點解次次煎豬扒都煎到好乾好難食?
有咩方法煎到好好味呢?
點解次次煎豬扒都煎到好乾好難食?
2008-02-28 11:36 pm
回答 (7)
2008-02-28 11:57 pm
✔ 最佳答案
煎豬扒前的準備功夫, 先將豬扒每邊各用刀背以十字紋「啄」, 「啄」好後才醃.[*]再用油先在鑊燒至滾, 才放下豬扒, 跟住將火轉至中火, 煎至熟透為止.
[*]豬肉佬師傅如肯幫忙, 買時請佢順便幫你將件豬扒放在枱上拍扁, [淋} 的效果更佳; 醃時加些檸檬汁, 會較鬆化.
2008-02-29 10:56 am
Hi, I am living in USA. You can put your raw pork chop into the salt-water overnight (in refriegator). Before cooking, put corn starch, little bit salt and black/white pepper on the surface of pork chop. when the pan is hot, put the pork chop into the pan for 1 min., do not move it; and then turn over your pork chop for another 1 min.. after that, turn your flame to medium and cover lip for another 5 mins, then turn off the flame and leave pork chop inside the pan for 2 mins. it should be so juicy and cook well.
If you want to add the onion or garlic, you can add them before covering the lip. enjoy it!
If you want to add the onion or garlic, you can add them before covering the lip. enjoy it!
參考: cooking lover
2008-02-29 2:32 am
你係咪太大火煎呀?太火得滯呀?所以煎到d 肉汁走晒呀?
2008-02-29 1:44 am
其實是煎得太久,我以前已為豬排好難熟所以就煎內D,點知又乾又硬,所以唔好煎太內,你可以每邊煎半分鐘,用义义得入便熟.
2008-02-29 12:41 am
首先你要同豬肉檔話要梅頭豬扒(這個部位比較林), 然後用刀背拍鬆是必做的動作(不要懶做這個步驟), 落醃料醃30分鐘, 跟住落獲(最好是易潔獲)先煎封兩面, 用途是鎖住肉汁, 然後取出, 放入微波爐釘熱, 咁就會好好食啦!!
參考: 我是煮飯婆
2008-02-29 12:13 am
可試下係煎之前用少許粟粉拍在豬扒上，再用刀炳或刀背或肉錘拍打約5至10分鐘(這樣做可使其肉質鬆軟)用俺料俺一會再煎。
2008-02-28 11:46 pm
刀背拍下sin
加梳打粉
咁會林牙
落多汁煮添
加梳打粉
咁會林牙
落多汁煮添
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