星期二, 8月 25, 2009

食譜: 三色雞汁炒碎肉 (stir fry pork with teriyaki sauce)

Google版:
http://tonynkaren.blogspot.com/2009/08/stir-fry-pork-with-teriyaki-sauce.html


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昨日無出食譜, 點解? 因為我放假呀, 上個星期我星期要返工返到零晨6點呀, 所以星期一就可以放假休息吓

不過我放假都好多野做呀, 又要剪草執屋洗野,

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一啲都唔空閒呀, 哈哈

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上個星期問過大家, 知唔知點解炒洋蔥要加鹽呀? 有兩個blog友答啱, 果然醒目呀, 哈哈, 無錯, 洋蔥加鹽, 一來會帶出甜味, 二來會令佢快啲腍, 有次我唔信邪, 就唔加鹽, 就咁炒, 結過炒完都都好硬身

今日哩個餸, 係用嚟清埋我上次整豉油雞啲雞汁呀,

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我通常整完豉油雞都會淨低啲汁雪好佢, 再將啲凝固嘅肥油去除, 之後再用嚟整餸

雞汁整完雞味道非常之濃味,

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不過, 雞汁含鹽量比較高, 所以落1至2湯匙, 就要加至少1/2杯水去開稀先得呀, 攝取過多鹽份對身體無益呀

豬肉記得聽我講, 要先煮好, 再隔好啲油, 因為免治豬肉真係好肥吓, 咁樣做, 回鑊時, 啲豬肉就無咁肥,

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碟餸會比較健康啲

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以後所有菜色, 我都會加入熱量計算, 但要注意, 哩個熱量計算只係我個人按網上資料去估計, 唔係百份百正確, 只係比大家一個參考咋, 希望大家食得開心又放心

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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 5 minutes |  Cook烹調: 15 minutes |  For 份量: 4 people |  Calories 熱量: 1350 (Estimated/ 估計)
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- 白色磨菇6粒, 去蒂, 切半  (6 white mushroom, stemmed off, cut into half)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去衣切絲 (1 medium onion, sliced)
tonytsang and kareny recipy
3- 三色椒確1個, 切絲 (3 color bell pepper, sliced)
tonytsang and kareny recipy
4- 蒜蓉2湯匙 (2 tbsp minced garlic)
tonytsang and kareny recipy
5- 免治豬肉450克 (450g of minced pork)

tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 豉油雞汁3湯匙 (3 tbsp chinese teriyaki sauce)
tonytsang and kareny recipy
2- 水1/2杯 (1/2 cup of water)

tonytsang and kareny recipy

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1/2湯匙)起鑊, 將豬肉炒熟, 盛起隔油備用
tonytsang and kareny recipy
2- 快火落油(約1/2湯匙)起鑊, 先爆香蒜蓉, 加入洋蔥和1茶匙鹽炒至軟身, 再加入三色椒炒香, 再加豬肉兜勻(圖1), 再加汁料和磨菇兜勻煮滾, 蓋頂焗1分鐘, 埋獻, 上碟即成

tonytsang and kareny recipy
1- Marinade the pork with basic seasoning for 15 minutes.  Heat the pan with 1/2 tbsp of oil.  Stir fry the pork until done.  Put it aside and drain it well
.
tonytsang and kareny recipy
2- Heat the pan with some oil over high heat (at least 1/2 tbsp of oil).  Stir-fry the garlic until fragrant.  Stir-fry the onion with 1 tsp of salt until soft.  Stir in the peppers and mix it well.  Stir in the pork and mix it well (fig.1).  Stir in the sauce mix and mushroom, and heat it through (fig.2).  Cover and simmer it for 1 minute.  Thicken the sauce if necessary.  Dish it up and serve it in hot.

