星期三, 4月 27, 2011

[食譜重溫]欖香肉鬆炒四季豆 (Minced pork with green bean and black olive)



通少好介紹: 欖香肉鬆炒四季豆 (Minced pork with green bean and black olive)

這個食譜我於2007年前分享過,
可以說是我很早期的食譜, 我見最近豆角開始平, 決定再煮一次

我家人是潮州人, 所以我小時候常常都會吃到黑欖菜, 很多人都怕欖菜的味道,
我就反而越吃越喜歡, 哈哈

這個餸鹹香味十足, 簡單又易煮, 用來伴飯真是一流呀,
大家記得要試下
以後大家除了於blog及facebook可以找到我外,
也可以去看看我的微博, 我的微博網址是是:http://t.sina.com.cn/tonynkaren



(password: tonytsang)

Prep 準備: 20 minutes | Cook 烹調: 10 minutes | For 份量: 4 people | Calories 熱量: 1350 (Estimated/ 估計)

材料 Ingredients
1- 碎豬肉350克 (350g minced pork)
tonytsang and kareny recipy
2- 洋蔥半個, 去衣切絲 (1/2 onion, peeled, sliced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp chopped garlic)
tonytsang and kareny recipy
4- 西季豆(豆角)400克 (400 g of green bean)
tonytsang and kareny recipy
5- 白磨菇6粒, 去蒂切片, 非必要 (6 white mushroom, stemmed off, sliced, optional)
tonytsang and kareny recipy
6- 黑欖菜3湯匙 (3 tbsp of Chinese preserved black olive)

tonytsang and kareny recipy
汁料 Sauce mixture
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 蠔油1湯匙 (1 tbsp of oyster sauce)
tonytsang and kareny recipy
2- 
砂糖1/2茶匙 (1/2 tsp of white sugar )
tonytsang and kareny recipy
3-
熱水3湯匙 (3 tbsp of hot water)
做法 Steps


1- 四季豆先摘去頭和尾較硬的部份, 再切成半, 放入滾水中煮3-4分鐘左右, 隔水備用, 豬肉用通少中式醃肉法醃15分鐘, 易潔鑊快火落油約1/2湯匙再起鑊, 將醃好的豬肉炒熟, 盛起隔油備用(圖1)
tonytsang and kareny recipy
2-易潔鑊快火落油約1湯匙再起鑊, 加入蒜蓉 和洋蔥及1/3茶匙鹽炒至軟身(圖2)再加入四季豆和熟豬肉兜勻(圖3)炒2分鐘, 加入白磨菇和汁料兜勻煮透(約3分鐘), 最後熄火, 加入黑欖菜兜勻, 上碟即可享用
tonytsang and kareny recipy
1- Trim the green bean (remove the ends of the beans) and section the bean.  Blanch the green bean for 3-4 minutes.  Drain it in a sieve over a bowl and put it aside.  Marinade the minced pork with Tony's Chinese marinade method for 15 minutes.  Heat the pan with 1/2 tbsp of oil over high heat, Stir-fry the pork until done (fig.1).  Drain it in a sieve over a bowl and put it aside. 
tonytsang and kareny recipy
2- 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 (fig2).  Add in the cooked pork and green bean.  Stir-fry the ingredients for 2 minutes (fig.3).  Add in white mushroom and the sauce mixture.  Continue to stir-fry for 3 minutes.  Turn off the heat.  Stir in the black olive and mix it well.  Dish it up and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 通常豆類都有少許的毒素, 把它們煮熟才進吃才是最安全的處理方法
tonytsang and kareny recipy
2- 欖菜香味受熱就會開始消失, 所以最好都是等到最後才加入
tonytsang and kareny recipy
3- 如果不想太鹹的話, 汁料可以免除
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- It is always recommended to cook through the green bean before serve.      
tonytsang and kareny recipy
2- Black olive will fade out while cooking.  It is recommended to add it at the end.
tonytsang and kareny recipy
3- If you want it less salty, you can skip the sauce mixture 
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. 用黎送飯真係好正!
     
     
     
    [版主回覆05/13/2011 20:52:00]飯都會食多啲呀

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  2. 好豐富呀! 同埋,我都鍾意食呢種黑欖菜
    [版主回覆05/13/2011 20:52:00]我都好喜歡, 平時會用黑欖菜當小菜吃, 哈哈

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  3. 請問剩下的油, 是否沒用的? thanks!
    \\ 易潔鑊 快火落油約1/2湯匙再起鑊\\
    [版主回覆05/13/2011 20:51:00]炒完肉後, 將易潔鑊洗好, 所以要再落油

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  4. 我也是潮州人呀, 所以呢個菜我都好喜歡!  但有時喜歡將欖菜換成"九層塔", 加少少辣, 仲惹味! 
    [版主回覆05/26/2011 09:50:00]嘩, 換成"九層塔", 絕對係好好好建議, 等我搵日試下

    回覆刪除
  5. 有胃病的朋友要注意啊, 欖菜對胃不好的!

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