星期一, 2月 07, 2011

[自創食譜]韓式麻婆豆腐 (Soft tofu in Korean chili sauce)


通少好介紹: 韓式麻婆豆腐 (Soft tofu in Korean chili sauce)
大家都已經返工了嗎? 還是放假中呢?  我在外國地方,
當然無新年假放啦, 所以一切都照常運作

今個新年,

我終於都成功煮到滿意的蘿蔔糕, 再加上我前一年很成功的芋頭糕, 今年我整了很多的糕, 送給好友們分享, 真係糕糕慶慶, 步步糕升啦, 哈哈哈, 下年我會預好啲份量, 因為今年整得太多啦,
連雪櫃都再沒有空位儲存呢, 哈哈哈

今天就和大家分享一個簡單嘅豆腐菜式, 辣辣甜甜, 顏色鮮艷又非常之醒胃,

相信大家定會喜歡的, 大家有時間就記得試吓啦

在此再次祝大家兔年事事順景, 健康快樂


print_icon-over.gif image by tonytsang_emotion

(password: tonytsang)

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
1- 豬柳400克左右, 切片 (400g of tenderloin pork, sliced)
tonytsang and kareny recipy
2- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
tonytsang and kareny recipy
3- 滑豆腐400克, 切粒 (400g of soft tofu, diced)
tonytsang and kareny recipy
4-
韓國泡菜300克 (300g of Korean kimchi)
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5- 蒜蓉 1湯匙 (1 tbsp chopped garlic)
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6- 本菇(鴻喜菇)400克, 去蒂弄散 (400g of Shimeji mushroom, stemmed off, separated)
tonytsang and kareny recipy

汁料 Sauce
份量只供參考 (just for reference only)
1- 蒜蓉辣椒醬1湯匙 (1 tbsp of garlic chili sauce)
tonytsang and kareny recipy
2- 韓國辣椒醬4 湯匙 (2 tbsp of korean chili sauce)
tonytsang and kareny recipy
3-
熱水100毫 升 (100 ml of hot water)
做法 Steps

1- 先將豬肉用通少中式醃肉法醃15 分鐘, 易潔鑊快火落油1湯匙起鑊, 將豬肉炒至全熟 (圖1), 盛起隔油, 豆腐用滾水煮3分鐘, 隔水備用  
tonytsang and kareny recipy
2- 易潔鑊洗淨抹乾, 再用快火落油約1湯匙再起鑊, 加入蒜蓉, 蒜蓉辣椒醬, 韓國辣椒醬, 泡菜和洋蔥及1/3茶匙鹽炒至軟身(圖2), 加入本菇和豬肉兜勻煮透, 約3-4分鐘(圖3), 加入韓國辣椒醬和熱水煮滾, 輕手加入豆腐(圖4), 轉中火, 蓋頂煮5分鐘, 上碟即成
tonytsang and kareny recipy
1- Marinade the pork with Tony's marinade method for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the pork until done (fig.1).  Put it aside and drain it well.  Blanch the tofu for 3 minutes.  Drain it well and put it aside.
tonytsang and kareny recipy
2-  Clean non-sticky pan and dry it well.  Heat the non-sticky pan with 1 tbsp of oil over high heat again.  Stir fry the garlic, garlic chili sauce, kimchi and the onion with 1/3 tsp of salt until soft (fig.2).  Stir in the mushroom and the pork.  Mix it well and cook it through, about 3-4 minutes (fig.3). Stir in Korean chili sauce and hot water.  Mix it well and heat through.  Stir in gently the tofu (fig.4).  Turn the heat to medium.  Cover and simmer for 5 minutes.  Dish it up and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 豬肉下鑊前, 先要確保鑊的熱力足夠, 下鑊後, 弄散它們後, 不要不斷翻動它, 先耐心地煎至兩面微焦才開始不斷翻動它們去炒, 這樣做, 炒出來的豬肉才會好吃的
tonytsang and kareny recipy
2- 泡菜炒過, 才能散發出它本身的甜味, 而韓國辣醬其實不是太辣的, 於後期才加入才能保持它獨有的味道, 不需要煮太久的
tonytsang and kareny recipy
3- 豆腐只要用熱水煮過, 它本身的水份就會流出, 只要煮完後讓它休息約10-15分鐘, 回鑊後, 它就不會有太多的水份再流出來
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Before stir fry the pork, make sure the pan is hot enough.  Once you add the pork into the pan, do not stir them too often.  Let pan-fry until both side of the pork turn brown before string them.
tonytsang and kareny recipy
2- Stir-fry the kimchi so its flavor can be released.  Korean chili sauce taste sweet more than spicy.  Do not overcook it to keep it flavor. 
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3- Blanched the tofu so that it will release its exceeded water.   After blanch, let it rest for 10-15 minutes.  When you cook the tofu again later, it won't release a lot of water so that the taste of the dish can be maintain.
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe

5 則留言 :

  1. 你就好啦,整到滿意嘅糕!我底糕就差啲啲囉,可能啲蘿蔔唔係咁靚啩,冇咩蘿蔔嘅清甜味,有點兒浪費咗我啲心機囉!
    [版主回覆02/09/2011 23:33:00]蘿蔔唔靚真係無得救, 所以真係要好小心揀呢

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  2. LE 個唔錯 ! 我會試做....因為我都有大半盒韓式辣醬在雪櫃哩 !
    [版主回覆02/09/2011 23:34:00]好味呀, 個韓式辣醬可以用來當腸粉嘅辣醬, 非常好味呀

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  3. 哈哈~我都整左好滿意既榚~蘿蔔又甜又好味~不過都係要搵人食~ 下次試下依個韓式麻婆豆腐先~
    [版主回覆02/09/2011 23:34:00]整得好, 可以同人分享真係好開心架

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  4. 麻婆豆腐....老公至愛!
    [版主回覆02/10/2011 21:59:00]記得要試吓

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  5. 我想下其實 韓國辣椒醬會向邊道有得買同埋大約幾錢?
    [版主回覆02/10/2011 21:59:00]香港個邊我都唔知, 我唔係住香港的 你可以試下去啲日本超市看看

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