Recent Posts

Posts Tagged ‘pork’

紅麴醬(紅糟)燒肉 Braised Pork with Anka Sauce

古早味撲鼻紅麴香,加上香軟滑嫩的燒肉!

Braised Pork with Anka Sauce 紅麴醬(紅糟)燒肉

Braised Pork with Anka Sauce 紅麴醬(紅糟)燒肉

Ingredients

  • Pork spareribs 豬肋骨
  • 2~3 tablespoons Anka sauce (Red yeast rice sauce) 紅麴 (紅糟) 醬
  • Gingers 薑
  • Soy sauce, sugar (optional) 醬油,糖隨意

Directions

肋排切小塊,在滾水中川燙幾分鐘撈起洗淨。拌入紅麴醬醃上個四到六小時(能醃過夜是最好了。)
Cut ment into pieces, boil them for a few minutes to get rid of scum, rinse clean. Mix in Anka Sauce (Red yeast rice sauce), marinate for 4~6 hours (it’s even better to marinate over night.)

cut port into pieces in boiling water for a few minutesmix in Anka sauce, marinate for 4~6 hours

大鍋中放入薑和醃好的肉大火拌炒後,加一杯水,中火煮十五到二十分鐘,直到醬汁收乾一點就可以起鍋了。
Saute ginger and meat in high heat. Add a cup of water, cook for 15 to 20 minutes (add a little bit soy sauce and sugar if needed) in medium heat until the sauce dries up.

add water, cook for 20 minutesBraised Pork with Anka Sauce 紅麴醬(紅糟)燒肉

Note: 我是用現成的紅麴醬,味道已經很不錯了,不要加太多醬油以免太鹹。紅麴具有活血的功效,並可強化肝臟功能,增進免疫力,對降低膽固醇,避免高血壓很有幫助。
I use the store bought Anka sauce. Do not put lot of soy sauce for the Anka sauce is already pretty salty. The Red yeast is a natural fermented food item that will regulate human metabolism and increase immunity.

Anka (red yeast rice) sauce

 

養生肉羹湯 Healthy Pork Nuggets Soup

改良式的養生肉羹,也可以吃出健康與美味哦!

養生肉羹湯 Healthy Pork Nuggets Soup

養生肉羹湯 Healthy Pork Nuggets Soup

Ingredients

  • 1/2 ~ 1 lb ground pork 豬絞肉
  • 1/2 ~ 1 lb fish paste 魚漿
  • 2 tablespoon corn starch 太白粉
  • 1 teaspoon garlic powder 蒜粉
  • 1 medium white radish (daikon) 白蘿蔔
  • 2 carrots 紅蘿蔔
  • 2 cups shredded Burdock roots (Gobo) 牛蒡絲
  • 2 cups shredded Shitake mushrooms 香菇絲
  • 2 cups black fungus 黑木耳
  • 1 tablespoon soy sauce 醬油
  • 1 tablespoon black vinegar 烏醋
  • 1 tablespoon fried shallots 油蔥酥
  • Salt 鹽
  • Sugar 糖
  • White pepper 白胡椒
  • Minced garlic 蒜末
  • Cilantro 香菜

Directions

在一大碗裡,混合豬絞肉,魚漿(一比一的比例),蒜粉,一大匙太白粉和一點鹽(魚漿已經有點鹹味了)。要完全混合均勻。
In a large bowl, mix ground pork, fish paste (1 to 1 ratio) , garlic powder, corn starch, and a little bit salt (the fish paste is already salty). Until completely mixed.

Fish paste: Ground pork = 1:1Mixing well

把扮好的肉漿放在一個塑膠袋裡,角落剪一個開口。準備一鍋開水,慢慢將肉漿從開口中擠出適當的大小(最好是一口大小),用手指或筷子在塑膠袋開口處分開每個小肉塊,放入鍋中。等到肉塊開始浮起來的時候,就可以先撈起備用。煮太久,肉塊會沒有味道。
Place meat paste into a plastic bag, and cut a opening at the corner.  Boil water in a large pot. Slowly squeeze paste out to the pot from the opening of the bag (bite size),  and separate each meat nugget with fingers or chopsticks.  Cook in medium heat until nuggets begin to float. Scoop up all nuggets to a plate. Do not cook too long or nuggets will reduce their taste.

