【年菜】家传客家芋头扣肉 Hakka Steamed Pork Belly with Taro
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- Опубликовано: 1 ноя 2021
- "我们的视频着重展示美食制作过程，所有食材的来源都符合合法和道德标准。" #客家芋头扣肉
#芋头扣肉
#Hakka Steamed Pork Belly with Taro
大家好，我是傻大姐！
今天分享的是我家传的妈妈客家芋头扣肉。一般客家人的大日子都会做这道菜，芋头必须切到一定的大小，与五花肉夹在一起完成这道菜。五花肉必须经过汆烫，酥炸与蒸的步骤，把肉「熬成」入口即化的层次。
这道菜需要一点时间与耐性来慢慢完成。但完成的作品绝对让你有很大的满足感。不妨试试看吧～
客家芋头扣肉
Hakka Steamed Pork Belly with Taro
分量：2碗（中）陶瓷碗的客家芋头扣肉
主要材料:
600克 五花肉
600克 芋头 （去皮，切成厚片）
1小块姜 (切片)
A） 酱料
2 块 南乳 + 1汤匙 南乳汁
1 汤匙 蚝油
2 汤匙 酱油
1 汤匙 五香粉
1 汤匙 麻油
1 汤匙 白糖
1 茶匙 黑酱油
2汤匙 五加皮/白酒
6-8瓣 蒜米碎
80ml 清水
材料做法:
1. 五花肉洗净，将600克 五花肉，猪皮朝下，放入沸水中煮15分钟，捞起，放入冷水中
2. 用叉子在猪皮上戳洞，撒上1茶匙黑酱油和1汤匙酱油,涂匀上色
3. 热油锅，把芋头炸至金黄色后，捞起备用
4. 再把上色的五花肉炸至金黄色捞起，放入清水中降温，备用。
5. 炸好的五花肉稍微降温以后，把五花肉切成厚片备用。
腌猪肉做法：
1. 把切好的五花肉厚片和 A）酱料片倒在一起，混合均匀
2. 把一片芋头一片五花肉片的方式成叠在一起后排入陶瓷碗中
3. 五花肉皮的部分朝下摆入碗中，直到碗里完全没有缝隙，把剩余的酱料也倒入碗中
4. 把整碗的芋头扣肉盖上锡纸，放入蒸锅，蒸上2小时
5. 用一个干净的大盘，将芋头扣肉倒扣，即可享用
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Hi，I am Shadajie
Today I’m sharing my mother’s Hakka Steamed Pork Belly with Taro. Generally, the Hakka people make this dish on Chinese New Year. The taro must be cut to a certain size and sandwiched with pork belly to complete this dish. The pork belly must go through the steps of blanching, frying and steaming to "boil" the meat into a layer that melts in the mouth.
This dish takes a little time and patience to finish slowly. But the finished work definitely gives you a lot of satisfaction. Give it a try~
Hakka Steamed Pork Belly with Taro
Serving Size: 2 bowls (medium) of Hakka Steamed Pork Belly with Taro in a ceramic bowl
Ingredients:
600g pork belly
600g taro (peeled and cut into thick slices)
1 small piece of ginger (sliced)
A) Marinate Sauce
2 pieces Red Beancurd + 1 tbsp Red Beancurd juice
1 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp five-spice powder
1 tbsp sesame oil
1 tbsp sugar
1 tsp dark soy sauce
2 tablespoons wu chia pi wine/white rice wine
6-8 cloves minced garlic
80ml water
Practice:
1. Wash the pork belly, put 600g of pork belly with the pork skin down, boil it in boiling water for 15 minutes, pick it up, and put it in cold water
2. Poke a hole in the pig skin with a fork, sprinkle 1 teaspoon of dark soy sauce and 1 tablespoon of soy sauce, spread evenly and color
3. Heat the oil pan, fry the taro until golden brown, pick up and set aside
4. Fry the colored pork belly until golden brown and pick it up, put it in clean water to cool down, and set aside.
5. After the fried pork belly has cooled slightly, cut the pork belly into thick slices for later use.
Marinated pork practice:
1. Pour the thick slices of pork belly and A) Marinate Sauce together and mix well
2. Fold a piece of taro and a piece of pork belly into a ceramic bowl
3. Put the pork belly skin part down into the bowl until there are no gaps in the bowl, and pour the remaining sauce into the bowl.
