蒜味赤肉羹，台灣美食！ / Taiwanese Pork Thick Soup скачать в хорошем качестве

蒜味赤肉羹，台灣美食！ / Taiwanese Pork Thick Soup

食材 / 4人份： 小里肌(腰內肉-切片)-200g、蒜末-30g、竹筍(切絲)-50g、紅蘿蔔(去皮切絲)-50g、乾香菇(泡軟後切片)-3朵、雞高湯-500ml、香菜-適量、太白粉水-70ml(水70ml, 太白粉2湯匙) 醃漬： 醬油-1湯匙、白砂糖-1/2茶匙、白胡椒粉-1/2茶匙、玉米粉-1茶匙 調味： 鹽-1/2茶匙、白胡椒粉-1/2茶匙 步驟： ① 將乾香菇浸泡於常溫水中至軟化(約60分鐘)，再進行切片。 ② 豬肉與醃漬醬料拌勻後，靜置30分鐘，再以小火汆燙至上色。 ③ 蒜末以中火冷油拌炒至香氣呈現，再放入香菇、竹筍及紅蘿蔔拌勻，倒入雞高湯以中火煮至沸騰後，續煮5分鐘。 ④ 放入鹽及白胡椒粉拌勻，轉小火倒入太白粉水拌勻至濃稠，再放入赤肉羹拌勻，並以小火煮5分鐘即可。 備註： 蒜末以冷油開始拌炒，以避免長時間高溫而產生焦味。 ------------------- Ingredients / for 4 servings : Pork tenderloin(sliced)-200g, Garlic(mince)-30g, Bamboo shoots(julienne)-50g, Carrot(peeling, julienne)-50g, Dried mushroom-3pcs, Chicken stock-500ml, Cilantro-for serving, Potato starch slurry(water-70ml, starch-2 tbsp)-70ml Marinade : Soy sauce-1 tbsp, Sugar-1/2 tsp, White pepper powder-1/2 tsp, Corn starch-1 tsp Seasoning : Salt-1/2 tsp, White pepper powder-1/2 tsp Steps : ① Soak the dried mushroom in water before sliced. ② Mix well pork with marinade and let it for 30 minutes. Blanch the pork in boiling water over low heat until lightly browned. ③ Stir fry the minced garlic over medium heat until the aroma is present. Stir fry with mushroom, bamboo shoots and carrot. Pour chicken stock, mix-well, boil over medium heat and simmer for 5 minutes. ④ Add salt and white pepper powder, mix well. Turn to low heat, pour potato starch slurry and mix well until thickened. Add the starch coated pork and simmer for 5 minutes over low heat. ------------------- Facebook : http://bit.ly/2kTjZ87 Instagram : http://bit.ly/dafengpork Cookbook : http://bit.ly/2Jgx830