put inside a plastic bagcut a hole at the corner, squeeze bite size meat ball into boiling water
cook until nuggets begin to floatscoop up the meat nuggets

紅,白蘿蔔切長段,黑木耳洗淨,香菇泡軟切絲,牛蒡削皮切絲(或用現成冷凍牛蒡絲)。把所有切好的材料放入剛剛煮肉塊的湯鍋裡,煮至湯滾後轉中火繼續煮到紅,白蘿蔔軟了。
Cut both carrot and white radish into finger-length pieces.  Wash black fungus clean.  Cut Shiitake mushrooms into thin slices, and shred Burdock roots thinly (or use frozen shredded Burdock roots.)  Put all ingredients into the previous soup.  Bring to a boil, reduce to medium heat an cook until carrots and radishes are soft.

Cut both radish and carrot into long piecesput radish, carrot, black fungus, mushroom, burdock and seasoning into pot

加入煮好的肉塊,醬油,烏醋,油蔥酥,白胡椒,鹽,少許糖和太白粉水(一大匙太白粉加水)繼續煮到湯變成濃稠狀就好了。吃的時候上面撒些蒜末,香菜.
Mix in cooked pork nuggets, soy sauce, black vinegar, fried shallots, white pepper powder, salt , a little bit sugar, and corn starch water (1 tablespoon corn starch mix with water).  Stir and cook until soup becomes thicker.  Sprinkle some minced garlic and cilantro on the top when eat.

thicken soup with corn starch water

Note:
1. 可任意加上蛋花,白菜等。也可做成肉羹麵或肉羹冬粉。Add an egg or napa cabbage as you wish.   You can also add noodle to make pork nuggets noddle as well.
2. 如果肉塊做太多可以留著冷凍起來下次再吃。You can freeze the extra port nuggets for another time use.
3. 紅,白蘿蔔,黑木耳,牛蒡,香菇都是養生的食物,多吃有益健康。Carrot, radish, black fungus, Burdock root, Shiitake mushroom are all healthy food. It benefits our health by eating often.
4. 如果新鮮牛蒡不好處理,可以買現成的冷凍牛蒡絲,美心,永和等中國超市都可買到。You can buy the frozen shredded burdock (Gobo) from any Chinese supermarket if the fresh burdock roots are hard to prepare.
5. 用現成魚漿可以在中國超市買的到。最好買檀香山的魚漿,是沒有加味的。It’s ok to use the ready-made fish paste, can be found at Chinese supermarket.

frozen shredded burdock roots (Gobo)

frozen shredded burdock roots (Gobo)

 

水煎包 Steam-Fried Buns

Recipe provided by Sandy Tang and Jenny Chen (filling)

金黃香脆的水煎包,讓你回味家鄉風味!

水煎包 Steam-Fried Buns

水煎包 Steam-Fried Buns

水煎包 Steam-Fried Buns

水煎包 Steam-Fried Buns

Ingredients

包子皮 Bun wrapper:

  • 3 cups all-purpose flour 中筋麵粉
  • 1 1/2 teaspoon yeast 乾酵母粉
  • 1 teaspoon baking powder 泡打粉 (optional, 讓皮比較鬆軟)
  • 1 ~ 2 tablespoon sugar 糖 (我只加一匙)
  • 1 tablespoon oil 油
  • 1 cup water 水

高麗菜豬肉餡 Cabbage Pork Filling:

  • 1/4 head of Cabbage 高麗菜
  • 1 tablespoon salt (for the cabbage use) 鹽,用於高麗菜中
  • 1 pound ground pork 豬絞肉
  • 1 Mung been thread 粉絲
  • 2 green onions 青蔥
  • 1 tablespoon cooking wine 米酒
  • 2 tablespoons soy sauce 醬油
  • 1 tablespoon ginger, minced 薑末
  • 1 tablespoon sesame oil 麻油
  • 1 tablespoon corn starch 太白粉
  • 1 tablespoon small dry shrimp 蝦皮

