星期二, 3月 12, 2013

[通少食譜]菜圃肉碎粒粒香 (Stir-fry ground pork with sweet preserved radish)


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

[Prep 準備: 15 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 360 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
一講菜脯, 通常都只會諗起炒蛋,  photo onion2073.gif其實菜脯鹹鹹香香, 最啱用來作小炒
 photo onion2064.gif我買唔到蝦乾, 所以先用蝦米, 如果大家買都蝦乾就用蝦乾啦, 會香口好多的, 其實最好味係啲薯仔, 吸晒啲湯汁味道, 送飯真係一流由於屬於小炒類, 所以建議大家唔好煮汁啦, 落多啲料頭(乾蔥, 蒜蓉), 炒到佢乾身, 等佢香口啲,  photo onion2057.gif用來送啤酒汽水就最適合, 哈哈
有無見我成日都會加啲現成炸乾蔥,  photo th113_.gif因為香口嘛, 不過我唔會叫大家一定要加的, 始終口味好個人, 你喜歡的話, 不況加啦, 你亦可以自己整, 但要炸香先好啊
 photo onion203.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- 免治豬肉(碎肉)350克 (Ground Pork, 350g)
2- 甜椒(任何顏色)1個, 去囊, 切粒 (1 bell pepper (any color), core removed, diced)
3- 薯仔2個(200克左右), 去皮, 切丁 (2 large potato, about 200g, peeled, cubed)
4- 中型洋蔥半個, 去皮, 切粒 (Onion, peeled, cut into pieces, diced)
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- 蝦米(乾身), 20克, 浸軟切粒 (Dried shrimps, soaked, diced, 20g(when it is dried))
8- 甜菜圃40克, 切粒 (Sweet preserved radish, diced, 40g)
9- 芽菜100克 (Bean sprout, 100g)
10- 金不換葉 10-15塊, 非必要 (Fresh Thai basil leaves, 15 pieces, optional)
10- 麻油1/2茶匙 (Sesame oil, 1/2 tsp)
11- 魚露2茶匙 (2 tsp of fish 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50毫升 (Hot water, 50ml
)
3- 糖1/2茶匙 (Sugar, 1/2 tsp)

.: 做法 Directions :.  
Step 1:
 
豬肉用"通少中式醃肉法" 醃15分鐘備用, 醃肉時, 將芽菜於滾水中煮30秒(飛水), 隔水備用, 易潔鑊用大火落1/2湯匙油起鑊, 將豬肉炒熟, 盛起隔油備用
 
Marinade the Pork with "Tony's Marinade Method" for 15 minutes.  Meanwhile, blanch the bean sprout for 30 seconds.  Drain it well and put it aside.  Heat the non-sticky pan with 1/2 tbsp of oil over high heat until hot.  Stir-fry the pork until done.  Put it in a sieve over a bowl and 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,蝦米,菜圃和洋蔥連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分鐘), 打開鑊蓋, 炒動所有材料至水份煮乾
 
Clean the pan and dry it well. Heat it again with 1/2 tbsp of oil over medium-high heat until hot. Add in the garlic, shallot, preserved radish, dried shrimps 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 minutes).  Remove the lid and stir-fry all ingredient until the sauce in the pan is evaporated

Step 3:
 

加入豬肉, 甜椒炒2分鐘至甜椒熱透, 再加入麻油, 魚露, 芽菜, 金不換兜勻炒1分鐘, 上碟即成

Add in the cooked pork, bell pepper.  Stir-fry the ingredients for 2 minutes until the bell pepper is hot.  Add in the sesame oil, bean sprout, thai basil leaves and fish sauce.   Mix it well and cook for another minute.  Dish it up and serve it hot.
.: 小貼士 Cook's notes :.
1- 炆好薯仔後必須將所有材料炒至乾身, 如果鑊內有太多水份剩下, 可以倒走鑊入面的汁料, 然後才將材料去炒乾, 會比較容易控制
2- 麻油魚露都是適宜後落, 因為煮得太耐, 它們的香味會大大減低的 
3- 豬肉最好先煎香兩面, 才炒散, 如果有豬腥味, 可以加點紹興酒去炒, 要炒得乾身一點碎肉才會香口
4- 芽菜不宜煮太耐, 會失去爽口的質感 
http://tonykarenkitchen.com/
1- If the pan has a lot of sauce remaining after simmered the potato, you can remove all sauce in the pan.  Then stir-fry the ingredient until dry.
2- It is better to use add the sesame oil and fish sauce last in order to keep its flavor.
3- It is better to pan-fry the pork before stir-frying it.  If it is smelly, you can add some chinese cook wine which help to remove the smell. 
4- Be aware not overcook the bean sprout or it will lose the crispy texture.

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