星期三, 6月 11, 2008

食譜: 通少肉醬意粉 (Pasta with meat sauce)


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係香港嘅朋友, 前幾日你地有黑雨, 搞到天昏地暗啦, 估唔到昨日, 輪到我哩邊突然刮個超勁暴風雨呀, 雖然只係維持大約30分鐘, 但就已經搞到7架大型貨車係天橋翻側, 要封橋,
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我連屋企都無得返呀, 幾陰公呀, 而好多地方都停電呀,
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真係好大鑊呀

今日繼續出酸甜嘅菜色呀,

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但大家唔好誤會, 我太太唔係有左呀, 只係我覺得夏天咁熱, 食其它野無咩胃口, 所以先成日整酸酸甜甜呀

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記得整意粉唔好過水呀, 再去煮熱, 因為再番熱去煮, 會破壞意粉煙韌嘅口感呀, 最好, 我最建議嘅做法係, 汁還汁煮, 粉還粉煮, 然後汁淋上粉食就最好啦, 當然啦, 哩個係我個人意見, 你唔跟都無所謂, 每人口味都唔同, 我唔會逼你去跟我呀

碎牛煮親都好多油,

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真係得人驚呀, 所以我一定會隔油, 如果你真係唔怕, 就可以慳番哩個步驟呀,
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我會默默祝您身體健康

死啦, 做咩哩幾排我出食譜都咁多廢話呢?

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哈哈哈

正所謂: 肉醬意粉咁容易, 一於今晚煮一碟


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(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 35分鐘左右

1- 任何一種意粉, 3人份量 (Any pasta portion for 3 people)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去衣, 切絲 (1 medium onion, peeled, diced)
tonytsang and kareny recipy
3- 蒜蓉2湯匙 (2 tbsp minced garlic)
tonytsang and kareny recipy
4- 中型蕃茄3個, 洗淨, 切粒 (3 tomato, cleaned, diced)
tonytsang and kareny recipy
5- 碎牛肉3/4磅 (3/4 lbs of minced beef)
tonytsang and kareny recipy
6- 碎香草(荷蘭芹)適量 (some parsley flakes)
tonytsang and kareny recipy
7- 白磨菇6粒, 切粒 (6 diced white mushroom)tonytsang and kareny recipy


份量自供參考 (just for reference only)

1- 1/2量杯 (1/2 cup of water)tonytsang and kareny recipy

2-
 茄汁4湯匙 (4 tbsp ketchup)tonytsang and kareny recipy

3- 
砂糖1湯匙 (1 tbsp sugar)
tonytsang and kareny recipy

4- 
茄膏3湯匙 (3 tbsp tomato paste)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 意粉按照盒上指示, 用鹽(約2-3湯匙鹽)水煲至煙韌程度, 隔去水, 加入2湯橄欖油撈勻待用 (圖1), 牛肉用基本野醃15分鐘tonytsang and kareny recipy

2- 快火落油起鑊, 先將牛肉炒至全熟, 盛起隔油備用(圖2)

3- 快火落油起鑊, 先爆香蒜蓉至金黃, 加洋蔥用少去鹽炒至軟身, 加入蕃茄和磨菇(圖3), 加入1湯匙糖炒香, 加入汁料調好味(圖4), 再加入牛肉煮滾, 淋上意粉灑上香草即成

1- Boil the pasta in salty water according to the box instruction until Al dente.  Drain the water and mix some olive oil (fig.1)

2- Heat the pan with oil in high heat.  Sautee the beef until down.  Drain the oil and put it aside (fig.2).tonytsang and kareny recipy

3- Heat the pan with oil under high heat.  Stir-fry the garlic until fragrant.  Stir-fry the onion with some salt until soft.  Add the tomato and mushroom (fig.3).  Stir-fry it with some sugar. Add the sauce mix and adjust the taste accordingly.  Add the beef (fig.4).  Once it is boiled, pour it over to the pasta and add the parsley flake.  Serve hot.tonytsang and kareny recipy


1- 牛肉要後落, 太早落會整得牛肉好老
tonytsang and kareny recipy

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2-
酸汁不宜煮太久, 否則會失去酸味, 得個甜字
tonytsang and kareny recipy
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tonytsang and kareny recipy
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3-
汁要酸點, 加點鹽, 相反就加糖

4- 意粉不要過冷河以免影響口感

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