星期四, 6月 14, 2012

[通少食譜]赤味噌回鍋肉 (Twisted cooked pork with red miso sauce)



Click here for English Recipe


[Prep 準備: 10 minutes | Cook 烹調: 35 minutes | Serves 份量: 4 people|
Calories 熱量: 385 (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

味噌真係好好用, 你真係唔怕買多, 平時可以用來煮麵豉湯, 超方便, 你亦可以將佢當蠔油咁用, 你食過蠔油炒豬肉未? 未? 去我個blog找找, 有食譜, 你可以用味噌代替蠔油, 用佢去焗魚又得, 都係超好味, 就算你唔多煮飯, 都應該買佢看門口, 你可以將佢分裝, 唔用嘅, 放入冰格(冰箱)雪著, 唔會懷的(你放佢10年就唔敢包呀)

今日哩個餸, 本來係用中國麵豉醬的, 我改用味噌一樣咁好味道啊, 味噌仲有少少甜味, 無咁鹹, 食過就知好味道, 係喎, 你買唔買到蓮藕呢? 我哩邊一年365日都買到, 如果買唔到的話, 用翠玉瓜切件代替啦, 一樣掂, 記得要試試啊


.: 材料 Ingredients :.
http://tonykarenkitchen.com/  
Group A
1- 五花腩400克 (Pork belly, 300g )
2- 蓮耦2段, 約250克, 去皮切薄片 (Lotus root, peeled, thinly sliced, 250g)
3- 甜椒(任何顏色)1個, 去囊, 切件 (1 bell pepper (any color), core removed, cut into pieces)
4- 中洋蔥1/2個去衣, 切粒 (1/2 Medium onion, peeled, diced)
5- 青蔥粒2湯匙 (2 tbsp of diced green onion)
6- 蒜蓉1茶匙 (1 tsp minced garlic)
7- 老抽1茶匙 (1 tsp of dark soy sauce)
8- 日本清酒2湯匙, 非必要 (2 tbsp of cooking sake, optional)
Group B
1- 薑片4塊 (4 slices of ginger)
2- 青蔥1條, 去白切段 (Green onion, stemmed off, sectioned, 2 stalk)

.: 汁料 Sauce Mixture :.http://tonykarenkitchen.com/  
1- 赤味噌3湯匙 (3 tbsp of red miso paste)
2- 熱水半杯 (1/2 cup hot water)
3- 糖1茶匙 (1 tsp of sugar)

.: 做法 Steps :.http://tonykarenkitchen.com/


1- 
五花腩連Group B 材料用熱水煮25分鐘, 再沖凍水至完全冷卻, 抹乾切成火柴盒大少的肉片備用, 易潔鑊中火落1/2湯匙油起鑊,當鑊熱時, 落蒜蓉, 蔥粒和洋蔥連1/3茶匙鹽炒至洋蔥軟身  
 
Add the pork with group B ingredients in a large pot of boiling water.  Simmer it for 25 minutes.  Remove and Rinse it until it is completely cool down.  Dry it well and cut it into think matchbox slices.  Heat the non-sticky pan with 1/2 tbsp of oil.  When the pan is hot, add in the garlic, green onion, and onion with 1/3 tsp of salt.  Stir-fry the ingredients until the onion is soft
 


2- 再加入蓮藕片兜勻炒2分鐘, 加入清酒(或同等份量的水), 蓋頂焗2分鐘  

Add in the lotus roots and stir-fry for 2 minutes.  Add in the sake (or same amount of water).  Cover and simmer for 2 minutes.
 

3- 加入老抽和肉片兜勻, 再炒至肉片熟透 (約2-3分鐘)


Add in the dark soy sauce and pork slices.  Stir-fry all the ingredient until the pork is full cooked (about 2-3 minutes).

 

4- 熄火, 加入已攪勻的汁料兜勻, 上碟即可

Turn the heat off.  Add in the sauce mixture and mix it well.  Dish it up and serve it in hot.

 

.: 小貼士 Tips :.http://tonykarenkitchen.com/

1- 豬肉整個去煮, 令肉變硬, 方便切成肉片, 但因太厚難熟, 所以炒時要確保炒熟它
2- 蓮藕只要切平一邊後(或切開一半), 就能安穩放於砧板上, 讓你輕易將它切成超薄片
3- 味噌不宜加熱煮太耐, 會令它本身的香味揮發, 味道也會改變, 所以最好是預先攪勻, 熄火加入兜勻就可以
4- 如果想杰身一點則可以加點生粉水(1 湯匙生粉+2湯匙水)
http://tonykarenkitchen.com/
1- It is easier to cut a cooked pork into slices.  But it is too thick to cook through.  So make sure you cook it through when add it back to the pan.
2- Halves the lotus root to create a flat surface so that you can hold it safely on the cutting board.  It will be easier for you to cut it into super thin slices.
3- Miso is not suitable to cook over high heat for long.  The taste and flavor will change accordingly.  So it is recommendmyed to mix the sauce mixture before add it in the pan.
4- Add some corn starch mixture (1 tbsp of corn starch + 2 tbsp of water) if you want to thicken the sauce
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http://tonykarenkitchen.com/

 
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, 而海外讀者可以到YesAsia購買, 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

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