星期一, 8月 31, 2009

食譜: 香草牛肉 (Stir fry beef with basil)

Google版:
http://tonynkaren.blogspot.com/2009/08/stir-fry-beef-with-basil.html


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夏天完啦, 哩邊日日朝早都係得10幾度左右, 真係好無癮, 夏天熱得一個星期就無啦, 離晒譜呀, 洗唔洗短得咁緊要呀

今日出哩個餸, 真係好好味, 最正當然係有蕃茄,

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再加蜜糖芥辣, 真係好惹味

羅勒葉係煮西餐常用香料, 如果買唔到一塊塊醃, 亦可以買磨碎好, 乾的羅勒碎, 一樣可以,

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羅勒同蕃茄真係好兄弟, 兩樣加埋, 啲味道真係香好多

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蜜糖芥辣係外國亦唔難買得到, 因為外國嘅朋友喜歡bbq, 佢地好喜歡用蜜糖芥辣, 如果香港買唔到, 可以用普通熱狗嘅黃芥辣, 再加蜜糖都可以

牛肉要逆紋切, 唔好用鹽去醃, 已經講過好多次,

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除非你想挑戰你牙力, 否則唔好加鹽, 反而要加多少少糖, 咁牛肉就會腍

哩個餸材料其實唔難搵, 一般有賣開外國香料地方一定買到,

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希望大家會試吓, 因為又唔係難煮, 又好味道


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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 |  Calories 熱量: 950 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 牛柳450克左右, 切絲 (450g beef filet, sliced)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去衣切絲 (1 medium onion, sliced)
tonytsang and kareny recipy
3- 中蕃茄2個, 切件 (2 beef tomato, cut into pieces)
tonytsang and kareny recipy
4- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
5- 羅勒葉8塊 (8 basil leaves)

tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 汁2湯匙 (3 tbsp of ketchup))
tonytsang and kareny recipy
2- 水1/4杯 (1/4 cup of water)
tonytsang and kareny recipy
3- 糖1湯匙 (1 tbsp of white sugar)
tonytsang and kareny recipy
4- 蜜糖芥辣1湯匙 (1 tbsp of honey mustard)

tonytsang and kareny recipy
5- 老抽1/2茶匙 (1/2 tsp of black soya sauce)

做法 Steps
tonytsang and kareny recipy
1- 先將牛肉用基本野(除了鹽)醃15分鐘, 快火落油(約1湯匙)起鑊, 將牛肉炒至7成熟,盛起備用
tonytsang and kareny recipy
2- 快火落油(約1/2湯匙)起鑊, 先爆香蒜蓉, 加入洋蔥和1茶匙鹽炒至軟身, 再加入蕃茄和1茶匙糖炒腍, 再加羅勒葉和牛肉兜勻, 再加汁料兜勻煮滾, 上碟即成

tonytsang and kareny recipy
1- Marinade the beef with basic seasoning (except 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.
.
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry garlic is golden and fragrant.  Stir in the tomato with 1 tsp of sugar and mix it well.  Stir in the basil leaves and beef, and mix it well.  Stir in the sauce mix and heat through.   Dish it up and serve it hot.

貼士 Tips
1- 蕃茄加糖, 能帶出它的酸甜味道, 令汁料更有茄香味
tonytsang and kareny recipy
2- 蘿勒和芥辣也不宜煮太耐, 香味是不宜受熱太耐的 
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
4- 按這裡查看 "牛肉的切割方法"  的解釋

tonytsang and kareny recipy
1- Stir fry the tomato with sugar can release the sweet and sour taste of the tomato.
tonytsang and kareny recipy
2- Do not over cook the Basil and mustard to keep its taste .
tonytsang and kareny recipy

3- Click here to understand what is (Cooking terms in this recipe)
tonytsang and kareny recipy
4- Click here to understand (how to cut the beef) 


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13 則留言 :

  1. honey mustard, 平時可以點用左佢呢?
    [版主回覆09/02/2009 03:41:00]整熱狗, 煮西餐都可以用到

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  2. 淋係意粉或撈飯吃,仔仔一定話好味!等我都試下先!
    [版主回覆09/02/2009 03:44:00]意粉我略嫌味道過濃, 但送飯就真係好掂

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  3. 濃情朱古力碰上士多啤梨2009年9月1日 上午12:25

    wo 正呀 撈飯撈意粉都得呢 好開胃
    [版主回覆09/02/2009 03:44:00]意粉我略嫌味道過濃, 但送飯就真係好掂

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  4. 蘿勒係咩味架?_?
    加左芥辣會唔會好辣啊?..
    如果唔食得辣咁點算T^T
    [版主回覆09/02/2009 03:45:00]蘿勒 = 香草
    加左芥辣會唔會好辣 >> 唔會
    如果唔食得辣咁點算 >> 唔落, 淨加蜜糖

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  5. pass...
    [版主回覆09/02/2009 03:45:00]next ...

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  6. honey mustard我既"飛彿",平時BBQ整hot dog, burger都會加d.
    今年既夏天真係短得離譜,都無話好熱過,咁又秋天啦,真係有搵笨既感覺
    [版主回覆09/02/2009 03:46:00]咪係囉, 比返個夏天我呀

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  7. 我有我的新空間2009年9月1日 上午11:50

    嘩, 唔係嘛, 早上得 10 度 ? 香港和國內仍然是30幾度喎 !
    [版主回覆09/02/2009 03:46:00]唉, 我都想熱呀, 不過無呢

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  8. 第一次睇到你的blog,你好有心思啊!!!食譜仲有中英對照.
    [版主回覆09/02/2009 03:46:00]歡迎你呀

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  9. 西人朋友叫妙妙教佢煮中國菜, 但我懶將自己嘅食譜轉成英文, 於是想到通少嘅中英對照美味食譜, 索性將你嘅 Blog address 俾佢, 等佢慢慢跟你學嘢. 希望通少唔會介意.
    [版主回覆09/04/2009 02:15:00]唔介意, 多謝你就真

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  10. 蕃茄我鍾意食呀!!
    [版主回覆09/04/2009 02:15:00]我都好喜歡呀

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  11. 夏天真係咁短!香港剛立秋,早晚涼一點,下午熱到叫救命!
    [版主回覆09/11/2009 23:21:00]太熱又唔好, 太凍又唔好

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  12. 但番茄常常炒到一半,他皮會開始“飛”出來

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  13. 想請問汁姐係咩? 雞湯?

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