星期一, 4月 26, 2010

[通少食譜]玫瑰雞翼


病到了, 扁頭痛又發作了, 所以不出食譜了

有請大家到facebook, 看看我之前出的玫瑰雞翼食譜
http://www.facebook.com/pages/tong-zhi-chu-fang/217282679288?v=app_2347471856
觀看食譜內容 ...

星期二, 4月 20, 2010

自創食譜: 鰻汁三文 (Pan-fry salmon in eel sauce)



好耐無食三文魚呀, 三文魚真係加拿大真係好容易就買到, 有時減價, 價錢都唔算貴呢, 營養又高, 又唔肥, 多食都唔怕

我通常都就咁煎, 因為比較易掌握, 三文魚好多人都會煎或焗得過熟, 點樣知係過熟呢, 好簡單, 如果你用叉插入魚內,

魚肉四散, 咁就已經係過熟

咁點樣煮先唔會過熟呢, 就要靠眼睇啦, 切開一本check吓,

如果入面係全粉紅, sorry, 已經過熟啦, 如果中間仲有微微深粉紅色, 就啱啦, 立即上碟, 餘熱會令魚變熟但又唔會過熟

當然啦, 三文唔煎可以蒸甚至焗都可以的, 大家有時間一定要試, 係香港買唔到的話, 可以改用龍俐都得, 

配哩個汁都非常好味道的

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

Prep 準備: 20 minutes |  Cook 烹調: 30 minutes |  For 份量: 4 people |  Calories 熱量: 1050 (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)
1- 三文煎魚扒1磅左右 (1 lbs of salmon fillet)
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- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 新鮮白磨菇350克, 去蒂, 切片 (350g of white mushroom, stemmed off, sliced)

tonytsang and kareny recipy
5- 山椒粉, 非必要 1/2湯匙 (1/2 tbsp of Japanese white pepper, optional)
tonytsang and kareny recipy
6- 日本紫菜絲1/4杯 (1/4 cup of shredded dried seaweed)
tonytsang and kareny recipy

汁料 Sauce
份量只供參考 (just for reference only)

1- 饅魚醬5湯匙 (5 tbsp of Ungai Sauce)
tonytsang and kareny recipy

tonytsang and kareny recipy
做法 Steps
 

1- 魚件抹乾後用少去白胡椒粉, 海鹽醃10分鐘, 兩面再薄薄鋪上生粉(圖1), 快火落油(油要多點)起鑊, 先將魚扒兩面煎成金黃, 再中慢火將魚扒煎至8-9成熟(圖2), 盛起, 用紙抹去油份上碟
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, 再加入磨菇炒香, 再汁料煮滾, 淋上三文上, 灑上山椒粉即成
tonytsang and kareny recipy
1- Dry the Salmon steak well.  Marinade it with some sea salt and white pepper for 10 minutes.  Coat the salmon with the corn starch (fig.1).  Heat the pan with some oil over high heat.  Fry the salmon until two sides turn brown.  Reduce the heat to low medium cook until the salmon is about 90% done.(fig2)  Put it on the dish.
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.  Stir in the mushroom and mix it well.  Stir in the sauce mix, and mix it well.  Pour it over the salmon.  Top with the white pepper and shredded seaweed and serve it in hot.
貼士 Tips
1- 魚上粉前, 一定要抹乾, 否則粉會上得太厚, 影響口感的, 而煎魚切忌無耐性, 不要常常反它, 要等它一面煎至金黃先好反, 那就不會容易把它弄散
tonytsang and kareny recipy
2- 煎三文不要過熟, 不肯定的話, 可以切開少少看看, 如果內裡淨下少少深粉紅(不是未熟是那種紅色)就已經可以了, 否則就又乾又碎, 不可吃的
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- To avoid coasting too much corn starch, make sure drying the fish through.  Be patience while pan-frying the fish.  Do not flip it over often.  Turn it over only if one side is brown enough.  
tonytsang and kareny recipy
2- Avoid overcook the salmon.  Cut the fish into half and check.  If middle of the fish is still pink.  It will be perfect.  Overcooking it will make the fish dried.
tonytsang and kareny recipy

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


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沒有yahoo 戶口的, 可以去sina blog留言:
http://tonykaren.mysinablog.com/
觀看食譜內容 ...

