星期三, 1月 26, 2011

[自創食譜]皇子菇菇拍螺片 (Stir-fried periwinkle with oyster mushroom)


通少好介紹: 皇子菇菇拍螺片 (Stir-fried periwinkle with oyster mushroom)

最近十分忙碌呢, 每天在公司都很多東西要做, 不知不覺就已經時星期四了

昨日是我和太太訂婚的記念日, 所以沒有煮飯, 我們去了一間我們很喜歡的日本餐廳吃飯,

可惜是, 價錢貴了, 但質素卻下剛了很多很多, 真的非常失望,
想不到日本人開的餐廳, 都會如此的差, 我真的不知道以後要吃壽司時, 應該要去那一間, 或者是時候學學自己烹調了
今日和大家分享一個比較清淡的海鮮菜色,
急凍螺肉當然沒有新鮮的好味道, 但真的很方便, 只要用生粉擦好, 再清洗一下, 一點腥臭味都沒有, 若再不放心更可以放入滾水中煮一下,
單但很好味道, 再加入其他的菇類, 真的很滿足呢

正所謂: 皇子菇菇拍螺片,好味滿足又容易
 

print_icon-over.gif image by tonytsang_emotion

(password: tonytsang)

Prep 準備: 15 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 1050 (Estimated/ 估計)
材料 Ingredients
1- 皇子菇(雞脾菇)350克, 切粒 (350g king oyster mushroom, diced)
tonytsang and kareny recipy
2- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
tonytsang and kareny recipy
3- 美州南瓜或翠玉瓜300克, 切件 (300g zucchini, cut into pieces)
tonytsang and kareny recipy
4-
急凍熟螺肉300克, 解凍切粒 (300g of frozen cooked periwinkle meats, diced)
tonytsang and kareny recipy

5- 蒜蓉 1湯匙 (1 tbsp chopped garlic)
tonytsang and kareny recipy

6- 青椒250克, 切粒 (250g of green pepper, diced)
tonytsang and kareny recipy

7- 芋絲紮1盒, 12粒 (1 box of yam bundle, 12 pieces)
tonytsang and kareny recipy

8- 牛油1湯匙 (1 tbsp of butter)
tonytsang and kareny recipy

汁料 Sauce
份量只供參考 (just for reference only)
1- 粟粉1湯匙 (1 tbsp of corn starch)
tonytsang and kareny recipy
2- 凍水2湯匙 (2 tbsp of cold water)
tonytsang and kareny recipy
3- 雞湯1/2 量杯 (1/2 cup of chicken broth)

做法 Steps

1- 熟螺肉飛水1分鐘, 沖水洗淨備用(圖1), 汁料的粟粉和凍水先混合備用 
tonytsang and kareny recipy
2- 易潔鑊洗淨抹乾, 再用快火落油約1湯匙再起鑊, 加入蒜蓉, 和洋蔥及1/3茶匙鹽炒至軟身(圖2), 加入皇子菇, 翠玉瓜, 青椒和牛油兜勻煮透, 約3-4分鐘(圖3), 加入螺肉, 芋絲和汁料的雞湯煮滾兜勻(圖4), 加入適量生粉水埋獻, 上碟即成
tonytsang and kareny recipy
1- Blanch the periwinkle for 1 minutes.  Drain it well.  Mix the corn starch and cold water from sauce mix together, put it aside.
tonytsang and kareny recipy
2-  Clean non-sticky pan and dry it well.  Heat the non-sticky pan with 1 tbsp of oil over high heat again.  Stir fry green onion, garlic and the onion with 1/3 tsp of salt until soft (fig.1).  Stir in the mushroom, zucchini, green pepper and butter.  Mix it well and cook it through, about 3-4 minutes (fig.3). Stir in periwinkle, yam bundle and chicken broth and heat through (fig.4).  Thicken the sauce with the corn starch mixture prepared in step 1.  Dish it up and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 急凍螺肉已經熟了, 所以不要再煮太耐, 如果想徹底清乾淨的話, 建議飛水前先用生粉或粟粉擦拭螺肉, 再用清水洗好, 就可以放心使用
tonytsang and kareny recipy
2- 皇子菇, 翠玉瓜要充份炒透, 若不清楚, 可以試試味, 如果皇子菇, 翠玉瓜又腍又熱就可以了
tonytsang and kareny recipy
3- 不要一次過下太多生粉水, 要逐少加入, 看清楚汁的稀杰情況先再作決定
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Do not over cook the Periwinkle as it is already cooked.  If you want to clean it deeply, you can use corn starch to clean the periwinkle before blanching.
tonytsang and kareny recipy
2- Oyster mushroom and zucchini need to cook through.  If you are not sure, try one piece to ensure  If it is soft and hot. 
tonytsang and kareny recipy
3- Do add too much corn starch mixture to thicken the sauce.  Always add some and check the thickness before adding more.
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe

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星期二, 1月 25, 2011

[自創食譜]味噌藕片炒肉絲 (Stir-fried pork with lotus root in miso sauce)


通少好介紹: 味噌藕片炒肉絲 (Stir-fried pork with lotus root in miso sauce)

