星期二, 12月 16, 2008

食譜: 椰菜肉丁 (Stir-fry pork with cabbage in Hoisin sauce)


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本來諗著隔日先出食譜一次, 不過見草稿區有好多篇食譜都未出, 見今日得閒一啲, 就一於出埋哩篇啦, 哈哈

哩個餸味道真係好好,

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好多鬼老同事試完都話要知點整, 哈哈, 可想而知味道真係好掂呀

其實做法唔係難,

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最麻煩係要切粒粒, 要用好多時間, 之後就好簡單啦, 炒埋一齊就搞掂

如果大家唔想送飯咁悶, 不況用生菜包嚟食,

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包你話正呀, 呵呵

記得要試吓啦, 簡單好味,

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大人細路都絕對食唔停口呀

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tonytsang and kareny recipy
烹調時間: 40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- 枚頭豬肉1磅左右, 切絲 (1 lbs of tenderloin pork, sliced)
tonytsang and kareny recipy
2- 蒜蓉1湯匙 (1 tbsp of minced garlic)
tonytsang and kareny recipy
3- 馬蹄粒1杯 (1 cup of diced water chestnut)
tonytsang and kareny recipy
4- 椰菜1/4個, 切絲(1/4 cabbage, sliced)
tonytsang and kareny recipy
5- 中型洋蔥1個, 去衣, 切粒(1 medium onion, peeled, diced)
tonytsang and kareny recipy
6- 紅蘿蔔粒1杯 (1 cup of diced red carrot)
tonytsang and kareny recipy
7- 青椒1個, 切粒(1 green pepper, diced)
tonytsang and kareny recipy
8- 乾蔥蓉1湯匙 (1 tbsp of minced shallot)

汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 海鮮醬3湯匙 (3 tbsp of hoisin sauce)
tonytsang and kareny recipy
2- 蠔油1 湯匙 (1 tbsp of oyster sauce)
tonytsang and kareny recipy

3- 1/2 茶匙 (1/2 tsp of sugar)
tonytsang and kareny recipy
4- 花雕酒3 湯匙 (3 tbsp of chinese cooking wine)

做法 Steps

tonytsang and kareny recipy
1- 先將椰菜和蘿蔔出水(約3分鐘) (圖1), 再用凍水洗淨備用, 豬肉用基本野醃15分鐘, 再快火落油(約1湯匙)起鑊, 將豬肉炒熟盛起備用 (圖2)
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 爆香蒜蓉和乾蔥, 再加入洋蔥和半茶匙鹽炒至軟身(圖3), 再加回椰菜, 蘿蔔, 豬肉(圖4)連同馬蹄和汁料兜勻煮滾,
上碟即成
tonytsang and kareny recipy
1- Blanch the cabbage and red carrot for about 3 minutes (fig.1).  Rinse it under cold water.  Marinade the pork with basic seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the pork until done (fig.2).  Dish it up and put it aside.

tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the garlic and shallots until fragrant.  Stir in the onion with 1/2 tsp of salt until soft (fig.3).  Stir in cabbage, carrot, water chestnut, pork and the sauce mix and heat through (fig.4).  Dish it up and serve it in hot.

貼士 Tips
1- 最將難熟的材料先出水, 炒時就能快熟又不會出水
tonytsang and kareny recipy
2- 汁料太杰的話, 可以加點水
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Blanch the ingredients first can speed up the cooking process and avoid the water release from the ingredients.
 
tonytsang and kareny recipy
2- Add some water if the sauce is too thick.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
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