Chinese style pork chop with tomato eggs leeks and steaming 🍚
This is my go to recipe for pork chops. My parents always squeezed loads of ginger juice into the marinade and it’s key for making them taste so good. And if you have time, use the back of your knife or a meat mallet to give the pork chops a good bashing to tenderise it. Whenever I’ve skipped both these steps (to save time or being pure lazy) the pork chops are never as good.
Recipe:
x4 pork chops
2” piece of ginger
1 tbsp soya sauce
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 tbsp sesame oil
1/2tsp salt
1/2tsp garlic powder
1/2tsp white pepper
1 tsp sugar
2 tbsp cornflour
2 tbsp oil
2 tbsp oil, for frying
Directions:
1. Using a teaspoon, scrap the skin off the ginger. Slice ginger and then julienne. Use the back of the knife to bash the ginger to release some of the juice. Set aside
2. Using the back of a knife or a meat mallet, smash the pork chops really well to tenderise the whole chop. Once done transfer them into a deep bowl
3. Add soya sauce, oyster sauce, shaoxing wine, sesame oil, salt, garlic powder, white pepper, sugar, cornflour and oil to the pork chop. Scoop up the ginger and using your hands, try to squeeze as much of the ginger juice all over the pork chop. Then dice all the ginger finely and add to the bowl of pork chop. Mix the chops with all the ingredients so they are well marinaded
4. Heat a frying pan on height heat and add 2tbsp of oil. Lay all 4 pork chops in the pan and fry on high heat for 4 minutes. After 4 minutes, flip the pork chops over to the other side, turn heat down to medium and continue to fry for another 6 minutes. If you have any marinade left in the bowl, add it to the frying pan now
5. Once the pork chops are thoroughly cooked through, dish up and serve with steaming rice. It’s also great in a crusty roll to make a Macau style pork chop bun!
同時也有7部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,秋のお楽しみ!お月見チーズバーガーのご紹介です♪ ジューシーなパティに濃厚なチェダーチーズ、その上に満月に見立てた目玉焼き、甘酸っぱいソースに香ばしいベーコンをちょー贅沢にバンズでサンド!! お店では秋限定ですが、お家なら作りたいときに作れる・・♡ とっても美味しいので、ぜひ作ってみてくださね! ...
side flip with hands 在 Tasty Japan Youtube 的最佳解答
秋のお楽しみ!お月見チーズバーガーのご紹介です♪
ジューシーなパティに濃厚なチェダーチーズ、その上に満月に見立てた目玉焼き、甘酸っぱいソースに香ばしいベーコンをちょー贅沢にバンズでサンド!!
お店では秋限定ですが、お家なら作りたいときに作れる・・♡
とっても美味しいので、ぜひ作ってみてくださね!
お月見チーズバーガー
2人分
材料:
■パティ
牛ひき肉 200g
塩 小さじ1/3
粗挽きコショウ 小さじ1/3
ナツメグ 少々
サラダ油 大さじ1
■ソース
マヨネーズ 大さじ3
ケチャップ 大さじ1
牛乳 小さじ1
レモン汁 小さじ1/2
にんにく(すりおろし) 小さじ1/2
バンズ 2個
スライスベーコン(ハーフ) 2枚
卵 2個
スライスチーズ(チェダー) 2枚
バター 適量
セルクル(直径8cm) 2個
作り方:
1. ボウルに牛ひき肉、塩、粗挽きコショウ、ナツメグを加え、粘りが出るまでよく捏ねる。
2. 手にサラダ油(分量外)を付けて(1)を2等分し、バンズの大きさよりひと回り大きい円形に成形し、空気を抜いて平らにする。
3. フライパンにサラダ油を引いて中火に熱し、(2)を入れる。フライ返しで表面を軽く押さえながら3分程焼き、焼き目が付いたら裏返し、弱火でさらに4-5分焼く。焼けたら皿に取り出す。
4. (3)のフライパンを再び火にかけ、ベーコンを並べて両面カリッとなるまで焼く。焼けたら皿に取り出す。
5. (4)のフライパンをキッチンペーパーで拭き取り、サラダ油を薄く引く。セルクルの内側にもサラダ油を塗ってフライパンにのせ、卵を割り落として火にかける。
6.白身が固まってきたらフライパンに水(50ml程度)を入れて蓋をしめ、2-3分蒸し焼きにする。
7.ボウルにソースの材料を加えて、よく混ぜ合わせる。
8.バンズの断面にバターを塗り、トースターでカリッとなるまで3分程焼く。
9.皿にバンズをのせ、パティ、スライスチーズ、目玉焼き、ベーコンをのせ、ソースをかけてバンズで挟んだら、完成!
===
Here is what you'll need!
---
Otsukimi Cheese Burger
Servings: 2
INGREDIENTS
■Patties
200g ground beef
1/3 teaspoon salt
1/3 teaspoon black pepper
A pinch nutmeg
1 tablespoon vegetable oil
2 eggs
50ml water
2 bacon strips
■Sauce
3 tablespoons mayonaise
1 tablespoon ketchup
1 teaspoon milk
1/2 teaspoon lemon juice
1/2 teaspoon minced garlic
2 hamburger buns
Some butter
2 slices cheddar cheese
2 bottomless cake molds (8cm)
PREPARATION
1. Knead well ground beef, salt, pepper, and nutmeg in a bowl.
2. Apply some vegetable oil on hands. Divide the beef into 2 portions with hands. Shape the meat to form into slightly bigger patties than buns. Make sure to release air.
