星期一, 5月 25, 2009

食譜: 金香辣牛柳 (Stir fry beef with enoki mushroom)


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等到下午3點左右, 終於入到草稿區, 終於load得完, 可以寫埋個食譜, 我發覺係香港零晨時段入blog可以話係最穩定, 其他時間好多時都load 唔到

仲有呀,

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我其實有回覆大家啲留言, 只係大家收唔到email通知, 如果大家有問我問題的話, 記得要返嚟睇返我個回覆呀

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星期六日搞到我好疲累呀, 用左1整個下晝, 我係屋企入口前整個花園仔, 可以比太太種吓花, 唔好以為我用得多時間個花園仔會好靚, 其實因為工具唔夠, 我最多只可以整一個大圈, 淨係掘地都掘死我呀, 啲泥又實又硬, 真係好難掘呀

今日出哩個餸其實同上次碟雞差唔多,

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我見淨低啲西芹, 所以用埋佢

牛肉香辣, 西芹又爽口, 其實真係好好味,

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牛肉大家記得唔好用鹽醃呀, 如果唔喜歡切粒, 想切片的話, 記得要逆紋去切呀

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西芹同上次一樣, 唔需要出水, 只需要最後焗一吓就好好味啦, 金菇都係同樣咁處理就得, 如果金菇滑潺潺, 即係唔新鮮, 咁可以先飛飛水先用, 唔係草腥味可能會幾重

簡單地改一改材料, 又有一味香口小菜,

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希望大家喜歡

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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 25 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- 牛柳450克左右, 切件 (450g of beef filet, cut into pieces)
tonytsang and kareny recipy
2- 西芹4大塊, 切絲 (4 large pieces of celery, sliced)
tonytsang and kareny recipy
3- 金菇200克, 去尾 (200g of Enoki mushroom, stemmed off)
tonytsang and kareny recipy
4- 蒜蓉1湯匙 (1 tbsp chopped garlic)
tonytsang and kareny recipy
5- 中洋蔥1個, 去皮, 切絲 (1 medium onion, peeled, sliced)
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy

1- 辣豆板醬1湯匙 (1 tsp of chinese chili bean sauce)
tonytsang and kareny recipy
2- 蠔油
1茶匙 (1 tsp of oyster sauce)
tonytsang and kareny recipy
3- 1/4茶匙 (1/4 tsp of sugar)
tonytsang and kareny recipy
4- 水1/4量杯 (1/4 cup of water)
做法 Steps

tonytsang and kareny recipy
1- 牛肉用基本野醃(除了鹽)15分鐘備用, 快火落油(約1湯匙)起鑊, 將牛肉炒至7成熟, 盛起備用(圖1)
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入加入洋蔥和1/3茶匙鹽及辣豆板醬炒至軟身(圖2), 再加入西芹炒透, 約1分鐘(圖3), 加入牛肉, 金菇和汁料兜勻, 蓋頂焗1分鐘(圖4), 上碟即成
tonytsang and kareny recipy
1-  Marinade the beef with basic seasoning (expect salt) for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the beef until 70% done.  Put it aside (fig.1).

tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Stir fry garlic is golden and fragrant.  Stir fry the onion with 1/3 tsp of salt, chili bean sauce until soft (fig.2).  Stir in celery and mix it well (fig.3).  Stir in the beef, enoki mushroom and sauce mix, and heat it through.  Cover and simmer for 1 minutes (fig.4).  Dish it up and serve it hot.

貼士 Tips
1- 西芹和金菇都不要炒太耐才能保持它的爽脆
tonytsang and kareny recipy
2- 牛肉不要用鹽去醃, 亦不要煮得太熟 
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Don't overcook the celery and enoki mushroom to keep it crispy texture.
 
tonytsang and kareny recipy
2- Do not marinade the beef with salt.  Do not overcook the beef as well.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
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19 則留言 :

  1. 2222222222222
    [版主回覆05/27/2009 00:02:00]多謝支持

    回覆刪除
  2. 點解近來都係煮辣嘢o既?
    [版主回覆05/27/2009 00:02:00]怕辣可以落少啲, 但其實辣豆板醬唔係好辣

    回覆刪除
  3. 嘩....咁遲入黎都有五甲之內!!!
     
