蝦醬蒸豬肉 Steamed Pork Belly With Shrimp Sauce
Вставка
- Опубліковано 22 лис 2019
- 🟢材料:
豬腩肉 300克
薑3片
蝦醬1湯匙
米酒1湯匙
生粉/澱粉 1湯匙
糖 1茶匙
匙豉油1/4茶匙
油1茶匙
胡椒粉少許
🟢做法:
1️⃣ 豬肉洗淨吸乾水，切片。
2️⃣ 蝦醬1湯匙與米酒1湯匙混和，加入豬肉，1茶匙糖，1/4茶匙豉油，少許胡椒粉，薑絲，拌勻。
3️⃣ 加入生粉/澱粉1湯匙，拌勻，1茶匙油，拌勻，盡量攤薄放碟上。
4️⃣ 大火蒸12分鐘(如確定豬肉沒有重疊蒸10分鐘)。
📌 oe烹飪小知識：
蝦膏是用小蝦加入鹽經發酵、磨漿、暴曬而成。蝦醬以蝦膏為主要原料，加入紅蔥頭、蒜頭、魚露等製成，味鹹且濃烈，顏色呈暗紅偏灰，可以用來炒飯炒菜，廣東人喜歡用來炒鮮魷和蒸腩肉，味道一絕，但其味喜惡者則各走極端。
🟢Ingredients:
Pork belly - 300 g
Ginger - 3 slices
Shrimp paste - 1 tablespoon
Rice wine - 1 tablespoon
Cornstarch -1 tablespoon
Sugar - 1 teaspoon
Light soy sauce - 1/4 teaspoon
Oil - 1 teaspoon
White pepper powder - a small amount
🟢Cooking Directions:
1️⃣ Rinse pork belly and pat dry. Cut into slices.
2️⃣ Mix 1 tablespoon shrimp paste with 1 tablespoon rice wine. Add to pork, along with 1 teaspoon sugar, 1/4 teaspoon soy sauce, a pinch of white pepper powder, and ginger. Mix well.
3️⃣ Add 1 tablespoon of cornstarch and 1 teaspoon of oil to the pork mixture. Mix well and spread out on a dish.
4️⃣ Steam over high heat for 12 minutes (10 minutes if the pork slices are not overlapping).
📌 oe Cooking Trivia：
Shrimp paste is made by fermenting and grinding small shrimp with salt, then drying it in the sun. Shrimp sauce, made from shrimp paste, is mixed with ingredients such as shallots, garlic, and fish sauce. It has a salty and strong flavor with a dark reddish-gray color. It can be used to stir-fry rice and vegetables, and Cantonese people like to use it to stir-fry fresh squid and steam pork belly, which is absolutely delicious. However, opinions on its taste vary greatly.
/ @oeliving 👈請訂閱本台第二頻道 《好易生活頻道 oe living》
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網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。 / 1885999698348679
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🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕
Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥒 - Навчання та стиль
你的原食譜簡單易做，全是家的味道，很讚♡♡♡
我鍾意你條片唔多廢話，簡單家常飯唔麻煩，Thank you!
好細心的提點，謝謝妳了!
極邪惡美味餸菜, 多謝分享 !!
多謝你覺得好詳細。明天會學煮畀屋企人食
你家人真幸福，羡慕！
謝謝您!
蒸得很靚，好嘢未蝦醬蒸猪肉，傳統簡單易做便宜更省時，做餸食飯一流。👍👍👍🙏🙏🙏😀
见到都想食👍👍
相當好送飯。正呀。
《謝謝上傳分享》🙏
好好味😋😋😋！👍👍👍
Love watching your cooking channel 👍 like how you taste the finished dish at the end too 👍 your cooking channel is being viewed by many Cantonese speaking friends from overseas 🙂❤️
師傅 多謝詳細示範，正想去買些五花腩但想不到怎樣煮，用蝦醬來蒸又簡單易煮又好味！
虾酱通心菜，我家最喜欢这口了。
我乡下台山的咸虾酱真係冇得顶 食过返寻味 食三碗饭 要返去食啰👍
妳是我最喜歡煮食的 utuber !
