星期四, 7月 22, 2010

[自創食譜]: 青荔骨 (Spare ribs with leeche and lime sauce)




夏天餸系列: 青荔骨

好怕有人問我, 點樣先可以整到排骨又滑有好味, 因為其實唔係難, 但就偏偏無人肯做, 要又滑又鬆化烹調技巧當然重要, 但係材料靚係更重要, 個個都唔係買有啲肥嘅排骨,
咁緊係唔好味啦

要知道肉汁都係來自脂肪,
脂肪溶化, 肉之間就有空位就自己會鬆化, 你試下買舊瘦肉返來, 你點煮都係又鞋又乾又實就係咁解, 所以呢, 無秘密, 但視乎你肯唔肯做啦, 呵呵

真係怕的話, 改用豬柳, 豬扒切粒啦,
都得, 無骨咁解, 都可以的, 呵呵



print_icon-over.gif image by tonytsang_emotion

(password: tonytsang)

Prep 準備: 15 minutes | Cook 烹調: 30 minutes | For 份量: 2 people | Calories 熱量: 1350 (Estimated/ 估計)
材料 Ingredients
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1- 腩排1磅半左右, 切件 (1+1/2 lbs of pork ribs, cut into pieces)
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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)
tonytsang and kareny recipy
4- 罐頭荔枝12粒, 切半( 12 lychee, cut into half)

tonytsang and kareny recipy
5- 青椒1個, 去核, 切件 (1 green pepper, cut into pieces)

tonytsang and kareny recipy
6- 粟米仔8條, 切件 (8 baby corns, cut into pieces)
tonytsang and kareny recipy
汁料 Sauce mixture
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tonytsang and kareny recipy
1- 青檸汁約3湯匙 (3 tbsp of lime juice)
tonytsang and kareny recipy
2- 熱水1/3杯 (70 ml of hot water)
tonytsang and kareny recipy
3-
荔枝糖水4湯匙 (4 tbsp of lychee syrup from the cane)
tonytsang and kareny recipy
做法 Steps

1-
先將排骨用通少中式醃肉法醃15分鐘, 快火落油(約1湯匙)起鑊, 再將排骨炒至兩面金黃, 下1/3杯熱水, 蓋頂焗至排骨熟透, 水收乾炒香 (圖1), 盛起隔油備用

tonytsang and kareny recipy
2- 將鑊洗好抹乾,
快火 落約1/2湯匙油起鑊, 先將蒜頭爆香, 再加入洋蔥和1/3茶匙鹽和炒至軟身, 再加入粟米仔(圖2)和青椒炒2分鐘(圖3), 加入汁料和排骨兜勻煮滾(圖4), 逐少加入生粉攪拌至汁杰,  加入荔枝兜勻, 上碟即成
tonytsang and kareny recipy
1- Marinade the ribs with Tony's marinade method for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the ribs until brown.  Add 1/3 cup of hot water.  Cover and simmer until the ribs is done.  Stir fry the ribs until dried (fig.1).  Drain it well and put it aside.
tonytsang and kareny recipy
2- Clean the pan and dry it well. Heat the pan with some oil over high heat with least 1/2 tbsp of oil. Stir-fry the onion with 1 tsp of salt until soft. Stir in the baby corn (fig.2) and green pepper for 2 minutes (fig.3). Stir in the ribs and sauce mix.  Heat it through (fig.4).  Stir in a bit of corn starch mixture until the sauce is thickened. Stir in the lychee.  Dish it up and serve it in hot.

tonytsang and kareny recipy

貼士 Tips
1- 排骨要鬆化必定要夠肥, 如果怕肥其實可以改用豬扒切粒代替, 否則用瘦的排骨, 那要煮得好真的有點困難

tonytsang and kareny recipy
2-
青檸汁一受熱酸味會退減, 請在加生粉水前試好味, 如果太酸, 加糖, 如果太甜, 就要加多點青檸汁
tonytsang and kareny recipy
3- 按這裡查看 "有 關烹調術語" 的解釋
tonytsang and kareny recipy
1- It is better to choose a ribs that has fat.  Or you can replace it with pork chop and cut it into a large pieces.  Using a ribs that has no fat is hard to make it tastes good
tonytsang and kareny recipy
2- Adjust the taste of the sauce according to your preference. Add more lime if you want it sour or add more sugar if you want it sweet.
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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沒有yahoo 戶口的, 可以去sina blog留言:
http://tonykaren.mysinablog.com/

10 則留言 :

  1. 肉汁都係來自脂肪<--絕對 無錯呀! 所以我也不鍾意太瘦的,很難煮得好味! 這個荔枝我鍾意,有空要試試!
    [版主回覆07/27/2010 01:08:00]無錯, 不過好多人講極都唔明, 真係激死

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  2. 我有我的新空間2010年7月23日 上午1:38

    用新鮮荔枝會否更美味呢?
    [版主回覆07/27/2010 01:08:00]不一定, 因為會有可以太酸

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  3. 真係要有少少肥先好食.....太瘦果D唔好食 煮過好多次排骨...但全部都係硬柴柴.... 直至有次買左腩排....明顯好食好多...
    [版主回覆07/27/2010 01:08:00]無錯, 而且又唔係日日食, 一兩次唔怕啦

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  4. 通少~!我想問荔枝枝肉係幾落呢?
    [版主回覆07/27/2010 01:09:00]最後先落

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  5. 所以蔡灡話齋:好食嘅嘢多數都係唔健康!
    [版主回覆07/27/2010 01:09:00]絕對贊同呢

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  6. 我要買你的食譜~為咗老公同女兒~要努力吓啦^^
    [版主回覆07/27/2010 01:09:00]多謝支持

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  7. 濃情朱古力碰上士多啤梨2010年7月26日 下午9:59

    嘩..好有新鮮感既一碟餸, 好清新呢..正
    [版主回覆07/27/2010 20:40:00]哈哈, 係呀, 超清新呢

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  8. ~.:&#39;*小雪*&#39;:.~2010年7月27日 上午1:35

    真係無想過荔枝可以做送呢!!! 多謝你分享呀通少, 得閒都來我blog度指點下我呢個後輩啦>.<
    [版主回覆07/27/2010 20:41:00]好呀好呀, 我有時間就會去你到啦,哈哈

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  9. 我有我的新空間2010年7月27日 上午1:37

    通少, 我試咗了. 用新鮮荔枝和檸檬汁(深圳無青檸賣), 一樣好味呀, 荔枝唔酸, 檸檬汁好醒胃.
    [版主回覆07/27/2010 20:41:00]呵呵, 咁就好啦, 有無相睇先?

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  10. 通少, 我尋晚試整左, 老公都讚好, 謝謝您! 
    這道菜你教用罐頭荔枝, 實在很方便, 但我又嫌荔枝太甜, 下次如果先用清水洗一洗荔枝, 再用餘下的荔枝syrup做汁料, 效果會否好一些呢?
    [版主回覆07/30/2010 04:03:00]洗無用的, 因為已經浸了很久了, 沒有辦法的, 如果有時間, 也可以用開水浸2個小時, 會好一點的

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