材料(四人份) Ingredients (Serves 4 )
鮮蕃茄 2-3個 | 2-3 Fresh tomatoes |
洋蔥 半個 | ½ Onion |
豬扒 8塊 | 8 Pork chops |
片裝芝士 3塊(加碎芝士效果更佳) | 3 sheets of Cheese (shreded cheese for better taste) |
蛋 2隻 | 2 Eggs |
菠蘿 4片 | 4 slices of Pineapple |
蒜蓉 2茶匙 | 2 teaspoons of Garlic |
橄欖油 | Olive oil |
茄膏 2湯匙 | 2 tablespoons of Tomato paste |
清湯 ¾ 杯 | ¾ cup of Broth |
麵粉 適量 | Some Flour |
醃料 For marinade | |
生粉 1湯匙 | 1 tablespoon of Cornstarch |
鹽 半茶匙 | ½ teaspoon of Salt |
糖 半茶匙 | ½ teaspoon of Sugar |
黑椒 適量 | Some Black pepper |
麻油 適量 | Some Seasame oil |
紹興酒 1茶匙 | 1 teaspoon of Shaoxing wine |
生抽 1湯匙 | 1 tablespoon of light soy sauce |
做法 Method
- 先將豬扒洗淨,用醃料醃至少30分鐘。
Wash the pork chops and marinade for at least 30 minutes.
- 將豬扒煎香至兩面金黃放上碟備用。
Pan-fry the pork chops until both sides golden. Reserves them on a plate.
- 以橄欖油炒香蒜蓉、洋蔥、蕃茄、菠蘿至軟身,加入適量鹽和糖,上碟備用。
Fry the garlics, onions, tomatoes and pineapples with olive oil till all turn soft. Season with salt and sugar then reserve them on a plate.
- 在原鑊中,放點油燒熱,倒進蛋汁,加入白飯炒勻。然後加入炒好的雜菜,拌勻後倒進焗盤中
Heat the same saucepan with some oil. Add in beated egg, rice and mix well. Then add the pan-fried vegetables, mix well and pour into the baking tray.
- 製作蕃茄汁: 加入1茶匙油至鑊把蒜蓉炒香,再加入茄膏炒勻,跟著倒入清湯煮滾,加入麵粉使醬汁變濃,加鹽和糖調味即成
To make the tomato sauce, add 1 teaspoon of oil into the saucepan to pan-fry the garlic. Add in tomato paste with broth and let it boil. Add some flour to make the sauce thicker. Season with salt and sugar at last.
- 把炒飯倒進焗盤裏,再把其他材料舖上面,最後放上芝士
Put the fried rice into the baking tray with other ingredients on top. Put cheese on the top .
- 放入已預熱10分鐘至220度的焗爐中,焗約20分鐘完成!
Bake for 20 minutes in the oven which is preheated for 10 minutes at 220°C
Special thanks to Stefa Wong for the recipe.