讚好👍
It is great also my favourite too ! Thank you for sharing !
谢谢，刚好买了虾酱，蒸菜很方便吃着舒服
玻璃肉有種油香，我都鍾意，謝謝分享！❤️
这个好，华人超市有李锦记虾酱卖
I made this last night and followed the recipe almost to the T. Only difference was I removed the pork skin. The flavor was well balanced and not overly pungent. And the texture was tender yet slippery. Thank you!
What were the ingredients ? 😂
Oops, I've definitely been oversteaming mine. This was my grandma's favorite dish, so it always makes me think of her.
蝦醬 ,😋👍加点辣, 更好！
我 recommend 玻璃豬腩肉！thanks.
nice idea
好仲意,来5碗白饭
Yummy cooking
我的至爱
A classic from my childhood. Haven't eaten it for at least 35 years.
You are the best 👍🏻🙏🏻💪🏻🤤
Thanks much❤
最尾仲有個自動轉碟既機關，好勁🤣🤣
這個不是機關, 是我幾年前做格仔鋪時放飾物的轉盤, 前一排忽然搵到, 覺得佢有D用喎, 就咁樣.🤣
比較健康，厨房也比較乾淨的煮法。
我会切薄一点就肯定熟👏👍
配白飯一流
哈哈😄吻到香味就大鍋囉👍流口水了！
Thanks 🙏
聞到，好香
切得甘薄更熟啦
Yum
Tks
有法文字幕！超👍！
用大同電鍋蒸好像也可以。
thanks ! i will try ...
兒時回憶！ 可否加䶢魚仔？ 点處理
當然可以, 鹹魚仔洗淨吸乾水, 如果鹹仔有鹹味(有些是淡口沒鹹味)的話蝦醬的份量要酌減, 鹹魚放底會好些, 可以吸收豬肉鮮味, 同時也可以"long"起豬肉讓它透氣易熟.
Great 👍
台山下川虾酱顶瓜瓜👍
Nice one,,but its good if u put english subtitles because a lot of helper watched cooking vlogs,,
This video had 48 languages' subtitle, Please turn on the subtitle at the right down corner on your screen, thanks for watching!
Click the CC Button for Closed Caption in English.
Why did you not add dried tangerine peel?
可以加1茶匙蒜茸，跟虾醬很夾味，吃辣的加椒絲更美味。
And 蒜苗
It reminds me of my childhood dish
👍👍
加少少尖红椒会更好
Nice 👍👍👍👍
為甚麼我買的五花腩肥瘦散開？無法切到似你般肥肉瘦肉都在同一塊。
正
咸香咸香！
👍👍👍
Thanks, Big Sister Chef for this variation and all your helpful tips. I Subscribed.
PS My Big Bowl of Rice is waiting for your Dish. LOL!
我就係聞到👃🦐蝦醬啲香味🤤所以就不停係咁流口水👅💦
聞到
😂🌷
What’s the clear white liquid , wine ?
👍👍👍👌❤
So sharp the knife
merry Christmas!🎅❤️
好吃吗
Is that vinegar u mixed with the shrimp paste?
Not vinegar, it's cooking wine, thanks for watching!
D個起碼食三碗飯。
幾時教羊腩煲
就快煮, 等天氣再凍D啦😄
@@oe_cook 聽到你聲音，生存才有動力！
加D oee既xo醬嗎
De shrimp paste,spicy,I don 1 spicy at Al,urfood so nice yumy,Bes belly of Al!pls reply,spicy?
忘記咗依個餸囉
我會用粉絲墊底
Very good suggestions
好像也可以丝瓜垫底
豆卜都得
Can you have English subtitles to this video?
This video had 48 simple subtitles including English, thanks for watching!