4. Cover the whole bowl of taro meat with tin foil, put it in the steamer, and steam for 2 hours
5. Using a large clean plate, buckle the Hakka Steamed Pork Belly with Taro upside down and enjoy
歌曲：茶香，杨柳依依的初遇
Thank you 😊☺️😘😘
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Хобби
Hai Shadjie.. Recipe paling bagus dan lengkap di jamuan khas iai itu " Kwa Bak Sepit keladi harum " recipe ini yg masak untuk Orang kek, keutamaan dan Cina Hockken pun suka begitu. Setiap jamun Hari jadi, Tua pek Kong Hari sebayang Templev, dan perkawinan orang kek di bukit. Nama Kwa Bak Keladi paling terkenal, di Balik Pulau, Sg Ara, Air Itam, dan Hai Kek Garden.. Gd job Shadajie.. Sedap di makan, Cepat di masak. Campur Mee Magi !
芋头扣肉我的最爱 赞😍😍👍👍👍
谢谢妳❤️
I will try this later.. delicious.. Thank You for sharing the recipe
好味道👍👏
Hai Shadajie.. Sedap yah recioe ini,ini untuk orang Kek seiap jamuan khas ,tahun baru dan perkawinan orang Kek yang bernama, dan terkenal di Balik Pulam atau di Air Itam bukit yah.. Tapi masakan sama dengan Kaw Bak ," Kwang Se " negara Cina.. Bahan tambahan lagi banyak.. Ok.. Gd job Be safety. Be Healthy.. Kam Sia ,thank u. !
Soo.. Happy Mother Day.. Hockhoonkup. Setiap Pelanggan You Tube. !
Yummy.... Yummy好吧！就让我多吃点饭啦😋👍😍
新年的时候我做了，很好吃全家人都，👍👍👍
見到都想食
喜歡你的賢慧和臉看起來順眼非常好吃
哈，谢谢赞美🥰😇
🙏南无阿弥陀佛。
yummy 👍 thank u for sharing wl try to cook it for coming CNY🍷
yummy😋
🤤🤤🤤 赞!
大姐，大大片的芋头和厚厚的扣肉，真让人吃🉐️心欢开怀的正宗的客家菜哟！❤❤❤
对哦😋
Yummy…😋😋
喜欢你的贤慧💖
Very good and varityi Recipe adipoli prepartation and presentation my dear friend 🙏❤️❤️🙏🙏🏻
It appears a bit messy to assemble the ingredients together. However the end result is worth it. I like the combo of pork and yam. Thanks for another good recipe
Thank you， wish you have a nice day🥰
👍👍👍👍👍👍👍👍
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Hi, thank you for sharing your yummy recipes and your home background and surroundings look so serene with lots of greenery. May I know which part of Penang you live? It must be very peaceful and calm🏞
你用的碗大概有多大？肉和调好的酱料需要先腌制入味吗？
这个是15cm 宽的碗。酱料不需要腌制入味的，在蒸的时候，味道自动会被芋头和肉吸入。
Wow.
请问老师，快过年了，芋头扣肉可以提早七八天做，然后放冰箱结冰收藏吗？经过结冰的扣肉，品质会变吗？请老师回复，感恩。
可以，密封好，不会变质的
请问老师蒜泥可以用油炒过先吗…因为不吃白蒜泥…一定要用玻璃碗蒸吗
这么早就想着过年了？
学到来，刚刚好😂
請問是冷水下鍋蒸嗎？
是的
🙏南无阿弥陀佛。
🙏南无阿弥陀佛。