星期四, 7月 19, 2012

[自創食譜]鮑香茄子 (Minced pork with eggplants in abalone sauce)



Click here for English Recipe


[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | Serve 份量: 4 people |
Calories 熱量: 345 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/4

.: 簡介 Info :.

簡單又好味道的一到家常小菜, 其實同魚香茄子好似, 只係汁料改用鮑汁, 之前有blog友教我用鮑汁時加點蠔油, 味道果然很好, 所以在此和大家分享一下
 
由於夏天出這個食譜, 我就唔加辣椒去炒, 否則大家可以加點辣椒, 會更加香口惹味, 乾瑤柱記得炒一炒先, 令佢更加出味, 然後放茄子同熱水等茄子吸晒乾瑤柱啲味, 嘩, 真係超級香口好味道, 比油炸茄子更健康好味道呀
 
最近我愛上用泰國出的乾蔥片, 它非常香脆惹味, 我好多時煮完都會加啲係面, 會令碟餸更加惹味, 大家如果買到的話, 可以試下啊
 

.: 材料 Ingredients :. http://tonykarenkitchen.com/

1- 免治豬肉(瘦)400克 (400g of lean ground pork)
2- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
3- 甜椒1個, 去核切件 (1 bell pepper, core removed, cut into pieces)
4- 蒜蓉1湯匙 (1 tbsp of minced garlic)
5- 中茄子2條, 切大件 (2 medium eggplants, cut into large pieces)
6- 青蔥粒1湯匙 (1 tbsp of diced green onion)
7- 乾瑤柱4粒, 浸軟, 弄散 (4 dried scallop, soaked, shredded)
8- 熱水1/4杯 (1/4 cup of hot water)
9- 已炸好的乾蔥片1湯匙, 非必要 (Fried red onion slices, 1 tbsp, optional)

.: 汁料 Sauce mixture :. http://tonykarenkitchen.com/

1- 鮑魚汁3湯匙 (Abalone sauce, 1/2 cup)
2- 糖1/2茶匙 (Sugar, 1/2 tsp)
3- 蠔油1湯匙 (Oyster sauce, 1 tbsp
4- 麻油1/2茶匙 (Sesame oil, 1/2 tsp)

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


1- 
豬肉用"通少中式醃肉法" (別加老抽) 醃15分鐘備用, 快火落1/2湯匙油起鑊, 將豬肉炒熟, 盛起隔油備用
 
Marinade the pork with "Tony marinade method" (but do not add dark soy sauce) for 15 minutes. Then heat the pan with 1/2 tbsp of oil over high heat.  Stir-fry the pork until fully cooked.  Drain it in a sieve over a bowl and set it aside.


2- 鑊洗淨抹乾, 快火落1/2湯匙油起鑊, 加入洋蔥, 青蔥粒, 蒜蓉連1/3茶匙鹽, 炒至洋蔥軟身(約2分鐘), 再加入乾瑤柱煎至乾身微黃    
Clean and dry the pan.  Heat the pan with 1/2 tbsp of oil over high heat.  Add in the onion, green onion, and garlic with 1/3 tsp of salt.  Stir-fry the ingredients until the onion is soft (about 2 minutes)
. Add in the shredded scallop.  Pan fry it until it is light brown.
 

3- 
比加入茄子兜勻炒香(約2分鐘), 再加入熱水, 轉中火, 蓋頂焗5分鐘
 
Add in the eggplants and mix it well.  Stir-fry the ingredients until it is fragrant (about 2 minutes)  Turn the heat to medium.  Cover and simmer for 5 minutes.

 

4- 
加入汁料和豬肉兜勻煮至汁滾, 熄火, 蓋頂再焗2分鐘, 上碟灑上乾蔥片即可
 
Add in the sauce mixture and the cooked pork.  Turn the heat off once the sauce is boiled.  Cover and simmer for 2 minutes.  Dish it up.  Top it with fried onion.  Serve it in hot.
  
.: 小貼士 Tips :.http://tonykarenkitchen.com/
1- 豬肉越肥就越臊, 要將臊味去除, 豬肉一定要炒得夠乾身, 要確保鑊內水份完全揮發, 時間比炒一般豬肉還要耐 
2- 茄子不需油炸, 兜勻後加入熱水, 令它吸收乾瑤柱的味道
3- 乾瑤柱炒過, 味道更加香濃
4- 如果汁料太稀, 可以加入生粉水整杰
http://tonykarenkitchen.com/
1- To remove the smell from the pork, stir-fry the pork until it is completely dried.
2- Simmer the eggplants with hot water so that it can absorb the flavor from dried scallop .
3- It tastes better if the dried scallop has been pan-fried.
4- Add some corn starch mixture to thicken the sauce if necessary. 

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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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