昨天

氣溫下降至零下30度, 今天回暖了, 不過都有零下17度呢, 這兩天在巴士站等巴士, 真係凍到入心入肺呢

yahoo blog 這個月真係多了很多煩人的垃圾留言

, 我覺得是時候要找地方搬了, 或者轉玩微搏算了, yahoo blog差不多一年多都沒有人理了, 留在這裡, 真的有點覺得很煩厭
今日和大家分享一個比較清淡的日式菜色,
我自己覺得很好味道, 味噌對日本來說,
簡直就將蠔油一樣的普遍, 家家戶戶都必定用上的調味料, 我這個菜式不難煮到, 大家有機會就記得試下
 


print_icon-over.gif image by tonytsang_emotion

(password: tonytsang)

Prep 準備: 15 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 1350 (Estimated/ 估計)
材料 Ingredients
1- 梅頭豬肉柳400克, 切絲 (400g tenderloin pork, sliced)
tonytsang and kareny recipy
2- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
tonytsang and kareny recipy
3- 美州南瓜或翠玉瓜300克, 切件 (300g zucchini, cut into pieces)
tonytsang and kareny recipy
4-
蔥2條, 切段 (2 green onion, sectioned)
tonytsang and kareny recipy

5- 蒜蓉 1湯匙 (1 tbsp chopped garlic)
tonytsang and kareny recipy

6- 蓮藕約350克, 去皮切薄片 (350g of lotus roots, thinly sliced)
tonytsang and kareny recipy

汁料 Sauce
份量只供參考 (just for reference only)
1- 味噌(麵豉)1湯匙 (1 tbsp of white miso paste)
tonytsang and kareny recipy
2- 熱水100毫升 (100 ml of hot water)
tonytsang and kareny recipy
3- 糖1/2湯匙 (1/2 tbsp of white sugar)
做法 Steps

1- 先將豬肉用通少中式醃肉法醃15分鐘, 易潔鑊快火落油1湯匙起鑊, 將豬肉炒至全熟 (圖1), 盛起隔油
tonytsang and kareny recipy
2- 易潔鑊洗淨抹乾, 再用快火落油約1湯匙再起鑊, 加入蒜蓉, 和洋蔥及1/3茶匙鹽炒至軟身(圖2), 加入蓮藕和翠玉瓜兜勻(圖3), 加入一半熱水, 蓋頂煮透(約4分鐘), 加餘下汁煮滾兜勻(圖4), 上碟即成
tonytsang and kareny recipy
1- 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 (fig.1).  Put it aside and drain it well.
tonytsang and kareny recipy
2-  Clean non-sticky pan and dry it well.  Heat the non-sticky pan with 1 tbsp of oil over high heat again.  Stir fry green onion, garlic and the onion with 1/3 tsp of salt until soft (fig.1).  Stir in the zucchini and lotus root (fig.3). Add 1/2 of the hot water.  Cover and simmer over high heat for 4 minutes.  Stir in the remain sauce mixture and heat through.  Dish it up and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 豬肉下鑊前, 先要確保鑊的熱力足夠, 下鑊後, 弄散它們後, 不要不斷翻動它, 先耐心地煎至兩面微焦才開始不斷翻動它們去炒, 這樣做, 炒出來的豬肉才會好吃的
tonytsang and kareny recipy
2- 蓮藕要切得薄才能容易煮透, 小心在焗透它時不夠水份, 必要時請加多點熱水補充
tonytsang and kareny recipy
3- 麵豉不能煮太耐, 否則就會喪失它獨特的香味
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Before stir fry the pork, make sure the pan is hot enough.  Once you add the pork into the pan, do not stir them too often.  Let pan-fry until both side of the pork turn brown before string them .
tonytsang and kareny recipy
2- Slice the lotus roots thinly so that it can cook through easily.  Be aware the water dries out during the simmering.  Add hot water if necessary. 
tonytsang and kareny recipy
3- Do not cook the miso for long time or it will loss its special flavor.
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe

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星期一, 1月 24, 2011

關西紅葉自在遊: Day 7-8

關西紅葉自在 遊: Day 7

早上先去京都御園, 好大, 不過唔係好多野睇喎


之後就去了二条城 Nijō, 非常大也很漂亮, 很值得去呢


從城樓遺址望下去, 景色也很不錯


紅葉處處, 正~~~


返回京都市中心, 我們去了"錦市場", 好多都建議去的街市, 但我覺得食品只是一般, 而且有點貴呢, 圖下是大家去京都必定要試的箱壽司, 是京都特產


吃飽了再出發去南禪寺, 也是很大的

 
然後去到哲學之道, 好多街貓, 我見它們真的好可愛, 忍唔著同佢地玩了一陣


晚上去了永觀堂看夜楓, 真的真的很靚, 很值得去的


晚上去蕎麦の実吃手打蕎麦麵, 一流呀~~~


Day 8

早上就去這個京都必去的"金閣寺", 真的金光閃閃, 遊客也很多呢


然後就去了龍安寺 Ryoanji : 枯山水庭園, 可惜是, 我看不懂, 哈哈哈


之後就去了仁龍寺, 好大, 行了很久也未行完呢


是時候吃晚餐了, 我們決定試在京都市內的 hamburg labo


一嚐黑毛和牛漢堡, 不錯呢



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