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Sunday, 30 March 2014
香葱猪肉卷 Spring onion pork roll
我很少做这么精致的菜肴,主要是因为下班后没有足够的时间准备工序太繁复的料理。不过当我看到这一个食谱的时候,心里就跃跃一试。单看照片就可以感受到肉片吸收了青葱的香味,肉汁也渗透在葱段当中,赞!准备的过程其实也没有想像中难,只需前一晚预先腌制好肉片,之后就可以在短时间内弄好肉卷,然后煎熟就好啦!
材料:
猪里脊肉(梅肉) 320g
青葱 1棵
蚝油 1大匙
胡椒粉 1/2茶匙
料酒 1茶匙
糖 少许
油 少许
做法:
把猪里脊肉洗净,然后切成约三寸长的薄片,用蚝油、胡椒粉、料酒和糖腌制至少一小时。
把青葱洗净,切成约两寸长的葱段。
取3-4根葱段,用一片肉片卷起后,用牙签固定。
烧热少许油,然后放入肉卷慢煎,期间要把肉卷翻面以让肉卷每一面都熟透。
小贴士:
用牙签固定肉卷后,把多余的长度剪掉,这样在煎的过程比较容易翻面。
By 阿七
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