星期三, 3月 16, 2011

[自創食譜]香藕肉絲 (Pork with bean curd and lotus roots in miso sauce)


通少好介紹: 香藕肉絲 (Pork with bean curd and lotus roots in miso sauce)

每天都看著日本的最新消息,
現在狀況實在令人很擔憂, 而今天看了一個和災情無關的新聞, 令我覺得很忿怒, 想和大家分享

原來有很多的募捐網站, 電郵, 甚至上門拍門的人士,
很多都是假冒的, 是騙財的, 這些人真的十分缺得,
我對他們的行為感到可恥和忿怒, 這些行徑真的和糞便一樣令人討厭,
恨不得將他們消滅

如果大家有心,
可以跟我一樣, 去紅十字會這些真正的機構捐款, 別要上當,紅十字會網址是:
加拿大:
http://www.redcross.ca/article.asp?id=2372&tid=032

香港:
https://donation2.redcross.org.hk/onlinedonation/user_donation.asp

今日出哩個餸, 非常之有豆香, 原來麵豉加腐竹是十分好味道的,
味道香濃, 在加上爽口的蓮藕, 真係好好味呀, 簡單又好味, 無理由你不試試啦
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: 15 minutes | For 份量: 4 people | Calories 熱量: 1350 (Estimated/ 估計)

材料 Ingredients
1- 豬柳400克左右, 切絲 (400g of tenderloin pork, sliced)
tonytsang and kareny recipy
2- 蓮藕約300克, 去皮切薄片 (300g of lotus roots, peeled, sliced)
tonytsang and kareny recipy
3- 中型洋蔥1個, 去皮, 切 ( 1 medium onion, peeled, shredded)
tonytsang and kareny recipy
4-
粟米仔6條左右, 切 (6 baby corn, cut into half pieces)
tonytsang and kareny recipy

5- 蒜蓉2湯匙 (2 tbsp minced garlic)
tonytsang and kareny recipy
6- 青椒1個, 切絲 (1 green pepper, sliced)
tonytsang and kareny recipy
6- 腐竹8條, 浸軟 (6 bean curd stick, soaked)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
1- 白味噌3湯匙 (3 tbsp of white miso paste)
tonytsang and kareny recipy
2- 砂糖1/2湯匙 (1/3 tbsp sugar)
tonytsang and kareny recipy
3- 熱水1 量杯 (220 ml of hot water)
tonytsang and kareny recipy
4- 雞粉1/3茶匙, 非必要 (1/3 tsp of chicken powder, optional)
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, 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)
tonytsang and kareny recipy
2-易潔鑊洗淨抹乾, 用快火落油約1/2湯匙起鑊, 加入蒜蓉, 洋蔥連1/3茶匙鹽炒至洋蔥軟身, 再加入粟米仔, 蓮藕和2湯匙熱水炒透(約3分鐘) (圖2), 加入青椒和豬肉兜勻煮熱(圖3), 再加入腐竹和汁料(除了味噌)兜勻, 轉中火, 蓋頂焗5分鐘, 熄火, 加入味噌兜勻煮至溶化, 再蓋頂無火焗3分鐘, 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.  Heat the non-sticky pan with 1/2 tbsp of oil over high heat.  Stir fry the pork until done.  Put it into a sieve and put it aside (fig.1)
tonytsang and kareny recipy
2- Clean the non-sticky pan and dry it well.  Heat the non-sticky pan with 1/2 tbsp of oil over high heat again.  Stir fry the garlic and onion with 1/3 tsp of salt until the onion is soft.  Stir in the baby corn and the lotus roots with 2 tbsp of hot water. Continue stir fry the ingredient to heat it through (for about 3 minutes) (fig.2).  Stir in the green pepper and cooked pork, and heat it through (fig.3).  Stir in the bean curd and sauce mix (except the miso paste), and mix it well.  Turn the heat to medium.  Cover and simmer for 5 minutes.  Turn the heat off, stir in the miso until completely dissolved.  Cover and simmer for 3 minutes.  Dish it up and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 個人認為, 蓮藕中段用來炒是最好味的, 形狀切開時亦十分好看, 切時盡量要切薄才會易熟又爽脆
tonytsang and kareny recipy
2- 味噌不宜用高溫煮太耐, 否則就會變酸, 所以要熄火後下, 溶掉炒勻上碟就可以了, 約不加雞粉, 可以加點日本醬油增加味道
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3- 味噌可以於大型的日本超市購買, 通常都分紅和白的味噌
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4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- In my opinion, the middle part of the lotus root is the best part for stir-fry.  Try your best to slice it thinly as possible.  
tonytsang and kareny recipy
2- It is recommended to cook the miso under low heat.  Otherwise, the flavor will be lost and the taste will change.  You can replace the chicken powder with Japanese soya sauce.
tonytsang and kareny recipy
3- Most of the large Japanese supermarkets sell miso paste.  
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe


1 則留言 :

  1. 你好! 請問用黑味噌代白味噌可以嗎?
    [版主回覆03/21/2011 21:04:00]沒有聽過黑味噌, 如果味道不是太濃都可以的

    回覆刪除

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