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Tuesday, July 31, 2012

人人都爱~咕噜肉 Sweet & Sour Pork。酸甜酱的黄金比例2111 (Repost toInclude English Recipe)


如果说要选出一道大人小孩,华人洋人都爱的中华料理,我想非咕噜肉莫属。

自从怀孕开始就很少下厨了(哇,Lucius都快两岁了,真的好久没有好好煮一顿),即使下厨也大多是煮一锅熟或是汤类,像咕噜肉这种要炸要炒的料理即使以前常下厨时也是很少煮的。

最近心血来潮特别想自己亲自下厨煮这道菜,让妈妈帮我买了猪肉(买肉时跟肉贩说要做咕噜肉的肉就行了)。肉贩还很好心地主动帮我把肉切好,但我略嫌切得大块了点。




这次的酸甜酱是根据台湾名厨阿基师口中的黄金比例来调的,调味料就只有简单的番茄酱。比例很容易记,水对所有调味料的比例是2比一,简单来说1汤匙的番茄酱,醋和糖,所需的水是两汤匙。调了酱料试了试味道,我略嫌甜了点,这也可能是因为番茄酱和醋的牌子有所不同的原故,我加了一小撮盐,甜度就刚刚好了。真的就只需这么简单的基本调味料,因为用了对的比例,结合以后就是味道恰恰好的酸甜酱了,大师不愧是大师。

来来来,开饭了,要不要加饭?


咕噜肉

材料:(3-4人份)
猪里脊肉 250-300g(切块)
红辣椒 1条(去籽,切块)
灯笼椒青黄 各1粒(去籽,切块)
洋葱 1粒(1分为8)
蒜头 2瓣(剁碎)

腌料
盐 ¼ 茶匙
酱油(light soy sauce) ¼ 茶匙
麻油 ½ 茶匙
白糖 ½ 茶匙
蚝油或鲍鱼酱 ½ 汤匙
花雕酒 ½ 汤匙
苏打粉 ½ 茶匙
胡椒粉 适量
水 1 ½ 汤匙
鸡蛋(小)½ 颗

炸粉
栗粉(cornflour)或茨粉(Tapioca flour)适量

酸甜酱
水 8汤匙
番茄酱 4 汤匙(我用Maggie牌)
白米醋 4汤匙
白糖 4汤匙
盐 1小撮 (optional)
栗粉 2茶匙 (勾芡用)

做法:
1)猪肉加入腌料腌至少半小时。裹上炸粉,炸至金黄色,捞起沥干油待用。
2)把油倒掉剩下约1汤匙的油,下蒜头爆香,下洋葱,翻炒。
3)下红辣椒和灯笼椒,翻炒一下后,加入拌均的酸甜酱,小火煮至滚。
4)盛起两三汤匙的酱汁加入栗粉拌均,倒入勾芡使酱汁浓稠。倒入炸好的猪肉迅速翻炒使肉块都裹上酱汁,马上盛起享用。

厨房笔记:
1)配料可依个人喜好或视手头上现有的材料而定,我所选择的配料是因为它们的颜色搭配。
1)下肉时油温不可太热,等到炸到差不多时才开大火,这个动作是把油逼出,炸好的肉才不会油腻。
2)在做酸甜酱时,阿基师的做法是先把番茄酱炒过后再加入其他调味料(水,糖,醋),但是我简化了这个过程,直接把所有调味料拌均一起煮。
3)炸粉方面在这里我提过我觉得用茨粉的效果最好,炸好后外皮比较硬身脆口,沾上酱汁也不会这么快软去,但是家里的茨粉用完了所以这回我用了栗粉,效果就差滴滴了。
4)我一次过炸了500克的肉,只煮了一半,剩下的收冷冻库,想吃时煮个酱料就行了。

(English recipe added on 31/07/12 upon reader's request)

Sweet & Sour Pork
(Recipe source: Angel of Cook.Bake.Love)

Ingredients: (for 3-4 pax)
250g-300g pork
1 red chili
1 green & yellow capsicums
1 onion
2 cloves chopped garlic

Marinade
¼ tsp salt
¼ tsp light soy sauce
½ tsp sesame sauce
½ tsp sugar
½ tbsp oyster sauce
½ tbsp Chinese cooking wine
½ tsp baking soda
Dash of white pepper
1 ½ tbsp water
½ egg

Coating
Cornflour or tapioca flour (prefer tapioca flour)

