星期二, 5月 28, 2013

[通少食譜]黃金茄香牛肉卜 (Beef balls with tomato and tofu puff)


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[Prep 準備: 20 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 420 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
豆卜最強係"吸力", 任何汁料一被佢吸收, 可以話將所有味道都收藏, 當你食佢時就會散發出來, 非常好味道的
哩個餸都係一樣, 蕃茄汁同牛肉啲味道比佢吸晒, 食佢仲好味過食餸入面啲食材, 哈哈
哩個菜色夠簡單, 味道亦好天然, 加少少韓國辣椒醬帶有少少辣, 令味道更加醒胃, 希望大家試下整啦, 我信大家會喜歡的
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.: 材料 Ingredients :. 
1- 免治牛肉400克 (Minced beef, 400g)
2- 蒜蓉 1湯匙 (Minced garlic, 1 tbsp)
3- 中型洋蔥1個, 去皮, 切粒 ( 1 medium onion, peeled, diced)
4- 紅蔥頭(乾蔥)蓉1湯匙 (Diced shallot, 1 tbsp)

5- 熱水2/3罐 (2/3 cane of hot water)
6- 中型蕃茄2個, 切件 (Medium tomato, cut into pieces, 2 tomato)
7- 本菇200克, 去蒂, 弄散 (shimeji mushroom, stemmed off)
8- 豆腐卜約15粒, 切件 (15 tofu puff, cut into pieces)
9- 韓國辣椒醬1湯匙(Korean chili paste, 1 tbsp)

.: 醃料 Seasoning :.
1- 糖1/2茶匙 (Sugar, 1/2 tsp)
2- 大蛋1隻 (1 large egg)
3- 水 2湯匙 (water, 2 tbsp)
4- 粟粉, 2湯匙 (Corn starch, 2 tbsp)
5- 白胡椒粉1茶匙, 非必要 (White pepper, 1 tsp, optional)
6- 魚露1/2湯匙 (fish sauce, 1/2 tbsp)

.: 做法 Directions :.
Step 1:

牛肉加醃料攪勻, 醃15分鐘, 醃肉時, 易潔鑊用中快火落油約1/2湯匙起鑊, 將牛肉分成12-14份小肉丸, 放入鑊中煎至全熟(約6-8分鐘), 隔油備
Combine the beef with the seasoning.  Marinade it for 15 minutes.  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:

鑊洗淨抹乾, 再用快火落1/2湯匙燒熱, 落蒜蓉, 紅蔥頭和洋蔥連1/3茶匙鹽炒至洋蔥軟身 (約2-3分鐘), 加入甜椒和蕃茄連1/3茶匙糖兜勻, 炒2分鐘

Clean and dry the pan well. Heat it again with 1/2 tbsp of oil over high heat until hot. Add in the garlic, shallot, and onion with 1/3 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2-3 minutes). Add in the bell pepper and tomato with 1/3 tsp of sugar. Mix it well and stir-fry for 2 minutes.

Step 3:
 
加入熱水和韓國辣椒醬煮滾, 轉慢中火, 加入本菇, 豆卜, 牛肉兜勻, 蓋頂炆5分鐘, 上碟即成

Add in the chili paste, hot water and bring it to boil.  Turn the heat to medium-low.   Add in the mushroom, tofu puff and beef.  Cover and simmer for 5 minutes.   Mix it well and dish it up.  Serve it hot.

.: 小貼士 Cook's notes :.
1- 牛肉需要攪拌至起膠, 煎出來的肉丸會比較煙韌
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- 汁料炆完要試味, 若不夠鮮甜, 加點魚露提升味道
4- 汁料要杰一點, 可以加點生粉或粟粉水
 
http://tonykarenkitchen.com/
1- It is better to stir the beef until it is sticky when you combine the seasoning. The pork texture will be tender if you do this.
2- Divide the beef into small pieces so that it is easier to cook through
3- Add a bit of fish sauce if the sauce tastes too light after simmering.
4- You can add some corn starch mixture (corn starch with cold water) to thicken the sauce

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