卷筒肉排Pork Chop Roll

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材料 :
肉眼280克(切1公分薄片)、蚧肉120克、马蹄4粒、青葱1棵(切段)、干粟粉适量
腌料 :
盐少许、生抽2茶匙、糖½茶匙、鸡旦½粒、绍兴酒1茶匙、胡椒粉少许、粟粉1汤匙
酱汁 :
L&P酱1汤匙、H&P酱1汤匙、蚝油½汤匙、辣椒酱1汤匙、蕃茄酱1汤匙、淅醋2茶匙、糖1汤匙、粟粉1茶匙、水少许
做法 :
① 马蹄切细条备用。(图1)
② 肉眼片用捶稍捶松,加入腌料拌匀,置放20分钟。(图2-3)
③ 把肉眼片摊开,放入适量蚧肉、马蹄条及青葱段,然后卷成筒状,再沾上干粟粉,并用手轻轻握紧。(图4-5)
④ 烧热适量油放入肉卷半煎炸至金黄色及熟,捞出沥油备用。(图6)
⑤ 煮滚酱汁,放入肉卷兜匀并勾芡,便可上碟。

INGREDIENTS :
280g pig loin (cut into 1 cm slices), 120g crab meat, 4 pcs water chestnut (juliennes), 1 stalk spring onion
(cut sections), some corn flour
CONDIMENTS :
Dash of salt, 2 tsp soy sauce, ½ tsp sugar, ½ egg, 1 tsp Chinese cooking wine, dash of pepper, 1 tbsp corn flour
SAUCE :
1 tbsp L&P sauce, 1 tbsp H&P sauce, ½ tbsp oyster sauce, 1 tbsp chili sauce, 1 tbsp tomato sauce, 2 tsp
Chinese black vinegar, 1 tbsp sugar, 1 tsp corn flour, some water
METHOD :
1. Juliennes water chestnut, set aside. (pic 1)
2. Loosen meat with tenderizer mallet; and then marinate with condiments for 20 minutes. (pic 2-3)
3. Flatten meat on table top, top with some crab meat, water chestnut and spring onion; roll up and coat with some corn flour and hold tight with palm. (pic 4-5)
4. Heat oil in wok, sear the meat roll until golden brown, drain. (pic 6)
5. Boil sauce and add in meat roll and toss well; dish out to serve.