貼士 Tips
1- 免治豬肉通常比較肥, 先豬好, 再隔油會比較健康
tonytsang and kareny recipy
2- 豉油雞汁比較濃味, 含鹽量亦高, 所以一定要加多點水去開稀
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋

tonytsang and kareny recipy
1- Cook the pork and drain it well to avoid taking over too much fat from the pork.
tonytsang and kareny recipy
2- Teriyaki sauce taste strong and contains a lot of sodium.  It is recommended adding more water to dilute it.
tonytsang and kareny recipy

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


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15 則留言 :

  1. 嘩~有埋熱量計算,真的很好呀! 哈哈哈…你個blog越來越健康,讚!
    [版主回覆08/27/2009 23:35:00]最近好留意卡路里, 我希望可以同大家分享

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  2. Calories 熱量: 1350 ...... 嘩,你個Blog愈來愈Pro。
    [版主回覆08/27/2009 23:35:00]最近好留意卡路里, 我希望可以同大家分享

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  3. 有埋熱量添呀...厲害呀.
    [版主回覆08/27/2009 23:35:00]最近好留意卡路里, 我希望可以同大家分享

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  4. 1350? 咁勁.? 仲勁過乾炒牛河.? 咁誇.?
    [版主回覆08/26/2009 11:04:00]之前個答法唔啱, 再答過你先 1350 唔算誇, 首先. 哩個係4人份量, 即係1人份係約 350 calories, 咁再加白飯1碗(220) + 炒菜一碟 (80左右) 即係1餐, 要食飽約吸收左650 到 乾炒牛河一碟, 一個人一餐都食左1200啦, 仲要無菜, 多油, 相比之下, 我哩個絕對健康好多, 脂肪含量亦比乾炒牛河低好多

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  5. 濃情朱古力碰上士多啤梨2009年8月25日 下午11:04

    哈 而家卡路里都有埋 勁呀 我次次都好頡意你用3色椒炒餸呢 好sharp好吸引呀
    [版主回覆08/27/2009 23:35:00]最近好留意卡路里, 我希望可以同大家分享
    三色椒我自己都好喜歡, 不過都幾貴, 哈哈

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  6. 現家明晒啦, 唔該你.!
    [版主回覆08/27/2009 23:35:00]希望幫到你啦

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  7. 好呀好呀~~~有埋卡路里可以幫到我呢個肥婆減肥呀~~ 謝謝通少~~
    [版主回覆08/27/2009 23:36:00]最近好留意卡路里, 我希望可以同大家分享

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  8. 有埋熱量計算,你真的很認真!
    新高中通識科也有討論健康資訊,你也可以教朋友如何食得健康
     
    《我通我識》節目主持
    http://lslu.wordpress.com/
     
    [版主回覆08/27/2009 23:36:00]最近好留意卡路里, 我希望可以同大家分享

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  9.   d肉一定[葉]得好好味 好香口XD .
    [版主回覆08/27/2009 23:37:00]個汁夠香口

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  10. 初頭睇到 "三色雞",唔知係乜,哼 ,原來係指三色椒,比係欺騙左 tim
    [版主回覆08/27/2009 23:37:00]三色雞, 可以諗諗, 哈哈

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  11. 嘩.....返到淩晨6點, 想收買人命咩!!!
    哈哈, 哩個餸, 我又見到三色椒啦!!
    [版主回覆08/28/2009 21:30:00]係呀, 1年有4次都要咁
    三色椒, 就嚟變我logo

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  12. I don't have 豉油雞汁 at home. is there any sauce I can replace that? one more question... " 先將豬肉用基本野醃15分鐘" what is 基本野醃?
    [版主回覆08/28/2009 21:31:00]what is 基本野醃?   >>>>>按這裡查看 " 有關烹調術語 "  的解釋
    is there any sauce I can replace that>>>> 生抽, 老抽, 冰糖

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  13. 哈哈!我好叻呀,估倒一半! 因為我同老公大人都唔鍾意食腍身 o既嘢,所以冇向嗰個方向估囉!你加埋個卡路里估計數落去,睇嚟你好有決心減肥喎!支持!
     
    [版主回覆08/28/2009 21:32:00]你喜歡爽口, 但爽口通常都難熟, 所以會有少少辣
    卡路里, 最近成日都研究, 所以同大家分享吓

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  14.   d肉無味咩?
    [版主回覆08/28/2009 21:32:00]有, 但唔係好濃

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  15. ◇◇◇◇◇ 亞比◇◇◇◇◇2009年9月1日 上午12:41

    你好有心機呀, 整得好靚又好健康呀, 你老婆真係幸福呢
    [版主回覆09/02/2009 03:37:00]過獎啦, 希望你都喜歡我嘅食譜啦

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