星期二, 7月 05, 2011

[自創食譜]鮑爽肉鬆 (Minced Pork with water chestnut in abalone sauce)



通少好介紹: 鮑爽肉鬆 (Minced Pork with water chestnut in abalone sauce)

免治豬肉其實都幾臊,
可能因為脂肪多, 同埋唔知啲咩部份啦, 所以以前煮時, 好多時會加酒去炒, 可以減低臊味

自從周末上過點心班, 先知道原來
免治豬肉其實是要炒到好乾身先可以去臊味的, 看到師傅好耐心咁將豬肉炒到完全乾身,
吃下去真是一點臊味都無, 十分神奇

之前用過鮑汁, 感覺唔多喜歡, 今次聽blog友講, 加埋蠔油, 味道果然唔同, 唔怪得鮑魚成日都用蠔油去炆啦,
真係香口鮮味好多, 不過兩隻調味料都是高鹽一族,
如果唔想腎虧的話, 記得醃豬肉時, 調味料要落得輕手一點, 甚至唔醃都可以的
鹹香惹味, 這個餸是個簡單的家庭小炒,
希望大家都會喜歡呢
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

廣告:




(password: tonytsang)

Prep 準備: 15 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 1450 (Estimated/ 估計)

材料 Ingredients
1- 免治豬肉350克 (350g minced pork)
tonytsang and kareny recipy
2- 本菇(鴻喜菇)400克, 去蒂弄散 (400g of Shimeji mushroom, stemmed off, separated)
tonytsang and kareny recipy
3- 中型洋蔥1個, 去皮切件 ( 1 medium onion, peeled, cut into pieces)
tonytsang and kareny recipy
4- 蒜頭4粒, 去衣切薄片(4 garlic cloves, peeled, sliced finely)
tonytsang and kareny recipy
5- 罐頭馬蹄片, 約200克 (200g of water-chestnut)
tonytsang and kareny recipy
6- 罐頭草菇350克, 切半
(350g of canned mushroom, halved)
tonytsang and kareny recipy
7- 粟米仔10條, 切半 (10 baby corn, halved)
汁料 Sauce mixture
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 熱水1/4杯 (50 ml of hot water)
tonytsang and kareny recipy
2- 糖1/3湯匙 (1/2 tbsp of sugar)
tonytsang and kareny recipy
3- 蠔油1茶匙 (1 tsp of oyster sauce)

tonytsang and kareny recipy
4- 鮑魚汁2湯匙 (2 tbsp of abalone sauce)

做法 Steps


1- 豬肉通少中式醃肉法醃15分鐘, 快火落油(約1湯匙)起鑊, 下豬肉炒至全熟(約6分鐘), 盛起隔油備用(圖1)
tonytsang and kareny recipy
2- 原鑊快火落1湯匙油,加入洋蔥和1/3茶匙鹽炒至軟身, 再加入草菇, 馬蹄粟米仔炒2分鐘(圖2), 再加回豬肉和汁料兜勻煮滾, 上碟即成
tonytsang and kareny recipy
1-  Marinade the minced pork with Tony's Chinese marinade method for 15 minutesHeat the pan with 1 tbsp of oil over high heat.  Stir-fry the pork until done (about 6 minutes).  Drain it in a sieve over a bowl and put it aside (fig.1)
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the onion with 1/3 tsp of salt until soft.  Stir in the mushroom, water chestnut and baby corns.  Continue stir fry the ingredients for 2 minutes (fig.2).  Stir in the cooked pork and the sauce mixture.  Mix it well and heat it through (fig.3).  Dish it up and serve it in hot.

貼士 Tips
1- 免治豬肉臊味通常都較濃, 所以一定要充分炒至乾頭才可以除去那味道的

tonytsang and kareny recipy
2- 鮑汁和蠔油都是味道濃的調味料, 所以醃豬肉時, 調味料盡量輕手一點, 如果新鮮的話, 不醃直接去炒也可以的
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- It is important to cook the minced pork until it is dry. 
tonytsang and kareny recipy
2- It is recommended to marinade the pork chop lighter than usual as the sauce mixture contains the strong flavor seasonings.  If the pork is fresh, you can cook it without marinade it
tonytsang and kareny recipy
3- Click here to understand what is the cooking terms in this recipe


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3 則留言 :

  1. 全心擁護至高者耶和華爸爸2011年7月5日 下午10:39

    雖然看不明白,因為自已是新手吧,但稱讚閣下的作品。
    [版主回覆07/08/2011 01:50:00]謝謝

    回覆刪除
  2. 全心擁護至高者耶和華爸爸2011年7月5日 下午10:40

    我說我是新手

    回覆刪除
  3. 正呀,炒粒粒,撈飯食一流呀!!
     
    [版主回覆07/08/2011 01:50:00]係呀, 真係飯都會吃多啲呀

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