星期四, 7月 31, 2008

食譜: 紅酒牛肉 (Beef in red wine sauce)


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今日終於似個夏天啦, 因為天氣好熱吓呀, 太陽又猛, 我都忍唔著, lunch 時出去行左個圈呀, 真係好呀

係呀, 之前好多人問我譚媽媽嘅甜品食譜, 我收到啦, 我聽日post 出嚟啦, 係哩到,

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真係要多謝譚媽媽嘅分享呀

係喎, 今日上盜寶迷城啦喎,

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大家會唔會去睇首影呀? 我覺得套片應該會好睇, 我諗下星期二會, 等戲院平時, 又同太太去欣賞吓先得, 哈哈

今日出哩個餸, 雖然用紅酒,

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但唔會令人醉呀, 其實煮食加入少少酒, 酒精會好快揮發呀, 無可能留得底, 所以大家放心食啦

不過紅酒隻隻味唔一樣,

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味道可以好辣, 好酸, 好甜呀, 好多變化, 所以煮汁時, 不況試好味先好加牛肉兜勻呀, 太甜加少少白醋, 太酸則加糖呀, 記得呀, 要執生

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牛肉要嫩滑, 首先, 你一定要買牛柳, 買其他部位我就唔擔保好味呀, 牛肉要逆紋切片 (唔明就去通之食譜術語溫吓), 記得唔好落鹽醃(鹽會令佢韌), 記得加糖(令佢腍), 落少少水(令佢鬆化), 煮時唔好煮太熟, 咁就包你啲牛肉好好味啦

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其實真係好簡單, 煮肉, 再煮汁, 再撈埋一齊, 食得啦, 你話啦, 有幾難呀?

正所謂: 紅酒牛肉夠香濃, 味道出眾確不同 


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(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 40分鐘左右

tonytsang and kareny recipy
1- 牛柳3/4磅左右, 切片 (3/4 lbs of beef filet, sliced)
tonytsang and kareny recipy
2- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
3-  中型洋蔥1個, 切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
4- 罐頭磨菇片1罐 (1 cane of sliced mushroom)
tonytsang and kareny recipy

份量自供參考 (just for reference only)

tonytsang and kareny recipy
1- 紅酒1/2杯 (1/2 cup of red wine)
tonytsang and kareny recipy
2- 
水3湯匙 (3 tbsp of water)

tonytsang and kareny recipy
3- 
茄汁1湯匙 (1 tbsp of ketchup)
tonytsang and kareny recipy
4- 糖1湯匙 (1 tbsp sugar)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 牛肉用基本野(除了鹽)醃20分鐘, 再用少少油, 快火炒至7成熟(還有少少血水)(圖1), 隔好油備用
tonytsang and kareny recipy

2- 
快火落油起鑊, 先爆香蒜蓉, 再加入洋蔥和少許鹽炒至軟身, 再加磨菇片和少少黑椒炒一炒(圖2), 加入汁料兜勻(圖3), 汁料一滾, 加入牛肉兜勻(圖4), 上碟灑些香草(紫蘇)即成

1- Marinade the beef with basic seasoning (except salt) for 20 minutes.  Cook the beef with some oil over high heat until 70% done.  Drain it well and put it aside (fig.1) 
tonytsang and kareny recipy 
 
2- Heat the pan with water over high heat.  Stir-fry the garlic until fragrant.  Stir-in the onion and saute it with some salt until soft.  Stir-in the mushroom and saute it with some black pepper (fig.2).  Stir-in the sauce mix and heat through (fig.3).  Once it is boiled, stir-in the beef and mix it well (fig.4).  Dish up it and add some basil.  Serve it in hot.
tonytsang and kareny recipy


1- 牛肉用糖醃會變腍, 用鹽醃則變韌, 講過好多次, 要記著
tonytsang and kareny recipy
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2- 牛肉要逆紋切片 (去通之食譜術語溫吓)
tonytsang and kareny recipy
3- 紅酒煮過, 酒精已揮發, 不會使人醉的
tonytsang and kareny recipy
1- Marinade the beef with some sugar could make it more tender.  On the other hand, if you marinade it with salt, beef will be hard
tonytsang and kareny recipy
2- The rule of slicing or cutting beef is not to cut following the grain. Make sure you cut across the grain.
tonytsang and kareny recipy
3- There is no more or not much alcohol left after you cook the red wine.

觀看食譜內容 ...

