星期一, 3月 30, 2009

食譜: 蒜香牛油豬扒 (Fried pork chop in garlic butter sauce)


呵呵呵, online 打小人真係好好玩,
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星期六打完,
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星期日再打, 今日個經理咁啱就病左唔返工, 我見咁靈,
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立即去個site 打多幾次呀, 哈哈哈, 如果大家要打的話, 可以去:
http://www.y28predictions.com/program/template/legend/rulea.php?file=01

yahoo 最近開始打擊賣廣告site,

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雖然我成日都覺得yahoo講就叻, 做就一鑊泡, 但我都好支持, 因為啲人真係好無品, 刪除完又賣過, ban 完account又開過, 沒完沒了咁, 我個黑名單有成200人啦,
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都block唔晒呀

今日哩個餸,

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我都覺得都幾肥吓, 不過肥先夠香口嘛, 食一兩次, 唔怕嘅

我開頭醃豬扒時, 好怕豬扒煎完會無色, 因為我一啲豉油都無落, 如果大家都擔心的話, 可以加1隻蛋落去醃, 煎時就會靚仔好多, 又會滑好多, 我就無落到, 好好彩咁, 煎得佢幾靚仔

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好多人都問我點樣煎豬扒唔會乾, 其實我通常煎封完豬扒兩面後, 會加約1/4杯水, 蓋頂比佢焗吓, 咁做會令肉裡面快熟啲, 咁就唔需要煎太耐啦, 咁自然肉汁流失亦會減少, 大家可以試吓啦

牛油最怕大火, 太大火好容易整到牛油黑晒就唔好啦, 而蒜蓉今次要炒耐少少, 等佢香脆啲先好味喎, 而記得留低少少牛油係最後先加, 咁食落先有牛油香o架

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一啲都唔難整, 而且仲非常之香口, 大家記得要試吓呢 

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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 20 minutes |  Cook烹調: 20 minutes |  For 份量: 4 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 無骨豬扒1磅左右, 切大件 (1 lbs of boneless pork chop, cut into large pieces)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去皮切粒 ( 1 medium onion, peeled, diced)
tonytsang and kareny recipy
3- 青椒1個, 切粒 (1 green pepper, diced)
tonytsang and kareny recipy
4- 蒜蓉3湯匙 ( 3 tbsp of minced garlic)
tonytsang and kareny recipy
5- 牛油3湯匙 (3 tbsp of butter) 
醃料 Seasoning
份量只供參考 (just for reference only)

tonytsang and kareny recipy

1- 蒜粉1茶匙 (1 tsp of garlic powder) 
tonytsang and kareny recipy
2- 鹽1茶匙 (1 tsp salt)
 
tonytsang and kareny recipy
3- 胡椒粉1茶匙 (1 tsp of white pepper)
 
tonytsang and kareny recipy
4- 蒜蓉1湯匙 ( 1 tbsp of minced garlic)
tonytsang and kareny recipy
5- 牛油1湯匙 (1 tbsp of butter)
tonytsang and kareny recipy
6- 生粉1湯匙 ( 1 tbsp of corn starch)
tonytsang and kareny recipy
7- 水2湯匙 (2 tbsp of water)

做法 Steps

tonytsang and kareny recipy
1- 豬扒兩面平均拍鬆, 再用醃料醃15分鐘, 快火落油(約1湯匙)起鑊, 先將豬扒煎至兩面金黃, 轉中火煎至全熟, 盛起隔油備用(圖2)
tonytsang and kareny recipy
2- 中火落1湯匙牛油起鑊, 爆香蒜頭至金黃, 再落洋蔥和約1/3茶匙炒至軟身(圖1), 再加入青椒粒炒至乾身, 再加入豬扒和2湯匙牛油兜勻, 上碟即成
tonytsang and kareny recipy
1- Beating both side of the pork chop evenly.  Marinade with the seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Pan-Fry the pork chop until both side turn brown.  Reduce the heat to medium and pan-fry the pork until done (fig.2).  Put it aside.

tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of butter over medium heat.  Stir fry the garlic until fragrant and golden.  Stir in the onion with 1/3 tsp of salt until soft (fig.1).  Stir in green pepper until dry.  Stir in the pork chop and 2 tbsp of butter and mix it well.  Dish it up and serve it hot.

