星期一, 11月 30, 2009

食譜: 泡菜青芹炒牛肉 (Stir fry beef with kimchi and celery)


今日落雪啦, 講真, 哩兩年啲雪真係越來越遲, 對我來講當然係好啦, 無咁凍嘛, 不過咁樣其實唔多正常,
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睇嚟地球真係病得好緊要呀

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係呀, 我係facebook 開左個page, 如果大家想問烹飪上有關嘅問題, 歡迎大家去join 我哩個group, 去詢問, 我會盡力解答

不過得我一個能力有限, 如果大家都有興趣幫手解答問題, 希望你可以join哩個group, 一齊交流, 一齊幫手答問題

個page係:
http://www.facebook.com/pages/tong-zhi-chu-fang/217282679288#


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(password: tonytsang)

Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people |  Calories 熱量: 1400 (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- 牛柳400克左右, 切件 (400g of tenderloin beef, cut into pieces)
tonytsang and kareny recipy
2- 韓國泡菜350克 (350g of Kimchi)
tonytsang and kareny recipy
3- 青芹300克, 切段 (350g of celery, sectioned)
tonytsang and kareny recipy
4- 中洋蔥1個, 去皮, 切片 (1 medium onion, peeled, cut into pieces)
tonytsang and kareny recipy
5- 芋絲一盒(12粒), 隔水 (Yam bundle (12 pieces), drained)
tonytsang and kareny recipy
6- 蒜蓉1茶匙 (1 tsp chopped garlic)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 熱水1/2杯 (1/2 cup of hot water)
tonytsang and kareny recipy
2- 雞粉1/2茶匙 (1/2 tsp of chicken powder)
tonytsang and kareny recipy
3- 鹽1/4茶匙 (1/4 tsp of salt)

做法 Steps

nytsang and kareny recipy

1- 先將牛肉用基本野(除了鹽)醃15分鐘備用, 快火落油(約1湯匙)起鑊, 落牛肉炒至7成熟, 盛起備用(圖1)
tonytsang and kareny recipy
2- 快火落油(約1/2湯匙)起鑊, 加入蒜蓉爆香, 再加洋蔥和1/3茶匙鹽炒至軟身(圖2), 加入泡菜和青芹兜勻煮熱(圖3), 然後加入汁料和芋絲煮滾, 蓋頂炆3分鐘, 再加牛肉兜勻, 上碟即成

tonytsang and kareny recipy
1- Marinade the beef with basic seasoning (except salt) for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry beef until 70% done.  Put it aside (fig.1). 
tonytsang and kareny recipy
2-  Heat the pan with 1/2 tbsp of oil over high heat.  Stir fry garlic until fragrant.  Stir fry the onion with 1/3 tsp of salt until soft (fig.2).  Stir in the kimchi and celery, and mix it well (fig.3).  Stir in the yam bundle and sauce mix.  Cover and simmer for 3 minutes.  Stir in the beef and mix it well (fig.4).  Dish it up and serve it in hot.

貼士 Tips
1- 泡菜炒過會更香口, 而泡菜醃料其實可以用的, 我會先隔和泡菜隔開, 然後炒過泡菜後, 連同汁料一同煮滾, 如果不喜歡可以不落
tonytsang and kareny recipy
2- 煮牛肉不宜煮得過熟, 所以鑊要燒熱至出煙才好加牛肉去炒, 炒到兩面轉色就差不多了, 不要再炒太耐以免失去所有肉汁
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
4- 按這裡查看 "牛肉的切割方法"  的解釋
tonytsang and kareny recipy
1- It is better to use non salty or less salty butter to avoid over saltiness.  You can replace butter with water but it evaporates really fast.  It is more difficult to handle. 
tonytsang and kareny recipy
2- Do not over cook the beef.  It is recommended to heat your pan really hot before stir in the beef.  Stir fry the beef until both side turn brown.  Do not cook it again or it will lost all its juice
tonytsang and kareny recipy

3- Click here to understand what is (Cooking terms in this recipe)
tonytsang and kareny recipy
4- Click here to understand (how to cut the beef)

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星期四, 11月 26, 2009

食譜: xo金沙炒肉絲 (Stir fry pork with xo sauce)


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(password: tonytsang)

Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people |  Calories 熱量: 1400 (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- 豬柳400克左右, 切件 (400g of tenderloin pork, cut into pieces)
tonytsang and kareny recipy
2- 青椒1個, 切粒 (1 green pepper, diced)
tonytsang and kareny recipy
3- 鹹蛋2隻, 煮熟, 去殼 (2 salty egg, cooked, shell removed)
tonytsang and kareny recipy
4- 中洋蔥1個, 去皮, 切片 (1 medium onion, peeled, cut into pieces)
tonytsang and kareny recipy
5- 粟米仔8條, 切半 (8 baby corn, cut into half)
tonytsang and kareny recipy
6- 牛油2湯匙 (2 tbsp of butter)
tonytsang and kareny recipy
7- xo醬2湯匙 (2 tbsp of xo sauce)

汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 水1/4杯 (1/4 cup of water)
tonytsang and kareny recipy
2- 蠔油1湯匙 (1 tbsp of oyster sauce)

做法 Steps

nytsang and kareny recipy

1- 先將豬肉用基本野醃15分鐘備用, 快火落油(約1湯匙)起鑊, 落豬肉炒熟, 盛起備用, 鹹蛋蛋白和蛋黃分開, 蛋白切大粒備用
tonytsang and kareny recipy
2- 快火落油(約1/2湯匙)起鑊, 加入xo醬爆香, 再加洋蔥和1/3茶匙鹽炒至軟身, 加入青椒和粟米仔兜勻, 然後加入鹹蛋和牛油炒至溶化(圖1), 再加蛋白, 肉片和汁料兜勻煮熱(圖2), 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 pork until done.  Put it aside.  Remove the egg yolk and egg white from the cooked salty egg.  Cut the egg white into big pieces. 
tonytsang and kareny recipy
2-  Heat the pan with 1/2 tbsp of oil over high heat.  Stir fry xo sauce until fragrant.  Stir fry the onion with 1/3 tsp of salt until soft.  Stir in the green pepper and baby corn, and mix it well.  Stir in the butter and salty egg york until dissolved (fig.1).  Stir in the egg white and pork along with the sauce mix.  Mix it well and heat it through (fig.2).  Dish it up and serve it in hot.

貼士 Tips
1- 牛油記得用無鹽或低鹽的, 否則可能會鹹了一點, 蛋黃如不想用牛油炒, 可以改用水都可以, 但水容易揮發, 比較難炒出沙的效果
tonytsang and kareny recipy
2- XO醬各牌子味道都不一樣, 記得要自己試味, 以免過鹹
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- It is better to use non salty or less salty butter to avoid over saltiness.  You can replace butter with water but it evaporates really fast.  It is more difficult to handle. 
tonytsang and kareny recipy
2- Different XO sauce tastes differently.  Make sure you adjust the taste accordingly.
tonytsang and kareny recipy

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

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星期二, 11月 24, 2009

食譜: 大和魚雷 (Fry fish ball in Japanese style)

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轉左去sina 果然少左人留言, 不過垃圾廣告都少左好多, 真係舒服晒呀

不過為免大家唔習慣,

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我平日會繼續開放哩邊比大家留言, 平日我都仲有時間去刪除, 等假日或周末前個篇食譜, 我就會轉去sina

今日哩個食譜真係超正, 魚滑加上日式炸法,

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超掂呀, 配泰式酸甜醬, 茄汁, 吉列豬扒汁就最啱, 我唔係講笑, 哩個餸,
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我諗我會煮多幾次, 真係好好味呀

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(password: tonytsang)

Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people |  Calories 熱量: 1400 (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- 魚滑1磅左右 (1 lbs of fish paste)
tonytsang and kareny recipy
2- 麵包糠2杯 (2 cup of bread crumb)
tonytsang and kareny recipy
3- 蛋2隻, 發勻 (2 medium egg, blended)
tonytsang and kareny recipy
4- 粟粉1/2杯 (1/2 cup of corn starch)

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

tonytsang and kareny recipy
1- 麻油1/2湯匙 (1/2 tbsp of sesame oil)
tonytsang and kareny recipy
2- 鹽1茶匙 (1 tsp of salt)
tonytsang and kareny recipy
3- 白胡椒粉1茶匙 (1 tsp white pepper)
tonytsang and kareny recipy
4- 蒜粉1茶匙, 非必要 (1 tsp of garlic powder, optional)