3. Heat oil coated pan over medium heat, place patties (2). Press down the patties with a spatula and cook until browned on the bottom, about 3 minutes, then flip. Cook the other side for about 5 minutes over low heat. Transfer the patties to a plate.
4. Cook bacon strips on the same pan until crispy. Transfer the bacon to the plate.
5. Remove excess oil from the pan with paper towels, then coat the pan again with some vegetable oil. Coat the cake molds with oil as well. Place the molds on the pan and put eggs in. Turn on the heat.
6. When egg whites are getting set, add water, and simmer for a few minutes with a lid on.
7. Mix all ingredients for sauce in a bowl.
8. Spread butter and toast buns until golden, about 3 minutes.
9. Place buns on a plate and add patties, cheese, eggs and bacon. Put some sauce to complete the burgers.
10.Enjoy!
---
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#TastyJapan #レシピ
MUSIC
Licensed via Audio Network
![post-title](https://i.ytimg.com/vi/J5fFs6Io4fQ/hqdefault.jpg)
side flip with hands 在 ochikeron Youtube 的最佳貼文
Kakiage is Japanese vegetable fritters, sometimes with seafood. Vegetable strips are the main ingredients. Leftover vegetables are okay! Vegan/Vegetarian people can use Kombu Dashi broth for the dipping sauce 👍
Using round aluminum foil molds, you can deep fry the vegetable strips with less batter coated. In this way Kakiage becomes very light and crispy 😋
You can serve it with rice or Udon noodles for example, as a side dish. Or, you can put on top of rice or Udon noodles to make a bowl dish. It is up to you 😉
I used Pink Deep Fryer by Fujihoro
https://amzn.to/2Tqkrps
Other Tempura Recipes:
Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)
https://youtu.be/59PnfxUmNjI
Egg Tempura
https://youtu.be/y0D8nfsZMS8
Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil
http://www.youtube.com/watch?v=zRyoZ8bybSo
---------------------------------
Light and Crispy Kakiage Tempura (Japanese Vegetable Fritters Recipe)
Difficulty: Easy
Time: 15min
Number of servings: 4 pieces of 8cm (3inch) Kakiage
Ingredients
100g (3.5oz) onion slices
30g (1oz) carrot strips
30g (1oz) whole kernel corn
--Tempura Batter
* 1/2 cup ice-cold water
* 1/2 cup all purpose flour
--Tentsuyu (Tempura dipping sauce)
* 100ml Dashi broth (using packaged dashi powder saves time)
* 2 tbsp. Mirin (sweet Sake)
* 2 tbsp. soy sauce
vegetable oil for deep frying
Directions:
1. Cut aluminum foil about 30cm (12inch) long, fold it into quarters lengthwise. Make a ring then fold the ends together to make 8cm (3inch) circle. (please see the video)
2. Place the cut vegetables in a bowl. Add 1 tbsp. of all purpose flour from Tempura Batter, then coat evenly with your hands.
3. Tempura Batter: Mix ice-cold water and all purpose flour. Make sure to use ice-cold water not to activate the gluten. The batter should be lumpy, do not over-mix.
4. Add the vegetables then toss lightly.
5. Heat 5cm (2inches) of oil in a pan to 170C (340F). Place one or two aluminum foil rings (depending on the size of the pan), then put 1/4 of the vegetables in each ring little by little to form into circles. When the bottoms are cooked, remove the rings, flip them over and cook thoroughly until crisp golden. Then drain well. (Do not deep fry too many at once.)
6. Tentsuyu: In a pan, bring Dashi broth, Mirin, and soy sauce to a boil. You can also microwave until it comes to a boil. **
7. You can eat with salt, with Tentsuyu, or serve on top of rice with Tentsuyu to make Tendon (Tempura rice bowl), etc... it is up to you.
**For tentsuyu, you can use Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock). You just need to dilute it with hot water as directed on the package. This product is very convenient and it is available overseas!
https://amzn.to/2Yc3GEF
レシピ(日本語)
https://cooklabo.blogspot.com/2020/05/light-and-crispy-kakiage-tempura.html
---------------------------------
Music by
YouTube Audio Library
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1
![post-title](https://i.ytimg.com/vi/jDoA27ChDcQ/hqdefault.jpg)
side flip with hands 在 cook kafemaru Youtube 的最佳解答
いつもの手ごねパンをフライパンで焼いてみました。
とろ火でゆっくりのんびり焼きあげます。
オーブンで焼くのとは違ってなんだか「本当にパンをやくよー」って
感じがして面白いです。
今回はサンドイッチに使いたかったので4分割にしましたが、倍の8分割にして中にミートソースとかチーズとか入れて「おかずパン」に
しても◎朝ごパンやおやつや夜食にも!
