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  • 香蒜燒豬柳伴馬爹利汁 Roasted Garlic Pork Loin with Madeira Sauce

    豬柳1條 蒜頭15粒 麵粉2湯匙 馬爹利酒100毫升 雞湯100毫升
    1. 預熱焗爐攝氏180℃。以百里香、鹽及黑椒粉將豬柳調味。將豬柳以棉繩縛好定型。 2. 蒜頭去衣,切片。 3. 略煎豬柳,取起,以小刀割開,並放入半份蒜片。 4. 以錫紙將全條豬柳及餘下的蒜頭包好,放在烤盆中,再放入焗爐焗20分鐘。取出,除去錫紙,再焗20-25分鐘至焗熟,並呈微金黃色。取出待片刻,切片盛於碟上。 5. 將豬柳汁和馬爹利酒同煮滾。將麵粉和雞湯拌勻,徐徐注入盆中以中火煮稠,調味,濾出蒜頭。

    Boned pork loin1pcs Garlic15 cloves Flour2 tbsp Madeira wine100 ml Chicken Broth100 ml
    1. Preheat over to 180℃. Season pork with salt, thyme and black pepper. Tie with a cotton string to maintain the shape. 2. Peel and slice the garlic. 3. Sear the pork loin with a little oil. Put half of garlic slices between the meat. 4. Wrap the loin and garlic with aluminum foil, place in a roasting pan, and roast for 20 minutes. Remove the foil and bake for another 20-25 minutes and rest before carving. 5. Boil the juice from the meat with Madeira wine. Mix flour and chicken broth together, pour into the wine, and bring to a boil and season to taste.

  • 胡椒鹹菜煲豬肚 Pork Stomach Soup with Pepper and Pickled Cabbage

    豬肚1個 瘦肉300克 鹹酸菜300克 白胡椒粒2湯匙 薑2片
    1.豬肚去油,反轉另一面,用刀刮去黏液,再以生粉、鹽及生油洗擦多次,沖洗乾淨。 2.豬肚和瘦肉同放滾水中汆水,過冷河,瀝乾。 3.鹹菜洗淨切塊。 4.將以上所有材料置鍋中,注入適量清水,以中慢火煲3小時,加鹽調味即成。

    pork stomach 1 lean pork 300g pickled cabbage 300g white peppercorn 2 tbsp ginger 2 slices
    1.Remove grease of pork stomach, turn it inside out, scrape off mucus with a knife, then rub and wash it with cornstarch, salt and cooking oil repeatedly. Wash thoroughly. 2.Blanch pork stomach and lean pork together in boiling water, rinse, then drain. 3.Wash pickled cabbage, then cut into pieces. 4.Put all the above ingredients into a pot, fill in water, simmer on medium to low heat for 3 hours, then add salt to taste. Ready to serve.

  • 咖喱肉末 Mince Pork Curry

    免治豬肉 400克 洋葱 1/2個 蒜蓉 1湯匙 薑末 1茶匙 胡蘿蔔 1小個 青椒 1個 紅甜椒 1/2個 月桂葉 2片
    1.用約2湯匙油將肉碎炒散、炒熟,盛出。 2.洋葱、胡蘿蔔、青椒和紅甜椒分別切粒。 3.再加入1湯匙油,炒香洋葱、蒜蓉和薑末,加入咖喱粉炒出香氣,放入胡蘿蔔丁、月桂葉、鹽、糖、胡椒粉和水,煮滾。 4.將肉碎放回鍋中,以小火煮至湯汁將收乾,加入青紅甜椒丁,拌勻即可。

    Minced pork 400g Onion 1/2 pc Chopped garlic 1 tbsp Fine chopped ginger 1 tsp Carrot, small 1 pc Red bell pepper 1/2 pc Green pepper 1 pc Bay leaves 2 pc
    1.Stir fry minced pork to made it loose with 2 tbsp oil. Set aside when done. 2.Cube onion, carrot, green pepper and red bell pepper. 3.Heat 1 tbsp of oil in wok, saute onion, garlic and ginger. Add in curry powder, saute until aromatic. Put carrot, bay leaves, salt, sugar, pepper and water, bring to a boil. 4.Put the cooked pork, simmer over low heat until the sauce is dry. Stir in green and red pepper cubes.

  • 糖醋燒子排 Sweet and Vinegar Spare Ribs

    肋排(五花腩排) 600克 菠菜 300克 葱 2條 薑 3片 八角 1顆 桂皮 1小片
    1.排骨斬成約3厘米的段,放入滾水中汆燙,待排骨變色後撈出、洗淨。 2.另起油鍋煎香薑片和葱段,加入排骨、八角和調味料再拌炒一下,注入水2杯,煮滾後改以小火燒煮1個半小時。 3.見排骨已燒得十分軟腍,收乾湯汁,盛入碟中。 4.菠菜快炒至熟,加鹽調味,瀝乾水份,圍在排骨周圍即可。

    Pork spareribs 600g Spinach 300g Spring onion 2 Ginger 3 slices Star anise 1 Cinnamon 1 small piece
    1.Chop the spareribs into 3cm cubes. Scald in boiling water until the colour changed. Remove and wash. 2.Heat oil in wok, saute ginger slices and onion sections. Add spareribs, star anise and seasoning. Stir fry for a while. Add 2 cup of water and bring to a boil. Then simmer for 1.5 hours. 3.When spareribs are tender and gravy almost dry up, set in dish. 4.Stir fry spinach, season with salt. Drain and set around the spareribs.

