星期四, 11月 29, 2012

[通少食譜] 亞巴朗小藕子 (Pan-fried meatball with lotus root in abalone sauce)

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[Prep 準備: 20 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 360 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
哈哈哈, 唔知大家喜唔喜歡腐乳, 我自問都幾喜歡, 腐乳同豬肉的味道其實好夾的, 用來做肉丸味道真係好好
 
哩個肉丸唔難整, 簡簡單單好快就整好, 不過吃時, 如果只吃肉丸的話, 可能會鹹了一點, 最好還是連配菜一齊吃, 咁就very good啦
 
旅行時於香港blog聚時, 有網友想我每個食譜寫多一點貼士, 所以近幾個食譜, 我都寫多點一點, 我重申, 我所說的只是個人意見, 唔代表一定是最好, 大家當參考看看, 如果你信我, 試一下, 覺得唔好的, 可以自己改良啊
 
大家記得試過我任何食譜, 都可以去我facebook page 刊登你作品啊 
.: 材料 Ingredients :.
1- 免治豬肉400克 (Minced pork, 400g )

2- 甜椒(任何顏色)1個, 去囊, 切粒 (1 Bell pepper (any color), core removed, diced)

3- 蓮藕2段, 約300克左右, 去皮切粒 (2 sections of lotus roots, peeled, diced, 200g)
4- 中型洋蔥1個, 去皮, 切粒 ( 1 medium onion, peeled, diced)
5- 紅蔥頭(乾蔥)蓉1湯匙 (Diced shallot, 1 tbsp)
6- 芽菜1杯 (Bean sprout, 1 cup)
7- 青蔥粒2湯匙 (Diced green onion, 2 tbsp)
8- 鮑汁2湯匙 (Abalone sauce, 2 tbsp)

.: 醃料 Seasoning :.
1- 腐乳3磚 (Fermented tofu, 3 cubes)
2- 糖1/2茶匙 (Sugar, 1/2 tsp)
3- 大蛋1隻 (1 large egg)
4- 水,2湯匙 (water, 2 tbsp)
5- 粟粉, 2湯匙 (Corn starch, 2 tbsp)
6- 白胡椒粉1茶匙, 非必要 (White pepper, 1 tsp, optional) 
 
.: 做法 Directions :.  
Step 1:
 
豬肉加醃料攪勻, 醃15分鐘, 醃肉時, 將牙菜放入飛水40秒, 然後隔好水, 上碟備用, 易潔鑊用中快落油約1/2湯匙起鑊, 將豬肉分成12-14份小肉丸, 放入鑊中煎至全熟(約6-8分鐘), 隔油備用
Combine the seasoning with the pork.  Marinade it for 15 minutes.   Meanwhile, blanch the bean sprout for 40 seconds.  Drain it well and dish it up.  Heat the non-sticky pan with 1/2 tbsp of oil over medium-high heat.  Divide the pork into 12-14 small pieces.  Pan-fry the pork until it is fully cooked (6-8 minutes).  Drain it in a sieve over a bowl.  Put it aside.
 
Step 2:

易潔鑊中快火落油1/2湯匙起鑊, 加入青蔥粒, 蓮藕, 洋蔥, 甜椒連1/3茶匙鹽和2湯匙熱水炒香(約5分鐘), 加入豬肉和鮑汁兜勻, 鋪上芽菜即成
Heat the pan with 1/2 tbsp of oil over medium-high heat until hot.  Stir in the green onion, onion, bell pepper, lotus roots, bell peppers with 1/3 tsp of salt and 2 tbsp of hot water.  Mix it well and stir-fry until fragrant (about 5 minutes).  Add in the pork and abalone sauce and mix it well.  Top it over the bean sprout and serve it in hot.
 
.: 小貼士 Cook's notes :.
1- 豬肉需要攪拌至起膠, 煎出來的肉丸會比賽煙韌
2- 肉丸不要整得太厚及太大, 否則煎時肉丸內會比較難熟 (煎的時間就會要耐一點, 那就會容易燶) 
3- 配料盡量切幼細點那炒時就會更易熟
4- 不愛鮑汁的話, 可以改用蠔油
5- 肉丸味道比較濃, 因為建議和芽菜及配料一同進吃, 否則會一個鹹, 一個淡
http://tonykarenkitchen.com/ 
1- It is better to stir the pork until it is sticky when you combine the seasoning.  The pork texture will be tender if you do this.
2- Divide the pork into small pieces so that it is easier to cook through.
3- Dice the vegetables finely so that it is easier to cook through
.
4- You can replace the abalone sauce with oyster sauce.
5- It is better to eat the pork along with the vegetable together.  Otherwise, the pork alone may taste too salty.


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