星期四, 2月 12, 2009

食譜:南乳排骨芋頭煲 (Spare ribs with taro hot pot)


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今日我哩邊落雨呀, 搞到好似春天咁呀, 真係非常之唔正常呀, 不過落雨點都好過落冰雨呀, 唔係真係冼死人呀

今日趕完project 第一期啦, 所以終於有啲時間比我出吓食譜,

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透下氣咁呀, 哈哈

冬天當做嘅,

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通常都係白蘿蔔同芋頭, 所以你會見我哩排開始會煮多啲芋頭嘅餸

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芋頭真係好特別, 我非常喜歡佢嘅味道, 不過要揀得靚先好喎, 記得芋頭以輕身及欖球狀, 表面無凹凸不平為佳

處理芋頭都要小心呀, 去皮時最好帶手套, 因為赤手沾到芋頭汁時會令手非常痕癢, 有人話用火焊一焊隻手都得,

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我就唔搏啦, 帶手套實唔會有事

排骨好多問題點解有時要出水, 有時唔需要, 其實視乎你啲排骨靚唔靚, 唔靚又唔出水的話, 炆完啲汁又肥又有肉臭, 所以唔肯定的話, 最好出一出水先, 最保障

而你見我會用先煎香啲芋頭先,

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咁做會令芋頭炆時唔容易溶, 你唔喜歡用咁多油可以唔煎, 但就要做啲加芋頭去炆透先好喎

冬天食完哩個煲, 真係暖笠笠, 感覺特別好,

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記得試吓啦

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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people 

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- 排骨1磅左右 (1 lbs of diced spare ribs)

tonytsang and kareny recipy
2- 芋頭1小個, 去皮切粒 (1 small taro, diced)
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy

1- 南乳3磚 (3 cubes of fermented red bean curd, mashed)
tonytsang and kareny recipy
2- 花鵰1湯匙 (1 tbsp of chinese cooking wine)
 
tonytsang and kareny recipy
3- 老抽1湯匙 (1 tbsp of black soya sauce)
 
tonytsang and kareny recipy
4- 片糖1/3塊 (1/3 piece of slab sugar)

tonytsang and kareny recipy
5- 柱候醬1湯匙 (1 tbsp of chu hou paste)
 
tonytsang and kareny recipy
6- 生抽1湯匙 (1 tbsp of black soya sauce)
 

做法 Steps

tonytsang and kareny recipy
1- 先將排骨用基本野醃15分鐘備用, 同時, 快火落油(約3湯匙)起鑊, 將芋頭炒至兩面微黃(圖1), 盛起備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 炒香排骨, 再加入花鵰, 生抽, 老抽,南乳和柱候醬兜勻(圖2), 加水蓋過3/4材料 (圖3), 滾後入片糖炆10分鐘, 再加入芋頭(圖4)炆15分鐘, 吃前再調好味即成

tonytsang and kareny recipy
1- Marinade the ribs with basic seasoning for 15 minutes.  In the same time, heat the pan with 3 tbsp of oil over high heat.  Stir fry taro until lightly brown (fig.1).  Put it aside

tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Stir fry the ribs until light brown.  Stir in the cooking wine, red bean curd, black soya, soya sauce, and chu hou paste and mix it well (fig2).   Add water to cover 3/4 ingredient and heat through (fig.3).  Simmer it for 10 minutes with closed lid.  Stir in the taro (fig.4) and simmer for 15 minutes.  Adjust the taste accordingly before serve.  Serve it in hot.

貼士 Tips
1- 汁料味道要到最後自己調教, 切忌一開始就將汁料整得太濃味
tonytsang and kareny recipy
2- 火力要保持中火左右, 不宜過大, 炆時要間中攪拌材料, 以免燶底
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Adjust the taste according to your preference before serve.  Do not adjust the taste while simmering.
 
tonytsang and kareny recipy
2- Keep the heat around medium.  Do not use maximum heat.  Stir the ingredient time by time.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
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