Treasure Chest

梅子蒸排骨 猪排骨………250克 酸梅肉…………4 dices 深色酱油………25克 豆酱……………10克 白糖……………15克干 淀粉…………25克 味精……………2克 芝麻油…………10克 蒜泥……………10克 花生油…………25克 烹製方法 1.將排骨斬成10克重的塊，洗乾淨， 控去水分 。 2.把以上味料與排骨拌勻，攤放盤中，澆適量花生油，用中火蒸約10分鐘至熟，取出便成。

Roasted Pork Top Loin Ingredients: Boneless Pork Top Loin Roast 2lbs Garlic 4 cloves Rosemary 2 branches Coarse Salt Fresh Grounded Black Pepper Zucchini 4 small/medium Squash 2 large Yellow and or Red Onion 1 large EVOO 2-3 Tsp White Wine 1cup Corn Starch 2Tsp Water 2Tsp Notes: -Roast each pound for 20 minutes at 375F to an internal temperature of 145F for medium. -Carrot, Pears, Onion, Squash, etc. are a good addition to this dish. -The top loin is so tender. Method: Set oven rack to mid-upper section and preheat oven to 375F. Rinse and cut zucchinis, squashes, and onion into large slices.  Set aside. Trim excess fat off from top loin if necessary. Padded dry pork top loin and tie up the roast with a long cooking twine to ensure even cooking. Unpeel four cloves of garlic. Pierce top loin to insert garlic cloves. In a baking pan, place top loin in and add a generous amount of crouse salt and pepper all over top loin. Drizzle 1Tsp of oil on top of to