Tuesday, April 29, 2014

脆煎椒鹽豬扒


無骨豬扒係全瘦肉, 

想唔會煮到又鞋又 un ,

咁就要用啲臂力,

將啲豬扒底面都用刀背或鬆肉搥捶鬆,

通常我會 dap 到塊豬扒变２倍大。




 材料：
無骨豬扒７塊
椒鹽粉 1.5 茶匙
蛋 1 隻
蕃薯粉


做法：
豬扒捶鬆
用椒鹽粉, 蛋拌勻, 醃約２小時
煎前上蕃薯粉
半煎炸将豬扒煎至兩面金黃至熟即成








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19 comments:

  1. UnknownApril 29, 2014 at 3:14 PM

    looks delicious...so yummy!!! one pc please!!

    ReplyDelete
  2. tweetybird_3142April 29, 2014 at 3:28 PM

    師父，有乜配菜呀？

    ReplyDelete
  3. EE ChanApril 29, 2014 at 6:02 PM

    番薯粉，好似唔覺香港有得賣。

    ReplyDelete
  4. AnonymousApril 29, 2014 at 10:37 PM

    Hi! 您好! 我是居於多倫多的Aggie, 想請教一下這個椒鹽豬扒可否用焗爐焗代替半煎炸的呢? 效果會否差別很大? 謝謝!

    ReplyDelete
  5. KestrelApril 29, 2014 at 11:53 PM

    用番薯粉好過用粟粉、麵粉嗎？

    ReplyDelete
  6. UnknownApril 30, 2014 at 12:02 AM

    煎炸野係人都啱~

    ReplyDelete
  7. samwei 英國的生活都可以好港式April 30, 2014 at 3:26 AM

    睇見脆卜卜又流口水了！

    ReplyDelete
  8. OhtriaApril 30, 2014 at 5:38 AM

    啱食.

    ReplyDelete
  9. 艾華斯April 30, 2014 at 11:10 AM

    怕肥怕熱氣，但我最中意就係哩D香口嘢:P

    ReplyDelete
  10. LuyiApril 30, 2014 at 11:31 AM

    好香口, 啱晒我家老少爺們呀.

    ReplyDelete
  11. KaApril 30, 2014 at 6:14 PM

    見到都知脆

    ReplyDelete

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