做法 Steps

nytsang and kareny recipy

1- 魚滑和醃料攪勻, 再弄成10-12份圓球,再平均順序沾上粟粉, 蛋漿, 和麵包糠, 小心放於碟上, 雪15分鐘 (圖1)
tonytsang and kareny recipy
2- 快火落油(約1杯)起鑊, 快火將魚球炸香表面至微黃(約1-2分鐘) (圖2), 轉慢火, 再將魚球炸熟(約3-4分鐘), 盛起, 將油再大火燒滾, 再放魚球炸至金黃(約1-2分鐘), 隔好油, 上碟即成

tonytsang and kareny recipy
1- Mix the marinade with the fish paste.  Split the fish paste into a 10-12 fish balls.  Coat evenly each fish balls with corn starch, then egg, and then bread crumb.  Put it on the dish and cool it in the fridge for 15 minutes.
tonytsang and kareny recipy
2-  Heat the pan with 1 cup of oil over high heat.  Fry the fish balls until light brown (around 1-2 minutes) (fig.2).  Turn the heat to low, and continue to fry the fish balls until done (around 3-4 minutes).   Put the fish ball aside.  Reheat the oil over high heat until boiled.  Fry the fish balls again until golden (around 1-2 minutes).  Drain it well  and dish it up.   Serve it in hot.

貼士 Tips
1- 炸食物不一定要很多油, 只要用一個深而不闊的鋼鍋就可以了, 空間少了, 用的時間則要多一點, 但油卻可以用少很多
tonytsang and kareny recipy
2- 炸食物必先要先快火, 令表面盡快煎封, 之後轉慢火煮熟食物, 最後炸多一次目的是逼油出來, 令食物吸收較少油份
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- It is not necessary consuming a lot of oil for deep frying.  Just use a pot that is deep and narrow will do the work.  However, it will take longer to fry all the foods as it has less space. 
tonytsang and kareny recipy
2- Deep fry the food over high heat to seal the surface as soon as possible.  Then turn the heat to low in order to cook the food properly.  Fry it again over high heat in order to release oil from the food.
tonytsang and kareny recipy

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

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星期五, 11月 20, 2009

食譜: 粟米忌廉魚 (Pan fry fish fillet in corn cream sauce)


超級忙呀, 唔寫咁多野啦, 大家隨便啦, 有咩就留言比我啦, 我會立即回覆

同埋我頂唔順yahoo呀, 有咩野就去sina 留言啦, 唔慣就試吓啦, 唔係難用, 同yahoo 差唔多咋, 希望大家能體諒


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(password: tonytsang)

Prep 準備: 15 minutes |  Cook烹調: 25 minutes |  For 份量: 4 people |  Calories 熱量: 1200 (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- 急凍龍利魚柳2條, 切件 (2 frozen fillet of sole, cut into pieces)
tonytsang and kareny recipy
2- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
3- 中洋蔥1個, 去皮, 切件 (1 medium onion, peeled, cut into pieces)
tonytsang and kareny recipy
4- 三色椒各半個, 切件 (half of 3 colors peppers, cut into pieces)

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

tonytsang and kareny recipy
1- 牛油1湯匙 (1 tbsp of butter)
tonytsang and kareny recipy
2- 忌廉粟米1罐 (1 cane of Sweet corn cream style)
tonytsang and kareny recipy
3- 水1/4杯 (1/4 cup of water)
tonytsang and kareny recipy
4- 奶1/4杯 (1/4 cup of milk)
tonytsang and kareny recipy
5- 鹽1/3茶匙 (1/3 tsp of salt)

做法 Steps
nytsang and kareny recipy
1- 先將魚抹乾, 用約1湯匙胡椒粉和鹽攪勻醃5分鐘, 再加生粉薄薄包好, 快火落油(約1/4杯)起鑊, 將魚煎至兩面微黃, 轉中火煮至全熟, 盛起隔油備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 落洋蔥和約1/2茶匙炒至軟身, 再加三色椒炒勻, 再加汁料煮滾, 再加入魚塊兜勻上碟即成

tonytsang and kareny recipy
1- Dry the fish well.  Marinade the 1 tbsp of white pepper and salt for 5 minutes.  Coat the fish with corn starch lightly.  Heat the pan with 1/4 cup of oil over high heat.  Fry the fish until both side is golden and well done.  Put it aside and drain it well.
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp cup of oil over high heat.  Stir in the onion with 1/2 tsp of salt until soft.  Stir in the peppers and mix it well.  Stir in the sauce mix and heat it through.  Stir in the fish.  Mix it well and dish it up.  Serve it in hot.

