(港式叉燒蛋飯) 黯然銷魂飯加個燶邊蛋配上自製甜豉油 Cantonese Barbecue Pork With a Pan Fried Egg on Rice.

黯然銷魂飯加個燶邊蛋配上自製甜豉油冇得頂!!

黯然銷魂飯食譜

材料

300g 豬梅頭

一個 密實袋

醃料

一棵 蔥

一棵 芫荽

一粒 乾蔥

兩湯匙 生抽

¾湯匙 老抽

兩湯匙 糖

兩湯匙 海鮮醬

兩湯匙 玫瑰露酒

一湯匙 蜜糖

少許 胡椒粉

做法

1. 將以上醃料放入密實袋拌勻，然後將豬梅頭放入袋中按摩2至3分鐘，最少要醃4小時以上或放雪櫃過夜.

2. 預熱焗爐160度，取出醃放在架上入焗爐焗15分鐘.

3. 取出後將醃料掃在豬肉上面再入焗爐焗多15分鐘.

4. 調高焗爐至200度然後再焗多8分鐘.

5. 等待10分鐘後切叉燒,然後放在飯上面加1隻燶邊蛋,再淋上自製甜豉油和灑上蔥花.

Cantonese Barbecue Pork With a Pan Fried Egg on Rice ( Char Siu) Recipe

Ingredients

300g Pork Shoulder

1 Ziploc bag

Marinate ingredients for Char Siu

1 stalk Green Onion

1 stalk Cilantro

1 Shallot

2 tbsp Soy Sauce

¾ tbsp Dark Soy Sauce

2 tbsp Sugar

2 tbsp Hoisin Sauce

2 tbsp Rose Juice Chiew ( Chinese Rose Wine)

1 tbsp Honey White pepper

Noted: Chinese Rose wine is the main key important ingredient for making Char Siu.

Method

1. Place above marinade ingredients in ZipLoc bag and mix well, then add in the pork into the bag and massage for 2 to 3 minutes. At least 4 hrs marinated or in the refrigerator overnight.

2. Preheat the oven at 160 degrees, place on the rack and in oven for 15 minutes.

3. Take our after 15min the brush the marinade sauce over the pork and bake in the oven for another 15 minutes.

4. Raise the oven to 200 degrees and place Pork for another 8 minutes.

5. After 10 minutes resting time, cut the Char Siu over rice and add pan fried egg, then drizzle with homemade Sweet Soy Sauce and sprinkle with green onion.

自製甜豉油食譜 Homemade Sweet Soy Sauce recipe

甜豉油食譜

材料

1 瓣 蒜頭, 切碎

2片 薑, 切碎

1個 乾蔥, 切碎

2湯匙 糖

2湯匙 豉油/醬油

2湯匙 老抽

1湯匙 紹興酒

10湯匙 水

1- 1.5湯匙油

做法

1. 將油加入鍋中, 先爆香蒜,薑,乾蔥, 然後加入紹興酒.

2. 倒入其餘豉油和水用慢火煮至滾即可.

Sweet Soy Sauce recipe

Ingredient

1 clove Garlic, finely chopped

2 pics Ginger, finely chopped

1 Shallot, finely chopped

2 tbsp Sugar

2 tbsp Soy Sauce

1.5 tbsp Dark Soy Sauce

1tbsp Shaoxing Wine

10 tbsp Water

1-1.5 tbsp Oil

Method

1. Add oil in pan, first cook garlic, ginger, shallots, then add Shaoxing wine.

2. Pour the rest of the soy sauce and water over low heat and bring to a boil.

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