星期四, 1月 14, 2010

自創食譜: 蒜芯絲絲 (Stir fry garlic shoot and potato shredded)

沒有yahoo account 的, 可以去sina blog 留言:
http://tonykaren.mysinablog.com/index.php?op=ViewArticle&articleId=2137460

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大家有無睇最新係拉斯維加斯嘅科技展覽呀, 我之前係yahoo 首頁見到10樣最特出產品,
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真係令我大開眼界呀, 有唔需要帶3d 眼鏡嘅3d tv, 超薄laptop 等等, 真係好型呀

今日出哩個餸, 真係爽脆,

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食時真係會噗噗聲呀, 不過要做到咁爽脆, 飛水時間要好好控制一下先好, 否則飛得太耐就腍晒, 唔好味啦

有人喜歡腍身嘅薯仔,

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我自己就覺得爽口都唔錯, 唔一定要腍晒先好味道呀, 如果你都只係喜歡腍身嘅薯仔嘅話, 咁薯仔記得要先飛水3分鐘, 之後先好加其他材料飛水呀

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天寒地凍, 希望哩個爽口嘅餸啱你食啦

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Prep 準備: 20 minutes |  Cook烹調: 10 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1磅左右 (1 lbs of minced pork)
tonytsang and kareny recipy
2- 中型洋蔥半個, 去衣切粒 (1/2 medium onion, diced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
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4- 蒜芯400克, 切段 (400g garlic shoot, cut into section)
tonytsang and kareny recipy
5- 紅蘿蔔1條, 去皮, 切段(1 red carrot, peeled, cut into section)
tonytsang and kareny recipy
6- 芽菜250克, 去蒂 (250g bean sprout, stemmed off)
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7- 薯仔350克, 去皮切絲 (350g potato, peeled, sliced)

tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 水4湯匙 (4 tbsp of water)
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2- 蠔油2湯匙 (1 tbsp of oyster sauce)
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3- 糖1/2茶匙 (1/2 tsp of sugar)
tonytsang and kareny recipy
做法 Steps

nytsang and kareny recipy

1- 先將豬肉用基本野醃15分鐘備用, 同時將蒜芯, 薯仔和紅蘿蔔先飛水3分鐘, 最後再放芽菜飛水1分鐘, 隔好水備用(圖2), 醃好肉後, 快火落油(約1湯匙)起鑊, 落豬肉炒熟, 盛起備用(圖1)
tonytsang and kareny recipy
2- 快火落1湯匙油, 快火起鑊, 先爆香蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身, 再加入蒜芯,紅蘿蔔,薯仔勻炒香, 再加入豬肉, 芽菜和汁料兜勻煮滾, 上碟即成

tonytsang and kareny recipy
1- Marinade the pork with basic seasoning for 15 minutes.  Meanwhile, blanch the garlic shoots, potato and red carrot for 3 minutes.  Add the bean sprout and blanch for 1 minute.  Drain it well and put it aside (fig.2).  Heat the pan with 1 tbsp of oil over high heat.  Stir fry pork until done.  Put it aside (fig.1)
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the garlic until fragrant.  Stir-fry the onion with 1/3 tsp of salt until soft (fig.2).  Stir in the garlic shoots, potato and red carrot.  Mix it well and heat through.  Stir in the pork, bean sprout, sauce mix and mix it well.  Dish it up and serve it in hot.

貼士 Tips
1- 蒜心和紅蘿蔔先非水, 煮時就不怕煮不熟它們, 但要小心, 若飛水太耐, 它們就可以會過腍, 影響口感, 所以飛水時, 不況試食一吓, 確定質感, 而芽菜切勿飛水多過1分鐘, 也是會變得過腍
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2- 豬肉炒過格油可以隔走豬肉的脂肪, 吃時會比較健康  
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 red carrot and garlic shoots to ensure they cook through.  However, over blanching them will make them too soft.  It is better to taste it to ensure its texture.  Especially the bean sprout, do not blanch it over 1 minute.
tonytsang and kareny recipy
2- Drain the pork after cook can remove the grease from the pork.  Make the dish even healthier.
tonytsang and kareny recipy

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

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12 則留言 :

