星期一, 1月 04, 2010

自創食譜: 黑椒牛油炒蒜芯 (Stir fry garlic shoot with black pepper and butter)

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http://tonykaren.mysinablog.com/index.php?op=ViewArticle&articleId=2120188


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話咁快就開始2010年啦, 通之廚房亦不知不覺已經2歲多, 和大家分享過嘅食譜差唔多就嚟去到350幾啦, 唔知大家試左幾多, 又唔知大家最喜歡又係邊一個食譜呢

2年間認識好多新朋友,

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真係好多謝大家一路以來嘅鼓勵同支持呢, 嚟緊哩一年, 我會繼續努力, 寫多啲好食譜比大家嘅

聖誕節期間, 我和太太到多倫多探朋友兼購物,

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最難得係blog友solarman特登抽空出嚟同我地食晏, 佢唔單止請我地, 仲送腰果比我地, 真係超級客氣呀, 下次你嚟montreal 記得搵我呀

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大家聖誕同新年又點過呢? 不如講嚟分享吓呀 

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Prep 準備: 15 minutes |  Cook烹調: 20 minutes |  For 份量: 4 people |  Calories 熱量: 1350 (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- 豬柳1磅左右, 切絲 (1 lbs of tenderloin pork, sliced)
tonytsang and kareny recipy
2- 中型洋蔥半個, 去衣切粒 (1/2 medium onion, diced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 蒜芯400克, 切段 (400g garlic shoot, cut into section)
tonytsang and kareny recipy
5- 紅蘿蔔1條, 去皮, 切段(1 red carrot, peeled, cut into section)
tonytsang and kareny recipy
6- 白磨菇8隻, 去蒂切半 (8 white mushroom, stemmed off, cut into half)
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7- 牛油1湯匙 (1 tbsp butter)
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8- 鹽1/2茶匙 (1/2 tsp of salt)
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9- 黑椒粉1/2茶匙 ( 1/2 tsp of black pepper)

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做法 Steps

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1- 先將豬肉用基本野醃15分鐘備用, 同時將蒜芯和紅蘿蔔飛水3-5分鐘, 隔好水備用, 醃好肉後, 快火落油(約1湯匙)起鑊, 落豬肉炒熟, 盛起備用(圖1)
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2- 快火落1湯匙油, 快火起鑊, 先爆香蒜茸和黑椒粉, 再加入洋蔥和1/3茶匙鹽炒至軟身(圖2), 再加入蒜芯,紅蘿蔔,白磨菇,牛油和鹽兜勻炒香(圖3), 再加入豬肉兜勻(圖4), 上碟即成

tonytsang and kareny recipy
1- Marinade the pork with basic seasoning for 15 minutes.  Meanwhile, blanch the garlic shoots and red carrot for 3-5 minutes.  Drain it well and put it aside.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry pork until done.  Put it aside (fig.1)
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2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the garlic and black pepper until fragrant.  Stir-fry the onion with 1/3 tsp of salt until soft (fig.2).  Stir in the garlic shoots, red carrot, white mushroom, butter and the salt.  Mix it well and heat through (fig.3).  Stir in the pork and mix it well (fig.4).  Dish it up and serve it in hot.

貼士 Tips
1- 蒜心和紅蘿蔔先非水, 煮時就不怕煮不熟它們, 但要小心, 若飛水太耐, 它們就可以會過腍, 影響口感, 所以飛水時, 不況試食一吓, 確定質感
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2- 白磨菇不用太早炒, 否則會大量出水  
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3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Blanch the red carrot and garlic shoots to ensure they cook through.  However, over blanching them will make them too soft.  It is better to taste it to ensure its texture. 
tonytsang and kareny recipy
2- Do cook white mushroom too early or it will release a lot of water.
tonytsang and kareny recipy

3- Click here to understand what is (Cooking terms in this recipe)

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14 則留言 :

  1. 濃情朱古力碰上士多啤梨2010年1月4日 下午10:54

    通少新一年祝你地事事順利, 繼續煮多D好餸分享比我地, 哈
    [版主回覆01/06/2010 22:00:00]多謝你一路以來都咁支持我, 成日嚟留言呀, 我實會煮多啲好餸同你分享

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  2. 多謝你的介紹,希望來年見到更多的新煮意。
    [版主回覆01/06/2010 22:00:00]多謝支持, 我會努力

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  3. HIHI 通少  :
    因家中有成員不喜歡吃牛油 , 如用回食油代替 , 可以嗎?
    [版主回覆01/06/2010 22:00:00]可以, 但當然無咁香啦

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  4. Happy New Year!!
    [版主回覆01/06/2010 22:00:00]thank you

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  5. 咁就兩年 o架嗱?時間真係快到你唔信呀!我同老公喺聖誕同新年都係打邊爐,其實冬天幾乎日日都打邊爐,食極都唔厭 o架!
    祝你新一年,事事順利,想嗰樣得嗰樣啦!
    [版主回覆01/06/2010 22:01:00]日日打邊邊, 會唔會好熱氣呀, 哈哈
    我都祝你新一年快快樂樂呀

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  6. Welcome To My Rose Garden2010年1月6日 上午5:11

    厘個菜式好易整,放假時要跟住整,多謝分享~
    [版主回覆01/06/2010 22:01:00]好呀, 試完要話我知

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  7. 又有新菜色喇,支持支持喔!新一年祝你事事如意,繼續煮好餸
    [版主回覆01/08/2010 23:21:00]多謝你, 我都祝你新一年快快樂樂

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  8. 通少, Happy New Year are!! 我住montreal 噤耐, 都唔覺得有噤多餸買, 我3月may be 返montreal, 到時一定去揾你先!!!
    [版主回覆01/08/2010 23:22:00]而家montreal 真係多左好多中國野買

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  9. 聰少 & Family,
    Happy New Year ﹗
    又係一道好味嘅餸﹗
    [版主回覆01/08/2010 23:22:00]你都係呀, 2010快樂呀

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  10. 我有我的新空間2010年1月8日 上午5:08

    新年快樂!
    呢個幾好, 要試.
    [版主回覆01/08/2010 23:22:00]你之前問過我, 我終於都出啦, 哈哈

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  11.         新年快樂呀,通少!         估唔到連蒜芯都有得賣喎!真係同香港無乜分別!
    [版主回覆01/08/2010 23:23:00]蒜心有, 哩啲都係大路野, 其他特別嘅食材就可能買唔到啦

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  12.  cool ..... thanks for sharing ! try try sin..
    [版主回覆01/12/2010 21:58:00]I hope you will like it :D

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  13. *0*!!!!! 通少, 原來你喺montreal架? 我一路都知你住喺加拿大, 不過唔知係montreal~~~ 我之前去過mcgill exchange.... 早知可以去搵你喇~~~你住邊區r? 我就住喺guy concordia附近^^
    [版主回覆01/13/2010 23:28:00]我住係南岸, 唔係downtown

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  14. 希望啦..煮皂多過煮菜. ..要補下課先..最緊要快靚正..哈哈

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