貼士 Tips
1- 牛油一定要最後落才能保持香味, 牛油不宜大猛火去煮, 否則容易變黑
tonytsang and kareny recipy
2- 按這裡查看 "如果處理豬扒可以又腍又多汁"  的解釋 
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Only stir in the butter at the end to keep its taste.  Do not heat the butter over high heat or it will be burn so easily.
 
tonytsang and kareny recipy
2- 2- Click here to see (how to make the best pork chop)
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
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星期五, 3月 27, 2009

食譜: 通少鮮奶燉蛋 (Sweet steam egg)


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無癮, 真係好無癮, 本來我都好喜歡我現在哩間公司, 同埋現在做嘅工作, 但新來個經理, 無論對人, 對事, 做事手法, 表達能力各樣都完全唔合格, 我現在返工, 覺得好似去照顧哩個弱智人士, 多過去做電腦測試,
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陰工

搵日上網, 找一下, 睇睇有無啲打小人嘅遊戲,

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我實貼我哩個經理個名, 打足24小時, 希望佢身體健康, 花開富貴呀

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好啦, 呻完啦, 有係時候介紹好野比大家, 哩個甜品, 真係超好味呀

出街食, 通常實會淨係用蛋白啦, 係屋企整, 咁淨低個蛋黃,

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你話可以做咩先? 唔同用嚟做mask咩, 所以呢, 我用埋佢, 唔好浪費啦

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要個甜品滑同好味, 奶唔好用無肥嘅skim 奶喎, 因為無肥係唔會滑, 係香港, 唔知有無分, 但係我哩邊, 我會建議用至少2%肥, 咁出嚟效果先會好

糖亦係最難預, 通常糖水煲好前試吓味, 唔夠甜啦, 咪落多少少囉, 但哩個甜品就唔可以, 所以我都只係講出大概嘅份量,

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啱唔啱大家真係唔知,
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大家唯有試左先, 下次先自行加加減減啦

蒸蛋時,

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記得要用細火呀, 大火一定整唔到好, 我蒸時用廚房紙濕少少水, 再扭乾, 蓋上每個碗上面, 點解咁做? 因為出面食時, 佢地都會用一啲濕嘅棉布蓋著個碗, 但我屋企無哩啲布, 所以就改用廚房紙囉, 有濕紙或布出嚟會口感會分外細膩,
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我覺得啦, 你食唔食得出就唔知啦, 哈哈

簡單好味道, 大家食過就知道, 記得周末試吓啦,

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通少特別推薦

tonytsang and kareny recipy
Prep 準備: 10 minutes |  Cook烹調: 15 minutes |  For 份量: 2 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 奶1杯 (1 cup of milk)
tonytsang and kareny recipy
2- 大蛋2隻 (2 large egg)
tonytsang and kareny recipy
3- 冰糖, 25克左右 (25g of rock sugar)
tonytsang and kareny recipy
4- 熱水1/4杯 (1/4 cup water)

做法 Steps

tonytsang and kareny recipy
1- 先將冰糖溶入熱水成糖水, 再將所有材料攪勻(圖1), 用隔把蛋漿濾過, 平均注入2個碗中(圖2)
tonytsang and kareny recipy
2- 用湯匙把泡沫去掉, 每個碗蓋上錫紙或濕的廚房紙, 鑊注入水大火滾起, 轉細火, 蓋頂隔水蒸10分鐘即成
tonytsang and kareny recipy
1- Dissolve the rock sugar into the hot water.  Mix in with all the other ingredients and blend it well (fig.1).  Filter the mixture into two bowl evenly (fig.2)

tonytsang and kareny recipy
2- Remove the bubble by a spoon.  Cover each bowl with aluminum paper or wet papper towel.  Heat the pan with water over high heat until boiled.  Turn the heat to low.  Steam the mixture with closed lid for 10 minutes.  Serve it hot. 

