May 12, 2012

白蘑菇洋蔥豬扒

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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