posted by Xiao Hu on June 18, 2012 | 4 comments
I've been a member of Popup Chinese since 2008 and in that time I have never seen the level of written Chinese being used by the community that I've seen in the last several weeks. I have to tell you that I'm a great deal more than just mildly pleased to see it.I feel, the newfound focus on Chinese literacy is not only a testament to the dedication of Popup members, but also to David and his forced review program. I feel that this has inspired the Popup community with a great deal of newfound confidence and freedom in the language. By showing learners that it's not as much work as one might think to gain a good working knowlege of written Chinese as well as providing a constant stream of spaced repetitional reenforcement of Hanzi exposure, the results are self-evident! 到处都是汉字!加油 ！！！Credit David, Echo and the Popup team
日式薑汁豬扒 材料：薄豬扒 5件 約400克 * 粟粉（玉米粉）酌量醃料： 鮮磨薑汁 1湯匙 * 料理酒 (sake) 1湯匙 味醂（mirin, sweet cooking wine）1湯匙 * 生抽（醬油） 1 1/2茶匙獻汁： 料理酒 1湯匙 生抽（醬油） 1湯匙 砂糖 1茶匙 薑蓉 2茶匙做法：1. 先把豬扒洗凈，瀝乾水份。用刀背剁鬆，並在邊緣割幾刀，以防煎的時候，豬扒縮 起來。然後用醃料醃約 1小時。用一小碗，把獻汁調好，備用。2. 燒熱平底易潔鑊，豬扒兩面輕輕撲上薄薄的粟粉，放入油鑊中，煎至兩面金黃色和熟透 (見下圖1)。倒進獻汁，用大火煮汁收乾（見下圖2），即成。3. 如果還嫌不夠『薑』，可以再鮮蘑薑蓉放在小碟上，隨豬扒上桌伴食。基絲汀就很喜歡日本酸薑呢。煎好後，才切開豬扒。豬扒肉質軟滑，吸收所有汁料。好味道！