星期五, 11月 28, 2008

食譜: 泡菜豆腐鍋 (Kimchi tofu hot pot)


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公司真係好好笑, 炒完人, 怕我個team 士氣低落, 昨日就請左我同其他同事去睇戲, 我覺得好多餘囉, 請食飯好過啦, 又可以傾吓計, 氣氛都會好好多, 我地又唔係小朋友, 請睇戲, 我覺得唔多適合囉, 哈哈

今日出哩個煲, 最啱大家係凍天食,

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食完實暖笠笠呀, 其實之前我整個一個類似嘅餸, 不過係無肉嘅版本, 味道唔算完美

今次改用雞湯, 加多啲泡菜, 加埋碎肉,

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味道真係非常非常好味道呀, 唔係講笑呀, 大家真係要試吓呀

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記得泡菜要煎一煎, 會香口好多呀, 啲湯唔怕辣, 可以加多啲辣椒油, 咁味道就會激好多呀, 哈哈哈

金菇最好唔好咁早落呀, 因為會過腍就唔好味, 粉絲都係, 太早落就會索晒啲汁, 又會過腍啦, 咁就唔好味啦

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一鍋熱辣辣上, 味道又好, 顏色又靚, 真係睇見都好想食呀, 大家唔試, 真係你地嘅損失啦, 快啲買料, 趁周末, 就試吓啦

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(密碼 password: tonytsang)
tonytsang and kareny recipy
烹調時間: 45分鐘左右      份量: 4人
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 碎豬肉, 1磅左右 (Minced pork 1 lbs)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去衣切粒 (1 medium onion, peeled, shredded)
tonytsang and kareny recipy
3- 蒜蓉2茶匙 (2 tsp chopped garlic)
tonytsang and kareny recipy
4- 韓國泡菜500克 (500g of Korean kimchi)
tonytsang and kareny recipy
5- 金菇200克, 去尾段 (200g of Enoki mushroom, stemmed off)
tonytsang and kareny recipy
6- 滑豆腐一盒, 切粒 (1 box of soft tofu, diced))
tonytsang and kareny recipy
7- 粉絲1小紮, 浸軟, 約80g (1 small vermicelli, soaked, 80g)
tonytsang and kareny recipy
8- 蔥2條, 去白, 切段 (2 green onion, stemmed off, cut into section)
tonytsang and kareny recipy
9- 辣椒粒1湯匙 (1 tbsp of minced red pepper)
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 濃縮雞湯1/2罐 (1/2 cane of chicken broth)
tonytsang and kareny recipy
2- 水1罐 (1 cane of water)
tonytsang and kareny recipy
3- 鹽1/3茶匙 (1/3 cup of salt)
Tonytsang and kareny recipy
4- 糖1/3茶匙 (1/3 cup of sugar)

做法 Steps

tonytsang and kareny recipy
1- 先將豬肉用基本野醃20分鐘, 快火落油(約1湯匙)起鑊, 將豬肉炒熟 (圖1), 隔油備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先將蒜蓉, 蔥辣椒粒爆香, 再加入洋蔥和1茶匙鹽炒至軟身 (圖2), 再加入韓國泡菜炒香 (圖3), 於煲仔內, 放入汁料, 豆腐 和其他材料(除了粉絲)(圖4), 快火煲滾, 轉中火炆5分鐘, 熄火加入粉絲兜勻焗1分鐘即成
tonytsang and kareny recipy
1- Marinade the pork with basic seasoning for 20 minutes.  Heat the pan with some oil over high heat (at least 1 tbsp of oil).  Stir-fry the pork until fully cooked (fig.1).  Drain it well and put it aside.
tonytsang and kareny recipy
2- Heat the pan with some oil over high heat (at least 1 tbsp of oil).  Stir fry the garlic, green onion, red pepper until fragrant.  Stir in the onion with 1 tsp of salt and cook until it becomes soft.  Stir in the kimchi and fry it until fragrant (fig.3).  Put all the ingredients into the pot (except the vermicelli) along with the sauce mix and heat through (fig.4).  Turn to medium heat and simmer for 5 minutes.  Turn the heat off and stir in the vermicelli.  Simmer it for 1 minute.  Serve it in hot.
貼士 Tips
1- 泡菜要炒過才會更香
tonytsang and kareny recipy
2- 金菇不宜太早落以免失去口感
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Kimichi will taste better after fry it in the pan
tonytsang and kareny recipy
2- Be aware not overcook the enoki mushroom. 
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
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