Sweet & Sour Sauce
8 tbsp water
2 tbsp tomato sauce
2 tbsp rice vinegar
2 tbsp sugar
Pinch of salt (optional)
2 tsp cornflour (for thickening purpose)

Method:
1) Marinate pork for at least half an hour. Coat pork with cornflour or tapioca flour and deep fry till golden brown. Set aside.
2) Keep 1 tbsp of oil in wok, add chopped garlic, sauté till fragrant. Add onion, sauté till fragrant.
3) Add green & yellow capsicums, have a quick toss, add sweet & sour sauce mixture (except cornflour), cook over low heat till gentle boil.
4) Scoop 2-3 tbsp of the sauce and mix with cornflour, return to wok to thicken the sauce. Return pork to wok, toss to have all pork evenly coated. Dish and serve immediately.

25 comments:

  1. this is my all time favourite dish! yummy!

    ReplyDelete
  2. 阿基师的节目我也有看
    还不错哩:)

    ReplyDelete
  3. 首先恭喜你怀孕了。。gxgx....

    第二,你的菜肴搞到我。。。直流口水!

    ReplyDelete
  4. 这个我的孩子很爱,所以我一定要学起来!
    谢谢妳的分享,而且还写得很详细;最赞的就是那个提议,一次过炸多多然后收冰箱,要吃时才煮酱汁!;)

    ReplyDelete
  5. susanyee,

    你搞错了!!我是指之前怀孕,现在孩子都快2岁了,也就是说我差不多有两年多没有正式煮三菜一汤的晚餐了。

    ReplyDelete
  6. Sonia,

    My fav too. My mum is a good cook but she never cooked this dish for us when we were young, so everytime when we dined out at zhe char stall I looked forward to this dish.

    ReplyDelete
  7. 鲸鱼,

    阿基师很cute hor,人很慈祥的感觉,很有爸爸的味道,我很喜欢看他做菜。

    ReplyDelete
  8. spdong,

    不用客气。

    姜还是老的辣,其实你要谢的是我老妈。她看到我把半公斤的肉炸好后就说我们肯定吃不完,咕噜肉隔夜就不好吃了,是她建议我把一半的肉收起来的。我打算这个星期五再煮。

    ReplyDelete
  9. 我和孩子也很喜欢tomato sause的料理。可是我这个老呀妈妈不善烹饪,也讨厌油烟。

    ReplyDelete
  10. 咕噜肉?我只会用李锦记的即煮料。。哈哈哈

    ReplyDelete
  11. Pink Lady,

    这种料理我也是久久才煮一次,在外头吃比较方便,不过现在煮炒档卖的用的猪肉都不是货真价实,通常不是肥油就是面粉多过肉。


    蓝色小厨,

    不就是人人都爱。。。


    Esther,

    下次你试试这个酱料,很简单,经济又实惠又不怕外面的即煮酱加味精。

    ReplyDelete
  12. Hi, If it is not too much trouble for you, I would like to request for the english version of this recipe. If you can assist, please email to me at adleesl@yahoo.com

    Adeline

    ReplyDelete
  13. Hi Adeline,

    I have included English recipe upon your request.

    ReplyDelete
  14. Thanks so much, angel. I saw your marinates include baking soda and believe this will help to soften the meat.

    Adeline

    ReplyDelete
  15. Adeline,

    U are welcome. U can replace baking soda with cornflour too.

    ReplyDelete
  16. Oops I just realize there is typo error of conrnflour amount in the sauce, should be 2 tsp instead of tbsp.

    ReplyDelete
  17. Wow cool.. ur sweet & sour pork looks great.
    I shall try it soon.

    Oh where did u bought the plates too ? they looks nice.

    ReplyDelete
    Replies
    1. Jessica,

      Thanks. Both plates are free gift. The one written "Thursday" is free gift from Darlie and the other one I forgot , should be from detergent or other household product.

      Delete
  18. I also like to watch 阿基师 cooking show too. Your ku lou yok look so perfect and delicious!

    ReplyDelete
    Replies
    1. Sonia,

      Didn't know you are ah ji shi's fan , I thought you only watch ang Moh cooking show.

      Delete
  19. 这道咕噜肉也是我全家人最爱,酸酸点点的又很开胃,一定要煮一点饭。

    ReplyDelete
    Replies
    1. Ann,

      终于盼到你回来,来来来给你加饭。

      Delete

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