星期一, 4月 19, 2010

"倆口子住家菜"已經有售



出版啦~~~通少第一本食譜"倆口子住家菜"已經
出版, 可以在三聯書店, 商務印書館及中華書局有售, 書中有30多個食譜, 中英對照, 當中有10多個食譜都是從未刊登過的

港/澳讀者只要連同購書單據及回郵信封一個(不需郵費), 寄去香港耀興道3號東滙廣場9樓圓方出版社市場部收, 註明"換領通少親筆簽名"就可以得到我的親筆簽嘅小禮物, 名額100名, 先到先得

海外讀者則可以於www.cp1897.com.hk購買或等4月21 日後2至3天到yesasia.com訂購或, 同樣地, 只要只要連同購書單據及回郵信封一個(不需郵費), 寄去(地址同上述一樣) 圓方出版社市場部收, 註明"海外讀者-換領通少親筆簽名"就可以得到我的親筆簽嘅小禮物, 名額25名, 亦是先到先得
希望大家多多支持啦, 
onion2015.gif image by tonytsang_emotion
其實我自己真係好唔慣周圍叫人買的,  如果騷擾到大家, 真係唔好意思呢

食譜入有啲秘密食譜都幾特別的, 我希望大家會喜歡啦, 如果可以的話, 買了食譜嘅, 就請大家影低個封面, 再貼在這裡或facebook 同大家分享吓啦


觀看食譜內容 ...

星期四, 4月 15, 2010

[通少推薦]超軟熟叮噹豆沙餅/銅鑼燒 (Extremely soft red bean pancake)



今日出我最新的整嘅甜品,

就係叮噹/多拉A夢超喜歡的豆沙餅(銅鑼燒), 我2日前第一次整, 味道一流, 但係唔多軟熟呀, 我自己唔多滿意呢

所以昨日食譜都無寫就去整多次, 今次用分蛋法去整, 出來效果當然一流呀, 超軟熟呀,

真係完一個又想食多個呀

以後都唔再出街買啦, 一來貴, 二來有疑似防腐劑味, 三來太甜, 甜死人呀, 自己整, 新鮮熱辣, 非常軟熟, 喜歡夾甚麼餡都可以, 真係一流呀, 我自己再另外加入栗子碎呀, 味道又夾又好味道, 無得彈呀

雖然時間要多得都幾多, 不過一啲都唔難做的,

如果想快啲煮好, 用兩個鑊就可以, 我都係咁, 因為通常一個鑊煮一個最易控制

記得唔好太大火, 細火開始, 唔夠熱先開打多少少就好啦,

唔好貪快加得太大火, 會好易濃又唔熟呀,

希望大家會試吓, 唔難整, 又好味, 出街買, 不如自己整, 我又少樣食品唔需要係超市買囉, 呵呵

通少第一本食譜"倆口子住家菜"已印刷好了, 預計4月21號左右於香港各大書局 (三聯書店, 商務印書館及中華書局) 有售, 售價$48, 食譜中英對照, 還有10多個秘密食譜, 從未刊登過的, 頭100位連購書單據及回郵信封一個, 寄到香港耀興道3號東滙廣場9樓圓方出版社市場部收, 註明"換領通少親筆簽名"即可以得到我設計的小禮物連我的親筆簽名, 名額:100名, 先到先得, 希望大家多多支持呢, 而海外朋友則可以於yesasia 中訂購

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

Prep 準備: 20 minutes |  Cook 烹調: 40 minutes |  For 份量: 8 pieces |  Calories 熱量: 200/piece (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)
1- 蜜糖 1湯匙 (1 tbsp of honey)
tonytsang and kareny recipy
2- 日本醬油1茶匙 (1 tsp of Japanese Soya sauce)
tonytsang and kareny recipy
3- 味醂1湯匙 (1 tbsp Mirin)
tonytsang and kareny recipy
4- 熱水2湯匙 (2 tbsp of hot water)
tonytsang and kareny recipy
5- 奶50ml (50ml of milk)

tonytsang and kareny recipy
6- 蛋黃3隻 (3 egg yolk)
tonytsang and kareny recipy
7- * 自發粉100克 (100g self-rising flour)
tonytsang and kareny recipy
8- 蛋白3隻 (3 egg white)
tonytsang and kareny recipy
9- 砂糖40克 (40g white sugar)
tonytsang and kareny recipy
10- 紅豆蓉300克 (300g red bean paste)
tonytsang and kareny recipy
* 沒有自發粉可改用低筋麵粉100克+泡打粉1茶匙代替
(You can replace 100g cake flour + 1 tsp of baking powder)
tonytsang and kareny recipy

