選載: 咕嚕肉 材料： 枚頭肉200克（5兩）、蛋1／2隻、生粉1杯、青椒及紅椒各1／2隻、菠蘿2片、蒜頭1粒 醃料：（枚頭肉） 鹽及糖各1／4茶匙、生抽1茶匙、生粉1茶匙 獻汁： 水1／3杯、白醋1湯匙、茄汁2湯匙、糖1湯匙滿、鹽1／8茶匙、生粉1茶匙 Ingredients: 200g pork loin 1/2 beaten egg 1 cup potato starch 1/2 each of green pepper and red chilli 2 rings pineapple 1 clove garlic Marinade: (Pork) 1/4 tsp each of salt and sugar 1 tsp light soya sauce 1 tsp cornstarch Sauce: 1/3 cup water 1 tbsp white vinegar 2 tbsp tomato ketchup 1 tbspful sugar 1/8 tsp salt 1 tsp cornstarch TIPS貼士： 1. 用生粉作炸粉裹肉件會比粟粉更為酥脆。 2. 先把獻汁煮至濃稠才放入炸好之肉件，過早加入肉件會使肉件變腍。 1. Use potato starch for coating instead of cornstarch. The former gives a more crispy texture. 2. Cook sauce until syrupy before adding pork pieces, this will avoid pork pieces becoming too soggy. 做法： 1. 枚頭肉沖淨及抹乾，切件，與醃料拌勻，待10分鐘。 2. 青、紅椒及菠蘿切角，蒜頭切片。 3. 蛋加入肉件內拌勻，均勻沾上生粉。 4. 燒熱1／3鑊油，肉件放入中火油內炸熟，取出。把油燒熱，肉件再放回油內炸至金黃香脆，取出，隔淨。 5. 燒1湯匙油，爆香蒜片及青紅椒，加菠蘿及獻汁煮滾，把肉件回鑊，與汁料拌勻，盛碟，趁熱品嚐。 Method: 1. Rinse and wipe dry pork loin, cut into even-sized pieces, mix with marinade and set aside for 10 minutes. 2. Cut green pepper, red chilli and pineapple into chunks, slice garlic. 3. Add beaten egg to pork, mix well, coat evenly with potato starch. 4. Heat 1/3 wok oil, deep-au...