星期三, 7月 30, 2008

食譜: 雙辣魚滑壽司 (Spicy tuna/salmon tofu sushi)


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昨日星期二, 我終於同太太睇左batman 蝙蝠俠啦, 整體上我覺得唔錯, 冷場唔多, 特技亦算好, 我真係覺得小丑做得好好, 好有味道呀,
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可惜個演員去世啦

我哩邊奉星期二就半價(5$ = 40港元), 所以好多人會去睇, 哩邊睇戲唔似香港咁好, 有得劃位, 所以我同太太都好早入場呀,

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不過都係無靚位(中間位)坐, 
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套戲都上左成個星期啦, 都咁多人睇呀, 可能係暑假啦 

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香港個個blog友都生活係水深火熱之中呀, 我都知大家好辛苦啦, 日日都熱到甩肺呀, 所以我今日出哩個餸, 唔洗大家開爐, 等大家唔洗煮, 都有得食, 哈哈

上次我出左海鮮壽司,  大家有無試呀, 如果無, 今次可以一次過整埋喎, 因為豆腐皮一包有16個呀, 上次用蝦, 帶子同青瓜, 今次改少少, 加兩種罐頭魚同埋兩種唔同辣醬, 估唔到,

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個效果非常好呀, 味道好夾呀

個汁酸酸甜甜咁,

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食落又開胃又涼爽, 包大家係咁熱嘅天氣都食得開開心心, 透心涼呀, 所以今晚記得買料整啦



如果你唔介意開爐, 可以白鑊慢火煎香吉列豬扒粉(約5分鐘, 微微變黃), 再灑上去啲壽司上, 口感立即升華,
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又香又脆, 包你食唔停口呀, 哈哈哈

正所謂: 雙辣魚滑涼壽司, 天熱嚟食最啱key


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(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 30分鐘左右

1- 日本豆腐皮半包(8個) (8 Japanese tofu skin for sushi)
tonytsang and kareny recipy
2- 蕃茄2個, 切粒 (2 tomato, diced)
tonytsang and kareny recipy
3- 罐頭三文魚1罐 (1 cane of salmon)
tonytsang and kareny recipy
4- 罐頭吞拿魚1罐 (1 cane of tuna)
tonytsang and kareny recipy
5- 紫蘇香草3茶匙 (3 tsp basil)


份量自供參考 (just for reference only)

tonytsang and kareny recipy
1-
 奇妙醬7湯匙 (6 tbsp Miracle Whip)
tonytsang and kareny recipy

2-
 辣椒醬2茶匙 (3 tsp chili sauce)
tonytsang and kareny recipy
3-
 日本山椒粉2茶匙 (2 tsp Japanese pepper)
tonytsang and kareny recipy
4- 日本芥辣3茶匙 (3 tsp wasabi)
tonytsang and kareny recipy
5- 日本七味粉3茶匙 (3 tsp Japanese assorted chili pepper)
tonytsang and kareny recipy



tonytsang and kareny recipy
1- 先將蕃茄, 紫蘇和1湯匙奇妙醬撈勻(圖1), 小心地放入每個豆腐皮內, 填約3成滿
tonytsang and kareny recipy

2- 
三文魚小心去骨, 用2湯匙奇妙醬和辣椒醬撈勻 (圖2), 小心填滿4個豆腐皮, 最後最灑上七味粉, 放於碟上
tonytsang and kareny recipy
3- 吞拿魚用2湯匙奇妙醬和芥辣撈勻 (圖3), 小心填滿另外4個豆腐皮, 最後最灑上山椒粉, 放於碟上即成 

1- Whisk the tomato, basil and 1 tbsp of miracle whip together (fig.1).  Fill it 30% in each tofu skin carefully.
tonytsang and kareny recipy
2- Whisk the salmon, 2 tbsp of miracle whip and chili sauce together (fig.2).  Fill it in the tofu skin until full.  Add the chili powder on the top and dish it up.
tonytsang and kareny recipy
3- Whisk the tuna, 2 tbsp of miracle whip and wasabi together (fig.3).  Fill it in the tofu skin until full.  Add the pepper on the top and dish it up.  Enjoy ittonytsang and kareny recipy


1- 豆腐皮要小心打開, 以免弄破
tonytsang and kareny recipy
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2- 如果想更好味一點, 可以用日本蛋黃醬代替奇妙醬
tonytsang and kareny recipy
1- Be careful to open the tofu skin.  It is easy to break it
tonytsang and kareny recipy
2- You can replace miracle whip with Japanese mayonnaise
tonytsang and karE
ny recipy
我用的山椒粉 (The Japanese pepper that I used)
Jusco 賣27.90hk

我用的豆腐皮 (The tofu skin that I used)

聽講taste 有得買

我用的辣椒醬 (The chili sauce that I used)

是拉差辣椒醬

觀看食譜內容 ...

