星期一, 12月 22, 2008

食譜: 沙茶蒜心炒肉片 (Stir fry pork with garlic shoot in bbq sauce)


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冬至已過啦, 大家昨日(前日)做啲咩去慶祝呀? 我哩邊落大雪, 邊到都無去, 係屋企同太太靜靜地過, 我整左啲朱古力湯圓嚟應一應節, 哈哈

今日出埋哩個簡簡單單嘅餸, 我會開始休息啦, 等到下星期先出食譜啦, 大家都知, 我哩排忙左好多,

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返工唔開心多過開心, 所以影響我出食譜嘅進度

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今日哩味餸最緊要一個要訣, 就係"快", 要快火, 快手咁炒出嚟先會好味

所以蒜芯,

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紅蘿蔔要先出水, 令佢先熟而減少炒嘅時間, 豬肉亦要預先炒熟, 如果大家唔懶的話, 洋蔥都要另外炒好先 (我無, 因為我懶)

咁最後, 等個鑊夠晒熱, 出煙啦, 就所有野連同汁料快手兜勻, 一熱就立即上碟, 哩個係方法係等大家係屋企都可以做到大排擋式嘅炒法,

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包你夠晒鑊氣, 出嚟味道特別好呀

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當然啦, 如果怕隻手唔夠快, 怕炒燶的話, 就要減慢啲火啦, 味道當然差少少, 不過一樣會好好味, 記得要試吓啦

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tonytsang and kareny recipy
烹調時間: 35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- 蒜芯400克, 切段 (400g garlic shoot, cut into section)
tonytsang and kareny recipy
3- 中型洋蔥1個, 去衣, 切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
4- 紅蘿蔔粒1杯(1 cup of diced red carrot)

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

tonytsang and kareny recipy
1- 沙茶醬3湯匙 (3 tbsp of Chinese style barbecue sauce)

tonytsang and kareny recipy

2- 海鮮醬1湯匙 (1 tbsp of hoisin sauce)
tonytsang and kareny recipy
3- 花鵰酒1 湯匙 (1 tbsp of chinese cooking wine)

做法 Steps

tonytsang and kareny recipy
1- 先將豬肉用基本野醃15分鐘, 紅蘿蔔先出水3分鐘, 加入蒜芯出水多2分鐘(圖1), 隔水備用, 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, 洋蔥和1/2茶匙鹽炒至軟身, 再加蘿蔔兜勻(圖3), 加回豬肉, 蒜芯連同汁料兜勻煮滾(圖4), 上碟
即成
tonytsang and kareny recipy
1- Marinade the pork with basic seasoning for 15 minutes.  Blanch the red carrot for 3 minutes.  Add the garlic shoots and blanch for 2 minutes (fig.1).  Drain it well and put it aside.  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 onion and 1/2 tsp of salt until soft.  Stir in the carrot and mix it well (fig.3).  Stir in the pork and bamboo shoot along with the sauce mix.  Mix it well and heat through (fig.4).  Dish it up and serve it in hot.

貼士 Tips
1- 紅蘿蔔要腍一點就先飛水
tonytsang and kareny recipy
2- 這碟餸要好味, 一定要火猛, 手快, 不要炒太耐
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 red carrot first if it want it soft after cook.
 
tonytsang and kareny recipy
2- You must cook it quicky over high heat.  Do not fry it too long.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
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