星期一, 5月 12, 2008

食譜: 蒜芯炒牛肉 (beef filet with garlic shoots)

onion2073.gif image by tonytsang_emotion
蒜芯炒牛柳真係簡單又好味

onion2063.gif image by tonytsang_emotion
網上話, 蒜芯同蒜頭一樣, 都含有抗氧化的蒜素 (allicin),有助保護細胞,減少自由基 (free radicals) 造成的破壞,把患癌率降低 (from 頭條網)

不過, 蒜芯哩個時候, 已經好難買得靚, 我可以話遲左出哩個食譜

係網上查到話, 蒜芯係2-3月中係當做, 係最好味, 4月尾已經係最遲啦, 5月個啲, 已經係唔掂, 好老, 好多渣

onion201.gif image by tonytsang_emotion

所以如果大家買唔到靚蒜芯, 不況留起哩個食譜, 等到遲啲先再整啦

買蒜芯時, 睇下個底, 如果白點多多, 最好唔好買, 如果係青中只有少少微白, 就係靚啦, 大家不況留意吓

onion2046.gif image by tonytsang_emotion

正所謂: 靚仔蒜芯炒牛柳, 簡單好味食唔夠

onion2042.gif image by tonytsang_emotion
紅紅綠綠, 幾靚, 哈哈


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

1- 牛柳3/4磅左右, 切片 (3/4 lbs of beef filet, sliced)
2- 蒜芯1紮約350g, 切段 (garlic shoots 350g, sectioned)
3- 蒜蓉2湯匙 (2 tbsp minced garlic)
4- 紅蘿蔔1條, 去皮, 切片 (1 carrots, peeled, sliced)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
1- 糖1/2茶匙 (1/2 tsp of sugar)
2- 蠔油3湯匙 (3 tbsp soay sauce)
3- 水2湯匙 (2 tbsp of water)
nd kareny recipy


tonytsang and kareny recipy
1- 牛肉用基本野(除了鹽) 醃20分鐘, 紅蘿蔔先放入熱水煮3-4分鐘, 再落蒜芯煮2分鐘左右, 全部隔水備用

2- 快火落油起鑊, 爆香蒜蓉, 落牛肉炒至8成熟(圖1) (即兩面變了色), 再加回紅蘿蔔, 蒜芯連同汁料兜勻(圖2), 汁煮熱即成 

1- Marinade the beef with the usual spices (expect the salt) for 20 min.  Boil the carrots for 3-4mins.  Add the garlic shoots and cook another 2 min.  Drain them well and put is aside

2- Heat the pan with oil in high heat.  Saute the garlic until fragrant.  Add the beef and stir-fry until 80% done (fig1) (both side turn brown).  Add garlic shoots, carrot, sauce and mix it well.  Serve once the sauce is hot.
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- 蒜芯不宜出水太耐, 會影響口感, 相反, 蘿蔔則要出水耐一點

3- 牛肉要逆紋切片 (去通之食譜術語溫吓)
tonytsang and kareny recipy

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