貼士 Tips
1- 煎魚一定要有耐性, 用生粉包好, 當一面煎得金黃時, 就能瑣煮魚肉, 令它不易散開, 這時才可以反動魚塊, 否則反太多的話, 好容易就散開晒了
tonytsang and kareny recipy
2- 汁料用的水份一定要小心處理, 要先加少少先看看是否夠味道, 否則一下太多味道就會變得太淡, 不好味了, 如果不夠杰的話, 就要加點生粉水呢
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Be patience to pan fry the fish.  Coat the fish with corn starch and pan fry one side until brown.  It will help to hold the fish together.  Then you can flip it over and pan fry the other side.  If you flip too often at the beginning, fish will break easily
tonytsang and kareny recipy
2- Do not add the water in one shot.  Add a bit and taste it.  Add more if the taste is too strong.  If the sauce is not thickened enough, you can add some corn starch mixture.
tonytsang and kareny recipy

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


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星期三, 11月 18, 2009

食譜: 三椒炒鴨絲 (Stir fry duck with 3 bell peppers)

沒有account 的, 可以去
http://tonynkaren.blogspot.com/2009/11/stir-fry-duck-with-3-bell-peppers.html

th095_.gif image by tonytsang_emotion
哩幾排都唔係好想起身, 同之前唔同, 之前係唔想返工見到個衰老闆, 而家係好眼瞓, 瞓極唔夠, 哈哈, 可能年紀大啦, 呵呵

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yahoo blog 真係超廢, 整咁耐都對付唔到啲垃圾留言, 廣告等等, 有啲人個blog仲侵權, 未經同意就轉載文章, 佢地都可以隻眼開隻眼閉, 好多其他blog都做得好好多, 好似sina, 垃圾留言發生左1-2日, 立即整好啲功能, 第二日去啲留言已經自動刪除晒

有blog友私人留言話推薦我做返精選blog,

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但佢都好無癮, 推薦左好幾次一個yahoo email 回覆都收唔到,
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我都叫佢唔好再做啦, yahoo 不嬲都係咁, 唔會理我o地

越寫越無癮, 我諗將來我會搬去google 算啦, 我知大家唔慣, 但要我日日嚟刪除啲垃圾留言, 廣告咁,

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對我嚟講仲無癮呀

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(password: tonytsang)

Prep 準備: 10 minutes |  Cook烹調: 15 minutes |  For 份量: 4 people |  Calories 熱量: 1400 (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- 燒鵝(鴨)1磅左右, 切件 (1 lbs of grilled goose/duck, cut into pieces)
tonytsang and kareny recipy
2- 青蔥3條, 去白, 切絲 (3 green onion, stemmed off, sliced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 中洋蔥1個, 去皮, 切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
5- 三色椒各半個, 切絲 (half of 3 colors peppers, sliced)
tonytsang and kareny recipy
6- 芽菜350克, 去蒂 (350g bean sprout, stemmed off)

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

tonytsang and kareny recipy
1- 海鮮醬1湯匙 (1 tbsp of hoisin sauce)
tonytsang and kareny recipy
2- 蠔油2 湯匙 (2 tbsp of oyster sauce)
tonytsang and kareny recipy
3- 水3湯匙 (3 tbsp of water)
做法 Steps
nytsang and kareny recipy
1- 先將芽菜飛水30秒左右, 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, 加入青蔥, 洋蔥加1/3茶匙鹽炒至軟身, 再加三色椒炒勻煮熱, 再加燒鴨, 芽菜和汁料煮滾, 上碟即成

tonytsang and kareny recipy
1- Blanch the bean sprout for 30 second.  Drain it well and 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 green onion, the onion with 1/3 tsp of salt until soft.  Stir in the peppers and mix it well.  Stir in the duck, bean sprouts and the sauce mix, and heat through. Dish it up and serve it in hot.

貼士 Tips
1- 芽菜飛過水, 出水情況就會大減, 但不要煮太耐否則就不會爽口, 於滾水中灼30秒至1分鐘已經夠了
tonytsang and kareny recipy
2- 我個人會將燒鴨起骨, 再將骨加入雞湯和同等份量的水, 用慢火煮1小時, 就能整出香濃可口的鴨湯, 加豆腐煮成豆腐湯又得, 用來煮麵作湯底也可
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Blanch the bean sprout can avoid it release its juice while cooking.  However, do not blanch it more than 1 minute or it will become too soft
tonytsang and kareny recipy
2- Personally, I will remove the bone from the duck.  Then I will add chicken broth with same quantity of water and simmer it for 1 hour in low heat to make new soup base.  You can use it to make tofu soup or use it for noodle.
tonytsang and kareny recipy

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

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