星期四, 3月 07, 2013

[通少食譜]大韓醬爆牛柳粒 (Stir-fried beef with bulgogi marinade sauce)


按此列印食譜 (Print Recipes)
檔案密碼是 (Password): tony

[Prep 準備: 10 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 360 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.

 photo onion2063.gif係加拿大, bulgogi係好常見既韓國菜式, 佢類似鐵板牛柳, 會連鐵板一齊上, 咋咋聲, 好吸引的
我上次去韓國一心諗著要吃最正宗的bulgogi鐵板牛肉,  photo onion2072.gif點知搵左好耐都無, 最後去到一間要bulgogi brother 高中餐廳先有, 但都唔係鐵板上, 係要自己燒架, 原來韓國無鐵板牛柳, 只係外國先有咋,  photo th062_.gif真係失禮死人呀
 
 photo onion2063.gifbulgogi 隻汁真係好吸引, 甜甜地, 通常都會加埋蘋果, 梨等生果, 果酸會令肉質腍滑, 所以用來醃肉就最好, 但如果唔成日用, 用凈啲汁, 可以就咁煮餸食, 一樣超好味
就好似我今日哩個菜色, 薯仔牛肉加韓式烤汁, 牛柳腍滑, 薯仔軟甜, 加埋燒烤汁獨特既味道, 真係越食越開胃, 雖然無鐵板咋咋聲咁吸引, 但一樣好好味,  photo onion2042.gif你試過就知我無吹水, 呵呵
 photo th113_.gif如果試過我任何食譜, 都可以將你作品post上我facebook page, 等我同大家分享啊
http://www.facebook.com/tonykarenkitchen 

.: 材料 Ingredients :. 
1- 柳400克, 切丁 (Beef tenderloin, cut into small cubes, 400g)
2- 甜椒(任何顏色)1個, 去囊, 切件 (1 bell pepper (any color), core removed, cut into pieces)
3- 薯仔2個(200克左右), 去皮, 切件 (2 large potato, about 200g, peeled, cut into pieces)
4- 中型洋蔥半個, 去皮, 切件 (Onion, peeled, cut into pieces, 1 medium)
5
- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
6- 紅蔥頭1粒, 去皮, 切片 (1 shallot, peeled, sliced)
7- 紹興酒1湯匙 (Chinese cooking wine, 1 tbsp)
8- 粟粉1湯匙+凍水2湯匙, 攪勻 (corn starch 1 tbsp + cold water 1 tbsp, mixed)
9- 本菇200克, 去蒂, 弄散 (shimeji mushroom, stemmed off, separated, 200g)
10- 麻油1/2茶匙 (Sesame oil, 1/2 tsp)
11- 韓國燒烤汁4湯匙 (4 tbsp of Korean bulgogi marinade sauce)
.: 材料 Ingredients :.
1- 清雞湯1/2罐, 約150毫升 (Chicken broth, 1/2 cane, 150 ml)
2- 熱水100毫升 (Hot water, 100ml
)
3- 糖1/2茶匙 (Sugar, 1/2 tsp)

.: 做法 Directions :.  
Step 1:
 
牛柳用"通少中式醃肉法" (但不要加鹽) 醃15分鐘備用, 易潔鑊用大火落1湯匙油起鑊, 加入薯仔炒至微焦, 盛起備用

Marinade the beef with "Tony's Marinade Method" (do not add salt). Heat the non-sticky pan with 1 tbsp of oil over high heat. Add in the potato and pan until potato is lightly brown.  Put it aside.
 
Step 2: 
鑊洗淨抹乾, 加入1/2湯匙油用中快火燒熱, 加入蒜頭, 紅蔥頭, 甜椒和洋蔥連1/3茶匙鹽炒至軟身(約2分鐘), 加入薯仔和汁料煮滾, 蓋頂炆至薯仔軟身 (約5-8分鐘)
 
Clean the pan and dry it well. Heat it again with 1/2 tbsp of oil over medium-high heat. Add in the garlic, shallot, bell pepper and onion with 1/3 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2 minutes).  Add in the potato and sauce mixture.  Bring the sauce to boil.  Cover and simmer until the potato is soft (about 5-8 minutes).

Step 3:
 

用另一個易潔鑊用大火落1湯匙油起鑊, 將牛肉炒至7成熟, 加入本菇, 麻油和烤汁兜勻炒2分鐘, 再加入薯仔料兜勻, 逐少加入粟粉水至杰身, 上碟即成

Heat another non-sticky pan with 1 tbsp of oil over high heat. Stir-fry the beef until it is 70% cooked.  Add in the mushroom, sesame oil and barbecue sauce.  Stir-fry the ingredients for 2 minutes.  Add in the potato mixtures and mix it well.  Add some corn starch mixture until the sauce is thickened. Dish it up and serve it hot.
.: 小貼士 Cook's notes :.
1- 此菜式用上2個鑊去加快製作時間, 如果不想這樣麻煩, 可以先將牛肉和菇煮好備用, 當薯仔炆好加入就好了
2- 牛肉要腍必須買牛柳或牛眼, 買錯部位牛肉想腍會有一定難度, 醃牛肉時不要加鹽, 即使一定要加, 也請於炒前才好加
3- 牛肉要逆紋切 (按這裡看看如何逆紋切牛肉
4- 粟粉水邊加邊炒, 當汁一杰就可以停, 不需要全部用盡的 
http://tonykarenkitchen.com/
1- If you do not have 2 pans, you can pre-cook the beef and mushroom.
2- It is better to use tenderloin beef or even rib eyes as their texture is more soft and tender. It is also not recommended to marinade it with salt.
3- It is important to cut across the grain of the beef (click here to see the detail.)
4- Constantly stirring while adding the corn starching mixture.  Stop adding the mixture once the sauce is thickened .

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