星期六, 4月 19, 2008

食譜: 蓮藕雲耳炒牛柳 (Stir-fry beef with Lotus roots and fungus)

哩碟餸係我出街食, 見到餐廳有, 突然好想自己整黎食呀, 哈哈

蓮藕爽脆, 雲耳就健康 (網上話: 雲耳含豐富鐵質、蛋白質、粗纖維及氨基酸等,功能涼血、止血、疏通血管淤塞), 真係非常適合一家大細食用呀

汁料唔需要花巧, 煮好加啲蠔油就已經夠晒味, 真係非常簡單

正所謂: 蓮藕雲耳炒牛柳, 健康好味命長久

簡單但非常健康好味


tonytsang and kareny recipy
烹調時間: 30分鐘左右

1- 牛肉1磅左右, 切片 (1 lbs of beef, sliced)
2- 蒜蓉1湯匙 (1 tbsp chopped garlic)
3- 雲耳10粒左右, 浸透,  切絲 (10 small dried fungus, soaked, sliced)
4- 蓮藕3段, 去皮切薄片 (3 small lotus roots, ppeled, sliced)


(份量只作參考)
1- 蠔油適量 (some oyster sauce)
2- 熱水適量 (some hot water)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 牛肉用基本野 (除了鹽) 醃20分鐘

2- 快火落油起鑊, 先把爆香蒜蓉, 落牛肉炒至7成熟 (圖2) (外面變了色, 但仍然有少少紅), 盛起備用

3- 快火落油起鑊, 加蓮藕略炒至微黃, 加雲耳和水到蓋過蓮藕1/2身位, 蓋上蓋焗3-5分鐘 (圖3), 開蓋, 收水至水分淨下少許,

4- 加入牛肉略炒, 兜勻 (圖4), 再加蠔油調味即成

1- Marinade the beef with the usual spices (expect the salt) for 20 min

2- Heat the pan with oil in high heat.  Stir-fry the garlic until brown.  Stir-fry the beef until 70% done (Fig2).  Put it aside  

3- Heat the pan with oil in high heat.  Stir-fry the lotus root until it turns light brown.  Add the fungus and cover 1/2 of the ingrdient by water.  Close the lid and cook it through for 3-5 mins (Fig3).  Open the lid and let the water evaporate until it has only few sauce left.

4- Add the beef back and mix it well with the ingredients (fig4).  Add the oyster sauce to taste.
tonytsang and kareny recipy


1- 牛肉用糖醃會變腍, 用鹽醃則變韌, 講過好多次, 要記著

2- 蓮藕片要越薄越好

3- 焗蓮藕不需太耐, 開蓋收水要收淨少許水作汁料

4- 牛肉回鑊前不要太熟, 否則回鑊後就會變得過熟

5- 雲耳尾部硬塊(如下圖)要切掉不要


 tonytsang and kareny recipy
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