做法 Steps
 

1- 先將材料1-4攪勻至蜜糖完全溶化(圖1), 加入牛奶攪勻, 再加蛋黃攪勻, 再篩入自發粉攪勻至無粉粒(圖2), 放於一邊備用
tonytsang and kareny recipy
2- 蛋白先高速打至起泡, 加入1/3糖, 再高速打至起波浪紋, 再加入1/3糖, 高速打至滑身, 再加1/3糖, 中速打至起勾 (圖3), 蛋白分三次"摺"入蛋黃料中, 每次都要摺至完全混合(圖4)
tonytsang and kareny recipy
3- 易潔鑊用低火無油燒熱(燒2分鐘), 加入1/4杯蛋漿, 燒至表面有很多泡泡(圖5), 反轉燒另一面(圖6), 約1分鐘, 盛起待涼, 重複至煮完所蛋漿
tonytsang and kareny recipy
4- 紅豆蓉先壓平, 再舖上銅鑼燒(平的一面), 再夾上銅鑼燒, 輕輕壓實, 多餘或凸出豆沙蓉用刀刮去, 重複步驟至完成所有銅鑼燒即成
tonytsang and kareny recipy
1- Stir well all the ingredients 1-4 until honey is dissolved (fig.1).  Stir in the milk and mix it well.  Stir in the egg yolk and mix it well.  Sieve in the flour until mixture is smooth (fig.2).  Put it aside
tonytsang and kareny recipy
2-
Whisk the egg white high speed until it forms bubbles.  Add in 1/3 of the sugar.  Whisk again in high speed until it become white and forms the waves.  Add in 1/3 of the sugar.  Whisk again in high speed until it become white and smooth.  Add in 1/3 of the sugar.  Whisk again in medium speed until it can form a soft peak (fig.3).  Fold in the egg white into the mixture and mix it well (fig.4).
tonytsang and kareny recipy
3- Preheat the pan over low heat for 2 minutes.  Add in 1/4 cup of mixture.  Pan fry it until bubble comes up (fig.5).  Flip it over and pan fry the other side for 1 minute (fig.6).  Repeat the same step until using all the mixture.  Let the cakes cool down.
tonytsang and kareny recipy
4- Flatten the Red bean paste
.  Top it over to one cake.  Top it over with another cake to make it like a sandwich.  Press it lightly to firm the cake.  Remove the exceeded red bean by using a knife.  Repeat the same steps until cakes are all combined.

貼士 Tips
1- 打蛋白時, 要確保所以用具都沒有一點水, 否則會打不起, 還有, 記得要當開始企身時, 打蛋速度要減慢, 亦不要再打太耐, 否則一旦變回水就沒得救了
tonytsang and kareny recipy
2- 燒至2-3個餅之後最好將鑊放上濕布降一降溫, 否則就會越來越快把餅燒焦了
tonytsang and kareny recipy
3- 蜜糖一定要用熱水溶化, 否則很難把粉漿攪滑
tonytsang and kareny recipy
1-
Make sure all the tools use for whisk the egg white are dry completely.  Otherwise, it will be impossible to make the soft peak.  Once the egg white is foaming, turn the speed into medium to avoid over whisking the egg white.   
tonytsang and kareny recipy
2- Cool down the pan by using a wet towel after pan-fried 2-3 cakes.  Otherwise, it will be easy to over burn the rest of the cake.
tonytsang and kareny recipy

3- Honey must dissolved by hot water before adding other ingredient.
tonytsang and kareny recipy


Copyright © 通之廚房. All rights reserved.

網誌排行 top-bloggers.com

沒有yahoo 戶口的, 可以去sina blog留言:
http://tonykaren.mysinablog.com/
觀看食譜內容 ...

星期一, 4月 12, 2010

[自創食譜]: 極易壽司卷 (Simplest sushi rolls)



昨日執食譜, 就發現有好多食譜排緊隊呀, 有成3頁, 差唔多有30個食譜還未出, 所以我必須放棄一些我覺得較普通嘅食譜

哩個終極超易壽司卷就係其中之一,

我決定係blog唔會刊登, 不過係facebook中好多朋友都想知點整, 所以我就寫好個食譜, 比大家download, 自行研究啦

講真, 哩個壽司卷只需要3個必要材料就可以, 大家睇完個食譜就會明白, 至於個餡料, 你屋企有咩餸都可以包的, 真的, 臘腸+冬菇又得, 豉油雞+豉油雞汁又得, 咖哩魚蛋又得, 基本上,

食完唔會肚痛都可以, 怪與唔怪, 夾唔夾就見人見智啦

一家大細齊齊包, 不旦可以增進感情, 又可以令大家發揮無窮創意, 既好玩, 又好食,

天氣熱唔想煮到一身汗就最啱

就算一個人都可啱嘅, 因為餡料可以整定先嘛, 想幾時整, 幾時食都無問題, 同朋友開p整又得, 宵夜又得, 睇波醫肚又得, 溫書治牙痕又得

真係出外旅遊, 家居看門嘅妙品, 妙品, 大家記得試啦

食譜大家可以隨意download,

但係要開檔案的話, 必須有密碼的, 個密碼就係以吓哩個問題嘅答案:

通少第一本食譜"倆口子住家菜" 何時於香港各大書局有售呢?

如果答案是是5月1號的話, 檔案密碼就會是0501, 如果是6月21號的話, 檔案密碼就會是0621, 咁你話到底正確答案是甚麼呢?

