星期四, 4月 11, 2013

[通少食譜]臘腸芥蘭炒飯 (Fried rice with Chinese Kale and preserved sausage)


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

[Prep 準備: 10 minutes | Cook 烹調: 25 minutes| Serve 份量: 2 | Calories 熱量: N/A per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
好耐無同大家分享炒飯啦, 今日一於出個炒飯食譜比大家享用

炒飯好多人話要用隔夜飯, 其實原因係隔過夜既飯, 因為飯已經放涼, 啲飯會硬身啲炒時無咁易爛, 另外如果放過入雪櫃的話, 雪櫃會抽走飯啲水份, 令佢更乾身, 咁炒時就唔因為加埋配料時, 變得太濕而過腍

但其實用新鮮飯都一樣做到哩啲效果, 只要煲飯時比平時落少2-3湯匙水, 煮出來的飯約8成熟左右, 同樣會比較硬身, 同埋煮完立即攤開放涼, 甚至放入雪櫃都可以做到抽濕的效果, 所以跟本唔需要一定要用隔夜飯的
另外有好多人覺得粒粒飯有蛋包著好難, 其實只要將蛋分開2次, 甚至3次落, 就可以好容易做到, 因為一開始落晒時, 啲飯未炒得餸, 咁自然好多位置無蛋啦, 但炒左一陣啲飯炒鬆後, 你再加蛋多一次, 只要手唔係太慢, 好自然就會炒到粒粒有蛋包著
 
我哩個炒飯用臘腸去炒, 真係超級香口, 再加埋個靚蛋包炒飯, 包你食完上癮, 希望大家會喜歡啦
 
 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- 臘腸2條, 切片(2 Chinese preserved sausage, sliced)
2- 瑤柱3粒, 浸軟洗淨, 去硬塊, 撕碎 (Dried scallop, soaked, hard muscle removed, shredded, 3 pieces)
3- 冬菇5隻左右, 浸軟, 去蒂 (5 dried shitake mushroom, soaked, stemmed off)
4- 芥蘭250克,洗淨切粒 (Chinese Kale/ Chinese broccoli, cleaned, diced, 250g)
5- 白飯3量杯, 約3細碗 (Cooked white rice, 3 cup (about 3 small bowl)
6- 大蛋2隻, 發勻 (large egg, blended, 2 eggs) 

 
.: 調味料 Seasoning :.
1- 魚露1茶匙 (fish sauce, 1 tsp)
2- 糖1/2茶匙 (Sugar, 1/2 tsp)
3- 鹽1/2茶匙 (Salt, 1/2 tsp)
4- 雞粉1/2茶匙, 非必要 (Chicken powder, optional, 1/2 tsp)


.: 做法 Directions :.
Step 1:

冬菇加入1湯匙粟粉擦洗, 再用清水洗淨, 切片備用

Mix 1 tbsp of cornstarch with the mushroom. Rinse it under the cold water until the mushroom is clean. Dry the mushroom well with the paper.  Sliced it finely, put it aside.

Step 2:
 
鑊中火落油1湯匙起鑊, 先落臘腸煎至兩面微焦及出香味(約4分鐘), 落冬菇和瑤柱炒2分鐘, 再加芥蘭連1/3茶匙鹽和2湯匙熱水炒至芥蘭軟身(約3分鐘, 盛起隔汁備用

Heat the non-sticky pan with 1 tsp of oil over medium heat.  Add in the sausage and pan-fry it until both sides are brown and fragrant (about 4 minutes).  Add in the mushroom and scallop, and stir-fry for 2 minutes.  Add in the Chinese Kale with 1/3 tsp of salt and 2 tbsp of hot water.  Stir-fry all ingredients until the Chinese Kale is soft (about 3 minutes).  Drain it in a sieve over a bowl.  Put it aside
 
Step 3: 
鑊洗淨抹乾, 再用大火落1湯匙油起鑊, 先加入1/2蛋漿, 再加入白飯炒勻, 炒勻後讓飯每面煎1分鐘, 再加入1/2蛋漿兜勻, 再加入炒好的配料和調味料兜勻, 上碟即成
 

Clean and dry the pan. Heat it with 1 tbsp of oil over high heat.  Add in 1/2 blended egg.  Then add in the rice and mix it well.  Pan-fry the rice each side for 1 minute.  Add in the remaining of blended egg and mix it well.  Add in all cooked ingredients from step 1 and the seasoning.  Mix it well and heat it through.  Dish it up and serve it hot.

小貼士 Cook's notes :.
1- 冬菇用粟粉擦過, 再清洗時, 就能帶走它的異味及黏在表面的骯髒物
2- 炒飯的白飯不需要隔夜飯的, 只要煲飯時落少3湯匙水, 煮好後立即攤開放涼就已經可以了

3- 配料炒好後隔好汁, 能令炒飯更乾身, 更香口 
4- 蛋分2次加入, 會令飯更容易粒粒被蛋包煮
5- 臘腸必須充份炒香, 即使燶一點也不怕的
http://tonykarenkitchen.com/
1- Corn starch can remove the stink and the dirt on the mushroom that is usually hard to remove.
2- You can use the fresh white rice instead of using the cooked rice from previous night.  Cook the rice like usual, but remove 3 tbsp of water.  Once it is cooked, remove it from the pot and let it cool down 
.
3- It is important to drain the cooked ingredients well before adding into the rice in order to keep the fried rice dry.
4- Add blended egg 2 different times to make it easier mixing it with the rice
.
5- It is important to pan-fry the sausage until it is fragrant.

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5 則留言 :

  1. 網誌管理員已經移除這則留言。

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    1. 哈哈, 無錯, 我之前炒飯啲食譜, 都係蛋汁直接撈勻啲飯, 效果好, 但出來啲飯會比較濕少少, 亦無蛋焦個隻香味, 不過真係唔需要用隔夜飯, 哈哈, 希望你會試下整啦

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  2. your stainless steel pan is non-stick? I have tried using one too and everything got stuck and got burnt..what is the proper way to use stainless steel pan, relative to coated non-stick ones?
    thanks!

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    1. to use the non stick pan properly, you need to pre-heat the pan before adding using it. Only add oil when the pan is hot. Also, you will need use more oil than using the non stick one. Why add oil only the pan is hot? Because if you add the oil too early, the oil will be super high temperature when the pan is pre-heated. So the oil will burn everything which make you hard to control. So add oil only if the pan is HOT. Once the pan is hot and oil is will spread around the pan surface, it is safe to use. Yes, some ingredients may stick to the pan surface if the ingredient is wet. So pay attention to that.

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  3. Thanks for the reply :)

    just one more question, how come your eggs won't get stuck onto the pan? I tried making eggs one time and it get stuck immediately

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