星期四, 7月 15, 2010

[自創食譜]: 肉甫團 (Pan fry egg with pork and mushroom)



今日哩個食譜真係超簡單, 功夫少, 又快捷, 味道我覺得真係非常好, 這個蛋餅最大特色係外脆內軟, 鹹鹹香香非常之醒胃
如果大家怕蛋唔夠熟的話, 當然可以煎熟啲,
不過就唔會
外脆內軟啦, 大家自行決定啦


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

Prep 準備: 15 minutes | Cook 烹調: 10 minutes | For 份量: 2 people | Calories 熱量: 1450 (Estimated/ 估計)
材料 Ingredients
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1- 免治豬肉400克 (400g of minced pork)
tonytsang and kareny recipy
2-
本菇400克, 去蒂弄散 (400g of Shimeji mushroom, stemmed off, separated)
tonytsang and kareny recipy
3-
中型洋蔥半 個, 去衣切粒 (1/2 medium onion, diced)
tonytsang and kareny recipy
4- 甜菜甫粒2湯匙 (2 tbsp of diced sweet preserved radish)
tonytsang and kareny recipy
5- 大蛋 6隻, 發勻 (6 large eggs, blended)

tonytsang and kareny recipy
醃料 Seasoning
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1- 鹽
1茶 匙  (1 tsp of salt)
tonytsang and kareny recipy
2- 黑胡椒
1湯 匙 (1 tbsp of black pepper)
tonytsang and kareny recipy
3- 糖
3茶匙 (3 tsp of sugar)
tonytsang and kareny recipy
4-
蘿勒碎, 非必要各2 茶匙 (2 tsp basil flake, optional)
tonytsang and kareny recipy
5- 生粉2湯匙 (2 tbsp of corn starch)

tonytsang and kareny recipy
做法 Steps

1-
先將豬肉用通少中式醃肉法醃15分鐘, 快火落油(約1湯匙)起鑊, 再將豬肉炒熟, 盛起隔油備用(圖1)
tonytsang and kareny recipy
2- 將鑊洗好抹乾,
快火落油約1/2湯匙起鑊, 先落洋蔥和1/3茶匙鹽炒至軟身, 再加入菜甫粒炒香(若2分鐘) (圖2), 再加入本菇和豬肉勻炒約2分鐘 (圖3), 轉中火, 倒入蛋漿, 輕手攪勻後, 讓它慢慢煎香一面至金鑊, 另一面即半生熟(圖4), 倒扣上碟即成
tonytsang and kareny recipy
Marinade the pork with Tony's marinade method for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the pork until done.  Drain it well and put it aside (fig.1).
tonytsang and kareny recipy
2- Clean the pan and dry it well.  Heat the pan with 1/2 tbsp of oil over high heat.  Stir fry the onion with 1/3 tsp of salt.  Stir in the radish and mix it well (about 2 minutes) (fig.2).  Stir in the mushroom and the pork.  Heat it through and mix it well for 2 minutes (fig.3).  Turn the heat to medium.  Stir in the blended eggs, and mix it well.  Pan fry the egg until one side turn golden and the other side is half done (fig.4).  Dish it up and serve it hot.
.
tonytsang and kareny recipy

貼士 Tips
1- 此菜色只靠肉及菜甫的味道, 如怕
菜甫過鹹, 可以先將它飛水2-3分鐘, 抹乾水才用
tonytsang and kareny recipy
2- 蛋若要全熟, 可以反轉另一面煎香, 如果買不到本菇, 可以用一些新鮮的磨菇, 雞脾菇等等味道較清淡的去代替
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- If you worry the preserved radish is too salty, you can blanch it over the boiling water for 2-3 minutes.  Dry it well before use. 
tonytsang and kareny recipy
2- If you want the egg cooked completely.  If you cannot get the shimeji mushroom, you can replace it with white mushroom or other light taste mushroom.
tonytsang and kareny recipy
3- Click here to understand what is the cooking terms in this recipe
tonytsang and kareny recipy

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