貼士 Tips
1- 蒸蛋要訣: 碗要薄, 火要細, 蛋要用紙蓋好
tonytsang and kareny recipy
2- 隔過的蛋漿出來的質感會更幼滑 
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- To make it successful, it is recommended to use a thin container.  Steam it only in low heat.  And remember to cover the bowl with paper towel or aluminum paper.
 
tonytsang and kareny recipy
2- Filter the mixture will make the texture much better after steamed.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
Copyright © 通之廚房. All rights reserved.
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星期三, 3月 25, 2009

食譜: 蘿蔔肉絲 (Stir fry pork with radish)


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又到星期三, 即係仲有兩日就可以休息啦, 真係好漫長呀, 不過人就係咁衰, 無野做會嫌悶, 有野做又會嫌無假放, 哈哈

昨日真係忙到死呀, 今日就反而得閒一啲, 我有個女同事, 爆左煲啦, 做到頂唔順, 一早係公司喊左出嚟, 之後仲返埋屋企, 到今日都唔見佢呀,

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都幾嚇人呀

今日哩個餸,

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係一個加工嘅版本, 因為我之前出個一個差唔多一樣嘅餸, 只係無加到肉, 所以今次會加返啦

白蘿蔔再唔食呢, 遲啲就無靚嘅蘿蔔賣啦,

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通常冬天先會有靚蘿蔔賣, 靚蘿蔔一定要重身, 長型, 平滑先叫靚, 可以切開睇的話, 就不況望吓入面肉紋有無明顯嘅白紋, 無就掂晒啦

個汁只需要加少少鹽就已經好夠味, 粉絲索晒啲汁亦非常好味道,

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記得炆野一定要都最後先好調味, 否則一定會過鹹

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哩個餸簡單又好味, 功夫又少, 大家記得要試吓啦
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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 10 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 梅頭豬肉1磅左右, 切件 (1 lbs of tenderloin pork, cut into pieces)
tonytsang and kareny recipy
2- 白蘿蔔1大條, 去皮, 切件 (1 White radish, peeled, cut into pieces)
tonytsang and kareny recipy
3- 乾瑤柱浸軟, 捽碎, 1/4杯 (1/2 cup of dried scallops, soaked, shredded)
tonytsang and kareny recipy
4- 蝦米, 浸軟, 切粒, 1/4杯 (1/4 cup of dried shrimps, soaked, diced)
tonytsang and kareny recipy
5- 米粉80克, 浸軟 (80g of vermicelli, soaked)

做法 Steps

tonytsang and kareny recipy
1- 先將豬肉用基本野醃15分鐘, 快火落油(約1湯匙)起鑊, 將豬肉炒熟(圖1), 盛起備用, 快火油(約1湯匙)起鑊, 將蝦米, 乾瑤柱炒香 (圖2)
tonytsang and kareny recipy
2- 加入白蘿蔔, 再加水蓋過所有材料(圖3), 水一滾改中火, 加入豬肉蓋頂炆25分鐘(圖4), 再加米粉炆多5分鐘, 加少許鹽調好味上碟即成
tonytsang and kareny recipy
1- Marinade the pork with basic seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the pork until done (fig.1).  Put it aside.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the shrimps and scallops until fragrant (fig.2).

tonytsang and kareny recipy
2- Stir in the radish.  Add the water to cover up the ingredient (fig.3).  Once it is boiled, reduce the heat to medium.  Stir in the pork and simmer it with closed lid for 25 minutes.  Stir in the vermicelli, and simmer it for additional 5 minutes.  Add some salt to taste.  Dish it up and serve it hot.

貼士 Tips
1- 白蘿蔔以重身, 瘦長, 白色沒有凹陷為佳
tonytsang and kareny recipy
2- 記得要到最後先調味, 以免味道過鹹 
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- A good radish should be heavy, long, slim and smooth.
 
tonytsang and kareny recipy
2- Adjust the taste at the end is recommended.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
Copyright © 通之廚房. All rights reserved.
網誌排行 top-bloggers.com

觀看食譜內容 ...

