香炸春卷 – (4人份)
準備: 45 分鐘
炸: 7分鐘
食材:
a. 豬肉絲 11 兩
b. 大白菜 (切絲) 20 兩
c. 鹽 2 茶匙
d. 淡醬油 1 湯匙
e. 糖 1/2 茶匙
f. 麻油 1 茶匙
g. 沙拉油 2 斤
h. 太白粉 2 茶匙
i. 水 2 茶匙
j. 春卷皮 8-10 張
k. 黑醋 適量
做法:
1. 用食材d、e、f + 各1茶匙 (鹽 + 沙拉油 + 太白粉) 與豬肉絲一齊醃泡約10分鐘。
2. 用2湯匙沙拉油把做法1炒到七分熟，然後加入大白菜絲去炒到大白菜全熟，加入 (1茶匙太白粉 + 2 茶匙水) 太白粉芡汁去炒到菜全收乾，用鹽巴去調味，待冷，備用。
3. 把餘下的沙拉油放進一個深鍋裡煮熱。
4. 用春卷皮把已冷卻的做法1包好，放進熱油裡，用中火炸到春卷皮變成帶金黃色則可撈起，用廚房紙巾把多餘的油吸掉。
5. 沾上黑醋來吃更為美味。
Deep Fried Egg Rolls (for 4 persons)
Preparation: 45 minutes
Boiling: 10 minutes
Ingredients:
a. Pork tenderloin (julienne) 400 gr
b. Chinese Cabbage (julienne) 750 gr
c. Salt 2 tsp
d. Light Soy Sauce 1 tbsp
e. Sugar 1/2 tsp
f. Sesame Oil 1 tsp
g. Vegetable Oil 1, 200 gr
h. Corn Starch 2 tsp
i. Water 2 tsp
j. Egg Rolls Sheets 8-10 sheets
k. Chinese Black Vinegar
Preparation:
1. Marinate the pork julienne with ingredients (d + e + f and 1 tsp each of c + g + h) for about 10 minutes.
2. Use 2 tbsp of vegetable oil to fry the above till medium done, add in the Chinese cabbage julienne to fry till all well done. Then add in the corn starch water (mixture of 1 tsp corn starch + 2 tsp water) to thicken the sauce. Season it with salt, set aside till cool.
3. Boil the rest of vegetable oil till hot.
4. Wrap the egg roll by putting some of preparation (2) onto a piece of egg roll sheet and roll it up. Use medium heat to fry the egg rolls till they turn to light gold color. Remove them from the oil, drain them on absorbent paper and serve.
5. It goes well with Chinese black vinegar.