Taiwanese cuisine ru rou fan (Pork braised rice)

Ingredients:
1 lb pork
1/4 cup light soy sauce
1 tbsp dark soy sauce
1/2 tsp five spice powder
2 cups water
2 tbsps fried shallots or onions
2 hard boiled eggs with shell removed
1 tbsp cornstarch + 2 tbsp water
Sugar to taste
Directions:
Mince pork and combine 1 tbsp of soy sauce and five spice powder for marination. Let it sit and marinade for 20 minutes.

Heat up 2 tbsp of oil with the onions on medium heat. When the onions start to sizzle a little, add in the mince pork for browning.

Once the mince pork is about 3/4 cooked, add in the light soy sauce, dark soy sauce and let the mince pork cook in the soy sauces for half a minute. Make sure it does not take any longer than half  a minute or else the soy sauce will start to burn.

Add in hard boiled eggs and 2 cups water (or enough water to cover the eggs) and let it shimmer on low heat for 20 minutes or until the eggs become light brown as a result of absorbing the gravy.

Taste the gravy to make sure it has the right balance of saltiness and sweetness. Add in sugar if it is too salty.
Finally, stir in the cornstarch mixture. While doing this, make sure the heat is on high and the sauce is bubbling away.
When the gravy starts to thicken, it is ready to serve with your desired side of vegetables. Enjoy!
from : http://www.foodbuzz.com/blogs/2418035-taiwanese-cuisine-ru-rou-fan-pork-braised-rice-

咕噜肉

材料：

300g上肉

黄梨、黄瓜、洋葱、辣椒


腌料（腌制上肉半小时）：

1/2小匙盐、1/2小匙糖、1大匙蚝油、1粒鸡蛋、1大匙

绍兴酒、1小匙苏打粉、3大匙水

（腌好后用1大匙粟粉捞均匀，炸至金黄色，沥干油分）



汁料：
1大匙蚝油、4大匙番茄酱、1大匙辣椒酱、2大匙糖和50ml水

（倒入锅内煮滚，将所有材料倒进去炒至收汁即可）

*汁料只供参考，可自行调出你喜欢的味道*

五香春卷

食谱：

材料：

1. 上肉1kg （搞碎）

2. 虾仁1kg （用刀背拍扁）

3. 洋葱（切碎）250g

4. 马蹄（切碎）500g

5. 胡萝卜（切碎）1条

6. 腐皮两张

7. 苏打饼20片（弄碎）

调味料：

1. 盐2 1/2茶匙

2. 生抽2 1/2大匙

3. 五香粉2小匙

4. 胡椒粉1小匙

做法：

1. 上肉碎，拍扁虾仁及盐搞拌至起胶质

2. 加入洋葱，马蹄，胡萝卜，苏打饼碎和调味料

3. 把混合包进腐皮，蒸至刚刚熟（少过五分钟）

4. 要吃之前煎香即可

 

馆主叮咛：

*腐皮=春卷皮，用干净的湿布抹干净以减低咸味*

*紫菜春卷=春卷皮抹上薄薄一层肉胶，铺上紫菜，再抹上薄薄一层肉胶，慢慢的卷好即可*

*我只用了一半的材料*

---------------------------------------------------------------------------------------------------

原料
五花肉 800G, 地瓜粉 200G, 荸薺 500G, 紅蔥頭 500G, 五香粉 1小勺, 鹽 適量, 雞精 少許, 雞蛋 2個, 豆腐皮 幾張吧

1. 紅蔥頭去皮洗乾淨, 荸薺洗乾淨削外皮, 五花肉洗乾淨備好
2. 分別將五花肉、紅蔥頭和荸薺切成碎丁
3. 以上材料混合，加入打散的雞蛋、地瓜粉、1小勺五香粉、鹽和雞精拌勻。因為用的土雞蛋比較小，所以增加了一個
4. 取豆腐皮，鋪上肉肉，捲起至能包住肉餡即可，不要包裹太多層會影響口感
5. 火開後上漲蒸籠大火蒸15分鐘，注意不要太擠，稍微空開。蒸好後的五香卷放涼後可入冰箱冷藏
6. 取一餐要吃的量熱鍋熱油炸至微黃即可

小技巧

皮香酥脆，餡料嫩滑，熱食味道甚佳。因為要送人，所以做的分量有些多，小家庭可取四分一的量就夠啦。

自 制 活 酵 母

http://www.bike9.com/js05.htm