星期一, 3月 23, 2009

食譜: 通少烤汁排骨 (Spare ribs in barbeque sauce)


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天氣突然轉凍呀, 今朝返工真係好凍呀, 上個周末我見天氣唔係差, 已經換返夏天呔啦, 希望唔好突然落大雪啦, 哈哈

講起上個星期, 我個新鏡頭同閃光燈送到嚟我屋企啦,

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所以星期六同太太出街影相, 效果真係好掂呀, 不過因為係太太嘅相, 當然post 唔到比大家睇啦

今日出哩個骨, 時間真係要用好多, 不過一啲都唔難整呀,

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如果大家1年前有睇開我個blog, 都知我曾經出過一個烤汁排骨, 不過係焗嘅, 當時好多人話香港無焗爐, 有得睇無得食, 今日我出哩個食譜, 就保證你無焗爐都整到

唔焗的話, 當然係炆啦, 首先當然要出出水先, 除去骨入面啲污辱先,

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再用啲可樂同水炆腍啲排骨先, 落可落因為可樂有令排骨變腍嘅神效

最後包返個汁, 我可以話你知,

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真係好食到停唔到口, 最正就係一食條骨就會甩出嚟, 啖啖肉, 真係超正

個汁因為有可樂, 所以唔需要再落糖, 唔喜歡用可樂的話, 無問題, 但煮汁時就要加片糖去加返個甜味, 最後用返啲肉汁去做汁,

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真係無得頂, 大家如果想甜啲可以加蜜糖, 會更惹味

我話比大家知, 哩碟排骨出街去餐廳食, 至少30$加元1個人份量, 自己整, 4個人食, 連工包料都唔過20$,

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真係超抵食, 如果可以買到豬仔排骨仲好呀

時間用多少少但效果超凡,  假日招呼朋友最啱呀, 一定要試呀,

th113_.gif image by tonytsang_emotion
超推薦

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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 5 minutes |  Cook烹調: 90 minutes |  For 份量: 4 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 一字腩肉排骨2磅左右 (2 lbs of spare ribs)
tonytsang and kareny recipy
2- 可樂1罐 ( 1 cane of coke)
tonytsang and kareny recipy
3- 老抽1湯匙 (1 tbsp of dark soya sauce)
tonytsang and kareny recipy
4- 蒜蓉1湯匙 ( 1 tbsp of minced garlic)
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy

1- 茄汁3湯匙 (3 tbsp of ketchup) 
tonytsang and kareny recipy
2- 原味燒烤汁6湯匙 (6 tbsp of original bbq sauce)
  
做法 Steps

tonytsang and kareny recipy
1- 先將排骨飛水5分鐘, 用凍水洗淨備用, 快火落油(約1湯匙)起鑊, 先爆香蒜頭至金黃, 加入排骨和老抽炒勻, 盛起備用
tonytsang and kareny recipy
2- 煲內加入排骨, 可樂, 加水至蓋過3/4排骨, 大火滾起煲15分鐘 (圖1), 轉慢火蓋頂炆45分鐘, 熄火再焗15分鐘, 先將排骨盛起, 肉汁留起備用, 快火無油起鑊, 先加入汁料, 再逐少加入肉汁開稀至杰身(圖2), 再加入排骨, 上碟即成
tonytsang and kareny recipy
1- Blanch the ribs for 5 minutes.  Clean it well under cold water and drain it well.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the garlic until fragrant.  Stir in the ribs and dark soya and mix it well.  Put it aside.

tonytsang and kareny recipy
2- Put the ribs into a pot.  Add the cook.  Add the water until it cover 3/4 of the ribs.  Boil the ribs over high heat for 15 minutes (fig.1).  Reduce the heat to low.  Simmer it with closed lid for 45 minutes.  Turn off the heat and simmer it for additional 15 minutes.  Put the ribs aside and keep the meat sauce in the bowl.  Heat the pan without oil over high heat.  Stir in the sauce mix.  Stir in little by little the meat sauce until the sauce is thicken (fig.2).  Stir in ribs and mix it well.  Dish it up and serve it hot.

貼士 Tips
1- 炆排骨要記得先快火, 後慢火, 再無火焗, 這會令肉非常腍
tonytsang and kareny recipy
2- 如有高壓煲, 可以用高壓煲出水, 炆的時間可以減1/3 
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- To simmer the ribs, simmer it over high heat, then low heat, then without heat can make the ribs really soft.
 
tonytsang and kareny recipy
2- Blanch the ribs in the pressure cooker can reduce the 1/3 of the cooking time.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
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