大學生吃不愁---滷肉燥

這是根據學生的時間以及材料的取得不易而寫的簡易版肉燥, 是讓那些想念台灣味的孩子有機會自己做來解饞!

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滷肉燥

 

 

 

材料:

豬絞肉(梅頭肉, Pork collar-butt)    1 LB

醬油(soy sauce)                               5 Table spoon

糖(sugar)                                          2 tea spoon

水(water)                                         5 Table spoon

 

 

 

以下三項是Nice to have materials:

乾香菇(Dry mushroom)                   4 pc

豆乾(Bean curd)                              3 pcs

爆過的紅蔥頭或小顆的紅洋蔥(Shallot)       1 cloves

 

 

 

作法:

1.      把乾香菇先用熱水泡軟(如果有香菇的話), 再切成丁

(Put dried mushroom into hot water until mushroom become soft, then dice mushrooms)

 

 

 

2.      把豆乾、紅蔥頭切成丁

      (Dice bean curd and shallot)

 

 

3.      把紅洋蔥或紅蔥頭先炒, 再放豬肉進去炒, 至肉的表面看起來熟了, 再放水和醬油、糖, 再放豆乾和香菇。水和醬油的比例大約是1:1, 到蓋過肉和豆乾為止, 用大火煮滾後改用小火煮約20~30分鐘即可關火。

(Preheat then put a little bit oil, put onion into fry pan until golden brown then put ground pork until well cooked on surface then put bean curds and mushrooms into pan . Put water an soy sauce, sugar until cover the pork. The ratio for water and soy sauce is around 1:1.  Turn the heat to high until it is boiling,  then turn the heat to small for 20~30 min then turn off the heat.)

 

 

4.      如果不夠鹹, 可以加醬油或鹽

(Taste it, put some more soy sauce or salt if needed)