通 少第一本食譜"倆口子住家菜"現在印刷中, 預計4月21號左右於香港各大書局 (三聯書店, 商務印書館及中華書局) 有售, 售價$48, 食譜中英對照, 還有10多個秘密食譜, 從未刊登過的, 頭100位連購書單據及回郵信封一個, 寄到香港耀興道3號東滙廣場9樓圓方出版社市場部收, 註明"換領通少親筆簽名"即可以得到我設計的小禮物連我的親筆簽名, 名額:100名, 先到先得, 希望大家多多支持呢, 而海外朋友則可以於yesasia 中訂購

print_icon-over.gif image by tonytsang_emotion
  <<-- 按這裡下載食譜

Copyright © 通之廚房. All rights reserved.

網誌排行 top-bloggers.com

沒有yahoo 戶口的, 可以去sina blog留言:
http://tonykaren.mysinablog.com/
觀看食譜內容 ...

星期三, 4月 07, 2010

自創食譜: 酸甜絲絲炒牛柳 (Stir-fried beef in sweet and sour sauce)



寫哩個食譜已經係10點多啦,

時間真係無幾多可以用, 我諗寫完都要去瞓, 聽日仲要返工嘛

通少第一本食譜"倆口子住家菜"現在印刷中, 預計21/4左右於香港各大書局 (三聯書店, 商務印書館及中華書局) 有售, 售價$48, 食譜中英對照, 還有10多個秘密食譜, 從未刊登過的, 我和出版商仍在相討有關細節, 我想送點小小記念品給頭100位買我食譜的朋友, 希望大家多多支持呢, 而海外朋友則可以於yesasia 中訂購

今日哩個餸, 非常之開胃呀, 大家一定要試吓呢, 牛肉已經講過無數次唔好落鹽去醃,

好多人都仲係唔明白, 其實落鹽後立即煮係無問題的, 但醃過10分鐘或以上, 就會令牛肉出水, 令牛肉失去彈性和水份, 所以會特別硬身的

簡單嘅煮法, 再加上美味開胃嘅汁料, 大家記得要試真呀

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

Prep 準備: 20 minutes |  Cook 烹調: 30 minutes |  For 份量: 4 people |  Calories 熱量: 1450 (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)
1- 牛柳400克左右, 切粒 (400g of tenderloin beef, diced)
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- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 紅蘿蔔250克, 去皮, 切條 (250g carrots, peeled, sliced)
tonytsang and kareny recipy
5- 薯仔400克, 去皮, 切條 (400g of 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)
tonytsang and kareny recipy
2- 法國第戎市芥辣 1湯匙, 非必要 (1 tbsp of Dijon mustard, optional)
tonytsang and kareny recipy
3- 茄汁2湯匙 (2 tbsp of ketchup)
tonytsang and kareny recipy
4- 糖1湯匙 (1 tbsp of white sugar)
tonytsang and kareny recipy
做法 Steps
 

1- 先將牛肉用基本野(除了鹽)醃15分鐘備用, 快火落油(約1/2湯匙)起鑊, 先將牛肉炒至7成熟(肉內仍然是粉紅色), 盛起隔油備用(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, 盛起備用, 快火落1湯匙油, 再加入紅蘿蔔和薯仔兜勻(圖2), 再加入2杯熱水, 中火蓋頂煮10分鐘或至腍 (圖3), 再加入洋蔥, 牛肉和汁料兜勻 (圖4), 蓋頂煮滾焗2分鐘, 上碟即成
tonytsang and kareny recipy
1- Marinade the beef with basic seasoning (except salt) for 15 minutes.   Heat the pan with 1/2 tbsp of oil over high heat.  Stir fry the beef until 70% done.  Drain it well and put it aside (fig.1)
tonytsang and kareny recipy
2-  Heat the pan with 1/2 tbsp of oil over high heat.  Stir fry garlic until fragrant.  Stir fry the onion with 1/3 tsp of salt until soft.  Put it aside.  
Heat the pan with 1/2 tbsp of oil over high heat.  Stir in the red carrot and potato, and mix it well (fig.3).  Add in 2 cup of hot water.  Cover and simmer over medium heat for 10 minutes or until soft (fig.3).  Stir in the onion, beef and sauce mix, and mix it well (fig.4).  Cover and simmer over high heat for 2 minutes.  Dish it up and serve it in hot.
貼士 Tips
1- 薯仔用油先炒過, 炆煮時才不會溶化, 外脆內軟
tonytsang and kareny recipy
2- 記得煮牛肉不要加鹽去醃, 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- Stir fry the potato before simmer can avoid it dissolved into the water.   
tonytsang and kareny recipy
2- Do not marinade the beef with salt.  Do not over cook the beef.  It is recommended to heat your pan really hot before stir in the beef.  Stir fry the beef until both side turn brown.  Do not cook it again or it will lost all its juice
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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