星期二, 7月 27, 2010

[自創食譜] 芝味牛柳爽爽脆 (Stir fry diced beef with cheese in tomato sauce)




夏天餸系列: 芝味牛柳爽爽脆

又一酸酸甜甜嘅作品, 大家嫌未呢, 哈哈, 但我仲有好多, 仲會有排出呀, 哈哈

同樣以簡單, 快捷為煮, 再配合現在當造的材料, 30分鐘應該咩都攪掂, 用芝士打獻, 味道香濃, 送飯亦無得頂呀, 呵呵, 材料咁簡單, 大家一定買到啦


係呀,
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print_icon-over.gif image by tonytsang_emotion

(password: tonytsang)

Prep 準備: 15 minutes | Cook 烹調: 20 minutes | For 份量: 2 people | Calories 熱量: 1450 (Estimated/ 估計)
材料 Ingredients
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(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- 西季豆(豆角)300克 (300 g of green bean)

tonytsang and kareny recipy
5-
車打芝士碎1杯(200ml) (1 cup (200ml) of shredded cheddar)
tonytsang and kareny recipy
6- 蕃茄2個, 切件 (2 beef tomato, cut into pieces)
tonytsang and kareny recipy
汁料 Sauce mixture
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-
茄膏2湯匙 (2 tbsp of tomato paste)
tonytsang and kareny recipy
2-
茄汁2湯匙 (2 tbsp of ketchup)
tonytsang and kareny recipy
3-
水1/2量杯 (1/2 cup of water)
tonytsang and kareny recipy
4- 糖1/2湯匙 (1/2 tbsp of sugar)
tonytsang and kareny recipy

做法 Steps

1-
先將牛肉用通少中式醃肉法 (但不要加鹽) 醃15分鐘, 同時豆角先去頭尾部份, 切半, 再飛水3分鐘備用 (圖1), 快火落油1湯匙起鑊, 再將牛肉炒至7成熟(圖2), 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(圖3), 再加入番茄和1/3湯匙糖炒2分鐘(圖4), 加入青豆和汁料兜勻煮滾(圖5), 最後加入牛肉炒勻, 熄火, 加入芝士攪拌至汁杰 (圖6), 上碟即成
tonytsang and kareny recipy
1- Marinade the beef with Tony's marinade method (except the salt) for 15 minutes.  Meanwhile, Stem off the two end of the beans.  Blanch the bean for 3 minutes (Fig.1).  Drain it well and put it aside.  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the beef until 70% done (Fig.2).  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 (Fig.3). Stir in the tomato with 1/3 tbsp of sugar.  Stir fry it for 2 minutes (fig.4).  Stir in the bean and the sauce mix.  Heat it through (fig.5).  Stir in beef and mix it well.  Turn off the heat.  Stir in the cheese until the sauce is thickened (fig.6). Dish it up and serve it in hot.

tonytsang and kareny recipy

貼士 Tips
1- 豆類頭尾比較硬, 切去會比較好
, 而豆類有微量的毒素, 最好還是飛過水, 吃起來會比較安心
tonytsang and kareny recipy
2-
汁料隨自己味道調較, 要調好味才好下牛肉, 以免將牛肉煮得太熟, 芝士熄火才加, 才不會令芝士完全溶化
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Stem off the bean ends make the texture better.  Beans has small amount of poison.  It is better to blanch before eat.
tonytsang and kareny recipy
2- Adjust the taste of the sauce according to your preference before stir in the beef to avoid overcook the beef.  Turn the heat off before add in the cheese to avoid dissolving it completely.
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/

9 則留言 :

  1. 濃情朱古力碰上士多啤梨2010年7月27日 下午10:46

    早晨呀通少, 呢碟餸好特別呢..加埋芝士更岩我..有機會試下先...正呀
    [版主回覆07/30/2010 04:04:00]好呀, 香濃又開胃, 實啱你的

    回覆刪除
  2. Good丫..今晚就做尼個餸
    [版主回覆07/30/2010 04:04:00]試完就比啲意見我啦

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  3. 今晚試吓先,牛肉要改豬肉,老公不太愛牛
    [版主回覆07/30/2010 04:04:00]無問題, 但記得豬肉要炒熟喎

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  4. 我有我的新空間2010年7月28日 上午1:15

    係啦, 改用豬肉得唔得呀?
    青荔骨有相的, 但在深圳上載唔到fb, 下星期一我返香港時再放上fb, 你到時留意吧!
    [版主回覆07/30/2010 04:05:00]得, 無問題的, 改豬肉雞肉都得

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  5. 我中意酸酸甜甜既餸架!呢次仲要係有cheese tim!正!>0<
    你出多d啦~我唔怕悶架~
     
     
     
    [版主回覆07/30/2010 04:05:00]呵呵, 咁就好啦, 真係仲有好多酸甜餸

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  6. 之前試過你另一個蕃茄加芝士的菜式(茄豆雞皇)超成功,食過人人叫好,仲教左朋友點煮添,今次又有新煮法真係太好啦~~~
    [版主回覆07/30/2010 04:05:00]係呀, 唔同配合, 創出唔同嘅效果

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  7. 你真係勁鍾意洋蔥喎,九成九嘅餸都有佢份嘅 ,不過洋蔥又真係好易搭嘅,又多啲嘢食
    [版主回覆07/30/2010 04:06:00]係呀, 炒熟了會很甜, 我真的很喜歡的

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  8. 好好味, 女兒老公吃得好開心,吃盡了,一件也沒有^^
    [版主回覆08/04/2010 02:11:00]咁就好啦, 呵呵

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  9. 個 汁 超 掂 !!但 牛 肉 實 在 太 難 整 得 好 味 . 不 過 勝 在 呢 個 汁 可 百 搭 ^^ love it love it .
    [版主回覆10/07/2010 01:50:00]改用雞肉都一流啊

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