星期五, 7月 31, 2009

食譜: 白雲肉丸 (Pan-fry meatball in white sauce)

google 版:
http://tonynkaren.blogspot.com/2009/07/pan-fry-meatball-in-white-sauce.html


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星期五啦, 過埋今日又可以休息吓啦, 哩幾日都幾熱吓(但同香港當然無得比啦), 我趁熱熱地, 食lunch 時都出左去買杯雪糕過吓癮呀, 鬼咩, 成個夏天熱得幾日, 再唔享受吓, 過幾日又變返春天啦

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今日哩個餸非常之正呀, 大家一定要試吓呢

肉丸要整得好,

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醃料真係好緊要, 首先要加夠水粉先會滑, 我通常都會加奶, 但無奶無所謂, 加水一樣得, 碎肉好索水呀, 所以加多水水都唔怕

而加入麵包康又可以令肉丸黏得更實, 令佢更爽口喎, 加蛋亦又同樣作用, 同時亦會令肉丸煎出嚟顏色更靚,

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肉汁瑣得更好

懶人白汁係我強項, 大家試過都讚好, 唔需要擔心, 按照我材料咁整, 包你話好味, 要少心係, 唔好一開始就落晒啲奶, 酒呀, 要先落忌簾, 再加酒, 然後先慢慢加奶, 佢夠杰啦, 就好停

有blog友試過乜都加晒落去但係變得水汪汪兼無味道,

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所以唔好心急, 一步一步嚟, 仲要試吓味, 唔夠甜啦, 就加糖, 唔夠鹹就加鹽

一咬落去, 啲肉汁爆出嚟真係好正呀,  

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總知唔試就係你損失

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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 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)
tonytsang and kareny recipy
1- 免治豬肉1磅左右 (1 lbs Minced pork 1 lbs)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去衣切件 (1 medium onion, peeled, cut into pieces)
tonytsang and kareny recipy
3- 罐頭草菇1罐 (1 cane of mushroom)
tonytsang and kareny recipy
4- 粟米仔8條 (8 baby corns) 
醃料 Seasoning
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 蒜蓉2茶匙 (2 tsp chopped garlic)
tonytsang and kareny recipy
2- 奶2/3杯 (2/3 cup of milk)
tonytsang and kareny recipy
3- 麵包糠1杯 (1 cup of breadcrumb)
tonytsang and kareny recipy
4- 蛋2隻 (2 eggs)
tonytsang and kareny recipy
5- 洋芫茜香草碎3湯匙 (3 tbsp of Parsley flakes)
tonytsang and kareny recipy
6- 鹽1湯匙 (1 tbsp of salt)
tonytsang and kareny recipy
7- 黑椒1湯匙 (1 tbsp of black pepper)
tonytsang and kareny recipy
8- 生粉1湯匙 (1 tbsp of corn starch)

汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 罐頭磨菇忌簾湯2/3湯匙 (2/3 cream of mushroom soup)
tonytsang and kareny recipy
2- 奶1/4量杯
(1/4 cup of milk)
tonytsang and kareny recipy
3- 牛油1湯匙 (1tbsp of butter)
tonytsang and kareny recipy
4- 白酒3湯匙 (3 tbsp of white wine)

tonytsang and kareny recipy

做法 Steps

tonytsang and kareny recipy
1- 將豬肉連同醃料順方香攪至起膠, 醃10分鐘, 再扼先肉丸備用, 快火落油(約1湯匙)起鑊, 先將肉丸炒至外表金黃, 再加1杯熱水, 蓋頂大火焗5分鐘(圖1), 盛起隔水備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入洋蔥連1/3茶匙鹽炒至軟身, 再加入草菇和粟米仔兜勻(圖2), 加入汁料煮滾(圖3), 再加回肉丸和汁料兜勻(圖4), 蓋頂焗2分鐘, 上碟即成
tonytsang and kareny recipy
1- Stir the pork with seasoning clockwise until it forms a paste.  Knead it into a large meatball by hand.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the until brown.  Add 1 cup of hot water.  Cover and simmer for 5 minutes (fig.1).  Put it aside and drain it well.
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 mushroom, baby corns and heat it through (fig.2).  Stir in sauce mix and heat it through (fig.3).  Stir in the meatball and mix it well (fig.4).  Cover and simmer for 2 minutes.  Dish it up and serve it hot
.

貼士 Tips
1- 肉丸若太大個的話, 焗的時間則要更長, 也別妄想不加水, 將它慢慢煎熟
tonytsang and kareny recipy
2- 白汁如果不夠杰, 可以加生粉水

tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Simmer more if the meatballs are big.  It won't work to pan fry it without adding the water

tonytsang and kareny recipy
2- Add some corn starch mixture to thicken the sauce if necessary.

