星期五, 5月 29, 2009

食譜: 茄蛋蝦仁 (Scramble egg with shrimps in tomato sauce)


真係比yahoo激死, load極都係load 唔到呀, 算啦, 到香港零晨4點, 終於load到啦, 真係玩死我呀 星期五啦, 但全日落雨呀, 真係好無癮, 又好眼瞓, 返工又悶, 好想快啲回家呀, 好辛苦呀
好啦,

講返個餸先, 茄汁一向我強項呀, 煮蛋又滑又嫩一向係我優點, 兩者合體, 哩碟餸當然係好好味啦, 呵呵

蝦大家記得用啲生粉擦勻, 再清洗, 會乾淨好多, 有無腥味, 抹乾再加啲鹽去醃, 就會更爽口呀, 真係非常之簡單又有效

蛋好多人都好容易煮到好老, 主要原因係因為大家都唔記得, 蛋煮完會有餘熱, 而餘熱會將蛋整得再熟一啲

所以, 如果眼見啲蛋乾晒, 就已經肯定係煮過龍, 一定要係佢剛成型但仍然濕濕地時就要盛起, 咁你等一陣, 佢會自己乾晒, 但肉質就會好嫩, 唔信你試吓啦

仲有, 蛋加奶等於滑, 唔加奶, 都勸大家加點水, 同埋千祈唔好發蛋時加鹽, 而煮蛋時, 先快火燒熱個鑊先, 落蛋前轉細火或熄火, 因為蛋唔係肉, 70度左右就已經會熟, 細火等大家有多啲時間處理
講左咁多, 大家係唔係好想試試先? 唔好等啦, 快啲整嚟試吓,

滑蛋煮得好, 真係好美妙
(Password: tonytsang)
Prep 準備: 15 minutes | Cook烹調: 20 minutes | For 份量: 4 people

材料 Ingredients 

1- 中蝦12-15隻, 去殼 (12-15 medium shrimps, shell off)
2- 蕃茄1個, 切粒 (1 beef tomato, diced)3- 蔥粒1/3量杯 (1/3 cup of diced green onion)
4- 蒜蓉1湯匙 (1 tbsp minced garlic)
5- 中洋蔥1個, 去皮, 切粒 (1 medium onion, peeled, diced)
6- 蛋4隻, 發勻 (4 eggs, blended)
7- 奶2湯匙, 非必要 (2 tbsp of milk, optional)

汁料 Sauce Mixture

1- 老抽1/2湯匙 (1/2 tbsp of black soya sauce)
2- 糖1茶匙 (1 tsp of sugar)
3- 鹽1/3茶匙 (1/3 tsp of salt)
4- 水1/4量杯 (1/4 cup of water)

做法 Steps

1- 蝦先用生粉擦勻, 再用清水洗淨, 抹乾, 再用約1/2茶匙鹽/生粉, 1/4茶匙胡椒粉/麻油/醃10分鐘備用, 蛋和奶發勻備用, 醃好就快火落油(約1湯匙)起鑊, 將蝦仁炒熟, 盛起備用 (圖1)
2- 快火落油(約1湯匙)起鑊, 轉低火, 落蛋汁, 不斷將蛋攪動成蛋粒, 約7成熟盛起備用 (圖2)
3- 快火落油(約1湯匙)起鑊, 先將蒜頭爆至金黃, 加入洋蔥及1/3茶匙鹽和蔥粒炒至軟身(圖3), 再加入蕃茄粒和汁料煮透(約2分鐘)(圖4), 再加入蝦和蛋兜勻, 上碟即成

1- Clean the shrimps with the corn starch. Rinse it well under cold water. Marinade the shrimps with 1/2 tsp of salt, corn starch, 1/4 tsp of pepper, sesame oil for 1 minute. Blend well the egg and the milk. Put it aside. Heat the pan with 1 tbsp of oil over high heat. Stir fry the shrimps until done. Put it aside.
2- Heat the pan with 1 tbsp of oil over high heat. Turn the heat to low, Stir in the egg mixture and stir fry it until fully scrambled but not dried out (fig.2). Put it aside
3- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir fry the onion with 1/3 tsp of salt and green onion until soft (fig.3). Stir in tomato and sauce mix, and mix it well (fig.4). Stir in the shrimps and scrambled egg and mix it well. Dish it up and serve it hot.

貼士 Tips
1- 低火去煮蛋可以確保蛋不會老
2- 蛋不能一開始就煮得太熟, 當成型但仍有點濕淋淋時, 就要盛起

1- Cook the egg with low heat can avoid overcooking it.
2- Do not fully cook the egg. Once it is solid but still moist, dish it up immediately to avoid overcooking it.

