梅乾菜扣肉

年度鉅獻!

馬上就要過年了,許氏參活小廚特別為大家製作「年菜系列」,和大家分享如何為家人準備一桌豐富的年菜,敬請期待!並祝大家虎年大吉! 年菜系列二,小廚要為大家介紹一道團圓飯桌上,必不可少的經典宴客年菜:梅乾菜扣肉。

梅乾菜又稱福菜,與處理後的五花肉慢火燜蒸,讓甘香的梅乾菜和肉完美結合,做好的扣肉肥而不腻,倒扣出來就像一個寶塔,是一道色澤紅亮,像徵閤家團圓的年菜。還在為年菜頭痛的朋友們,趕緊學起來喔!

食材:

豬五花肉1磅、梅乾菜300公克、青江菜、青蔥2支、薑2片、醬油3湯匙、酒1湯匙、糖1湯匙、八角1粒

做法:

1)梅乾菜反覆用水沖洗乾淨,泡水後,擠乾水份切碎備用。

2)將五花肉連皮煮熟,切成3吋寬的塊狀,並在豬皮上扎一些小洞,再加蔥段、薑片、醬油、酒及糖醃泡入味。

3)燒熱一鍋熱油,將醃好的五花肉皮朝下,放入油鍋中油炸,由於五花肉在下鍋油炸時會油花四濺,一定要立刻蓋上鍋蓋,轉小火,慢慢炸至表面金黃,即可取出晾涼。

3)將晾涼的五花肉均勻切成厚度約0.5公分的肉片,皮朝下一片一片在深碗底部排放好,中間加入蔥段及薑片,然後將梅乾菜放入碗中央壓實後,加入醃肉的醬汁及八角,放入蒸鍋中蒸1.5~2小時。

4)蒸好後,將湯汁瀝出倒入炒鍋中,加入太白粉水勾芡成醬汁。

5)梅乾菜扣肉倒扣入盤中,以燙好的青江菜圍邊裝飾,最後淋上醬汁,即可趁熱上桌。

溫馨提示:

梅乾菜扣肉,步驟雖然比較多,但可以過年前幾天提前準備好,待宴客當天再拿出來蒸,淋上醬汁再擺盤,便可輕鬆上菜。

This entry was posted in 養生保健-參活家快訊 by Hsu's Ginseng Enterprises. Bookmark the permalink.

About Hsu's Ginseng Enterprises

Located in Wausau, Wisconsin, Hsu’s Ginseng Enterprises, Inc. cultivates approximately 1,000 acres of prime ginseng soil to consistently assure you of quality ginseng products. For more than twenty-two years our product line, Root to Health, has continued to expand to include many other herbs and supplements to meet the demand of the enlightened consumers. Our first priority before we present a product to the consumer is quality. We feel that our commitment to quality has created a line of products that are the finest available.

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