3- Click here to understand what is (Cooking terms in this recipe)


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23 則留言 :

  1. 嘩,no.1!我想問酒嘅功用係唔係令個汁香啲?唔加可以嗎?我有BB唔敢加酒...
    [版主回覆08/01/2009 04:45:00]無錯, 只係加強汁嘅香味, 唔加當然無所謂啦
    其實加左, 經過煮沸之後, 酒精全無, 只係果香, 所以應該無問題

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  2. 這個不錯喎!有空一定要試下呢!
    [版主回覆08/03/2009 23:58:00]哩個真係好易整呢

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  3. 得閑一定要試下.
    [版主回覆08/03/2009 23:58:00]試吓啦, 好味呀

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  4. 好正 !
    [版主回覆08/03/2009 23:59:00]爆汁, 哈哈

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  5. 濃情朱古力碰上士多啤梨2009年8月1日 上午3:37

    好正呀..有機會真係要試下呢碟餸呢..好吸引
    [版主回覆08/03/2009 23:59:00]爆汁個吓真係無得頂

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  6.   入面有料XD?
    [版主回覆08/03/2009 23:59:00]肉丸入面? 無料呀, 豬肉囉

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  7. 我有我的新空間2009年8月1日 上午11:40

    豬肉自己琢還是買免治的 ?
    [版主回覆08/04/2009 00:00:00]自己啄咬口最好, 最煙韌
    但我懶, 所以用免治

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  8. 這個餸大人細路都啱噃.
    [版主回覆08/04/2009 00:00:00]當然啦, 哈哈

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  9.   我唔鐘意夏天 ,太熱了~ 我中意冬天多dXD
    [版主回覆08/04/2009 00:01:00]你係香港就係囉, 我係加拿大非常之唔愛冬天

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  10. (Empty)
    [版主回覆08/04/2009 00:01:00]記得要試吓

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  11. 加D薑汁 醃 好D
    [版主回覆08/04/2009 00:01:00]哩個就隨你個人喜歡啦, 我就唔好薑嘅

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  12. 正呀, 又多味餸我可以學下喇 ~
    [版主回覆08/04/2009 00:04:00]試吓啦, 真係好好味

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  13. 好正呀, 啖啖肉, 岩晒我口味呀!!!
     
    [版主回覆08/04/2009 01:37:00]真係啱晒你呀, 哈哈

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  14. 枚頭豬柳...???
    係唔係即係柳枚呀!!
     

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  15. 咦!爆汁咁吸引?  等我星期日用嚟煮通粉俾老公大人做早餐都好噃!
    [版主回覆08/07/2009 01:49:00]通粉? 如果當湯就可能要加多少少水, 太杰就唔好啦

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  16.   點解唔鐘意冬天阿?
    [版主回覆08/07/2009 01:50:00]凍冰冰又咩好呀

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  17.   我仲以為一食就會爆哂D汁出黎 .爽死XD
    [版主回覆08/07/2009 01:50:00]會呀

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  18.    我就最鐘意食呢d野,XD

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  19.   緊係好啦 .我覺得冬天有男朋友好SWEET嫁XD    訓教一凍起上黎有人攬住.幾暖.哈
    [版主回覆08/11/2009 01:33:00]凍冰冰, 天又快黑, 好無mood

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  20.   我就係中意咁ma .haha`

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  21. Halo, 我參考你呢個食譜同埋之前瑞士肉丸o個個自己改左d想整成肉餅,但係好唔成功,唔係個個都整到餅形,可唔可以教我下邊度出左問題呢? 我o既材料係大薯仔一個(先整成薯蓉),牛肉(自己啄成碎牛再加醃料),洋蔥一碗炒香,蕃茄半碗。呢d材料撈埋再加少少調味(黑椒、香草、酒、糖、鹽),同埋蛋一隻,生粉,再攪攪攪,中間加左半碗雞湯, 之後就搓成餅形,再雪左一個鐘左右,然後落獲煎...
    唔知點解我攪極都起唔到膠,係咪材料問題?定係手勢問題呢?可唔可以指教下,等我下次可以成功整到肉餅,而唔係肉碎呢? thx 同埋我上網搵好多肉餅o既食譜都係冇薯仔ga,但係我bf又覺得有薯仔會口感好d,有冇可能可以整到薯仔肉餅而唔散呢?
    唔好意思,好多問題tim,我係入廚新手,真係要多多指教
    [版主回覆08/16/2009 20:31:00]問題就係, 薯蓉唔可以同碎肉攪勻 你應該先處理好碎肉, 扼成肉丸先, 雪一雪去點濕氣, 再用薯蓉包實, 沾生粉, 再沾蛋漿, 如果可以, 再沾麵包糠, 才拿去半煎炸

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  22. THX!咁樣入面D肉會唔會難熟D呀?駛唔駛煎耐D呢?
    [版主回覆08/16/2009 21:49:00]如果你壓到變肉餅咁, 同埋唔好放太多肉的話, 都唔怕 先中慢火煎耐啲, 到最後先快火上色就應該無問題 再穩陣啲, 可以先將肉炒熟, 隔好肉汁先包薯蓉, 一樣無問題

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  23. 謝謝你呀~~等我下次試下先...

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