    [版主回覆05/27/2009 00:02:00]我個blog out啦, 無咩人嚟睇, 哈哈

    回覆刪除
  4. 我好怕西芹既味架, 如果我煮, 一定唔會落西芹架!!
     

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  5. 我好怕西芹既味架, 如果我煮, 一定唔會落西芹架!!
     
    [版主回覆05/27/2009 00:03:00]改用脆肉瓜啦, 都ok喎

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  6. 我上yahoo blog 都有問題呀, load 到我都
    [版主回覆05/27/2009 00:03:00]唉, 我都係呀

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  7. 濃情朱古力碰上士多啤梨2009年5月26日 上午12:50

    呢排我地呢到天氣又熱又落雨..食返d辣辣地既餸刺激下都好..正
    [版主回覆05/27/2009 00:03:00]就係囉, 呵呵

    回覆刪除
  8. 你好似我奶奶呀!哈哈!佢好多時都係見到個廚房有啲咩嘢剩,就煮埋一碟,所以好多時我哋會喺啲湯到見到啲唔應該有 o既餸,例如:胡椒豬肚湯會無啦啦多咗舊紅蘿蔔呀咁囉!  不過當然你襯得合情合理得多啦!
    [版主回覆05/27/2009 00:04:00]煮飯係咁, 唔會無端端買啲材料返來, 通常都係有乜煮乜, 哈哈
    哈哈, 胡椒豬肚湯會無啦啦多咗舊紅蘿蔔, 都好新穎喎

    回覆刪除
  9. Si Man Chau 周斯敏2009年5月26日 上午8:30

    可能越黎越多人上、要半夜撮位至可以入得易
    [版主回覆05/27/2009 00:04:00]唔知呢, 不過真係越夜越順

    回覆刪除
  10. 你好俾心機呀﹗努力
    [版主回覆05/28/2009 02:42:00]多謝呀

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  11. 通少, 可能鬧完真係有用喎, 這兩日無論是什麼時候入去, 都幾順喎 (弊, 會唔會讚壞他?)
    [版主回覆05/28/2009 02:42:00]唔係喎, 都係好唔掂喎

    回覆刪除
  12. 祝你端午節快樂...
    [版主回覆05/28/2009 02:42:00]多謝你呀, 哈哈

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  13. 係呀!我都 load到想死呀! 你好有心思喎!咁Karen想種咩花呢?
    [版主回覆05/28/2009 02:43:00]唉~~~海外用戶遭殃呀
    佢咩都想種, 哈哈

    回覆刪除
  14. 明天是端午節,通少!端午節快樂呀!
    [版主回覆05/28/2009 02:43:00]多謝你呀

    回覆刪除
  15. 喺呀唔舍近日Yahoo做什麼, 縱係收唔到啲電郵回覆既.
    [版主回覆05/28/2009 02:44:00]特別係海外用戶, 真係load 親都死

    回覆刪除
  16. 今日先一次過彈左幾十封email出黎。delay message呀!
    得閒試下煮先^^
    [版主回覆05/28/2009 02:44:00]我係, del 死我

    回覆刪除
  17. 明日會有乜好介紹呢?端午節快樂
    [版主回覆05/28/2009 02:44:00]我想出, 但都係load 唔到

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  18. l這味菜好!!
    簡單易做!!!

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  19. Hi !想像中都好味道,但我食多些飯了!又怕肥怎 ,麼辦呢?真頭痕!!!!!!!!
    Amy
    [版主回覆05/30/2009 04:48:00]食得是福, 怕咩喎

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