觀看食譜內容 ...

星期三, 5月 27, 2009

食譜: 芝香豆腐磚 (Cheesy tofu in tomato sauce)


香港朋友就好啦, 有端午節節假放, 我就要繼續返工, 真係陰公呀, 今日天陰陰落毛毛雨, 好厭悶呀,
onion2031.gif image by tonytsang_emotion
好想係屋企瞓覺

宜家出blog, 真係要等香港朋友瞓晒先得呀,

onion2054.gif image by tonytsang_emotion
因為yahoo對海外用戶真係超唔掂, load個blog要load 成世, 唉, 用得yahoo真係預左有問題, 唯有死忍啦

最近啲賣廣告繼續猖獗呀, 好煩呀, 我有時真係睇漏一陣, 就成個留言都係廣告, 賣衫都算, del慢啲都怕,

onion2034.gif image by tonytsang_emotion
最憎係啲色情廣告同咩反宗教廣告, 個啲真係剷遲一秒都嫌慢呀

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今日出哩個餸, 一個字:香~~~~

我一路焗, 一路流口水呀,

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因為啲芝士真係超香, 焗芝士記得要自己睇著, 通常頭5分鐘都無咩事, 但之後, 就好視乎你焗爐威力啦, 有啲好快就會燶, 但有啲就要焗好耐, 所以一定要自己睇著,
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我無可能講到要幾多時間

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芝士一定要焗到少少, 微微燶, 咁先會香脆, 如果太早拿出嚟, 咁一來會唔靚, 白雪雪咁, 二來會軟腍腍, 唔多香脆呀

其他材料, 記得煮完一定要隔好, 保持佢乾身, 因為一入焗爐焗時, 豆腐會再出水, 雞會再爆肉汁, 所以個汁都要比較杰, 咁即使其他材料有水出都唔怕

雖然因為要焗, 用多少少時間,

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但你其實焗緊嘅時候, 你可以做其他野, 我又唔覺好徙時間, 我煮哩個餸, 放入焗爐就去沖涼 (約用左10分鐘左右), 沖完就可以開飯, 超方便

th113_.gif image by tonytsang_emotion
大家一定要試吓, 包你一試上癮
print_icon-over.gif image by tonytsang_emotion
 
(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 40 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- 雞柳450克左右, 切件 (450g of chicken filet, cut into pieces)
tonytsang and kareny recipy
2- 蕃茄2個, 切件 (2 tomato, diced)
tonytsang and kareny recipy
3- 滑豆腐1盒350克, 切粒 (350g of soft tofu, diced)
tonytsang and kareny recipy
4- 蒜蓉1湯匙 (1 tbsp chopped garlic)
tonytsang and kareny recipy
5- 中洋蔥1個, 去皮, 切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
6- 水牛芝士碎1杯 (1 cup of Mozzarella cheese)
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy

1- 茄糕4湯匙 (4 tbsp of tomato sauce)
tonytsang and kareny recipy
2- 茄汁
2湯匙 (1 tbsp of ketchup)
tonytsang and kareny recipy
3- 糖1湯匙 (1 tbsp of sugar)
tonytsang and kareny recipy
4- 水1/4量杯 (1/4 cup of water)
做法 Steps

tonytsang and kareny recipy
1- 雞肉用基本野醃15分鐘備用, 同時將豆腐飛水, 約2分鐘, 盛起, 隔水備用, 雞肉醃好就快火落油(約1湯匙)起鑊, 將雞肉炒熟, 盛起備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入加入洋蔥和1/3茶匙鹽炒至軟身(圖2), 再加入蕃茄和汁料炒透, 約2分鐘(圖3), 熄火

3- 焗爐375 F 預熱, 同時將豆腐放入焗盤(圖1), 再舖雞肉(圖2), 再加汁料於面, 平均灑上芝士, 放入焗爐焗至芝士金黃微焦(圖4), 約10分鐘即成
tonytsang and kareny recipy
1-  Marinade the chicken with basic seasoning for 15 minutes.  Blanch the tofu for 2 minutes.  Drain it well and put it aside.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the chicken until done.  Put it aside.

tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Stir fry garlic is golden and fragrant.  Stir fry the onion with 1/3 tsp of salt until soft.  Stir in tomato and sauce mix, and mix it well (fig.3).  Turn the heat off

3- Preheat the oven to 375F, put the tofu into the baking container (fig.1), top it with chicken (fig.2), and cover with sauce mix.  Cover evenly with the cheese and bake it in the oven until cheese is golden and crispy (fig.4).  It will take about 10 minutes.  Take it out and serve it hot
.

