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泰汁咕嚕肉
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2014-7-27 08:48 上傳</div>
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<strong>原料：前腿豬肉200克、青紅椒適量、鳳梨半個、雞蛋1個、姜少許、蒜頭少許、干澱粉2大勺.<br />
調料：泰國雞醬45ml(在各大超市的進口食品櫃有賣)、料酒1小勺、鹽2克、胡椒粉少許。</strong><br />
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泰汁咕嚕肉做法：<br />
<strong>1 將豬肉用刀背拍松後切小塊,用鹽、胡椒粉和料酒醃製15分鐘;<br />
2 青紅椒切塊，姜、蒜切末;<br />
3 鳳梨沖洗後對半切開,小心挖出果肉, 外殼做盛器備用;<br />
4 鳳梨切塊後用淡鹽水浸泡半小時備用;<br />
5 將雞蛋打散後倒入醃製後的豬肉拌勻, 加干澱粉拌勻;<br />
6 鍋中倒入寬油，油溫後將肉塊一塊一塊地放入油鍋, 小火炸至外表微黃;<br />
7 撈出後再復炸至熟, 外表呈金黃色後瀝油;<br />
8 鍋中留底油，放入姜蒜末爆香後，放入青紅椒翻炒, 加入泰國雞醬和少許清水;<br />
9 大火燒開後倒入鳳梨和肉塊，翻炒均勻收汁盛入鳳梨外殼盛器中即可</strong>。<br />