星期三, 12月 16, 2009

自創食譜: 通少雪菜蕃茄皇 (Stir fry pork and preserved cabbage with tomato)

如沒有yahoo account 的, 可以去:
http://tonykaren.mysinablog.com/index.php?op=ViewArticle&articleId=2088569


雪菜蕃茄, 真係百吃不厭呀, 我成日用嚟整麵食,
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估唔到做餸一樣係超正

我記得太太開頭都覺得雪菜蕃茄係一個超奇怪,

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不能入口的配搭, 但試過之後, 她也覺得很特別, 也很喜歡呢

blog友都係一樣,

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有些人試過都走回來和我講, 原來雪菜可以配蕃茄, 哈哈哈, 真的, 這個餸是我至愛之一, 怎樣吃, 時時吃, 都仍然覺得超好味呀

onion2064.gif image by tonytsang_emotion
你仲未試過? 咁就快啲試吓啦 

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(password: tonytsang)

Prep 準備: 15 minutes |  Cook烹調: 20 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- 豬柳400克左右, 切件 (400g of tenderloin pork, cut into pieces)
tonytsang and kareny recipy
2- 雪菜一小罐300克  (1 small cane/300g of pickled cabbage)
tonytsang and kareny recipy
3- 罐頭草菇1罐400克, 切半 (1 cane/400g of mushroom)
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4- 中蕃茄3個, 切件 (3 beef tomato, cut into pieces)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 熱水1杯, 220ml (1 cup/220ml of hot water)
做法 Steps

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1- 先將豬肉用基本醃15分鐘, 快火落油(約1湯匙)起鑊, 再將豬肉炒熟, 盛起備用 (圖1)
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先加入雪菜和1/2茶匙糖炒香, 再加入草菇和蕃茄連1/2茶匙糖和鹽炒至軟身(圖2), 加入豬肉和水兜勻(圖3), 蓋頂煮5分鐘(圖4), 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.  Stir in the pork and stir fry it until done (fig.1). 
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2-  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the cabbage with 1/2 tsp of sugar until fragrant.  Stir in the mushroom and the tomato with 1/2 tsp of sugar and salt until soft (fig.2).  Stir in the pork and water(fig.3).  Heat it through.   Cover and simmer it for 5 minutes(fig.4).  Dish it up and serve it in hot.

貼士 Tips
1- 水份量控制要小心, 因為通常蕃茄會出水, 所以1杯水通常都夠, 但若你發覺烹調時水份不足, 就要自行再添熱水去煮
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2- 罐頭雪菜可能會有點鹹, 所以最好先用洗水沖洗過, 再加少少糖去煮
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3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Tomato will release the juice while cooking.  Normally, 1 cup of hot water should be enough.  However, if you find out that the water is not enough during cooking, please add additional hot water. 
tonytsang and kareny recipy
2- Cabbage is a bit salty.  It is better to rinse it under cold water.  It is also recommended to cook it with some sugar
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3- Click here to understand what is (Cooking terms in this recipe)

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11 則留言 :

  1. 我都試過用黎煮麵,真係唔錯呀..
    [版主回覆12/19/2009 02:06:00]係呢, 真係超喜歡食佢呀

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  2. 點解印食譜會去咗新浪網?! 印唔到食譜呀!! 請幫手!!! 謝謝~
    [版主回覆12/19/2009 02:06:00]整返好啦

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  3. 濃情朱古力碰上士多啤梨2009年12月16日 下午11:03

    呢個配搭好特別呢, 我都未試過呀
    [版主回覆12/19/2009 02:07:00]試過你就知, 超正呀

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  4. 我有我的新空間2009年12月17日 上午4:50

    http://digu.yahoo.com/_F77YHH5VYOMU7NILSUJXEBA4EI/blog/articles/10?listPage=index
    通少, 我在這裡開了新blog, 過來指教吓!
    [版主回覆12/19/2009 02:07:00]去左, 不過唔係好知點用

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  5. 聖誕節就到了, 可唔可以suggest一d易整的應節食品呢???Thanks!
    [版主回覆12/19/2009 02:08:00]幫你唔到, 去yahoo查找吓

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  6. 這款菜式, 真係可以撈米粉、撈麵, 一流
    [版主回覆12/19/2009 02:08:00]係呀, 試過你就知, 超正呀

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  7. 呵呵! 您果然係蕃茄通呀
    [版主回覆12/19/2009 02:08:00]唔係浪得虛名

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  8.         真係 諗都 諗唔到雪菜可以同番茄走埋一齊,不如你試 吓豆豉煮榴槤呀!
    [版主回覆12/19/2009 02:08:00]或者得呀, 不如你試先啦

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  9. wow,雪菜係我至愛食品之一喔,試試先
    [版主回覆12/19/2009 02:09:00]試過你就知, 超正呀

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  10. 通少, 今晚試咗lee個餸+金菇肥牛卷~ 不過屋企冇豬柳, 用左雞柳代替, 出到嚟個味道一樣咁正~!!! 雞柳照你d豬柳咁煮, 好滑, 個汁又酸酸地好開胃, 飯同餸都清曬。yeah~
     
    不過有樣野想請教你, 點解我整肥牛卷, d金菇唔太爽而且會咬唔斷, 係唔新鮮定係過熟? 你卷金菇之前會唔會將佢地撕成一條條分開呢? 係咪剪成mouthful length會減少以上情況出現?
     
    唔該曬^^
    [版主回覆12/31/2009 05:16:00]金菇太熟啦, 就會咁樣, 所以用牛肉一定要薄, 咁煎時唔會因牛肉未熟就金菇太熟啦

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