  1. 好多配菜呀, 好健康呢
    [版主回覆01/15/2010 23:00:00]係呀, 仲好飽肚添呀

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  2. 死野呀,仲玩埋食字咁有心意 不過唔知點解,我成日好少見街市有蒜芯賣?
    [版主回覆01/15/2010 23:00:00]可能唔係時候啦

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  3. 先來說聲 hello. 吖...., 咦...., 啊...., 你d中文仲咁好咖? 難能可貴呀. 一年煮唔同的餸, 難度相當高. 你真有毅力了. 我現在少了去炒和煎, 煮餸只會用水加油加薑蒜來煮.
    [版主回覆01/15/2010 23:02:00]歡迎你呀, 已經2年多了, 還有很多新菜色想過, 但仍未煮呢
    我中文保持得算是不錯啦, 哈哈, 多謝中文報紙啦, 哈哈
    你食得好健康, 我所煮的未必適合你

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  4. 還有一點, 唐人街的大grocery store, 如果有肉檔, 你可以買塊大點超瘦的豬展肉或豬腿肉, 叫佢地幫你mince into ground meat, 買2-3磅, 佢地肯幫你mince的. 那麼回來後, 將d肉分開幾包冰了慢慢食, 就一定好健康, 你煮前, 想d肉軟一點, 記著落些少油+水+生粉, 撈和醃佢半個鐘頭, 煮起上來就不會好似豬腿肉咁硬.
    [版主回覆01/15/2010 23:06:00]好建議, 下次我會試吓, 不過其實要好味到, 都係自己啄最好, 只係我懶, 先無咁做, 哈哈
    我好多時都買好多肉分袋收入冰格, 每日都要返工, 唔可能日日買新鮮肉呢
    你講嘅醃肉方法我都咁做呀, 你可以去哩到睇吓我有無做錯: http://hk.myblog.yahoo.com/tony-karen/article?mid=27476

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  5. 濃情朱古力碰上士多啤梨2010年1月14日 下午11:39

    蒜芯我好少食呢
    [版主回覆01/15/2010 23:06:00]哈哈, 出街叫嚟試吓啦, 好味呀

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  6. 我有我的新空間2010年1月15日 上午10:55

    今日剛買了蒜芯, 不過先試早前用黑椒炒那個先, 這個下次再試.
    [版主回覆01/19/2010 02:40:00]牛油黑椒, 真係正, 香口惹味

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  7. 照我在香港逛街市發現呢, 蒜蕊好少有得賣, 要搵囉, 通常廣東人少食, 主要是北方人或西人食多. 而且蒜蕊應該是較凍地方的農作物, 香港賣的蒜蕊可能是北方山東河南運落來香港
    [版主回覆01/19/2010 02:41:00]你真係見多識廣呀, 香港情況我自問真係唔多清楚呀
    哩邊通常唐人超市都有得買

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  8. 致於醃野呢, 我諗因為我食得好淡, 所以好少放生抽老抽去醃肉, 如果想有味少少, 我頂多放一點點糖, 有人說醃肉放鹽, 會令到肉質變硬, 我咁耐都只能肯定牛肉一定變硬(如要牛肉深色好看, 只會放少少老抽), 其他的肉類, 我又不太肯定放鹽會令肉變硬. 所以, 我只會用最基本的水, 油, 生粉來醃肉.
    [版主回覆01/19/2010 02:42:00]無錯, 牛肉加鹽一定會硬, 我次次出牛肉食譜都會講明
    其他肉類無問題, 加鹽ok的, 糖會令任何肉類有軟化作用添呀
    水生粉同油可以話係必要啦

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  9. 正呀, 用黎撈飯食都可以喎!!
    [版主回覆01/19/2010 02:43:00]係呀, 不過個口會好累, 好多野要咬

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  10. 嚟個餸好得啊!食到我停唔到口!
    [版主回覆01/19/2010 02:43:00]咁就好啦

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  11. my maid cooked it today.  taste yummy!  Thanks Tony!
    [版主回覆01/19/2010 02:44:00]that's good...I am glad that you like it

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  12. 宜家真係愈來愈多男人煮餸叻過啲女人,除咗你之外,又多咗位 JJ 先生了,我哋 lee 啲女人仔真係要努力啲先至得了!
    [版主回覆01/21/2010 22:10:00]呵呵, 係呀, jj 先生真係見多識廣呀

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