酥炸豬五花 / 夏日下酒菜！ / Taiwanese Deep-fried Pork Belly with Pickled Cucumber скачать в хорошем качестве

酥炸豬五花 / 夏日下酒菜！ / Taiwanese Deep-fried Pork Belly with Pickled Cucumber

食材 / 酥炸豬五花 / 2人份： 五花肉(帶皮、厚度約2公分)-150g、樹薯粉-適量 醃漬： 蒜泥-10g、醬油-1湯匙、白砂糖-1/2茶匙、白胡椒粉-1/2茶匙、五香粉-1/4茶匙 步驟： ① 五花肉與醃料拌勻後，冷藏靜置1小時。 ② 五花肉沾裹適量樹薯粉，並靜置10分鐘，使炸粉更服貼。 ③ 五花肉以140至160°C(小火)油炸至熟透，約6至8分鐘。 食材 / 糖醋小黃瓜片 : 小黃瓜(切片)-100g 調味： 鹽-1/4茶匙、白砂糖-1/2茶匙、白醋-1/2茶匙 步驟 : ① 小黃瓜片先與鹽拌勻，靜置30分鐘後，擠乾滲出的澀水。 ② 小黃瓜片與適量的開水清洗，再擠乾多餘的水分。 ③ 將小黃瓜片與糖及白醋拌勻即可。 ------------------- Ingredients / deep-fried pork belly / for 2 servings : Pork belly(thickness : 2cm)-150g, Tapioca starch-for serving Marinade : Garlic(mashed)-10g, Soy sauce-1tbsp, Sugar-1/2tsp, White pepper powder-1/2tsp, Five spicy powder-1/4tsp Steps : ① Mix well pork belly with marinade, let it for 60 minutes in fridge. ② Pork belly coat with tapioca starch, let it for 10 minutes. ③ Deep-fried the pork belly at 140 to 160°C until cooked, about 6 to 8 minutes. Ingredients / Taiwanese Pickled Cucumber Cucumber(sliced)100g Seasoning : Salt-1/4tsp, Sugar-1/2tsp, White vinegar-1/2tsp Steps : ① Mix well cucumber with salt, let it for 30 minutes. Squeeze as much moisture out of cucumber. ② Rinsing cucumber with drinking water and squeeze as much moisture out of cucumber. ③ Mix well cucumber with sugar and white vinegar. Enjoy! ------------------- Facebook : http://bit.ly/2kTjZ87 Instagram : http://bit.ly/dafengpork Cookbook : http://bit.ly/2Jgx830