室温が少しずつ上がってくるこの時期パン作りしやすいので、ゆっくり発酵で手ごねのフライパンパンやってみるのも楽しいと思います^^
作ってみたいよーって思った人は
レシピは下にあります↓
★ ★ ★
初めてのレシピ本絶賛発売中~
3回目の重版に感謝致します。
「大人気YouTuber “cook kafemaru”の
世界一作りやすいおうちスイーツ」
Amazonで購入できます。↓↓↓
https://www.amazon.co.jp/dp/4046045116/
もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!
Amazonにレビューいれてくださった方、本当にどうもありがとうございます。
*********************************************************
【Ingredients】22cmFrying Pan
★160g Bread flour
★14g Sugar
★1g Salt
2g Dry yeast
76g Milk
42g water
6g Unsalted butter(room temperature)
The best milk and water temperature for the dough: About 15℃-20℃ for spring and autumn. About 10℃ for summer, and about 25℃-30℃ for winter.
【Directions】
①Combine the dry ingredients (★)and mix together with a whisk.
②Add dry yeast,Milk and water and mix.
③Put it on the table and knead. (10mins)
④Add butter and knead more. (5mins)
Near the end, pull the end of your dough with your thumb and fingers. Keep spreading the dough with your fingers, stretching the dough into thin translucent membrane.
This test is called Windowpane Test to see if the dough's gluten has been developed enough. If the dough tears, the gluten isn’t quite ready yet. Knead the dough for another few minutes and test again.
⑤Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
Once the dough has doubled in size, dust your index finger with flour and put it in the center of the dough. If the hole doesn’t close, then the dough is ready for next step.
⑥Press the dough with your hands to release gas in the dough and deflate and divide it into 4 pieces and make them round.
⑦Cover them with a wet cloth and leave them for 10 mins. (bench time)
⑧After resting, deflate with your hand, round and smooth the surface of the dough well, and firmly close the seam.
⑨Cover them with plastic wrap or a wet cloth not to dry, leave it at a warm place until they get twice as bigger. (secondary fermentation)
⑩Cook in a parchment paper-lined frying pan covered on low heat(slow fire) until the bottom is golden brown.
⑪Flip the bread over. Cover and cook until the other side is nicely browned.
*Be careful not to let the dough dry out when you are letting it rise or rest.
*When the dough is too moist and sticky, powder the dough a little.
【材料】フライパンサイズ22cm使用
★強力粉 160g
★砂糖 14g
★塩 1g
ドライイースト 2g
牛乳 76g
水 42g
無塩バター(室温) 6g
*牛乳と水の適温:
春・秋は、約15-20℃、夏は、約10℃、冬は約25-30℃です。
【作り方】
①★の材料をボウルに入れて泡立て器で混ぜる。
②イーストを加え、そこに牛乳と水を加えて混ぜる。
③台の上に生地を取りだして、10分ほどこねる。
台の上で生地をすりつけるようにして、カードなどを使って生地を
集めながらこねていく。生地にぎゅっと圧力をかけるようにこねる。
ここで水分量を調整します、あまりにもべたつくようなら小さじ1程度の強力粉をプラスしながらこねて調整し、逆に固すぎる場合はほんの少量の水を足してやります。
④バターを加えてさらに5分ほどこねる。
(生地の端などを手で伸ばしてみて薄く伸びるようならグルテン膜が出来ているのでこねはOk、生地が伸びずに破けるようなら捏ねが足りないのでもう少し捏ねる)
⑤丸めてボウルに入れて、ラップなどを被せて大きさが約2倍になるまで暖かい場所に置いて一次発酵。
指に強力粉を付けて生地の中央に刺してみて生地が戻らなければ一次発酵okです。すぐに穴がふさがるようならもう少し発酵させます。
⑥発酵後、生地のガスを抜き、4分割して丸める。
⑦乾燥させないように濡れ布巾などを被せ、10分ベンチタイム。
⑧生地のガスを抜き丸めなおし、綴じ目は下にくるようにする。
⑨生地をクッキングシートの上に乗せてラップなどを被せて大きさが約2倍になるまで暖かい場所に置いて二次発酵
⑩フライパンをとろ火(出来るだけ弱火)にしてパンを乗せきつね色になるまでふたをして焼く。片面15分くらいずつ。
⑪裏返して反対側もきつね色になるまで焼いて出来上がり!
*乾燥するとふっくらと焼き上がらなくなるので、発酵中やベンチタイム、成形時は生地が乾燥しないよう気を付けて下さい。
こねる時もたたきごねなどあまり繰り返すと乾燥しやすくなります。
*発酵は生地の温度などによって変わってくるので、パンの状態によって決めてください。発酵不足だと固いパンになります。
*フライパンで焼くときに五徳をもうひとつ重ねて焼くと遠火の弱火になりますのでやってみてください。
*4分割だととろ火で片面を焼くのに15分くらいずつかかります。
8分割にするともう少し火の通りは早くなります。
*パン同士がくっつかないように焼きたかったのでフライパンは22cmを使っています、18cmだとぷっくらとくっついて焼きあがります。
![post-title](https://i.ytimg.com/vi/Pa65h9vu7uw/hqdefault.jpg)