星期一, 7月 25, 2011

[自創食譜]蕃香厚肉片 (Stir-fry thick sliced pork in tomato sauce)



通少好介紹: 蕃香厚肉片 (Stir-fry thick sliced pork in tomato sauce)

近年發覺自己整既菜色開始越來越多花式, 今天決定分享一個家常小菜, 試試返璞歸真
煮蕃茄肉片唔難,
對很多初學者來講, 這道菜正是練習或入廚的菜式, 不過, 往往太容易的餸, 都很容易忽略當中細節的, 大家也勿掉以輕心呀

先問問大家, 你們煮時, 會否落茄汁呢? 我以前初初學煮飯, 一煮茄汁, 實會加啲茄汁,
但其實茄汁味道太複雜太搶, 做這道菜是不適合的, 因為會蓋過蕃茄和肉的鮮味
至於肉的部份, 用枚頭當然無錯,
但記得要試試切厚片, 一來咬口較好, 令質感豐富, 二來加入炆時, 肉汁不至於太薄而完全流失, 比起一般切薄片的好味道
這個家庭小菜做法簡單不複雜, 味道天然又鮮, 又健康
, 酸酸甜甜,
夏天吃就最開心呢, 大家記得要試下煮啊

廣告:



(password: tonytsang)

Prep 準備: 15 minutes | Cook 烹調: 15 minutes | For 份量: 4 people | Calories 熱量: 1350 (Estimated/ 估計)

材料 Ingredients
1- 豬柳1磅左右, 切厚片 (1 lbs of tenderloin pork, cut into thick pieces)
tonytsang and kareny recipy
2- 中蕃茄2個, 切粒 (2 beef tomato, diced)
tonytsang and kareny recipy
3- 中型洋蔥1個, 去皮切絲 ( 1 medium onion, peeled, sliced)
tonytsang and kareny recipy
4- 蒜蓉1湯匙 (1 tbsp minced garlic)
汁料 Sauce mixture
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 老抽1/2湯匙 (1/2 tbsp of black soya sauce)
tonytsang and kareny recipy
2- 糖1茶匙 (1 tsp of sugar)
tonytsang and kareny recipy
3- 鹽1/3茶匙 (1/3 tsp of salt)
tonytsang and kareny recipy
4- 熱水70毫升 (70 ml of hot water)
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- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入洋蔥加1/3茶匙鹽炒至軟身, 再加蕃茄和1/3茶匙糖至軟身(圖2), 加汁料煮滾(圖3), 再加入豬肉兜勻(圖4), 轉中慢火, 蓋頂炆10分鐘, 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 garlic is golden and fragrant.  Stir fry the onion with 1/3 tsp of salt until soft.  Stir in the tomato with 1/3 tsp of sugar until soft (fig.2).  Stir in the sauce mix, and heat through (fig.3).  Stir in the pork and mix it well (fig.4).  Turn the heat to medium low.  Cover and simmer for 10 minutes. Dish it up and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 蕃茄會出水的, 所以別一開始就放太多的水
tonytsang and kareny recipy
2- 汁料炆好要記得試味, 要酸的, 加點鹽, 要甜的, 加點糖, 要杰的話, 就加生粉水埋獻
tonytsang and kareny recipy
3- 豬肉如能帶點肥, 味道會更加香濃
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Tomato will release its juice while cooking.  Make sure you don't add too much water while simmering it.     
tonytsang and kareny recipy
2- Adjust the taste at the end.  Add salt to make it sour.  Add sugar to make it sweet.  Add corn starch mixture to thicken the sauce if needed.
tonytsang and kareny recipy
3- Using the pork with some fat will make the dish more tasteful 
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe


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6 則留言 :

  1. 天氣熱食蕃茄酸味味最好呀
    [版主回覆07/26/2011 20:12:00]係呀, 酸酸甜甜, 勁開胃呀

    回覆刪除
  2. 我想問用排骨煮呢個餸得唔得!!
    [版主回覆07/26/2011 20:12:00]完全無問題

    回覆刪除
  3. have u try any 真空煲 before? which one do u think it works da best?Thanks! :)
    [版主回覆07/27/2011 08:35:00]no... i don't have it.  Don't know which one to recommend

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  4. 係呀!我以前煮也會加一些茄汁的,但現在也不加了!

    回覆刪除

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