星期日, 5月 04, 2008

食譜: 豉椒三椒炒牛肉 (Stir fry beef with 3 peppers in black bean sauce)

又一碟快靚正, 好惹味既菜色, 通少出得, 必定係簡單快捷

睇開我食譜嘅, 係時候考吓你地啦, 煮牛肉記唔記得要注意啲咩先? 我差唔多每次煮牛肉都講過, 點呀? 要唔要比啲時間你諗? 哈哈

答案就係,  一, 牛肉唔可以用鹽醃, 因為會令肉質變硬,  二, 要逆紋去切啲牛肉, 因為煮完就唔會韌 (唔明可以去通之食譜術語溫一溫), 最後, 牛肉唔好煮過熟, 因為餘熱會幫佢整熟多一成啦, 記得啦

蒜蓉豆豉我懶就用李x牌, 如果你要用新鮮豆豉, 無問題, 不過可能會有少少苦, 係啄豆豉時加少少糖(2-3茶匙)就可以去苦味啦

我又用三色椒啦, 哈哈哈, sorry,我雪櫃仲有1-2兩袋呀, 哈哈

正所謂: 豉椒牛肉伴三絲, 好味快捷勁容易

好好味呀


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

1- 牛肉1磅左右, 切片 (1 lbs of beef, sliced)
2- 大青椒1個, 去核切片 (large green pepper, cut into small pieces)
3- 中型洋蔥1個, 去衣切絲 (medium onion, peeled and shredded)
4- 磨菇 5粒,  切片(非必要) (5 mushroom,cut into small pieces,optional)
5- 蒜蓉 2湯匙 (chopped garlic 2 tbsp)
6- 紅, 黃, 橙椒各半個, 切絲 (1/2 Red,yellow,organge pepper, sliced)

tonytsang and kareny recipy

1- 蒜蓉豆豉醬 1 湯匙 (black bean and garlic sauce 1 tbsp)
2- 蠔油 2 茶匙 (oyster sauce 2 tsp)
3- 糖 1/2湯匙 (Sugar 1/2 tbsp)
4- 麻油 1 茶匙 (sesame oil 1 tsp)
5- 水 3 湯匙 (water 3 tbsp)
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, 爆香洋蔥絲, 落少許鹽炒至軟身 (圖1), 再加入三椒和牛肉先抄一陣(1分鐘)炒香, 再加汁料攪勻(圖3), 調好味, 埋獻上碟, 灑上蔥花即成

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 onion with some salt until soft.  Add and stir-fry the pepper and beef for 1 mins.  Add the sauce and ajuste the taste accordingly. (fig3).  Add some corn starch mixed with water to make the sauce thicker if necessary.
tonytsang and kareny recipy


1- 三椒不宜太早落, 會出水及失去爽口感

2- 汁杰度隨自己喜好調整, 要稀一點, 加多點水

3- 牛肉用糖醃會變腍, 用鹽醃則變韌, 講過好多次, 要記著

4- 唔怕辣, 可以加入辣椒絲

5- 蒜溶豆豉可改用新鮮自啄, 但最好加少少糖, 可以去豆豉苦味
tonytsang and kareny recipy

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