星期一, 3月 21, 2011

[自創食譜]黃金沙粒 (Diced pork and taro with salty egg yolk)



通少好介紹: 黃金沙粒 (Diced pork and taro with salty egg yolk)

每天工作真的很忙,
我真的覺得有點累了, 可惜3月沒有假期, 沒有時間好好給我休息一下呢

芋頭本來冬天先當造, 先好味道, 但我在加拿大, 很奇怪, 一年365天都有得賣,
有時都不知道那些芋頭是否假的, 哈哈

今日出哩個餸, 用上芋頭, 香港或於亞洲的朋友或許買不到,
但可以用南瓜, 蕃薯都得, 加上鹹蛋個種香味, 包你吃過就知道好味道呀
大家不要忘記我仍在作賽中, 很
需要大家的支持的, 大家記得看完我的食譜, 要去投我一票呢, 網址是:
http://blogger.lkk.com/vote.php?recipe_id=13


print_icon-over.gif image by tonytsang_emotion

(password: tonytsang)

Prep 準備: 20 minutes | Cook 烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 1350 (Estimated/ 估計)

材料 Ingredients
1- 豬柳400克左右, 切粒 (400g of tenderloin pork, diced)
tonytsang and kareny recipy
2- 蒜蓉2湯匙 (2 tbsp minced garlic)
tonytsang and kareny recipy
3- 熟鹹蛋3隻去殼 (3 cooked salty eggs, shell removed)
tonytsang and kareny recipy
4- 芋頭250克, 去皮切粒 (250g of taro, peeled, diced)
tonytsang and kareny recipy
5- 牛油1湯匙 (1 tbsp butter)
tonytsang and kareny recipy
6- 熱水3/4量杯 (150ml of hot water)
tonytsang and kareny recipy
做法 Steps


1- 豬肉用通少中式醃肉法(<-按下去看解釋)醃15分鐘, 鹹蛋將蛋黃取出, 蛋白切細粒備用, 易潔鑊用快火落1/2湯起鑊, 將豬肉炒熟, 盛起隔汁備用(圖1), 易潔鑊洗淨抹乾, 用快火落油約1湯匙起鑊, 將芋頭粒炒至金黃 (約5分鐘), 加入2/3量杯熱水, 蓋頂中火煮至腍(約5分鐘) (圖2,3), 隔好水備用
tonytsang and kareny recipy
2-易潔鑊洗淨抹乾, 用快火落無油起鑊, 加入蒜蓉, 牛油, 鹹蛋黃和1/3量杯熱水炒至起沙(圖4), 再加蛋白豬肉和芋頭兜勻煮熱, 上碟即成
tonytsang and kareny recipy
1- Marinade the pork with Tony's Chinese marinade method (<-click the text to see the detail) for 15 minutes.  Meanwhile, take the egg yolk out of the egg and dice the egg white finely.  Put it aside. Heat the non-sticky pan with 1/2 tbsp of oil over high heat.  Stir fry the pork until done.  Drain the pork well by using a sieve and put it aside (fig.1). Clean the non-sticky pan and dry it well.  Heat the non-sticky pan with 1 tbsp of oil over high heat again.  Stir fry the taro until golden.  Add in 100ml hot water.  Cover and Simmer until the taro is soft (about 5 minutes) (fig.3,4).  Drain it well with a sieve and put it aside.
tonytsang and kareny recipy
2- Clean the non-sticky pan and dry it well.  Heat the non-sticky pan over high heat again.  Stir in the garlic, butter, egg yolk and 50ml of hot water.  Mix all the ingredients well until the mixture is smooth (fig.4).  Stir in the egg white, cooked pork and taro.  Mix all the ingredient well and heat it through.  Dish it up and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 牛油和蛋黃蓉都不 宜用太大火去煮, 否則很易就濃
tonytsang and kareny recipy
2- 這個時候若找不到靚芋頭, 可以改用薯仔, 甜蕃薯, 紅蘿蔔, 南瓜等等去代替
tonytsang and kareny recipy
3- 要好味但又不怕不健康的話, 蛋黃可以用6隻, 這樣做才會有流沙的質感
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Butter and egg yolk are easy to burn over high heat.  Use medium heat is recommended.  
tonytsang and kareny recipy
2- You replace taro with potato, sweet potato, red carrot or pumpkin.
tonytsang and kareny recipy
3- If you want to sauce to be more smooth, use 6 egg yolk instead.  However, it will be less healthy. 
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe


3 則留言 :

  1. 我覺得芋頭比較滯  所以好小煮芋頭呀
    [版主回覆03/24/2011 00:48:00]係呀, 所以可以改用南瓜, 健康又好味道

    回覆刪除
  2. 因為3月沒有假期, 我公司的同事"生病"會比較多...你那邊有這樣子嗎?
    [版主回覆03/24/2011 00:49:00]咁又無喎, 之前就多啲人病, 現在又無乜

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  3. 有去投您一票啊!你對美食的探索和真誠是我投你一票的原回加油喔!
    [版主回覆03/24/2011 00:49:00]多謝支持

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