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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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
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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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7 則留言 :

  1. 濃情朱古力碰上士多啤梨2009年11月26日 下午10:27

    好惹味既一碟餸, 不過唔用咸蛋得唔得嫁
    [版主回覆11/30/2009 22:28:00]得, 無所謂喎

    回覆刪除
  2. 用咸蛋炒肉絲,一定又香又惹味架!!
     
    [版主回覆11/30/2009 22:29:00]係呀, 沙沙地好好味

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  3. 我次次好鬼懶,抄完肉唔會兜起,約8成熟直接加菜抄就算
    [版主回覆11/30/2009 22:31:00]唔係唔得, 但我唔多建議, 哈哈

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  4. 呢款好野味, 餸飯一流, 我鍾意亞...
    [版主回覆11/30/2009 23:15:00]哈哈, 沙沙地, 真係唔錯

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  5. 好耐都冇煮飯食了,見到 lee 個餸就想食番碗飯添!
    [版主回覆11/30/2009 23:15:00]勁惹味呀

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  6. 用咸蛋黃碎炒蝦...我試過,但係炒肉絲會唔會好咨架?
    [版主回覆11/30/2009 23:15:00]唔會, 因為加左牛油

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  7.         XO 醬加鹹蛋黃,夠哂惹味啦!
    [版主回覆12/02/2009 03:25:00]送酒一流

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