星期四, 4月 18, 2013

[通少食譜]乾炒海味粒粒香 (Minced pork with dried scallop and shrimps)


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: 375 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
前一排上點心班, 屋企成日都淨低唔少(但又唔多)既海味, 未浸就話可以等下, 遲啲用啦, 但好多淨低都係浸左, 有見及此, 我一定要諗辦法消滅佢, 哈哈
無錯, 通少最愛係咩呢? 就係"一鑊熟", 哈哈哈, 唔需要諗太多, 將所有野炒埋一碟, 嘩, 惹味都無朋友呀
唔信? 咁你就一定要試下啦, 一鑊熟, 真係好滋味架, 哈哈哈哈
 
 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(瘦)400克 (400g of lean ground pork)
2- 洋蔥半個, 去衣切粒 (1/2 onion, peeled, diced)
3- 甜椒1個, 去核切粒 (1 bell pepper, core removed, diced)
4- 蒜蓉1湯匙 (1 tbsp of minced garlic)
5- 豆角300克左右, (Green snap beans, 300g)
6- 黑欖菜2湯匙 (2 tbsp of Chinese shredded black olive)
7- 乾瑤柱4粒, 浸軟, 弄散 (4 dried scallop, soaked, shredded)
8- 紹興酒1湯匙 (Chinese Cooking wine, 1 tbsp)
9- 已炸好的乾蔥片1湯匙, 非必要 (Fried red onion slices, 1 tbsp, optional)
10- 即食榨菜絲1包, 約15克 (Instant shredded preserved radish, 1 bag, about 15g)
11- 粟米仔8條, 切粒 (Baby corn, diced, 8 pieces)
12- 乾蝦米20克, 浸軟 (Dried shrimps, soaked, 20g (before soak))  

 
.: 汁料 Sauce mixture :.
1- 糖1/2茶匙 (Sugar, 1/2 tsp)
2- 蠔油2湯匙 (Oyster sauce, 2 tbsp
3- 麻油1/2茶匙 (Sesame oil, 1/2 tsp)


.: 做法 Directions :.
Step 1:

豬肉用"通少中式醃肉法" 醃15分鐘備用, 同時將豆角頭尾去掉, 切成5cm左右長, 再放入飛水3分鐘, 隔水備用
Marinade the pork with "Tony's Marinade Method". Meanwhile, chop off both ends of the beans. Cut it into 5 cm long. Blanch it in hot water for 3 minutes.   Drain it well and put it aside
.

Step 2:
豬肉醃好後, 快火落1/2湯匙油起鑊, 將豬肉炒熟, 盛起隔油備用
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

Step 3:
 
鑊洗淨抹乾, 用中火落油1/2湯匙起鑊, 加入蒜蓉, 乾瑤柱, 蝦米先炒2分鐘, 再加甜椒, 粟米仔, 榨菜絲, 洋蔥連1/3茶匙鹽和糖炒勻至洋蔥軟身(約3分鐘)
Clean and dry the pan.  Heat the pan with 1/2 tbsp of oil over medium-high heat.  Add in the garlic, dried scallop, dried shrimps and stir-fry for 2 minutes.  Add in bell pepper, baby corn, preserved radish and the onion with 1/3 tsp of sugar and salt.  Stir-fry all ingredients until the onion is soft (about 3 minutes).
 
Step 4: 
加入青豆兜勻, 加紹興酒, 再加豬肉和汁料兜勻炒熱, 再加黑欖菜兜勻, 上碟即成
Add in the snap beans and mix it well.  Add in the cooking wine, pork and sauce mixture.  Stir-fry all ingredients until hot.  Add in the black olive and mix it well.  Dish it up and serve it hot. 

.: 小貼士 Cook's notes :.
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- 乾瑤柱, 蝦米炒過, 味道更加香濃

3- 通常豆類都有少許的毒素, 把它們煮熟才進吃才是最安全的處理方法 
4- 欖菜香味受熱就會開始消失, 所以最好都是等到最後才加入
http://tonykarenkitchen.com/
1- To remove the smell from the pork, stir-fry the pork until it is completely dried.
2- It tastes better if the dried scallop and dried shrimps have been pan-fried
.
3- It is always recommended to cook through the green bean before serve.
4- It is better to add black olive at last in order to keep its flavor
.

Copyright © 通之廚房. All rights reserved.
http://tonykarenkitchen.com/

通之廚房一站通服務

只要在智能手機及平版電腦(Android 或 Ipad, Iphone)按裝Google Currents, 就可以訂閱"通之廚房一站通服務", 包括所有最新免費食譜, 影片, 相片, 食譜分類及最新消息等, 費用更是完全免費, 更無黑人憎的廣告騷擾

.: 詳細按裝方法, 請點激這裡 :.
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

沒有留言 :

張貼留言

Related Posts Plugin for WordPress, Blogger...