yahoo 最近開始打擊賣廣告site, 雖然我成日都覺得yahoo講就叻, 做就一鑊泡, 但我都好支持, 因為啲人真係好無品, 刪除完又賣過, ban 完account又開過, 沒完沒了咁, 我個黑名單有成200人啦, 都block唔晒呀

今日哩個餸, 我都覺得都幾肥吓, 不過肥先夠香口嘛, 食一兩次, 唔怕嘅

我開頭醃豬扒時, 好怕豬扒煎完會無色, 因為我一啲豉油都無落, 如果大家都擔心的話, 可以加1隻蛋落去醃, 煎時就會靚仔好多, 又會滑好多, 我就無落到, 好好彩咁, 煎得佢幾靚仔

好多人都問我點樣煎豬扒唔會乾, 其實我通常煎封完豬扒兩面後, 會加約1/4杯水, 蓋頂比佢焗吓, 咁做會令肉裡面快熟啲, 咁就唔需要煎太耐啦, 咁自然肉汁流失亦會減少, 大家可以試吓啦

牛油最怕大火, 太大火好容易整到牛油黑晒就唔好啦, 而蒜蓉今次要炒耐少少, 等佢香脆啲先好味喎, 而記得留低少少牛油係最後先加, 咁食落先有牛油香o架

一啲都唔難整, 而且仲非常之香口, 大家記得要試吓呢 

 
(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 20 minutes |  Cook烹調: 20 minutes |  For 份量: 4 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 無骨豬扒1磅左右, 切大件 (1 lbs of boneless pork chop, cut into large pieces)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去皮切粒 ( 1 medium onion, peeled, diced)
tonytsang and kareny recipy
3- 青椒1個, 切粒 (1 green pepper, diced)
tonytsang and kareny recipy
4- 蒜蓉3湯匙 ( 3 tbsp of minced garlic)
tonytsang and kareny recipy
5- 牛油3湯匙 (3 tbsp of butter) 
醃料 Seasoning
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 蒜粉1茶匙 (1 tsp of garlic powder) 
tonytsang and kareny recipy
2- 鹽1茶匙 (1 tsp salt) 
tonytsang and kareny recipy
3- 胡椒粉1茶匙 (1 tsp of white pepper) 
tonytsang and kareny recipy
4- 蒜蓉1湯匙 ( 1 tbsp of minced garlic)
tonytsang and kareny recipy
5- 牛油1湯匙 (1 tbsp of butter)
tonytsang and kareny recipy
6- 生粉1湯匙 ( 1 tbsp of corn starch)
tonytsang and kareny recipy
7- 水2湯匙 (2 tbsp of water)
做法 Steps

tonytsang and kareny recipy
1- 豬扒兩面平均拍鬆, 再用醃料醃15分鐘, 快火落油(約1湯匙)起鑊, 先將豬扒煎至兩面金黃, 轉中火煎至全熟, 盛起隔油備用(圖2)
tonytsang and kareny recipy
2- 中火落1湯匙牛油起鑊, 爆香蒜頭至金黃, 再落洋蔥和約1/3茶匙炒至軟身(圖1), 再加入青椒粒炒至乾身, 再加入豬扒和2湯匙牛油兜勻, 上碟即成
tonytsang and kareny recipy
1- Beating both side of the pork chop evenly.  Marinade with the seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Pan-Fry the pork chop until both side turn brown.  Reduce the heat to medium and pan-fry the pork until done (fig.2).  Put it aside.
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of butter over medium heat.  Stir fry the garlic until fragrant and golden.  Stir in the onion with 1/3 tsp of salt until soft (fig.1).  Stir in green pepper until dry.  Stir in the pork chop and 2 tbsp of butter and mix it well.  Dish it up and serve it hot.

貼士 Tips
1- 牛油一定要最後落才能保持香味, 牛油不宜大猛火去煮, 否則容易變黑
tonytsang and kareny recipy
2- 按這裡查看 "如果處理豬扒可以又腍又多汁"  的解釋 
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Only stir in the butter at the end to keep its taste.  Do not heat the butter over high heat or it will be burn so easily.
 tonytsang and kareny recipy
2- 2- Click here to see (how to make the best pork chop)
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)