一次學會兩種台式炸排骨：濕粉及乾粉 Taiwanese Fried Pork Chops 台式炸排骨總是令人百吃不膩，無論是濕粉或乾粉的油炸方式皆各有滋味。 這次我們從更多的料理細節中，一次學會兩種美味的台式炸排骨，一起來試試！ ------------------- 食材：里肌肉-600g 醃漬 醬油-2湯匙、米酒-1湯匙、雞蛋-1顆、白胡椒粉-½茶匙、白砂糖-½茶匙、五香粉-¼茶匙、鹽-¼茶匙、芝麻油-1茶匙、蒜泥-2小瓣、薑泥-½茶匙 濕粉麵糊 樹薯粉-2湯匙、水-2湯匙，樹薯粉-2湯匙(視麵糊黏稠度調整) 步驟 (1) 將里肌肉切成1.5至2公分的厚度，再將筋膜部分切開，以防止油炸後捲曲。以肉錘或刀背將肉排正反面的肉質拍鬆，拍鬆後的肉排建議不可過薄(可透光)，以免油炸後的口感過於乾澀。 (2) 取一只攪拌盆，將醃漬之醬料拌勻，再放入肉排拌勻，並密封冷藏24小時。 (3) 濕粉排骨作法：取一只容器，放入2湯匙的樹薯粉及2湯匙的水拌勻，放入2片肉排拌勻，並分批倒入樹薯粉拌勻至麵糊黏稠(約2湯匙)，麵糊質地能完整沾裹肉排表面。 (4) 乾式排骨作法：將醃漬的肉排均勻沾裹樹薯粉，並於室溫靜置10分鐘，使樹薯粉更服貼於表面，油炸時不易脫落。 (5) 將油溫加熱至160至170°C，並維持中小火，放入排骨油炸至金黃即可起鍋。 將排骨於砧板上靜置3分鐘，使肉汁被吸收完全後，再切成適當塊狀即可。 ------------------- Ingredients｜600g pork loin Marinade 2 Tbsp soy sauce, 1 Tbsp rice wine, 1 egg, ½ tsp ground white pepper, ½ tsp sugar, ¼ tsp five-spice powder, ¼ tsp salt, 1 tsp sesame oil, 2 cloves grated garlic, ½ tsp grated ginger Batter 2 Tbsp tapioca starch, 2 Tbsp water, 2 Tbsp tapioca starch (optional) Instructions (1) Cut the pork loin into 1.5 to 2 cm thick slices, make a couple of slits on the silver skin, then tenderizing with a meat mallet. (2) Mix well the marinade in a mixing bowl, add in the pork loin and mix well. Cover the mixing bowl and let it stand for 24 hours in fridge. (3) Pork chops with batter｜Mix well 2 Tbsp tapioca starch and 2 Tbsp water in a mixing bowl, add in 2 pcs pork chops and mix well. Gradually add in tapioca starch and mix well the batter until sticky. (4) Pork chops with tapioca starch｜Coat the pork chop with tapioca starch, then let it stand for 10 minutes. (5) Heat the oil to 160 to 170°C, add in pork chops and deep-fried until golden brown. Transfer the pork chop to cutting board, then let it stand for 3 minutes before sliced. ------------------- #台灣美食 #台北美食 #料理 #食譜 #晚餐 #午餐 #便當 #美食日記 #好吃 #taiwanesefood #taiwanfood #asianfood #porkchops #recipes #nytcooking #feedfeed #とんかつ #台湾料理 #台湾グルメ #簡単レシピ