星期四, 10月 28, 2010

[通少製造]韓國燒梨牛肉 (Stir fry beef in korean barbecue sauce)





通少好介紹: 韓國燒梨牛肉

各位好朋友,
出埋今日哩個食譜會開始放假, 我會同太太去旅行呀, 為免期間收到太多垃圾廣告搔擾大家, 食譜唔會設立留言的, 如果有咩唔明或有咩問題, 可以點擊哩到留言-->留言版 , 如果有facebook account 的話, 亦可以點擊哩到去facebook留言 --> facebook 留言

不過大家可以放心, 我已預設好一些食譜, 係我放假時候出比大家, 都算唔話得啦, 係唔係先, 所以唔該大家多啲黎坐吓, 幫吓我, keep著啲人流呀, 哈哈哈哈


Prep 準備: 20 minutes | Cook 烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 1450 (Estimated/ 估計)
材料 Ingredients
1- 牛柳400克左右, 切片 (400g of beef fillet, sliced)
tonytsang and kareny recipy
2- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
3- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
tonytsang and kareny recipy
4- 青蔥2條, 切絲 (2 green onion, sliced)
tonytsang and kareny recipy
5- 新鮮鴨梨2個, 去皮, 切粒 (2 Asian pear, peeled, diced)
tonytsang and kareny recipy
6- 水3湯匙 (3 tbsp of water)
汁料 Sauce
份量只供參考 (just for reference only)
1- 韓國燒烤汁4湯匙 (4 tbsp of Korean barbecue sauce)
tonytsang and kareny recipy
2- 水1/4杯 (1/4 cup of water)
tonytsang and kareny recipy
3- 生粉水 (Corn starch mixture)
生粉2湯匙+凍水1湯匙 (2 tbsp of corn starch + 1 tbsp of water)

tonytsang and kareny recipy
做法 Steps

1- 先將1半的梨肉, 加水打成蓉, 將1半的梨蓉加入牛肉, 再用通少中式醃肉法 (除了鹽) 醃15分鐘, 另一半的梨蓉加入汁料攪勻備用(圖1), 快火落油1湯匙起鑊, 再將牛肉炒至7成熟, 盛起隔油備用(圖2)
tonytsang and kareny recipy
2- 將鑊洗好抹乾, 快火落油約1/2湯匙起鑊, 加入蒜茸, , 洋蔥和1/3茶匙鹽炒至軟身 (圖3), 再加入汁料煮滾,加入牛肉和餘下一半的梨子粒兜勻(圖4), 上碟即成
tonytsang and kareny recipy
1- Blend half of the pear with the water.  Mix half of the pear mixture into the beef.  Marinade the beef with Tony's marinade method (except the salt) for 15 minutes.  Mix the pear mixture with the sauce mix together.  Put it aside (fig.1).  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the beef until 70% done.  Drain it well and put it aside (fig2).
tonytsang and kareny recipy
2-  Heat the non-sticky pan with 1/2 tbsp of oil over high heat.  Stir in the garlic, green onion and onion with 1/3 tsp of salt until the onion is soft (fig.3).  Stir in the sauce mix and heat through.  Stir in beef and pear, and mix it well (fig.4).  Dish it up and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 牛肉加入梨汁去醃會更加腍的, 但煎時記得要快火, 盡快將牛肉炒熟, 才能保持牛肉嫩滑, 切勿加鹽去醃, 因為鹽粒會抽乾牛肉的水份令牛肉更硬
tonytsang and kareny recipy
2- 梨子粒其實不宜一早加入的, 最好是汁料煮熱後, 加入兜勻即可, 否則煮太耐就會變腍了
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Marinade the beef with pear juice can make the beef more tender.  When stir fry the beef, keep the heat to maximum so that the beef can be cooked quickly.  Do not add salt to marinade the beef.  The salt will absorb the water inside the beef and make the beef texture harder after cook
tonytsang and kareny recipy
2-It is actually not recommended to add the pear too early.  It is better to add it after the sauce heat through.  Otherwise, it will be too soft to eat.   
tonytsang and kareny recipy
3- Click here to understand what is the cooking terms in this recipe


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