星期二, 9月 08, 2009

食譜: 蜜瓜雞汁炒牛柳 (Stir fry beef with honeydew in teriyaki sauce)

Google 版:
http://tonynkaren.blogspot.com/2009/09/stir-fry-beef-with-honeydew-in-teriyaki.html

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放完假, 人都覺得精神啲, 今次放假我地好匆匆忙忙走左去多倫多玩, 由於今次唔係搾車, 係搭巴士, 所以活動時間得好返好少

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係哩到要特別鳴謝blog友 solarman, 無佢慷慨嘅讀家飲食指南, 我同太太都食唔到啲又好味, 又平, 又抵嘅食物, 我地去左佢介紹嘅明記食晚飯同埋敦煌閣飲茶, 真係無得頂, 我諗我下次都會再去多次明記,
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啲腰潤粥同牛腩真係好好味呀, 多謝你呀, solarman

今日出哩個餸, 都係用生果, 夏天我哩邊就過啦,

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我要趁仲熱熱地, 煮多啲哩類菜色呀, 哈哈

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其實係北美, 好多意大利餐廳都會用哈密瓜配意大利金華火腿作前菜, 甜甜鹹鹹互相平衡個味道

我哩個餸都差唔多, 牛肉係鹹, 加蜜瓜甜甜地, 都幾夾, 個汁我諗左好耐, 決定用豉油雞汁, 因為都係鹹鹹甜甜,

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一定唔會有問題

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不過記得蜜瓜唔好太熟喎, 如果熟得滯, 就會腍, 炒時就好容易散晒, 同埋食落亦無爽脆口感, 而且太熟嘅蜜瓜會太甜, 會令整個餸甜過頭, 所以要小心

味道新鮮特別, 煮法又容易,

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希望大家有機會要試一試啦

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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 20 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, 切粒 (450g beef filet, diced)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去衣切件 (1 medium onion, cut into pieces)
tonytsang and kareny recipy
3- 蜜瓜粒約2杯 (2 cup of diced honeydew)
tonytsang and kareny recipy
4- 蒜蓉1湯匙 (1 tbsp minced garlic)

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

tonytsang and kareny recipy
1- 雞汁(現成)3湯匙 (3 tbsp of chinese teriyaki sauce)
tonytsang and kareny recipy
2- 水5湯匙 (5 tbsp of water)

tonytsang and kareny recipy

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(圖2), 再加入汁料兜勻煮滾, 加回牛肉兜勻(圖3), 熄火, 加密瓜粒兜勻 (圖4), 再用生粉水埋獻, 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 onion with 1/3 tsp of salt until soft.  Stir in the sauce mix and heat through.  Stir in the beef and mix it well (fig.3).  Turn off the heat.  Stir in the honeydew and mix it well (fig.4).  Thicken the sauce if necessary.  Dish it up and serve it hot.

貼士 Tips
1- 牛肉不能用鹽醃, 否則會韌, 加多點糖醃, 就會令佢變得腍
tonytsang and kareny recipy
2- 雞汁各牌子味道不一, 記得要自己試好味才好加牛肉 
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- Do not marinade the beef with salt or it is be hard.  Marinade it with sugar will make it soft.
tonytsang and kareny recipy
2- Different brand of teriyaki sauce will taste different.  Adjust the taste well before stir in the beef.
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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16 則留言 :

  1. 你真客氣,呢幾日我都有去明記,試吓撞唔撞到你!哈哈! 最緊要你食得開心!嘻嘻! 呢個餸,見到都流口水,要食多半碗飯呀!
    [版主回覆09/10/2009 23:16:00]真係多得你, 唔係咁多餐廳, 又得咁少時間, 好難知去邊到食呀
    明記真係好好

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  2. 你近排好鍾意用水果入餸噃.
    [版主回覆09/10/2009 23:16:00]夏天嘛

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  3. 太陽叔叔介紹你去明記,好野黎架,我都成日去明記架.呢個餸啱哂呢個天氣食啦.
    [版主回覆09/10/2009 23:16:00]明記真係抵讚

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  4. 濃情朱古力碰上士多啤梨2009年9月8日 下午11:17

    好清新既一碟餸, 用生果去煮有另一番風味呢
    [版主回覆09/10/2009 23:17:00]好好味架

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  5. 嘩..好好味咁wo....
    [版主回覆09/10/2009 23:19:00]清爽呀

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  6. 睇落好好味咁噃!呀仔實話:添飯吖唔該!
    [版主回覆09/10/2009 23:19:00]呵呵, 一定會啦

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  7. 同少很有創意呢,蜜瓜也可以炒牛肉! 我會試試看的!
    [版主回覆09/10/2009 23:19:00]試完你實喜歡

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  8. 我老公大人好古板,佢唯一接受到用生果煮餸就只有菠蘿,所以如果我煮就只會變成菠蘿雞汁炒牛柳了!
    [版主回覆09/10/2009 23:20:00]如果生生地嘅蜜瓜, 同啲咩節瓜差唔多, 佢唔會知

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  9. 從來都無諗過用密瓜嚟做餸, 下次我又試下用水果做配菜先!
    [版主回覆09/10/2009 23:20:00]試完你一定會喜歡

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  10. Welcome To My Rose Garden2009年9月10日 下午2:24

    待放假試吓整
    [版主回覆09/11/2009 23:29:00]試吓啦

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  11. 牛肉粒, 岩晒我口味呀~~~~~
     
    [版主回覆09/11/2009 23:30:00]哩個真係好正

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  12. Hi!  記憶中好似係第一次留言, 不過小弟都來過好多次了, 好多時自煮東東的時候都會過來參考o下搵o下靈感; 有朋友想學o下煮o野的話, 我都會 refer 他們睇你個 blog, 因為真係好詳盡.  小弟自問真係無咁好心機...  
    一個字: 「勁」!
     
    [版主回覆09/15/2009 01:48:00]多謝支持, 其實我唔係好叻, 多謝你欣賞就真
    多啲嚟坐啦

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  13. 今日試咗嚟個餸, ok啊!不過因為我唔食蜜瓜的, 所以冇落!
    [版主回覆01/25/2010 22:23:00]如果落埋, 會甜甜地, 幾好味呀

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  14. Hi Tony, I went to Chinese grocery and the 雞汁 that I found is called "Chicken Stock" instead of Teriyaki sauce. Should I get chicken stock of teriyaki sauce? Thanks!!

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