Click the CC Button for Closed Caption in English
加辣椒正
我在大澳買咗一個蝦膏 請問怎麼制成蝦醬？
每次煮菜時取要用份量的蝦膏, 放小碗中, 加入1湯匙米酒或紹興酒, 慢慢攪拌把兩者混合即成, 謝謝您!
Hi 我之前腰膝都很痛 我之前常搬重的物件,不是賣廣告 是我持續飲 三個多月的無糖維他奶 就無再痛！ 希望呢個資訊幫到有需要的朋友,謝謝！
你得唔代表其他人得，係睇得嘅就唔使醫生啦，個個飲維他奶啦，醫生返屋企， 你唔好係度亂吹， 害死人你都唔知，好心做壞事。
Don’t know if that’s flour or corn starch
請問如果用蝦膏要點開呀？🙏
🙏🍚🍚
👍🏻🤤
這道菜肯定很下飯😋. 請問可以用麻油(香油)替代油嗎? 謝謝.
可以的, 謝謝您!
我聞到
請問如果係蝦醬磚應該點處理？
把用的份量蝦磚放碗裡, 用一湯匙左右紹酒/米酒搓拌直至成醬為止.
請問怎樣減少豬肉燥味？
這個菜中因為不能汆水, 只能在醃豬肉時加些少米酒或紹興酒, 胡椒粉加多一點, 再搾一些薑汁加入去, 您喜歡甚至可以把1兩粒蒜頭磨泥加入去, 這樣應該可以減去豬肉羶味, 謝謝您!
台山人用虾醬蒸燒肉，味道比猪肉好吃得多，各位朋友可以一試，包你喜歡。如果有内性，第二天再蒸多次才吃，味道更加一流。
要試一下, 謝謝您!
咸上加咸！
Sik Lau 台山人?你说的方法是我老公的至爱🤝
虾醬落得太多，小茶匙够啦！
女廚師問睇緊呢个視頻嘅我哋 :『聞唔聞倒好香呀?』請問華為、蘋果，是否已經發明咗有嗅覺嘅手机呢 ？
想像力引發創作力, 創作力推動世界向前飛躍, 成就今天的繁榮先進全在於天馬行空的一個"想"字, 只要有夢想, 凡事可以成真, 多一點想像力, 世界多一分美好.謝謝收看!
點解個碟曉轉架？！
碟下是一個小型飾物display轉盤, 以前做格仔鋪時留下的.
可以用一塊摺成層嘅濕毛巾墊底，固定盆底，撈醃食物時個盆，就唔會四圍轉！
呢條係玻璃肉....
MORE EXCELLENT PRESENTATION F GOT ENGLISH SUBTITLES SURELY MORE SUBSCRIBER TOO✌🏻🙏🏻,,,BON APPETIT
The only
Click the CC Button for Closed Caption in English.
Wish it was in English subs
罐蝦醬你遮住個招牌名喺罐身度，但係罐蓋嘅招牌名你忽略咗 。
😂
應該用果皮，不用羗。
虾酱砌生猪肉。
english please 🙏
茶匙，汤匙，看了有些混乱
國際標準, 一茶匙是5毫升, 一湯匙是15毫升,如果煮飯時攪不懂, 可到家居用品店買量匙, 看量匙而用, 會清楚一些, 謝謝您!
@@oe_cook 唔该
最簡單家庭餸，係人都曉煑！點解唔去皮！
我很喜歡吃豬皮,煙煙韌韌, 連皮蒸口感會好一些, 家人都愛.
唔知煎好唔好食呢
我仔仔好鍾意蝦醬豬肉, 您提出的是一個好主意, 我未試過煎, 明天試下, 唔使次次食蒸豬肉👍️
試過, 很惹味很好吃, 但記得不要煎得太乾, 下紹興酒小火焗熟, 這樣不會柴皮.
好易煮 oe cook 有片看嗎？
蝇哥，你有开大餐了，快点报名吧。。。
😂😂🤣
话太多了，时间控制在两、三分钟之内最好。
白晒哂。。。未夠色喎！