瑞士汁洋蔥豬扒

瑞士汁洋蔥豬扒

自製簡易的瑞士醬汁,最重要是先炒香洋葱絲,令洋葱甜味滲入醬汁内;生抽的份量也毋須太多,以免太鹹,而且以黄砂糖中和調味,其甜度恰到好處。

材料:

急凍梅頭豬扒 2塊
洋葱 1個(去外皮,切絲)

Ingredients:
2 frozen pork chops (collar steaks)
1 onion (skinned and shredded)

瑞士汁:
老抽 1湯匙
生抽 1茶匙
黃砂糖 1茶匙
紹酒 2茶匙
水 半碗

Sweet soy sauce:
1 tbsp dark soy sauce
1 tsp light soy sauce
1 tsp brown sugar

2 tsps Shaoxing wine
1/2 bowl water

醃料:
生抽 2茶匙
胡椒粉 少許
粟粉 1茶匙

Marinade:
2 tsps light soy sauceground white pepper
1 tsp corn flour

做法:
1. 取半份洋葱絲用少許油炒香,加入汁料慢火煮10分鐘,隔渣備用。
2. 梅頭豬扒解凍,洗淨,抹乾水分,下醃料醃味半小時。
3. 豬扒放入平底鍋中,用中小火煎至兩面金黃,盛起,切塊。

4. 原鍋加入餘下的洋葱絲炒香,下瑞士汁煮滾,加入豬扒煮勻即成。

Method :
1. For the sweet soy sauce, stir-fry half of the shredded onion with a little oil until sweetscented.Pour in the sauce and simmer for 10 minutes. Strain the sauce and set aside.

2. Defrost the pork chops, rinse and wipe dry. Mix with the marinade and rest for half anhour.
3. Put the pork chops into a pan and fry over medium-low heat until both sides are golden.Cut into pieces.
4. Put the other half of the shredded onion into the same pan and stir-fry until fragrant. Pourin the sweet soy sauce and bring to the boil. Finally add the pork chops and mix well.Serve.

$60

食譜及圖片提供:圓方出版社

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