CHINESE HAMBURGERS
1 tablespoon peanut oil
1 clove garlic, crushed
1 pound freshly ground beef or pork
cup diced green pepper
1 cup finely diced scallions
1 tablespoon soy sauce (thick type)
1 tablespoon hoisin sauce
1/2 teaspoon mono sodium glutamate
Pepper
Salt
1 tablespoon cornstarch
1 teaspoon five-spice powder
Heat oil in skillet; sizzle garlic in it, and discard. Mix the other ingredients, form into 4 patties, and pan-fry. The cornstarch binds the ingredients and keeps the meat from shriveling. Serves 4.
ROAST PORK CHOPS HOISIN
This method of roasting pork produces a heady richness without fat, a memorable result for which the Chinese cuisine is famous. You may use the recipe for 8 main-course servings, or cut the meat into bite-size pieces to be served on toothpicks as a cocktail hors d'oeuvre. Cook an extra pound or two and store in the refrigerator; then shred the meat as needed for flavoring stir-fried vegetables or for enriching soups.
8 medium pork chops, all fat removed (or equivalent weight in pork loin, cut in strips the
thickness of chops)
2 slices green ginger, crushed and minced 2 scallions, chopped fine
1 clove garlic, crushed and minced
2 tablespoons chili sauce
2 tablespoons hoisin sauce
3 tablespoons sherry
3 tablespoons soy sauce (thick type)
1 1/2 teaspoons brown sugar or honey
1/2 teaspoon salt
Pepper
You will need some metal shower curtain hooks for suspending each chop, or strip of pork, in the oven. Make a marinade of all remaining ingredients, and coat chops on both sides. Pierce meat with a fork here and there to allow marinade to penetrate, and let stand 2 hours, turning chops 2 or 3 times.
Hook a shower curtain hook into each chop or pork slice, and hang them over the rods of the upper oven rack.Set a pan of water underneath to catch drippings and keep meat moist. Roast in 350° oven until well done, about 1 hour. Result is the most fat-less roast pork you've ever met.
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