材料:
豬扒 300克
白蘑菇 150克
洋蔥 1/2個
青椒 1/2隻
醃料:
雞粉 1/2茶匙
粟粉 1湯匙
蛋黃 1隻
芡汁:
雞粉 1/2茶匙
粟粉 1/2茶匙
糖 少許
水 3湯匙
做法:
1.豬扒用刀背拍鬆,切成小件,加入醃料.
2.洋蔥及青椒切絲.
3.白蘑菇去蒂切開半,加入雞粉汆水1分鐘,備用.
4.將豬扒煎至8成熟,加入洋蔥炒軟身.
5.加入青椒,蘑菇,芡汁炒至乾身.
Porkchop with onions and white button mushrooms
Ingredients:
Porkchop 300 g
White button mushrooms 150 g
Onion 1/2 piece
Green Pepper 1/2 piece
Marinade:
Chicken Powder 1/2 tsp
Cornstarch 1 tbsp
Egg Yolk 1 piece
Sauce:
Chicken Powder 1/2 tsp
Cornstarch 1/2 tsp
Sugar a little
Water 3tbsp
Preparation:
1.Tenderiza porkchop with the back of a knife,then cut into pieces,add marinade and mix well.
2.Cut onion and green pepper into thin strips.
3.Remove stalks from mushrooms cut into halves.
4.Heat 2 tsp of oil,sear porkchop with medium hest,add onion,green pepper and mushrooms and fry until soft.
5.Add sauce and cook until the sauce reduced.Serve.
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