Monday, 28 March 2011

橙汁肉扒 (Pork Chops in Orange Sauce)

农历年过后,老觉得家里冰箱的橙子怎么吃也吃不完.自己已经很
尽力每天晚上饭后都会吃两粒;间中还用来做蛋糕.可是每次打开
冰箱门都还是有橙子出现在眼前.


昨天在翻阅我收藏的食谱书时,给我发现了这道橙汁肉扒.可以帮
忙解决一些吃不完的橙子;也借此响应由 Jess 发起的 Aspiring
Bakers #5 :Fruity March (March 2011).



食谱出自彭骅师傅的"十分好味大排档菜". 我在汁料方面做了少许
更改.

材料:

400克 肉眼
3 大匙 油
2 大匙 蒜泥

腌料:
1/2 粒 蛋
1/2 小匙 盐
1/2 大匙 糖
1 小匙 绍兴酒
适量麻油和胡椒粉
3 大匙 水
1 小匙 苏打粉

汁料:
2 粒 鲜橙,榨汁
3 大匙 糖
6 大匙 水
1 小匙 盐
适量橙皮,切丝

做法:

1.将肉眼切约 1cm 厚片, 然后用刀背拍松.
2.加入腌料充分拌均, 让肉片吸干水分.
3.烧热油, 放入肉眼煎至两面呈金黄色.
4.加入蒜泥爆香, 将汁料拌均后加入继续煮至浓稠即可.

Recipe:

Ingredients:
400gm pork chops
3 tbsp oil
2 tbsp chopped garlic

Marinade:
1/2 egg
1/2 tsp salt
1/2 tbsp sugar
1 tsp shaoxing wine
dash of sesame oil & pepper
3 tbsp water
1 tsp baking soda

Sauce: (mix well)
2 oranges, squeezed out juice
3 tbsp sugar
6 tbsp water
1 tsp salt
some orange rind, shredded

Method:

1. Cut pork chops into 1cm thick slices and pound with back of
knife until tender.
2. Add in marinade and mix thoroughly, until meat has absorbed
all the water.
3. Heat up oil, pan-fry pork chops until both sides are golden brown.
4. Add in chopped garlic and saute until fragrant; pour in sauce
and cook until the sauce is very thick. Dish up.