Directions

用一個大盆把麵粉,乾酵母粉和糖混合一起。慢慢加水,再揉成均勻柔軟的麵團為止。加蓋放一旁發酵(可以放在密閉的烤箱裡,天冷可開烤箱的小燈)。發酵三十分到一小時。
Mix flour, yeast and sugar together in a big bowl. Add water little by little and mix slowly. Knead until smooth. Cover and put aside (or put in the oven with only a light on) for 30 ~ 60 minutes.
dry yeastMix wellsmooth dough

準備內餡:粉絲泡水變軟後切小段。蔥洗淨切小段。高麗菜切小段,加一匙鹽搓一下再擠出鹽水。絞肉放米酒,醬油,薑末,麻油,太白粉一起攪拌倒有彈性。再和準備好的其它材料全加在一起攪拌均勻。
Prepare the filling: Soak mung bean thread in water until soft and cut to small sections. Wash green onion and cut into small pieces. Cut cabbage into small pieces, put 1 tablespoon salt, rubbing it over and then squeeze out the salty water. Mix ground pork with wine, soy sauce, minced ginger, sesame oil, corn starch until smooth. Add everything else for the filling and mix well.

mung bean threadcabbage with saltmix fillingcabbage pork filling

在砧板上撒上麵粉,將麵團揉成長條狀,再切成二十塊。再撒麵粉在每一小塊麵團的表面。用桿麵棍壓成外緣較薄、中間較厚的圓皮。
Sprinkle flour on a cutting board, knead dough to a long roll. Cut into about 20 pieces. Put more flour on the surface of each small dough. Using rolling pin to thin out each pieces (outside thinner than inside) to rounded shape.

to a long roll20 peicesflatten the dough

在每小片麵團包入攪拌好的內餡。用手指在開口打褶後收口(多練習幾次就會了。)靜置十分鐘。
Add meat filling in each pieces and shape with fingers. Pleat in the opening with your fingers until all close up. Wait for 10 minutes.

put filling inpleat in the openingready to cook

在一個平底煎鍋加點油。把包子排排好。先煎一下,再加麵粉水到一半包子的高度。加蓋用中火蒸至水快要收乾,約十分鐘。
In a frying pan, add cooking oil first and then the buns. Put all the bun together. Fry a little bit, and then put flour water (1 teaspoon flour mix in water) to the half high of the buns. Cover and cook in medium heat for 10 minute (or until the water is almost dry up).

line up bunsadd water to half highcover and cook

起鍋前撒點麻油和白芝麻在包子上。
Open the cover, sprinkle sesame oil and sesame seeds on top.

水煎包 Steam-Fried Bun水煎包 Steam-Fried Bun水煎包 Steam-Fried Buns

Note: 想要煎得金黃色的脆皮,在煎水煎包時加入麵粉水就有脆皮的效果。
Add the flout water when pan fry the buns to get the crispy skin.

 

紅燒排骨 Braised Pork Spareribs

家鄉的味道,入口即化!

紅燒排骨 Braised Pork Spareribs

紅燒排骨 Braised Pork Spareribs

Ingredients

  • 3 pounds pork spareribs 小排骨
  • 1 cup soy sauce
  • 2 cup water
  • 1/4 cooking wine
  • 2 tablespoon vinegar
  • 1 tablespoon sugar
  • 5 pieces of ginger

Directions

排骨用滾水燙熟,倒去血水。用大鍋加水,醬油,酒,醋,糖和薑片。開大火將汁煮滾。口味鹹淡和酸甜度則自行決定調整。

將排骨放入,大火煮開後用最小的火,加蓋慢燉。二小時後,開蓋大火將汁燒乾即可。

Note: 盤內可墊炒菠菜,或青花菜,或其它顏色的菜,排骨置中間。

 

梅子醬燉肉 Plum Pork Stew

用慢燉鍋的方法,簡單, 香噴噴的滋味啊!

