星期日, 3月 02, 2008

CH: 豉椒金菇炒肉片 (pork and golden mushroom in black bean garlic sauce)

簡易惹味易整, 不嬲都係我菜色既特色, 哩個都唔例外, 而且又係一個清理雪櫃好菜色

我通常都好容易淨底馬蹄, 蜀米仔呀, 因為我開一罐其實份量有好多, 用晒係同一碟又太多, 用淨, 好多時都唔知做咩好

不過, 當儲埋一大堆淨低既材料, 就好辦事啦, 乜都唔洗理, 炒埋一大堆就得, 真係開心又簡單

記得鑊氣個秘訣嗎? 就係鑊要熱, 材料要快手炒好, 咁個菜就好好味啦

我炒得比較乾身, 但如果你要多d 汁, 可以落多少少水, 隨您控制呢

正所謂: 豉椒金菇炒肉片, 惹味快捷好容易

烹調時間: 40分鐘左右

材料 Ingredients:
1- 枚頭豬肉1磅左右,洗淨切片 (1 lbs pork, sliced)
2- 蒜蓉1湯匙 (1 tbsp chopped garlic)
3- 乾蔥頭1粒, 切粒 (1 shallot, sliced)
4- 中洋蔥1個, 去衣切絲 (1 medium onion, peeled, sliced)
5- 罐頭馬蹄半罐, 切粒, 非必要 (1/2 cane of water chestnut, diced, optional)
6- 金菇一包, 切去尾段, 洗淨 (1 bag of golden mushroom, cleaned, tail removed)
7- 蜀米仔8條左右, 切粒, 非必要 (8 baby corns, diced, optional)
8- 青蔥1條, 切粒 (1 green onion, chopped)

調味料
 Seasoning:
1- 李x牌蒜蓉豆豉醬2湯匙 (2 tbsp black bean garlic sauce)
2- 蠔油 1 茶匙 (1 tsp oyster sauce)
3- 糖1茶匙 (1 tsp sugar)
4- 辣椒油2茶匙, 非必要 (2 tsp hot chili oil)

做法 Methods:
1- 豬肉用基本野醃一醃15分鐘
2- 快火落油起鑊, 先炒香蒜蓉, 乾蔥頭, 加豬肉兜勻炒至全熟, 盛起備用
3- 快火落油起鑊, 落洋蔥加少許鹽炒至軟身, 落蜀米仔,  馬蹄略炒, 再加回豬肉, 金菇兜勻, 最後加入調味料, 再加少許水至汁料杰身, 盛起, 灑上蔥花即可

1- Marinade the pork with the spices as usual for 15 mins
2- Heat the pan with oil in high heat.  Stir-fry the shallots, garlic until brown.  Add and stir-fry the pork until done.  Put it aside.
3- Heat the pan with oil in high heat.  Stir-fry the onion with some salt until soft.  Add and stir-fry the baby corn, water chestnut.  Add and stir-fry the pork, the golden mushroom.  Add the seasoning and mix it with some water.  Decorate it with chopped green onion

貼士
:

1- 金菇最後先落可以保持爽口
2- 水要逐少逐少加入, 容易控制汁料杰度
3- 可以用真辣椒粒代替辣椒油
4- 糖助抵消鹹味, 但不要下太多

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