美食天堂 Foods Heaven |
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日本長芋豬腩卷 |
日本長芋 150克
薄切豬腩片5片
生粉少許
醬汁：
蠔油 1湯匙
酒 1湯匙
味醂 1茶匙
調味：
鹽、胡椒粉各少許
做法：
1. 日本長芋去皮洗淨，切成5條約8厘米長方柱狀；薄切豬腩片加調味略醃。
2. 取1片薄切豬腩片，撲上少許生粉，放上1條日本長芋，捲上固定，至完成5條。
3. 燒熱適量橄攬油，放入日本長芋豬腩卷，先以大火煎每面略帶金黃，轉小火，加入拌勻的醬汁煮，上碟便可。
Pork and Japanse Nagaimo Roll
Ingredients:
150 g Nagaimo (Japanese yam)
5 pieces of sliced pork belly
pinch of tapioca starch
Sauce:
1 tablespoon oyster sauce
1 tablespoon wine
1 teaspoon mirin
Marinade:
pinch of salt and pepper
Method:
1. Peel and rinse Nagaimo, cut into five 8 cm-long thick stripes. Marinate sliced pork belly with salt and pepper.
2. Dust each piece of pork belly with tapioca starch, each roll up with one Nagaimo stripe.
3. Pan fry each pork belly roll with olive oil until golden. Turn to low heat, add sauce in and bring to boil. Dish up.
150 g Nagaimo (Japanese yam)
5 pieces of sliced pork belly
pinch of tapioca starch
Sauce:
1 tablespoon oyster sauce
1 tablespoon wine
1 teaspoon mirin
Marinade:
pinch of salt and pepper
Method:
1. Peel and rinse Nagaimo, cut into five 8 cm-long thick stripes. Marinate sliced pork belly with salt and pepper.
2. Dust each piece of pork belly with tapioca starch, each roll up with one Nagaimo stripe.
3. Pan fry each pork belly roll with olive oil until golden. Turn to low heat, add sauce in and bring to boil. Dish up.