星期一, 9月 28, 2009

食譜: 蜜桃豬柳 (Stir fry pork with peach)

Google 版:
http://tonynkaren.blogspot.com/2009/09/stir-fry-pork-with-peach.html


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蜜桃加豬扒, 香甜又惹味, 如果不怕肥的話, 改用五花腩, 香味和咬口的感覺可以話完全不同,
onion2064.gif image by tonytsang_emotion
不過我怕肥, 所以都是改用豬扒好了

onion2047.gif image by tonytsang_emotion
一味簡單容易的菜色, 希望大家也會喜歡


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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 |  Calories 熱量: 1250 (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- 無骨豬扒1磅左右 (1 lbs of boneless pork chop)
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- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 青椒1個, 切件 ( 1 green pepper, cut into pieces)
tonytsang and kareny recipy
5- 蜜桃2個, 去核切件 ( 2 peach, cut into pieces)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 茄汁約2湯匙 (2 tbsp Ketchup))
tonytsang and kareny recipy
2- 水1/3杯 (1/3 cup of water)
tonytsang and kareny recipy
3- 糖1/2湯匙 (1/2 tbsp of sugar)
tonytsang and kareny recipy
4- 老抽1湯匙 (1 tbsp of black soya)

tonytsang and kareny recipy
做法 Steps

tonytsang and kareny recipy
1- 先豬扒拍鬆切件, 用基本野醃15分鐘, 快火落油(約2湯匙)起鑊, 落豬扒煎至兩面金黃, 再用中火, 煮至全熟 (圖1), 盛起備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先爆香蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身, 再入青椒略炒(圖2), 加入豬扒和汁料兜勻煮滾(圖3), 加入蜜桃兜勻煮熱(圖4), 上碟即成

tonytsang and kareny recipy
1- Beat the pork chop evenly.  Cut into pieces and marinade it with basic seasoning for 15 minutes.  Heat the pan with some oil over high heat (at least 2 tbsp of oil).  Brown both side of the pork chop.  Turn to medium heat and cook until it is full done (fig.1).  Put it aside.
tonytsang and kareny recipy
2-  Heat the pan with some oil over high heat (at least 1 tbsp of oil).  Stir fry the garlic until fragrant.  Stir-fry the onion with 1/3 tsp of salt until soft.  Stir in the green pepper and mix it well (fig.2).  Stir in pork with the sauce mix and heat through (fig3).  Stir in the peach and mix it well (fig.4).  Dish it up and serve it in hot.

貼士 Tips
1- 豬扒連肥切成2cm厚件, 吃時才會有咬口, 又不會太韌, 豬扒煮時一變硬就煮好了, 不要再煮太耐, 沒有信心的話, 可以取一塊切開, 入面全白就可以了
tonytsang and kareny recipy
2- 生果如蜜桃不宜受熱, 當整個餸煮的味道, 杰度都處理好後, 才加入, 兜勻煮熱就好上碟, 煮太耐的話就會過腍, 營養也會被除掉  
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Cut the pork chop into 2cm thick pieces.  It will give you a good texture when you eat it.  Once the pork chop turns hard during cooking, it is 100% done.  If you are not sure, take a piece out and cut it into half.  If you see the meat inside is all white, it is 100% done.
tonytsang and kareny recipy
2- Fruits like peach is recommended to cook it too long.  Stir in the fruit after adjust the taste and thickness of the dish.  Once it is heat up, dish it up to avoid overcooking it.  Otherwise, it will become too soft and all nutrition will be gone.

tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

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8 則留言 :

  1. 嘻嘻.....NO. 1

    [版主回覆09/29/2009 02:57:00]好耐無見啦, 哈哈

    回覆刪除
  2. 正呀, 無骨豬排, 啖啖肉, 岩晒我胃口呀!!
    我都一定會試哩個餸!!
    咁用罐頭蜜桃, 可唔可以架???
    [版主回覆09/29/2009 02:58:00]無問題, 不過就會比較腍身, 無咁爽口

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  3. 豬扒得囉, 唔駛五花腩咁潤囉...哈哈
    [版主回覆09/29/2009 20:12:00]呵呵, 我怕肥, 所以我都係用豬扒啦, 哈

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  4. 祝中秋 & 结婚2週年 愉快
    [版主回覆10/01/2009 00:01:00]多謝你呀

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  5. Happy 2nd marriage anniversary!!!
    [版主回覆10/01/2009 00:01:00]多謝你呀

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  6. 近排我掟起心肝學煮餸, 今日本來想買本食譜, 但後來都打消了這念頭, 因為覺得你個BLOG D食譜仲吸引呀! haha...thanks!!!
    [版主回覆10/01/2009 00:01:00]我出食譜的話, 你要買呀, 哈哈

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  7. 有生果既送, i like~~
    [版主回覆10/01/2009 00:01:00]咁就好啦

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  8. HI, 請問用罐頭水 蜜桃,可以嗎?
    [版主回覆10/08/2009 08:28:00]可以, 但會好腍

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