點解次次煎豬扒都煎到好乾好難食?

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.

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!

你係咪太大火煎呀?太火得滯呀?所以煎到d 肉汁走晒呀?

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.

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!!

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。

刀背拍下sin

加梳打粉

咁會林牙

落多汁煮添