星期三, 11月 11, 2009

食譜: 沙茶姬菇炒牛肉 (Stir fry beef and Shimeji mushroom)


身體不適, 星期五再見


Prep 準備: 15 minutes |  Cook烹調: 20 minutes |  For 份量: 4 people |  Calories 熱量: 1300 (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1磅左右, 切片 (1 lbs of beef fillet, sliced)
tonytsang and kareny recipy
2- 青椒1個, 切絲 (1 red pepper, sliced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 真姬菇200克, 去蒂弄散 (200g of Shimeji mushroom, stemmed off, separated)
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- 沙茶醬3湯匙 (2 tbsp of Chinese style barbecue sauce)
tonytsang and kareny recipy
2- 蠔油1湯匙 (
1 tbsp of oyster sauce)
tonytsang and kareny recipy
3- 水2湯匙 (2 tbsp of water)kareny

做法 Steps

tonytsang and kareny recipy
1- 先將牛肉用基本醃(除了鹽)20分鐘, 快火落油(約1湯匙)起鑊, 再將牛肉炒至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, 加入洋蔥加1/3茶匙鹽炒至軟身,再加青椒, 真姬菇和汁料兜勻(圖2), 再加牛肉兜勻, 上碟即成

tonytsang and kareny recipy
1- Marinade the beef with basic seasoning (except the salt) for 15 minutes.  Heat the pan with 1 tbsp of oil.  Stir in the beef and stir fry it until 70% done.  Dish it up and 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 until soft .  Stir in the green pepper, the mushroom and sauce mix, and mix it well(fig.2).  Stir in the beef and mix it well. Dish it up and serve it in hot.

貼士 Tips
1- 牛肉要腍, 用牛柳會比較好, 用肉眼就更腍但比較貴, 醃牛肉不可以加鹽否則煮完會很硬, 相反, 加多點糖去醃會令牛肉更腍身
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- Rib eye is the softest part of the beef but it is really expensive.  Use beef filet is another option.  To make the beef soft, marinade the beef with sugar and never use any salt.
tonytsang and kareny recipy
2- Different brand of slab sugar may taste differently.  I recommend mashing it first and add only small portion into the sauce.  Then taste it and add bit by bit until you love the taste.
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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13 則留言 :

  1. 分量都好大喎..食唔食得晒架?...
    [版主回覆11/13/2009 04:07:00]分4份, 2份帶返工, 當然無問題啦

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  2. 保重呀
    [版主回覆11/13/2009 04:07:00]多謝關心

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  3. 濃情朱古力碰上士多啤梨2009年11月11日 下午10:34

    一次炒咁大碟, 你地兩個食得晒嫁LA
    [版主回覆11/13/2009 04:08:00]分4份, 2份帶返工, 當然無問題啦

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  4. 小心身體.....休息多D呀~~
    [版主回覆11/13/2009 04:08:00]多謝關心

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  5. 我有我的新空間2009年11月11日 下午10:58

    咦...唔係病到連食譜都冇得打印嘛!
    [版主回覆11/13/2009 04:08:00]無精神搞呀

    回覆刪除
  6. 您又病咗咩? 小心身體呀
    我唔識點煮菇可以唔出咁多水,好難控制呀
    [版主回覆11/13/2009 04:13:00]噹噹, 我啲老毛病啦, 放心啦, 休息吓就得啦 煮菇出水就係好難避免, 但唔係無辦法, 首先唔可以煮太耐, 菇其實可以生吃做沙律的, 所以煮佢好多時都只需要煮熱佢就得, 如果煮得太耐, 就會開始出水, 所以你見我, 都係到最後先加入去炒, 減少出水時間 另一個方法, 飛水1分鐘, 隔水放埋一面, 等到最後先加返啲入去炒熱就得, 保證唔會有水出

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  7. 噢  通少  係咪又頭痛呀  好好保重身體呀 ~~
    [版主回覆11/13/2009 04:13:00]就係啦, 老毛病啦, 放心啦, 休息吓就得啦

    回覆刪除
  8. 你又身體不適, 你身體咁"弱", 下次開始請教大家煮"補品", 可幫你自己調養身子, 又可教大家, 兩者兼得!!!
    TAKE CARE!!!
    [版主回覆11/13/2009 23:31:00]唔好講笑啦, 唔洗做咩, 整補品要好多時間架
    同埋我哩啲偏頭痛, 無咩可以補喎, 自古都係無藥可醫, 食療只可以減輕發作同痛楚

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  9. 保重呀, 多d休息同relax唷
    [版主回覆11/13/2009 23:31:00]會啦, 多謝關心呢

    回覆刪除
  10. 唔舒服就休息下啦!保重呀!
    [版主回覆11/13/2009 23:31:00]會啦, 多謝關心呢

    回覆刪除
  11. 只來說聲︰保重!
    [版主回覆11/13/2009 23:31:00]多謝關心呢

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  12. take care
    [版主回覆11/13/2009 23:32:00]多謝關心呢

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  13. ♥麥太( Candy )♥2009年11月13日 上午10:15

    我好耐都冇煮野食了~每次見到都心思思=3=
    [版主回覆11/13/2009 23:32:00]有時間先啦, 努力呀

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