  • 無錫肉骨頭 Spare Rib Wuxi Style

    排骨600克 鹽2茶匙 紹酒1/2杯 醬油1湯匙 冰糖30克 八角1粒 肉桂粉1/2茶匙 紅麴米1茶匙 京葱(切段)2條 薑6片
    1. 肋排切成每條約5至6厘米長,洗淨後用廚紙吸乾水份,用鹽醃一個晚上後,用清水把肋排的鹽份沖洗掉。 2. 大火煮沸半鍋水,把醃過的肋排在大沸水中汆2分鐘撈 起,用清水沖洗2分鐘瀝乾。 3. 把八角和紅麴米用小香料紗布袋包好備用。 4. 用一個中小口徑的不沾鍋或砂鍋,把薑片和葱段排在鍋底,上面排上肋排,把紹酒、肉桂粉和香料包放入,加清水浸過材料,用大火煮5分鐘後,再加入醬油和冰糖,轉小火加蓋燜煮約兩小時至醬汁濃稠熄火,香料包丟掉。 5. 把肋排及薑葱拿出排好在碟上,把鍋底的濃汁淋在上面即成。

    spare ribs600g salt2 tsps Shaoxing wine1/2 cup soy sauce1 tbsp rock sugar30g star anise1 cinnamon powder1/2 tsp red yeast rice1 tsp Beijing scallion, cut in sections2 stalks ginger6s lices
    1.Cut spare ribs into 5 to 6 cm length, wash and pat dry with kitchen towels. Marinate ribs with salt over night and wash away the salt with cold water. 2.Boil the spare ribs in half a pot of water for 2 minutes, remove and rinse with cold water for 2 minutes. 3.Put star anise and red yeast rice into a spice pouch. 4.In a small clay pot or non-stick pot, line the bottom with ginger slices and Beijing scallion sections, put on top spare ribs, spice pouch, cinnamon powder and wine, and add water to cover all the ingredients. Bring to a boil, cook for 5 minutes, add soy sauce and rock sugar, cover and reduce to low heat to simmer for about 2 hours until the sauce thickens. Turnoff the heat and discard the spice pouch. 5.Put the spare ribs, ginger and Beijing scallion on a place, top with sauce from the pot.

  • 甫魚十字肉 Stewed Pork with a Flounder Fish Cross

    五花腩肉600克 甫魚(大地魚)1條 八角2粒 陳皮(浸透)1角 薑20克 葱(原條)38克
    1.五花腩整塊汆水,過冷河瀝乾。 2.甫魚放熱油中,炸至金黃脆身盛起,起肉磨碎,魚骨留作別用。 3.燒適量油,爆香八角、陳皮、薑、葱,將整塊腩肉放在香料上,先淋上紹酒。 4.注入過面清水,加入調味料,滾後改以中慢火,燜約一小時至汁液剩餘一半時取出。 5.待凍把肉切成四大正方塊,再在皮面𠝹上十字紋(約1厘米深度)。 6.將磨碎之大地魚蓉,小心釀入十字紋中,把釀好之肉轉放燉鍋中,注入隔去油之原汁,再燉至軟爛酥糯為佳。 

    pork belly 600g flounder fish 1 star anises 2 dried tangerine peel, soaked 1 small slice ginger 20g spring onion, whole sprig 38g
    1.Blanch whole piece of pork in boiling water, rinse, then strain. 2.Deep-fry flounder fish in hot oil until golden and crispy. Remove from oil, bone, save the bones for later use. 3.Heat some oil, put in star anises, dried tangerine peel, ginger and spring onion to stir-fry until aromatic. Put whole piece of pork on the spices, then pour in wine. 4.Fill in water to cover the pork, add in seasonings, bring to the boil. Lower heat to medium low, stew for about 1 hour until the sauce is reduced by half, then remove the pork from the pan. 5.Cool the pork, cut it up into 4 large cubes, slit a cross of 1 cm deep on the surface. 6.Grind fried fish fillet into tiny pieces. Stuff fish flakes into the cross gently, transfer the stuffed pork to a double-boiler, fill in degreased original stewing sauce, then stew until the meat becomes tender.

