新鮮參嫩煎松阪豬

許氏參活小廚~開灶囉!

美食料理是對生活的一種追求、一種態度,也可以是一種嗜好,更是一個家庭幸福的連繫。

不記得從什麼時候開始,松阪豬成為市面上很夯的食材。松阪豬的位置在豬頰連接下巴處,一隻豬的頸部只能取出兩塊,重量僅約六兩,所以又稱「黃金六兩肉」,可以說是整頭豬最珍貴的地方。松阪豬油花分布均勻細膩,肉質軟嫩帶有脆度,無論用來煎、煮、烤、燙都很美味。

今天就讓小廚用松阪豬為大家做一道~新鮮參嫩煎松阪豬。做法非常簡單,只要將醃好的松阪豬放入鍋,中煎至表面金黃香脆即成。煎好的松阪豬保有豬肉香甜的肉汁,入口軟嫩脆口,搭配新鮮參絲及其他蔬果一同享用,清爽不腻口,令人無法抗拒!

食材:

新鮮花旗參2支、松阪豬1大片、酪梨1顆、紫洋蔥1/2顆、紅辣椒1支、韓國烤肉辣椒醬1湯匙、蘋果泥2湯匙

醬汁:

(A) 蘋果泥1湯匙、韓式烤肉辣椒醬1湯匙、香菜末1湯匙、新鮮參花旗參末1湯匙、大蒜泥1湯匙

(B) 蛋黃醬4湯匙、香菜末1湯匙、白醋1湯匙、蘋果泥1湯匙、新鮮花旗參泥1湯匙、鹽和胡椒粉各少許

做法:

1. 松阪豬洗淨,用廚房紙巾吸乾多餘水份,倒入醬汁 (A) 抓勻,醃約20分鐘待其入味。

2. 新鮮花旗參一部份切成細絲,另一部份切碎或磨成泥備用。

3. 紫洋蔥切絲泡入冰水中;酪梨、紅辣椒及蘋果切成小丁備用。

4. 取一小碗,將醬汁 (B) 所有食材調勻備用。

5. 鍋中倒入適量油燒熱,放入整片醃好的松阪豬,以中小火慢慢煎至兩面金黃略帶焦色,即可起鍋,斜刀切成薄片。

6. 盤子底部舖上紫洋蔥絲,上面依序放上一片松阪豬、花旗參絲、蘋果丁、紅椒丁及酪梨丁。

7. 最後,將醬汁 (B) 淋在最上面即可享用。

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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