貼士 Tips
1- 豆腐飛水後要用多少少時間隔水, 盡量保持它乾身
tonytsang and kareny recipy
2- 汁料杰一點都不怕, 因為豆腐焗時仍會出點水 
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Try to keep the tofu as dry as possible after blanching it.
 
tonytsang and kareny recipy
2- The sauce should keep thicken as the tofu will release water while baking.
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, 5月 25, 2009

食譜: 金香辣牛柳 (Stir fry beef with enoki mushroom)


onion2071.gif image by tonytsang_emotion
等到下午3點左右, 終於入到草稿區, 終於load得完, 可以寫埋個食譜, 我發覺係香港零晨時段入blog可以話係最穩定, 其他時間好多時都load 唔到

仲有呀,

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我其實有回覆大家啲留言, 只係大家收唔到email通知, 如果大家有問我問題的話, 記得要返嚟睇返我個回覆呀

onion2015.gif image by tonytsang_emotion
星期六日搞到我好疲累呀, 用左1整個下晝, 我係屋企入口前整個花園仔, 可以比太太種吓花, 唔好以為我用得多時間個花園仔會好靚, 其實因為工具唔夠, 我最多只可以整一個大圈, 淨係掘地都掘死我呀, 啲泥又實又硬, 真係好難掘呀

今日出哩個餸其實同上次碟雞差唔多,

onion2043.gif image by tonytsang_emotion
我見淨低啲西芹, 所以用埋佢

牛肉香辣, 西芹又爽口, 其實真係好好味,

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牛肉大家記得唔好用鹽醃呀, 如果唔喜歡切粒, 想切片的話, 記得要逆紋去切呀

onion2064.gif image by tonytsang_emotion
西芹同上次一樣, 唔需要出水, 只需要最後焗一吓就好好味啦, 金菇都係同樣咁處理就得, 如果金菇滑潺潺, 即係唔新鮮, 咁可以先飛飛水先用, 唔係草腥味可能會幾重

簡單地改一改材料, 又有一味香口小菜,

onion2060.gif image by tonytsang_emotion
希望大家喜歡

print_icon-over.gif image by tonytsang_emotion
 
(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 25 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- 牛柳450克左右, 切件 (450g of beef filet, cut into pieces)
tonytsang and kareny recipy
2- 西芹4大塊, 切絲 (4 large pieces of celery, sliced)
tonytsang and kareny recipy
3- 金菇200克, 去尾 (200g of Enoki mushroom, stemmed off)
tonytsang and kareny recipy
4- 蒜蓉1湯匙 (1 tbsp chopped garlic)
tonytsang and kareny recipy
5- 中洋蔥1個, 去皮, 切絲 (1 medium onion, peeled, sliced)
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy

1- 辣豆板醬1湯匙 (1 tsp of chinese chili bean sauce)
tonytsang and kareny recipy
2- 蠔油
1茶匙 (1 tsp of oyster sauce)
tonytsang and kareny recipy
3- 1/4茶匙 (1/4 tsp of sugar)
tonytsang and kareny recipy
4- 水1/4量杯 (1/4 cup of water)
做法 Steps

tonytsang and kareny recipy
1- 牛肉用基本野醃(除了鹽)15分鐘備用, 快火落油(約1湯匙)起鑊, 將牛肉炒至7成熟, 盛起備用(圖1)
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入加入洋蔥和1/3茶匙鹽及辣豆板醬炒至軟身(圖2), 再加入西芹炒透, 約1分鐘(圖3), 加入牛肉, 金菇和汁料兜勻, 蓋頂焗1分鐘(圖4), 上碟即成
tonytsang and kareny recipy
1-  Marinade the beef with basic seasoning (expect salt) for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the beef until 70% done.  Put it aside (fig.1).

tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Stir fry garlic is golden and fragrant.  Stir fry the onion with 1/3 tsp of salt, chili bean sauce until soft (fig.2).  Stir in celery and mix it well (fig.3).  Stir in the beef, enoki mushroom and sauce mix, and heat it through.  Cover and simmer for 1 minutes (fig.4).  Dish it up and serve it hot.

貼士 Tips
1- 西芹和金菇都不要炒太耐才能保持它的爽脆
tonytsang and kareny recipy
2- 牛肉不要用鹽去醃, 亦不要煮得太熟 
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Don't overcook the celery and enoki mushroom to keep it crispy texture.
 
tonytsang and kareny recipy
2- Do not marinade the beef with salt.  Do not overcook the beef as well.
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 ...

