星期三, 4月 02, 2008

食譜: 薯香碎牛金菇煲 (Minced beef and potato hot pot)

哩個又一簡單好味嘅菜色

其實薯仔炆完, 啲汁已經夠晒香甜, 加少少生抽, 老抽調味就已經好好味

不過煮碎牛肉就要小心, 因為係超市買番嚟嘅碎牛, 都係非常之肥呀, 我通常會唔落油, 乾炒, 逼晒啲油出嚟, 隔乾淨先回鑊, 唔係講笑,

真係好多油呀

金菇亦唔好太早落, 否則會腍, 就會唔爽呀

正所謂: 薯香碎牛金菇煲, 汁甜香濃味道好

撈飯真係好味道呀


tonytsang and kareny recipy
烹調時間: 40分鐘左右

材料
Ingredients:
1- 碎牛肉1磅左右, (1 lbs of minced beef)
2- 細薯仔5個, 去皮, 切件 (5 small potato, peeled, cut into pieces)
3- 金菇1包300克左右 (300 g of golden mushroom)
4- 蜀米仔1罐, 切件( 1 cane of baby corn)
5- 洋蔥1個, 去衣切粒 (1 medium onion, peeled, diced)
6- 青蔥1條, 切粒 (1 green onion, diced)
7- 蒜蓉1湯匙 (1 tbsp chopped garlic)
tonytsang and kareny recipy
汁料
 Sauce: (份量只作參考)
1- 生抽適量 (some soya sauce)
2- 老抽適量 (some black soya sauce)
3- 蠔油1湯匙 (some oyster sauce)
4- 水適量 (some water)
tonytsang and kareny recipy
做法
Methods:

tonytsang and kareny recipy
1- 牛肉用基本野醃10分鐘 

2- 快火落油起鑊, 先爆香薯仔(圖1), 放入煲內, 加水到剛蓋過薯仔, 中火炆10分鐘

3- 快火起鑊(唔好落油), 炒牛肉至8成熟, 隔油(圖2)

4- 快火落油起鑊, 先爆香蒜蓉, 再落洋蔥, 用少許鹽炒軟, 再加蜀米仔略炒, 加回牛肉用少去生抽兜勻 (圖3), 連同調味料加入煲內調好味, 再加入金菇焗5分鐘 (圖4), 灑上蔥花即可

1- Marinade the beef for 10 mins 

2- Heat the pan with oil in high heat.  Stir-fry the potato until brown (fig1).  Put it in the pot and cover with the water.  Cook it through with medium heat for 10 mins

3- Heat the pan with high heat without oil.  Stir-fry the beef until 80% done, drain well (fig2)

4- Heat the pan with oil in high heat.  Stir-fry the garlic until brown.  Add and stir-fry the onion with some salt until soft.  Add and stir-fry the baby corns.  Add back the beef and some soya.  Mix well with ingredients (fig3).  Add all the ingredient and sauce into the pot.  Adjust the taste accordingly.  Add the mushroom and cook through for 5 min(fig4).  Add the diced green onion to decorate.
tonytsang and kareny recipy

貼士:

1- 碎牛真係好肥, 最好先白鑊逼油, 隔去油份再炒會比較健康

2- 金菇好快就會腍, 如果火力猛, 不要焗太耐

3- 薯仔炒過, 炆時就不會用溶
tonytsang and kareny recipy

 

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