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)
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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)
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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. 
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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

8 則留言 :

  1. I will try it!! thanks
    [版主回覆01/26/2011 22:08:00]thanks..let me know if you like it

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  2. 唔好走啦, 我唔想開微博 & facebook啊!
    [版主回覆01/26/2011 23:45:00]我都唔想, 但日日要delete 50幾個垃圾留言, 真係仲慘過返工

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  3. 通少! 可不可以教下點樣切肉片和雞肉片! 我好多時候切完,去炒下佢… 有好多都會點成碎肉粒狀! 爸說我切肉的方向錯了!可是我怎樣想也想不明那邊才是那邊?? 有時想自己煮…還是要等幫忙媽媽切好放在雪櫃。 我好想學切肉啊! 切完炒完也是一片片的~~
    [版主回覆01/27/2011 00:49:00]切肉要講究的話, 的確是有學問的, 例如切豬肉, 要斜紋去切, 那筋才易切開, 雞肉就要順炆, 才不易散開, 牛肉要逆紋, 才能切開筋, 才會腍 但其實除了牛肉要特別注意外, 其他的都不需要太講究, 雖然會影響口感, 但不至於吃不下去, 切肉其實最緊要時平均, 大小都要一樣, 這樣炒時, 才能炒得好的

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  4. 不要開微博啦!我沒有開微博 我有fd了! 我覺得微博太公開了……
    [版主回覆01/28/2011 23:50:00]我理解的, 睇下還有無其他選擇啦

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  5. 送你迎春花, 祝健康快樂!
    萬紫千紅迎春至, 桃紅李白賀新禧!
    [版主回覆01/28/2011 23:51:00]多謝晒~~~

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  6. 咁未唔好 delete 囉,由得佢哋充撐下場面都好吖!  我又唔玩 FB,又唔玩微博,我剩係識上阿虎 o架咋!
    [版主回覆01/28/2011 23:51:00]唔得, 我唔可以比惡劣力留係我blog入面, 呵呵

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  7. My mom likes lotus root so much!
    [版主回覆01/28/2011 23:52:00]true this recipe... i am sure you and your family will like it

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  8. 可否教日式南瓜沙律?

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