家有不好吃飯的小朋友?那就試試煮這道菜吧!先用刀背把肉眼搗過,再沾上面糊煎至金黃色,肉質軟嫩多汁,配與酸甜番茄汁,易吃又下飯,你家小朋友可能會愛吃唷
Ingredients
材料A:
300 克 肉眼 (切片)
10 湯匙 油
材料B(腌料):
1 粒 雞蛋
5 湯匙 麵粉
2 湯匙 木薯粉 *
1 茶匙 鹽
10 湯匙 水 (200毫升)
材料C (醬汁):
1 粒 大蔥 (去衣剁碎)
2 粒 番茄 (切片)
3 湯匙 番茄醬
1 碗 水 (250毫升)
3 茶匙 糖
½ 茶匙 鹽
2 湯匙 油
Instructions
準備功夫:
用刀背搗肉片
把材料B混合,加入肉片,腌制30分鐘。
做法:
燒熱鍋,下10湯匙油待熱
轉小火*,下肉片,煎變色, 再反面煎變色
轉中火,繼續煎至肉片呈金黃色,瀝油待用
燒熱鍋,下2湯匙油待熱
下大蔥末,爆香
下番茄,炒勻
加入番茄醬,水,炒勻待滾
下鹽和糖調味
熄火,把醬汁加在肉片上, 完成
Notes
麵糊加點木薯粉,可以增加肉片煎後的酥脆口感。
先小火煎過肉片,這樣肉片就能煮到全熟。如果直接用中火話煎的話,肉片可能會是外熟里生。
Ingredients
Ingredients (Set A):
400 g ribeye meat (cut into thick slices)
10 tbsp oil
Ingredients (Set B):
1 egg
5 tbsp flour
2 tbsp tapioca starch *
1 tsp salt
10 tsp water
Ingredients (Set C):
1 onion (peel off skin, mince it)
2 tomato (peel off skin, slice it)
3 tbsp tomato sauce
1 bowl water
3 tsp sugar
½ tsp salt
2 tbsp oil
Instructions
Preparations:
Tenderize meat with the back of a chopper.
Add all ingredients stated in Set B to the meat, apply well and marinate for 30 minutes.
Steps:
Heat the wok with 10 tbsp of oil
Switch to low heat*, add in the pork chop and pan-fry until both sides are lightly brown
Switch to medium heat, continue pan-fry until it changes color to golden brown, rinse and set it aside
Heat the wok with 2 tbsp of oil
Add in onion and saute
Add in tomato and fry evenly
Add in tomato sauce, water, fry evenly
Add in salt and sugar to season
Turn off the gas, dress the pork chop with tomato sauce, it’s done!
Notes
Add cornstarch to boost crispiness of the fried meat
Start frying with low-heat to make sure the meat is thoroughly cooked