日式炸豬排這樣做簡單又專業
超詳細做法圖解大公開
日式炸豬排不論是單獨當主食或者當成配菜,都是非常受歡迎的人氣日式炸物。想要炸得跟店家一樣外酥內嫩的口感,可是有訣竅的喔!
料理三大要訣
1 吸除水分
2 肉要斷筋
3 裹粉要薄而扎實
![]({"default":{"load":"default","w":"27","h":"40","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/BBqB41e.img?h=400&w=267&m=6&q=60&o=f&l=f&x=268&y=432"}})
材料
豬里肌肉180公克(分切成一片60公克)、洋蔥(或高麗菜)適量
調味料:
鹽少許、白胡椒粉少許
麵衣:
低筋麵粉適量、蛋液適量、麵包粉適量
A 里肌肉的處理
用廚房紙巾將水分吸乾,然後斷筋、壓軟脂肪。
1用廚房紙巾把里 肌肉的水分充分擦拭乾。
![]({"default":{"load":"default","w":"27","h":"40","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/BBqAYNX.img?h=400&w=267&m=6&q=60&o=f&l=f"}})
2將里肌肉帶筋部分用刀劃斷，這樣肉在炸時才不會捲縮起來。
![]({"default":{"load":"default","w":"27","h":"40","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/BBqB6qg.img?h=400&w=267&m=6&q=60&o=f&l=f"}})
3用手揉壓肉排與脂肪較硬處至軟。脂肪較硬的話，炸起來也會容易收縮。
![]({"default":{"load":"default","w":"27","h":"40","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/BBqB41h.img?h=400&w=267&m=6&q=60&o=f&l=f"}})
4撒上少許鹽、胡椒粉，放置5分鐘。
![]({"default":{"load":"default","w":"27","h":"40","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/BBqB41j.img?h=400&w=267&m=6&q=60&o=f&l=f"}})
![]({"default":{"load":"default","w":"27","h":"40","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/BBqB8J1.img?h=400&w=267&m=6&q=60&o=f&l=f"}})
B 酥脆麵衣的製作
將蛋充分打散成蛋液,並用容器分別盛裝好低筋麵粉、麵包粉。
5將作法4的里肌肉表面先均勻沾裹一層薄薄的低筋麵粉。可輕輕拍打一下將多餘的粉拍掉。
![]({"default":{"load":"default","w":"27","h":"40","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/BBqAYO1.img?h=400&w=267&m=6&q=60&o=f&l=f"}})
6再均勻沾裹一層蛋液。
![]({"default":{"load":"default","w":"27","h":"40","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/BBqBf4c.img?h=400&w=267&m=6&q=60&o=f&l=f"}})
7放入麵包粉中沾撒一層麵包粉,用手稍為按壓緊實。
![]({"default":{"load":"default","w":"27","h":"40","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/BBqBbke.img?h=400&w=267&m=6&q=60&o=f&l=f"}})
![]({"default":{"load":"default","w":"27","h":"40","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/BBqAYOI.img?h=400&w=267&m=6&q=60&o=f&l=f"}})
![]({"default":{"load":"default","w":"27","h":"40","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/BBqBdTh.img?h=400&w=267&m=6&q=60&o=f&l=f"}})
麵包粉
麵包粉是用小麥製成,由於全完不具黏著性,若單一使用就不易附著於食物表面,使用前多會先裹上具黏性的麵糊或蛋汁,油炸時小心油溫不能過高,否則很容易燒焦。使用麵包粉油炸最大的好處是, 炸好的食物外皮口感較酥鬆,外觀顆粒狀相當明顯, 也容易呈現漂亮的金黃色,還能長時間保存食物的酥脆度,不易回軟。
麵包粉DIY
將白土司放置通風處隔夜風乾,待變硬後打碎磨成粉狀 就OK了。
C 油炸
油不用太多,能夠淹過肉排的高度即可,加熱至約170°C。
8熱一鍋油,加熱 至170°C。可丟 入少許麵粉測試,若 油面有少許起泡現 象,且麵粉沉入鍋底 後馬上浮起即可。
![]({"default":{"load":"default","w":"27","h":"40","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/BBqB6qo.img?h=400&w=267&m=6&q=60&o=f&l=f"}})
9將作法7的肉排輕 輕放入炸油中, 一次放個2∼3片不要太多,以免影響油溫下降。
![]({"default":{"load":"default","w":"27","h":"40","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/BBqBbki.img?h=400&w=267&m=6&q=60&o=f&l=f"}})
10將表面炸至金黃酥脆,且油面起泡變 小後,即可撈起瀝油。
![]({"default":{"load":"default","w":"27","h":"40","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/BBqB1Ho.img?h=400&w=267&m=6&q=60&o=f&l=f"}})
![]({"default":{"load":"default","w":"27","h":"40","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/BBqB41y.img?h=400&w=267&m=6&q=60&o=f&l=f"}})
D切塊擺盤
趁熱切塊,並搭配洋蔥絲或高麗菜絲擺盤。
11作法10炸好瀝油的豬排,可放置在鋪有廚房紙巾的鐵架上,吸取多餘油分。
![]({"default":{"load":"default","w":"27","h":"40","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/BBqBdTk.img?h=400&w=267&m=6&q=60&o=f&l=f"}})
12因為要趁熱切塊,所以可一手按住前刀背,一手切塊,這樣就不用碰到熱燙的豬排。
![]({"default":{"load":"default","w":"27","h":"40","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/BBqAYP5.img?h=400&w=267&m=6&q=60&o=f&l=f"}})
13搭配炸豬排享用的最佳蔬菜就是高麗菜和洋蔥,切成細絲鋪墊在豬排下即可。
![]({"default":{"load":"default","w":"27","h":"40","src":"//img-s-msn-com.akamaized.net/tenant/amp/entityid/BBqBbkm.img?h=400&w=267&m=6&q=60&o=f&l=f"}})
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