星期三, 1月 27, 2010

自創食譜: 鴻喜肉碎燴豆腐 (Stir-fried minced pork with shimeji mushroom)

沒有yahoo account 的, 可以去sina 留言:
http://tonykaren.mysinablog.com/index.php?op=ViewArticle&articleId=2154174


th110_.gif image by tonytsang_emotion
昨日公司一年一度大地震, 今次雖然無震中我呀, 不過我覺得, 再唔走的話, 都應該做唔長啦, 其實我都有一直搵工, 只係無咩工我覺得適合, 睇情況,
onion2078.gif image by tonytsang_emotion
我都唔可以咁揀擇啦, 係時候要改一改要求嘅條件先得

onion2057.gif image by tonytsang_emotion
鴻喜菇之前係多倫多先有買, 食過一次自己十分喜歡, 慶幸現在我住的滿地河都有得賣了, 真係令我十分興奮呀

onion2046.gif image by tonytsang_emotion
以下是鴻喜菇之簡介:

簡介︰鴻喜菇是目前所開發之新興菇類,由日本引進栽培,鴻喜是由日語音譯而來, 由於剛出來之菇蕾呈黑光色,狀極可愛。

營養成份︰鴻喜菇新鮮美味、營養,蛋白質含量比一般蔬菜、水果出許多,所含氨基酸重類多達18種,並含有豐富的鐵、鈣、磷、鉀、鋅、鎂等人體必備的礦物質。

用途及料理:質地細緻味美、甘脆而不塞牙、口感極佳,煮湯、火鍋、油炸或、炒燴皆宜。唯菇柄常帶有苦味,主要原因是可能與菇本身的特性有關,故亦有業者也稱之為「靈芝菇」,蓋由於苦味之故。

健康又益, 味道又好, 做法又簡單,

onion2047.gif image by tonytsang_emotion
大家記得要試吓啦

print_icon-over.gif image by tonytsang_emotion
 
(password: tonytsang)

Prep 準備: 20 minutes |  Cook烹調: 20 minutes |  For 份量: 4 people |  Calories 熱量: 1250 (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- 免治豬肉400克左右 (400g of minced pork)
tonytsang and kareny recipy
2- 中型洋蔥半個, 去衣切絲 (1/2 medium onion, sliced)
tonytsang and kareny recipy

3- 鴻喜菇200克, 去蒂弄散 (200g of Shimeji mushroom, stemmed off, separated)
tonytsang and kareny recipy
4- 雜豆1杯 (1 cup of assorted vegetable)
tonytsang and kareny recipy
5- 滑豆腐1盒(450克), 切粒 (1 box of soft tofu (450g), diced)
tonytsang and kareny recipy
6- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
7- 芫茜切粒, 1湯匙 (1 tbsp minced coriander)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 史雲生雞湯1罐 (1 cane of chicken broth)
tonytsang and kareny recipy
2- 粟粉1湯匙 (1 tbsp of corn starch
)
tonytsang and kareny recipy
3- 水2湯匙 (2 tbsp of water)

tonytsang and kareny recipy
做法 Steps

nytsang and kareny recipy

1- 先將豬肉用基本醃15分鐘, 同時將豆腐飛水3分鐘(圖2), 隔好水先排上碟, 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, 先落蒜茸炒至金黃, 加入洋蔥加1/3茶匙鹽炒至軟身, 再加雜豆, 鴻喜菇兜勻炒香(圖3), 再加豬肉, 芫茜和汁料兜勻煮滾(圖4), 蓋定焗2分鐘, 上碟即成

tonytsang and kareny recipy
1- Marinade the pork with basic seasoning for 15 minutes.  Meanwhile, blanch the tofu for 3 minutes.  Drain it well and dish it up (fig.2).  Heat the pan with 1 tbsp of oil.  Stir in the pork and stir fry it until done (fig.1).  Dish it up and put it aside.  Separate
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry garlic is golden and fragrant.  Stir in the onion with 1/3 tsp of salt until soft.   Stir in the assorted vegetables, mushroom, and mix it well (fig.3).  Stir in the pork, coriander, and sauce mix (fig.4).  Cover and simmer for 2 minutes.  Dish it up and serve it in hot.

貼士 Tips
1- 豆腐出水就能壓出豆腐內的水, 煮熟先隔一隔水, 就不會再出水了
tonytsang and kareny recipy
2- 雞湯用史雲生鹹味比較適中, 不用加太多水就可以用, 如果用其他牌子, 味道記得好好調教呢  
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Blanch the tofu can stop it to release more water.
tonytsang and kareny recipy
2- I used a chicken broth with light taste.  Since each brand of chicken broth saltiness is different, make sure you adjust the taste accordingly
tonytsang and kareny recipy

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


Copyright © 通之廚房. All rights reserved.
網誌排行 top-bloggers.com

8 則留言 :

  1. 11111111
    [版主回覆01/28/2010 23:55:00]咁強呀, 好小見你呀

    回覆刪除
  2. 我一睇你個標題,嘩個名好得咁 好彩你講話個d叫鴻喜菇,我未見過呀
    [版主回覆01/28/2010 23:55:00]你成日去toronto, 去t&t睇吓呀, 有好多貨

    回覆刪除
  3. 好鬼鍾意食菇,但係食得菇多又皮膚敏感,唉!
    [版主回覆01/28/2010 23:55:00]咁食少少應該ok?

    回覆刪除
  4. 我有我的新空間2010年1月28日 上午12:58

    哦, 原來即是靈芝菇.
    [版主回覆01/28/2010 23:56:00]中國有無得買?

    回覆刪除
  5. 減肥中的WiNniE-->變左陀b中的靚媽^^2010年1月28日 下午11:35

    如果冇野做,可以開番個私房菜or廚藝教室wo!
    Ps: 得閒都再黎下你個 blog度偷師 先 ~( 你得閒都黎 support 下我個減肥 blog 呀 ~)

    回覆刪除
  6. 陳師傅解答家居疑難學堂2010年2月7日 下午12:25

    是否將煮好 (圖4)倒入飛好水嘅豆腐上面? 陳太太
    [版主回覆02/09/2010 08:51:00]無錯, 正確

    回覆刪除
  7. 通少:不要灰心,繼續努力!
    [版主回覆02/22/2010 21:53:00]多謝你鼓勵呀

    回覆刪除
  8. 我尋日煮左呢個菜來食..又真係幾好味, 送飯好正下, 連我個女都食多左飯 ^^

    回覆刪除

Related Posts Plugin for WordPress, Blogger...