星期二, 7月 29, 2008

食譜: 蒜香黃金煎豆腐 (Fry tofu with salted egg)


哩幾日睇新聞,
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講香港天氣超熱呀, 又焗空氣污染又勁, 大家出入都盡量留係室內有冷氣地方啦, 記得咁熱要飲多啲水呀

我哩邊天氣就無咁熱, 昨日仲落雨添呀, 不過溫室效應真係好可怕呢, 前個星期我哩邊有史以嚟第一次出現水龍卷(係水上面幾龍卷風)呀,

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天氣真係好反常呀

今日哩個餸, 出街食, 實會同你炸到脆卜卜呀, 不過睇開我個blog嘅blog友都知, 炸野唔啱我呀, 我唔喜歡用好多油去炸野,

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我覺得好浪費同埋好大油煙, 哈哈, 所以我哩個係用半煎炸

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半煎炸用油比平時多少少, 最好個鑊唔好咁大, 咁用油仲可以少啲, 油一定要大滾(用木筷子check吓, 好多泡就得啦), 煎時至少材料身位有一半可以浸到油就得啦, 落鑊後, 輕輕推一推, 炸完一面, 先反去另一面再炸

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記得未煎脆一面時, 唔好反佢, 成個過程, 你最多需要返3次就夠啦, 反得多, 豆腐會易爛, 亦唔會煎得金黃靚仔呀, 當然啦, 要小心火力啦, 必要時轉中火防止煎濃呀, 煮飯一定要學識執生, 隨機應變呀

豆腐清清地, 加埋啲鹹蛋, 味道真係一絕呀, 記得試吓啦

正所謂: 黃金豆腐夠香脆, 食過實會鐘意佢


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(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 40分鐘左右

tonytsang and kareny recipy
1- 板豆腐4舊或實豆腐1盒 (4 hard tofu)
tonytsang and kareny recipy
2- 鹹蛋2隻, 蒸熟 (2 salted cooked eggs)
tonytsang and kareny recipy
3- 牛油2湯匙 (2 tbsp butter)
tonytsang and kareny recipy
4- 蒜茸2湯匙 (2 tbsp minced garlic)
tonytsang and kareny recipy
5- 蔥花1湯匙 (1 tbsp minced green onion)
tonytsang and kareny recipy


份量自供參考 (just for reference only)
tonytsang and kareny recipy
1-
 1湯匙 (1 tbsp of garlic salt)
tonytsang and kareny recipy
2- 白胡椒粉1/2湯匙 (1/2 tbsp of white pepper )
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 豆腐倒去水份, 抹乾, 小心用醃料搽勻, 放入雪櫃, 醃15分鐘, 鹹蛋取黃壓爛, 蛋白切幼粒備用
tonytsang and kareny recipy

2- 
快火落油(約5湯匙)起鑊, 放入油中, 煎至一面金黃, 才反另一面煎至金黃, 盛起隔油(圖1)
tonytsang and kareny recipy
3- 
中火落牛油起鑊, 爆香蒜茸, 轉慢火加入鹹蛋黃炒至溶化起泡(圖2), 熄火, 輕手加入豆腐和蛋白, 兜勻, 上碟灑上蔥花即成 

1- Drain all the water from the tofu and dry it well.  Marinade carefully with the seasoning.  Put into the fridge for 15 minutes.  Remove the yolk from the eggs and mesh it.  Dice the egg white finely
tonytsang and kareny recipy 
 
2- Heat the pan with some oil (around 5 tbsp) over high heat.  Fry it until both sides turn brown (fig.1).  Drain well and put it aside.
tonytsang and kareny recipy
3- Heat the pan with some oil over medium heat.  Saute the minced garlic until fragrant.  Reduce the heat to low.  Stir in the egg yolk until it is dissolved (fig.2).  Turn the heat off.  Stir in the tofu gently and egg white and mix it well with the sauce.  Dish up, add some green onion and serve in hot.


1- 豆腐切好後會再出水, 記得落鑊前一定要抹乾, 亦可以加點粟粉包好才煎
tonytsang and kareny recipy
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2- 鹹蛋黃也不宜太高溫處理, 要耐心一點, 慢火炒香
tonytsang and kareny recipy
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3- 如不夠鹹, 可以加點鹽, 如汁太杰, 可以再加豆腐前落1-2茶匙水兜勻
tonytsang and kareny recipy
1- After slicing the tofu, it may release some the water.  Make sure you dry it completely before put on the pan.  You can cover the tofu with corn starch before frying it.
tonytsang and kareny recipy

2- Do not cook the egg yolk over high heat.  Cook it over low heat until it is fragrant.
tonytsang and kareny recipy
3- Add some salt if necessary.  Add 1-2 tsp of water before mix in the tofu if the sauce is too thick.

觀看食譜內容 ...