Plum Pork Stew 梅子醬燉肉

Plum Pork Stew 梅子醬燉肉

Ingredients

  • 3 pounds pork shoulder roast
  • 1/2 cup plum jelly or jam 梅子醬
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup chopped green onions
  • 2 tablespoons molasses
  • 2 teaspoons ground ginger
  • 2 gloves garlic, minced
  • 2 cups water
  • 2 tablespoons cornstarch + 2 tablespoons water

Directions

將豬肉切塊,放入滾水中川燙個五分鐘。撈起洗淨。再放入慢鍋 (slow cooker)裡。

Plum Pork Stew 梅子醬燉肉 slow cooker

在一小碗裡,放入梅子醬,醬油,紅糖,青蔥,molasses,薑和蒜混和好倒在鍋裡的豬肉上。蓋鍋燉個六小時(low-heat setting)或是三小時(high-heat setting)。

醬汁做法:拿一小鍋倒出煮好的湯汁,去除肥油汁。另一小碗太白粉加水勾芡,倒入湯汁以中火煮到黏稠狀。

Prepare a pot with boiling water. Cut pork into pieces.  Put pork into boiling water for 5 minutes.  Rinse the pork and put into a slow cooker.  In a small bowl, combine plum jelly, soy sauce, brown sugar, green onions, molasses, ginger and garlic.  Pour over pork.  Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours.

For sauce, strain cooking juices into a small saucepan; skim off fat. In a small bowl, combine cornstarch and the water; stir into cooking juice over medium heat until thickened.

Note: 用慢鍋來燉肉是簡單方便的小撇步。不用擔心爐上煮焦,或是不夠入味。因為慢鍋需要時間,要把時間算好哦!

 

瓜子肉燥 Pickle Pork

古早味的瓜子肉燥,懷念的滋味!

 

Pickle Pork 瓜子肉燥

Pickle Pork 瓜子肉燥

Ingredients

  • 1 1/2 pound ground pork
  • 1 jar pickles in soy sauce  脆瓜(我用愛之味的)
  • 1 tablespoon 乾油蔥酥
  • 2 shallot 紅蔥頭
  • 1 teaspoon minced ginger 薑末
  • 1 tablespoon dry shrimps 蝦米
  • 1 tablespoon soy sauce
  • 1 tablespoon cooking wine
  • 1 teaspoon white pepper powder
  • 1 teaspoon sesame oil
  • 1 star anise 八角
  • 1 teaspoon corn starch 太白粉

Directions

將一罐的花瓜醬汁加入絞肉,將絞肉與醬汁拌勻,讓醬汁都吸收到肉裡。放入油蔥酥拌勻後,放入鍋中炒香(不用加油),用肉的油來炒香油蔥酥。

將紅蔥頭切末,蝦米用熱水泡軟切末。放入切末的薑,紅蔥頭和蝦米拌炒到香味出來,再放八角一起炒(祕方)。

放入八角一起煮

放入八角一起煮

放入四杯水加蓋燜煮兩分鐘, 再加入切好的脆瓜,醬油(先嘗再加),白胡椒,麻油繼續煮。煮約三十分鐘入味,水收乾成一碗左右,最後把太白粉加點水勾芡就好了。

Pickle Pork 瓜子肉燥

Note: 這是參考阿基師的做法,少油且重視原味。炒肉時不加油的原因是肉本身就會出油,如果再加油的話會干擾水分的添加。

 

焦糖蘋果豬扒 Caramel Apple Pork Chops

The sweet caramel sauce and the flavor of the meat is a good combo~

Caramel Apple Pork Chops 焦糖蘋果豬扒

Caramel Apple Pork Chops 焦糖蘋果豬扒

Ingredients

  • 8 (3/4 inch) thick pork chops
  • 2 tsp vegetable oil
  • 4 tbsp brown sugar
  • salt and pepper to taste
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 tbsp unsalted butter
  • 3-4 tart apples
  • 6 tbsp pecans (optional)

Directions

Preheat oven to 175 degrees F (80 degrees C). Place medium dish in the oven to warm.  Peel, core, and slice the apples.  Heat a large skillet over medium-high heat.

Brush pork lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.

In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender.

Remove apples with a slotted spoon and arrange on top of pork. Keep warm in the preheated oven.  Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and pork. Sprinkle with pecans.

Note: Eat as soon as they are finished, or they will become tough.

 

Archives