大家好~我是来自暨南大学商务英语专业的一名大一学生。由于疫情的原因,我们这学期没能回到学校上课。因此,西餐制作这门课的期末考核形式就是制作这样一个菜谱啦~
注:这道菜选自On Cooking教材上第16章,第388页。
前半部分是英文介绍
后半部分是中文介绍
感谢观看呀~
用料
猪梅肉 Pork butt | 2.4kg |
菠萝 Pineapple | 半个 |
青椒 Green bell peppers | 4个 |
红椒 Red peppers | 1个 |
虾仁 Shrimps | 12只 |
鸡蛋 Eggs | 2个 |
米酒 Chinese rice wine | 105ml |
玉米淀粉 Cornstarch | 45ml |
番茄酱 Ketchup | 360ml |
酱油 Soy sauce | 90ml |
苹果醋 Cider vinegar | 660ml |
白胡椒 White pepper | 5ml |
白砂糖 Granulated sugar | 960g |
大蒜 Garlic | 23ml |
鲜姜 Fresh ginger | 15ml |
芝麻油 Sesame oil | 23ml |
盐 Salt | 5ml |
Crispy Sweet and Sour Pork 脆皮糖醋肉的做法
首先将所有制作材料都准备好。
First of all, get all the materials ready.把整块猪肉切成猪肉丁。Cut the whole pork into diced Pork.
把腌料混合在一起并加入猪肉丁,腌制30分钟。(腌料包括:米酒、盐、白胡椒、大蒜、鲜姜、芝麻油、酱油、鸡蛋液)
Combine the ingredients for the marinade. Add the diced pork and marinate for 30 minutes.(Marinades include: Chinese rice wine, salt, white pepper, garlic, fresh ginger, sesame oil, soy sauce, egg liquid)在腌制好的猪肉丁中加入玉米淀粉,拌匀,让混合物看起来像面糊。这个过程大概需要15分钟。
Add the cornstarch to the pork and mix well. The mixture should look like a process takes about 15 minutes用泳炸的方法,将猪肉块炸至完全熟,使猪肉块表面酥脆,呈现褐色,这个步骤大约需要2 - 3分钟。
Using the swimming method, deep-fry the pork cubes until fully cooked, dark brown and crisp, approximately 2 to 3 minutes.将炸好的猪肉丁上的油滤去。
Drain the oil from the fried diced pork.将虾仁煮熟备用。
Cook the shrimps and set aside.将蔬菜煮熟备用。
Cook the vegetables and set aside.然后是制作酱汁,先把玉米淀粉和水混合成浆状,再加入调好的酱料和剩余的凤梨汁,用小火炖。使酱汁变浓,以达到想要的稠度。(酱料包括:白砂糖、番茄酱、酱油、苹果醋)
Combine the cornstarch and water to form a slurry. Add the sauce ingredients and the reserved pineapple juice and bring to a simmer. Thicken the sauce with the slurry, using just enough of the slurry to achieve the desired consistency.
(Sauce includes: white sugar, ketchup, soy sauce, apple vinegar)最后一步就是加入蔬菜、虾仁和菠萝块。把酱汁慢炖。然后在热烤箱中再加热猪肉,并在食用前立即加入酱汁。
The final step is to add the vegetables, shrimps and the pineapple. Bring the sauce to a simmer. Reheat the pork in a hot oven and add to the sauce immediately before service.最后附加一张我和菜品的合照啦~
希望大家来尝试一下这道美味可口的菜哦~
小贴士
1.在制作酱汁的时候一定要注意控制好火候哦,火既不能太大,也不能太小,要使酱汁保持合适的稠度。
When making the sauce, we must pay attention to control the heat. The fire should not be too big or too small, and the sauce should be kept with proper consistency.
2. 这道菜与白米饭一起食用味道更佳哦~
This dish tastes better with white rice.