星期日, 7月 06, 2008

食譜:紅酒蕃茄燴豬扒 (Pork chop in red wine sauce)


星期六日, 好多人都會瞓到好遲先起身,
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但對我哩個超級醒瞓嘅人黎講, 遲起身可以話係無可能呀

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只要一聽到少少聲,
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見到少少光,
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覺得有少少熱就會好自然醒左, 再唔可能瞓過啦, 真係好慘呀, 星期六日明明係放假啦, 都係無咩精神呀,
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好多時都要飲吓咖啡提神先得呀

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今次哩個餸寫得比較長, 因為係西式煮法, 無用生抽老抽個啲基本野, 所以要寫齊個醃料都幾長吓呀

但長唔代表難呀, 你地唔好一見個食譜長少少就話難, 同我講會好難整呀,
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其實哩個餸真係好易整呀, 而且酒味香濃, 酸酸甜甜, 包你話正呀

用作煮飯用嘅紅酒唔需要買太靚, 買枝平平地, 普通啲餐酒就得啦, 唔需要用枝1972年陳年靚酒, 只會徙料呀

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豬扒我唔再長氣講點整啦, 唔知的話, 記得去通之食譜術語溫一溫啦, 一啲都唔難整得好呀

正所謂: 紅酒蕃茄燴豬扒, 香濃惹味無花假


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

tonytsang and kareny recipy
1- 無骨豬扒6塊 (6 boneless pork chop)
tonytsang and kareny recipy
2- 中型洋蔥1個, 切絲 (1 onion, peeled, sliced)
tonytsang and kareny recipy
3- 蕃茄1-2個, 切粒 (1-2 tomato, diced)
tonytsang and kareny recipy
4- 蒜蓉1湯匙 (1 tbsp chopped garlic)
tonytsang and kareny recipy
5- 白磨菇6粒, 去蒂, 切粒 (6 white mushroom, stem off, diced)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 
hp汁2湯匙 (2 tbsp of HP sauce)
tonytsang and kareny recipy
2-
 蒜粉2湯匙 (2 tbsp of garlic powder)
tonytsang and kareny recipy
3- 黑椒粉3湯匙 (3 tbsp of black pepper)
tonytsang and kareny recipy
4- 粟粉2湯匙 (2 tbsp of corn starch)
tonytsang and kareny recipy
5- 糖2/3湯匙 (2/3 tbsp of white sugar)
tonytsang and kareny recipy
6- 油2湯匙 (2 tbsp of oil)
tonytsang and kareny recipy
7- 水2湯匙 (2 tbsp of water)


份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 
紅酒1/4量杯 (1/4 cup of red wine)
tonytsang and kareny recipy
2-
 意大利油醋 1/4杯 (1/4 cup of balsamic vinegar)
tonytsang and kareny recipy
3- 茄汁1湯匙 (1 tbsp of ketchup)
tonytsang and kareny recipy
4- 喼汁2茶匙 (2 tsp of L&P Worcestershire sauce)
tonytsang and kareny recipy
5- 糖2/3湯匙 (2/3 tbsp of white sugar)



tonytsang and kareny recipy
1- 先將豬扒井字型拍鬆, 再用醃料醃20分鐘左右, 快火落油起鑊, 先將外表煎封, 轉中慢火煎熟豬怕, 盛起隔油(圖1)tonytsang and kareny recipy

2- 
快火落少少牛油或油起鑊, 爆香蒜蓉, 加入洋蔥用少許鹽炒至軟身, 加入磨菇略炒(圖2)

3- 再加入蕃茄用少少糖炒香 (圖3), 加入汁料攪勻煮滾, 加入豬扒兜勻上碟即可

1- Beat lightly the pork chop.  Marinade it with the seasoning for 20 min.  Heat the pan with some oil over high heat.  Fry the pork chops until both side turns brown.  Reduce the heat to low medium and continue fry the pork chop until it is well done.  Drain it well and put it aside (fig.1).
tonytsang and kareny recipy 
 
2- Heat the pan with some butter over high heat.  Saute the garlic until fragrant.  Stir-fry the onion with some salt until soft.  Stir-fry the mushroom (fig.2)

3- Add and stir-fry the tomato with some sugar (Fig.3).  Stir in the sauce mix and heat through.  Mix the pork chops with sauce together.  Dish up and serve in hot
.
tonytsang and kareny recipy


1- 排豬扒點整先會好味? 去通之食譜術語溫一溫啦
tonytsang and kareny recipy
網誌排行 top-bloggers.com

2- 汁料口味要自己調整, 要甜一點就加糖多些, 要酸一點就加鹽多些
tonytsang and kareny recipy
1- How to make the pork chop more tender and juicy? Go to 通之食譜術語
tonytsang and kareny recipy

2- Add more sugar in the sauce will make it sweet.  Add more salt will make it sour
tonytsang and kareny recipy

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