星期三, 11月 02, 2011

[自創食譜] 醬爆燻蹄 (Stir-fry Smoke pork hock with Hoisin sauce)

 

ttp://tonykarenkitchen.com/
http://tonykarenkitchen.com/
[Prep 準備: 05 minutes | Cook 烹調: 10 minutes | Make 份量: 4 people |
Calories 熱量: 1450 (Estimated/ 估計) ]

材料 Ingredients                                                              
1- 臘腸2條 (2 preserved Chinese sausage)
2- 燻蹄肉片約400克 ( 400g smoked pork hock slices)
3- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
4- 蒜蓉1湯匙 (1 tbsp of minced garlic)
5- 青椒1個, 切核, 切件 (1 green pepper, cored, cut into pieces)
6- 熟芝麻1湯匙 (1 tbsp of baked sesame seed)
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汁料 Seasoning                                                                
[份量只供參考 (just for reference only)]
1- 海鮮醬2湯匙 (2 tbsp of Hoisin Sauce)
2- 紹興酒1湯匙 (1 tbsp of Chinese cooking wine)
3- 熱水2
湯匙 (2 tbsp of hot water)
4- 生抽1湯匙 (1 tbsp of light soy sauce)

5- 麻油1/2茶匙 (1/2 tsp of sesame oil)
http://tonykarenkitchen.com/
做法 Steps                                                                        

1-  易潔鑊快火落油1湯匙起鑊, 加入蒜蓉和洋蔥及1/3茶匙鹽炒軟
Heat the pan with 1/2 tbsp of oil over high heat again.  Add in the garlic and the onion with 1/3 tsp of salt.  Stir fry the ingredients until the onion is soft . 


2-  加入臘腸和青椒炒3-4分鐘令臘腸出味
Add in the sausages and green pepper.  Continue stir-fry the ingredient for 3-4 minutes until the sausage is fragrant.

3-  加入燻蹄肉片炒2-3分鐘令燻蹄肉片微焦, 再加汁料煮滾, 上碟灑上芝麻即成
Add in the smoked pork hock.  Pan-fry the pork hock for 2-3 minutes or until brown. Add in the sauce mixture and bring it to boil.  Dish it up.  Top with sesame seed.  Server it in hot. 






貼士 Tips                                                                            
1- 燻蹄雖然已經熟透, 但煎過會更香

2- 臘腸如果很硬很難切的話, 不況先用熱水煮5分鐘, 待涼後再切即可
1- Pan fry the smoke pork hock will make it tastes even better
2- If the sausage is too hard to cut, boil the sausage into hot water for 5 minutes will soften it


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通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而今次還有抽獎活動, 詳細情況可以按此看看(<-按下)

希望大家多多支持, 買本來看看

1 則留言 :

  1. 看了很多你的食譜介紹~精彩得很 :-D
    有一難題想請問..
    如果想整一味偏甘苦的中菜....而不用苦瓜的話,
    你會有甚麼建議?! :)

    thank you!

    回覆刪除

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