紫苏猪肉卷Pork Roll with Perilla Leaf

  • Prep Time
    15 mins
  • Cook Time
  • Type
  • View
    88

Ingredients

材料

Ingredients

酱料

Sauce

    Directions

    吃日本料理时,刺身下总是有片叶子垫着,或是享用天妇罗时,也有炸的同款叶子,多数人只知道这是比生菜更清爽的配菜,炸的吃起来也是香脆可口的,却极少人懂得它就是既能开胃解腻又可辟腥抑菌的紫苏叶,套句时下现代话,它就是可增强免疫能力同时又可清热解毒的抗疫菜呢。以养生之道闻名的日本人,饭食里大多时候都会备有紫苏叶的,而邻近的韩国人也喜欢用它卷着烤肉吃。紫苏叶有分两种,一种紫色另一种青色,紫色味浓,这次使用了日本进口的青紫苏,味道较清爽且香甜,配以海苔片再用薄薄的猪肉片卷上,煎了再调酱汁煮,瞬间就变成了大小朋友都会喜欢的下饭佳肴。

    Step 1

    将所有的酱料混合均匀,备用;紫苏叶洗净,抹干水分,备用。Mix all the sauce ingredients evenly and set aside; wash the perilla leaves, wipe dry and set aside.

    Step 2

    猪肉片洗净,挤干水分后,下海盐和胡椒粉抓匀,然后一片片摊开,备用。Rinse the pork slices, squeeze out the water and rub with sea salt and pepper, then arrange the pork slices one by one for later use.

    Step 3

    将5片猪肉片排成一行,然后铺上6片海苔片和5叶紫苏叶,接着卷起。Arrange 5 pork slices in a row, then place 6 seaweed slices and 5 perilla leaves on top and roll up.

    Step 4

    再重覆作法3排法,卷成较厚的猪肉卷,然后在表面拍上薄薄的面粉。Repeat method 3, roll into thicker pork rolls and pat the surface with a thin layer of flour.

    Step 5

    将猪肉卷切成4厚片,然后稍微压扁,两面都蘸上薄薄的面粉,备用。Cut the pork roll into 4 thick slices, slightly flatten and dip both sides in a thin flour, set aside.

    Step 6

    锅内下食油,中小火将作法5的猪肉卷煎至两面金黄。Pour some cooking oil in a pot, fry the pork rolls in method 5 over medium-low heat until golden brown on both sides.

    Step 7

    下酱料,煮至肉卷吸收浓稠酱汁,即可上碟,撒上芝麻,趁热享用。Add the sauce and cook until the meat rolls absorb the sauce, then serve on a plate, sprinkle some sesame seeds, enjoy while hot.

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