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香脆客家炸肉 Hakka Zhar Yoke
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=A9_HBIxFTGQ
龙年全新年菜开炉啦！第一道我们来做香口爽脆客家炸肉。 • 炸肉的肉要用肥瘦适中的五花肉, 炸肉才会脆嫩好吃不干柴。切前把五花肉冰冻个15分钟，会更容易切块。再把调过味的五花肉裹上木薯粉大火炸至金黄色，酥脆客家炸肉就做好啦！喜欢吃硬脆炸肉的朋友，把木薯粉换成面粉就可以了。切记，调味料不要加酱油！因为酱油一炸就焦黑了，炸肉就炸不出美美金黄颜色了。 • 分量: 5-6人份 • 准备时间：15分钟 • 煮时：30分钟 • 材料A（腌料）： • 2条/650克 五花肉（去皮切厚块） • 2砖 南乳 • 1汤匙 花雕酒 • 1茶匙 五香粉 • ½ 茶匙 胡椒粉 • ½ 茶匙 糖 • 1段/30克 文冬姜/老姜（去皮切小块） • 5粒 红葱头（去衣切小块） • 材料B： • 4汤匙 木薯粉 • 1粒 鸡蛋 • 材料C： • 适量 炸油 • 准备功夫： • 1. 把文冬姜和红葱头摏成蓉取汁，再加入材料A拌匀。然后加入材料B，拌匀，冰箱腌制1个小时 • 做法： • 1. 煮滚一锅油，加入腌制好的五花肉，大火炸至金黄色 • 2. 炸肉沥油出锅 • 3. 趁热享用 • • Want to make fried Zhar Yoke that's tasty and moist? Choose the right balance of fat and lean in your pork belly. A quick tip - freeze it for 15 minutes before slicing; it'll cut easier. For a crunchy, satisfying texture, fry the marinated pork belly in tapioca starch. If you like it a bit harder, you can use flour instead. Remember, don't use soy sauce - it'll give your Zhar Yoke a dark rather than golden brown colour. • Portion: 5-6 pax • Prep Time: 15 minutes • Cook Time: 30 minutes • Ingredients A: • 2 pc / 650 g pork belly (remove skin cut into pieces) • 2 pc fermented red bean curd • 1 tbsp shaoxing wine • 1 tsp five spice powder • ½ tsp white pepper powder • ½ tsp sugar • 1 pc/30g Bentong/old ginger (peel off skin cut ) • 5 pc shallot (peel off skin cut) • Ingredients B: • 4 tbsp tapioca starch • 1 pc egg • Ingredients C: • Adequate cooking oil for frying • Preparations: • 1. Mash ginger and shallot, retrieve juice mix all Ingredients A, add egg tapioca starch from Ingredients C mix well, store in the fridge marinate for 1 hour • Steps: • 1. Bring a pot of oil to boil, add marinated pork belly, fry until golden brown • 2. Retrieve drain the fried pork bell • 3. Serve hot! • • ⚠️ 转载食谱请注明食谱来自南洋小厨 • ⚠️ Please credit Nanyang Kitchen if you re-share this recipe • #南洋风味家常菜单 #新年年菜 #nanyangkitchen • Visit our website for more recipe: https://www.nanyangkitchen.co/ • Like us on FB: / nanyangkitchen.co • Follow us on IG: / nanyangkitchen.co • Subscribe to our YT channel: / nanyangkitchen
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