  • 蜜桃沙拉骨 Pork Ribs with Honey Peach

    字排400克 水蜜桃2件 生菜2片
    1.一字排修切成2厘米×4厘米長件,吸乾水,加醃料醃1小時。 2.水蜜桃切厚片,預備醬汁料備用。 3.排骨炸前拌入蛋汁及生粉,放滾油內炸至金黃色及至熟透,瀝乾油份。 4.鑊內燒少許油,排骨回鑊兜炒至熟透,熄火,加入醬汁及蜜桃片兜勻,放生菜面,即成一夏日醒胃小菜。

    pork ribs 400g honey peach 2 pcs lettuce 2 slices
    1.Cut pork rib into strips of 2cm×4cm, pat dry, mix with mariande and leave it for 1 hour. 2.Cut honey peach into thick slices; prepare salad dressing and set aside. 3.Mix pork ribs with beaten egg and then corn flour, put into hot oil to deep-fry until browned and cooked, and then strain. 4.Heat up a little oil in a wok, return pork ribs to stir-fry until hot, and then turn off the heat. Add in salad dressing and honey peach to stir-fry, and then transfer to the top of lettuce. A refreshing dish for the summer is ready to serve.

  • 黃金丸子 Deep Fried Golden Meatball

    絞豬肉 300克 鮮蝦 300克 鹽 1茶匙 糖 1 1/2茶匙 生抽 1茶匙 鹹魚肉 1/8-1/4片 水 6湯匙 生粉 1 1/2湯匙 泰國雞醬 適量
    1.把水、鹽、糖、生抽加進絞豬肉後攪拌到起膠。 2.鮮蝦剝殼後剁成蝦蓉,用筷子沿單方向把蝦蓉攪拌到起膠。 3.鹹魚蒸軟後,起肉,壓成蓉。 4.把豬肉、蝦蓉、鹹魚蓉和生粉放大碗中,沿單方向攪拌到材料完全混合。 5.用手沾水把混合的材料做成魚蛋大的丸子。 6.慢火用油炸至金黃。 7.吃時可以蘸泰國雞醬。

    minced pork 300g shrimp 300g salt 1 tsp sugar 1 1/2 tsps light soy sauce 1 tsp salted fish 1/8-1/4 slice water 6 tbsps corn flour 1 1/2tbsps Thai chicken sauce little
    1.Add water, salt, sugar and light soy sauce to the minced pork and stir until gluey. 2.Shell and mince shrimps, and stir with chopsticks in one direction until gluey. 3.Steam the salted fish until soft, remove the bones and skin, and mash the fish. 4.Put minced pork, minced shrimp, salted fish and corn flour into a large bowl and stir in one direction into a blended mixture. 5.Form the mixture by hand into several small balls the size of fish balls. 6.Deep fry in low heat until golden brown. 7.Serve with Thai chicken sauce.

  • 蘿蔔乾南瓜蒸肉片 Steam Pork with Dry Turnip and Pumpkin

    豬肉連皮300克 蘿蔔乾50克 南瓜100克 鹽1/2茶匙 糖1/2茶匙 生抽1茶匙 生粉1茶匙
    1.把豬肉連皮切片,用鹽、糖、生抽和生粉拌勻。 2.蘿蔔乾洗淨切片後,和豬肉片拌好。 3.南瓜去皮,切片後鋪在碟上。 4.把蘿蔔和肉片鋪在南瓜上。 5.中大火蒸10鐘即成。

    pork with skin 300g dry turnip 50g pumpkin 100g salt 1/2 tsp sugar 1/2 tsp light soy sauce 1 tsp corn flour 1 tsp
    1.Cut the pork with skin into thin slices and mix well with salt, sugar, light soy sauce and corn flour. 2.Wash and cut the dry turnips into thin slices, then mix with the pork. 3.Peel and cut the pumpkin into slices, and place on the bottom of a plate. 4.Put the pork and dry turnip slices on the pumpkin. 5.Steam for 10 minutes in medium high heat and serve.

  • 牛肝菌蒸肉 Steamed Boletus and Meat

    牛肝菌15克 攪碎瘦肉320克 溫水4湯匙 薑(切絲)2片
    1.牛肝菌洗淨,用溫水4湯匙浸至軟身,取出再洗淨,榨乾水份後切條。 2.浸牛肝菌水隔去雜質後留用。 3.牛肝菌及瘦肉同放深碗內,加入調味料及牛肝菌水1湯匙拌勻至水份被完全吸收,然後轉放碟中,灑上薑絲,放大滾水中蒸10分鐘即可。

    boletus 15g minced lean pork 320g warm water 4 tbsps ginger(shredded) 2 slices
    1.Wash boletus thoroughly, soak it in 4 tbsps of warm water until tender, take it out and wash again. Squeeze to dry and cut into strips. 2.Strain the soaking liquid through fitter to remove dirt. Set aside. 3.Put boletus and lean pork into a deep bowl, add in seasonings and 1 tbsp of boletus soaking water, mix well until sauce absorbed, transfer to a plate, sprinkle some shredded ginger over, steam above boiling water for 10 minutes. Ready to serve.

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