【茶餐廳點醃肉🥩？】 椒鹽豬扒 Cantonese Salt & Pepper Pork Chop【Ken's Kitchen】
理科仔Ken's Kitchen
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業餘料理創作 烹調拍攝剪輯一手包辦 以科學為基礎的食譜和食物實驗分享 另外也特別鍾情於懷舊菜和新派fusion菜 TVB家常便飯爭霸戰： 亞軍 黃永光 藥劑師 Ken 牛哥哥 油王 Facebook: https://www.facebook.com/kenskitchen97hk/ Instagram: kenskitchen97hk #家常便飯爭霸戰
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今日分享一道茶餐廳我很喜歡的菜式 下飯一流的椒鹽豬扒 順便分享如何醃豬扒才是最好! 醃料(2磅豬扒）Marinate for 2 pounds of Pork Chop: (約3碟) 生粉 2 tablespoon Potato Starch 水 80mL Water 梳打粉 ¼ teaspoon Baking Soda 生抽 1 tablespoon Light Soy Sauce 鹽 ½ teaspoon Salt 雞粉 ½ teaspoon Chicken Powder 砂糖 ½ teaspoon Sugar 白胡椒粉 ¼ teaspoon Ground White Pepper 油 1 tablespoon 材料 Ingredients： 豬扒 2磅（已醃製）(～900g) Marinated Pork Chop 粟粉 2 teaspoon Corn Starch 紅尖椒 1pc Red Pepper 蔥 適量 some Spring Onion 蒜蓉 3瓣 3 Cloves of Garlic 豆瓣醬 2 teaspoon Chili Bean Sauce (Toban Djan) 紹興酒 1 teaspoon Chinese Cooking Wine （Shaoxing Wine) 椒鹽 (可省略) ¼ teaspoon Spices Salt (Optional) 砂糖 ½ teaspoon Sugar 炸蒜 適量 some Deep Fried Chopped Garlic #茶餐廳 #茶餐廳食譜 #recipe #團年飯 #食譜 #cny #chinesenewyear
Cook Like Ken: Cantonese Favorites
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