分後切幼粒。
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薑刨切成茸。
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爆炒薑茸及梅菜粒。
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把梅菜粒放入肉片,然後捲起。
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用大火隔水蒸約10分鐘。
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調校醬汁淋在豬肉卷上。
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