星期三, 3月 02, 2011

[自創食譜]惹味炒牛蒡絲 (Stir fry pork fillet with burdock in terriaki sauce)


通少好介紹: 惹味炒牛蒡絲 (Stir fry shredded pork with burdock in terriaki sauce)

我今次是第一次用上牛榜,
上查得, 原來牛蒡是很健康對身體很有益的食材, 我身處海外, 想不到這樣獨特的食材也買得到, 我覺得很幸運呢

既然是健康的食材,
我用上的配料也是很健康的, 有本菇, 海帶, 紅蘿蔔等等食材, 再配上我自製的照燒汁, 簡單健康又好味, 我深信大家實會喜歡的

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: 20 minutes | For 份量: 4 people | Calories 熱量: 1250 (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- 本菇(鴻喜菇)250克, 去蒂弄散 (250g of Shimeji mushroom, stemmed off, separated)
tonytsang and kareny recipy
3- 中型洋蔥1個, 去皮, 切 ( 1 medium onion, peeled, shredded)
tonytsang and kareny recipy
4-
紅蘿蔔200克, 去皮, 切 (200g carrots, peeled, shredded)
tonytsang and kareny recipy

5- 蒜蓉1湯匙 (1 tbsp minced garlic)
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6- 牛蒡1條, 約200克, 去皮切 (200g burdock root, peeled, shredded)
tonytsang and kareny recipy
7- 薯仔200克, 去皮, 切 (200g of potato, peeled, shredded)
tonytsang and kareny recipy
8- 海帶芽1茶匙, 浸透 (1 tsp of dried seaweed, soaked)
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汁料 Sauce
份量只供參考 (just for reference only)
1- 日本清酒2湯匙 (2 tbsp salted cooking sake)
tonytsang and kareny recipy
2- 砂糖1湯匙 (1 tbsp sugar)
tonytsang and kareny recipy
3- 日本醬油 (日本豉油)3 茶匙 (3 tsp japanese soya)
tonytsang and kareny recipy
4- 味醂1湯匙 (1 tbsp Mirin)
tonytsang and kareny recipy
5- 生粉1湯匙 (1 tbsp corn starch)
tonytsang and kareny recipy
做法 Steps


1- 先將豬肉用通少日式醃製法 (<- 按這裡看解釋)醃15分鐘, 同時間, 將紅蘿蔔, 薯仔, 牛蒡一同於滾水煮5分鐘(圖1), 連同浸透的海帶芽(圖2), 隔好水備用, 易潔鑊快火落油1湯匙起鑊, 將豬肉炒熟(圖3), 盛起隔油備用
tonytsang and kareny recipy
2-易潔鑊洗淨抹乾, 用快火落油約1湯匙起鑊, 加入蒜蓉和洋蔥及1/3茶匙鹽炒至軟身, 加入本菇炒透(約2分鐘), 再加入紅蘿蔔, 薯仔, 牛蒡, 豬肉兜勻炒透 (炒約2分鐘) (圖4), 加入汁了兜勻至汁料變杰, 上碟即成
tonytsang and kareny recipy
1- Marinade the pork with Tony's Japanese marinade method (<- click the link for the detail) for 15 minutes.  Meanwhile, blanch the carrot, potato, burdock for 5 minutes (fig.1).  Drain the soaked seaweed (fig.2) and the cooked ingredients.  Put them aside.  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the pork until the pork is fully cooked.  Dish it up and put it aside.
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2- 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 garlic and the onion with 1/3 tsp of salt until soft.  Stir in the mushroom and heat it through (for about 2 minutes) (fig.3).  Stir in carrot, potato, burdock, pork and heat it through (for about 2 minutes) (fig.4).  Stir in the sauce mix.  Continue to stir fry all ingredients well until the sauce is thickened.  Dish it up and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 所有日本調味料可以於香港日式超市都可以買到, 最好別用中國的調味料去代替, 因為味道是不同的, 簡單一點的話, 汁料中的所有材料都可以用普通的日式照燒汁去代替
tonytsang and kareny recipy
2- 紅蘿蔔, 薯仔, 牛蒡先煮過能加快烹調的時間, 但也會喪失它的營養, 如果有時間的話, 可以將它們於鑊中和其他材料一同炒, 必要加點熱水去焗它, 當炒到它變腍就可以了
tonytsang and kareny recipy
3- 豬肉不要一下鑊就不斷炒, 最好讓它兩面煎至微焦, 才開始炒動它
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- All the Japanese seasoning can be found in large Japanese supermarket.  It is not recommended to substitute with Chinese seasoning as the flavor is different.  To simplify it, you can replace the sauce mixtures with a bottle of Terriaki sauce.
tonytsang and kareny recipy
2- Blanch the ingredients can speed up the cooking process.  However, it will destroy its nutrition.  If you have time, it is recommend to cook it along with other ingredients.
tonytsang and kareny recipy
3- It will taste better if you pan fry the pork until both side is golden before stir-fry it.
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe


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5 則留言 :

  1. 健康又好味既餸,真係食多少少都唔怕!
     
     
     
    [版主回覆03/05/2011 01:39:00]無錯, 多菜少肉, 夠健康又飽肚

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  2. Hi Tony, hope all is well. What does Burdock root taste like? I've never tried it before. Also, when you buy it, what do you look for? I have seen it in Chinese Supermarket here. Thanks.
    [版主回覆03/05/2011 01:41:00]it tastes a lot bit bitter...but not strong as bitter melon...really mild.  It didn't have strong flavor. They are usually packed in the supermarket.  If you cannot find it in Chinese one....try Japanese one...where are you living in?

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  3. 我同你一樣都係最近先知牛蒡幫助排毒,我媽咪煲牛蒡湯俾我飲,我連渣都飲埋,我覺得真係好有效
    [版主回覆03/09/2011 01:32:00]係呀, 所以食多啲都唔怕

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  4. 我一向都知牛旁有益,除非煮餸,做沙律同煮湯都掂...做乜您個卜咁多垃圾留言?
    [版主回覆03/09/2011 01:33:00]啲垃圾留言不嬲都多, 所以都放棄緊yahoo, 改用blogspot 算啦

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