星期五, 5月 22, 2009

YAHOO 有病, 好難出BLOG

LOAD 自己個BLOG 都要成10分鐘, 仲成日都LOAD唔到

好無心機呀, 本來寫好個食譜, 但去唔到草稿區呀, 唯有睇吓等陣去唔去到啦, 去唔到就唔出食譜呀, 真係把鬼火呀

觀看食譜內容 ...

星期三, 5月 20, 2009

食譜: 香辣合桃炒雞柳 (Stir fry chicken with walnut)


onion2015.gif image by tonytsang_emotion
好耐無update, 星期一加拿大放假呀, 所以無update, 昨日又請假, 所以都無update, 哩兩日用了很多時間去整理個草地, 又剪草, 又除雜草, 又種吓植物咁, 時間真係過得超快呀

星期日好開心,

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blog友solarman 過來montreal 玩, 我地一齊飲茶, 佢份人其實好似我, 鐘意食, 影相, 同周圍去呀, 哈哈

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今日出哩個餸, 非常惹味, 如果怕辣的話, 可以落少啲辣椒醬就可以

西芹以前我會去皮, 但現在唔會啦, 因為啲皮有好多纖維, 食埋會對身體有益, 以前我亦會飛水, 但現在不會了, 其實西芹唔需要好多時間去煮,

onion2043.gif image by tonytsang_emotion
所以慳番, 仲好

onion2046.gif image by tonytsang_emotion
核桃我用已經熟嘅, 可以就咁放入口當零食那種, 如果大家想用生的, 沒問題, 只要用中火炸至金黃, 或用350f 焗約5-10分鐘就得, 之後記得要攤凍先好用, 唔係的話, 就唔會脆口

個汁, 怕鹹的話, 可以加約1-2湯匙水,

onion2042.gif image by tonytsang_emotion
我就唔加, 濃味啲仲好, 想再惹味更可以加約1殼嘅紹興酒, 會非常香呀

th113_.gif image by tonytsang_emotion
咁簡單又快捷, 大家記得一定要試吓啦

print_icon-over.gif image by tonytsang_emotion
 
(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 25 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- 雞柳450克左右, 切件 (450g of chicken filet, cut into pieces)
tonytsang and kareny recipy
2- 西芹4大塊, 切絲 (4 large pieces of celery, sliced)
tonytsang and kareny recipy
3- 熟核桃1/2量杯左右 (1/2 cup of baked walnut)
tonytsang and kareny recipy
4- 蒜蓉1湯匙 (1 tbsp chopped garlic)
tonytsang and kareny recipy
5- 中洋蔥1個, 去皮, 切片 (1 medium onion, peeled, cut into pieces)
tonytsang and kareny recipy
6- 薑片2塊 (2 sliced of ginger)
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy

1- 辣椒醬1茶匙 (1 tsp of hot chili sauce)
tonytsang and kareny recipy
2- 生粉水
1湯匙 (1 tbsp of corn starch mixture)
tonytsang and kareny recipy
3- 鹽1/4茶匙 (1/4 tsp of salt)
tonytsang and kareny recipy
4- 雞湯1/4量杯 (1/4 cup of chicken broth)
做法 Steps

tonytsang and kareny recipy
1- 雞肉用基本野醃15分鐘備用, 快火落油(約1湯匙)起鑊, 將雞肉炒熟, 盛起備用(圖1)
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入薑片略炒, 再加入洋蔥和1/3茶匙鹽及辣椒醬炒至軟身(圖2), 再加入西芹炒透, 約1分鐘(圖3), 加入雞肉和汁料兜勻煮透, 熄火, 加入核桃炒勻(圖4), 上碟即成
tonytsang and kareny recipy
1-  Marinade the chicken with basic seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the chicken until done.  Put it aside (fig.1).

tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Stir fry garlic is golden and fragrant.  Stir in the ginger and mix it well.  Stir fry the onion with 1/3 tsp of salt, chili sauce until soft (fig.2).  Stir in celery and mix it well (fig.3).  Stir in the chicken and sauce mix, and heat it through.  Turn off the heat.  Stir in the walnut and mix it well (fig.4).  Dish it up and serve it hot.

貼士 Tips
1- 西芹不要炒太耐去保持它的爽脆
tonytsang and kareny recipy
2- 核桃可以用生的, 但要先把它炸熟或焗熟, 待涼後才可用 
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Don't overcook the celery to keep it crispy texture.
 
tonytsang and kareny recipy
2- You can use the raw walnut.  However, make sure you cool it down after fry or bake it.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
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