星期二, 1月 11, 2011

[通少自創]涼瓜味菜牛肉 (Stir fry beef with bitter melon and cabbage)


通少好介紹: 涼瓜味菜牛肉 (Stir fry beef with bitter melon and cabbage)

今日真係好忙呀, 大家都知道啦, 放完假, 心仍然散懶, 每天都很難集中精神, 突然間忙,
真係有點不知所措呢

香港近日天氣都好寒冷呢, 大家緊記要著多一點厚衫外套呀, 現在是流感時期, 冷病了就麻煩了

今日請大家吃苦瓜, 我相信,

今日會看這個食譜的人一定不多, 哈哈, 始終很多人都怕苦瓜的味道, 但大家知不知, 苦瓜其實很有益的, 多吃反而對身體好, 而要除去苦味, 其實將它飛飛水 (用熱水煮燙過), 苦味就會相對減少的

如果真的不想用苦瓜,

可以改用翠玉瓜, 同樣會很好味道的, 大家記得要試試啦

正所謂: 味菜牛肉涼瓜, 涼瓜苦味人人怕 
 


print_icon-over.gif image by tonytsang_emotion

(password: tonytsang)

Prep 準備: 15 minutes | Cook 烹調: 15 minutes | For 份量: 4 people | Calories 熱量: 1350 (Estimated/ 估計)
材料 Ingredients
1- 牛柳400克左右, 切粒 ( 400g of beef fillet, diced)
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2- 中型洋蔥半 個, 去衣切粒 (1/2 medium onion, diced)
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3- 蒜蓉1湯匙 (1 tbsp minced garlic)
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4- 苦瓜350克, 去囊, 切片 (350g of bitter melon, seed removed, sliced)

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5- 鹹酸酸250克, 切絲 (250g of salted sour cabbage, sliced)
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汁料 Sauce
份量只供參考 (just for reference only)
1- 熱水1/2杯, 110毫升 (1/2 cup of hot water, 110 ml)
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2- 蠔油2湯匙 (2 tbsp of oyster sauce)
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3-  糖2湯匙 (2 tbsp of sugar)
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做法 Steps

1- 先將牛肉用通少中式醃肉法  (除了鹽) 醃15分鐘, 易潔鑊快火落油1湯匙起鑊, 再將牛肉炒至7成熟(圖1), 盛起隔油備用
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2- 易潔鑊洗淨抹乾, 再用快火落油約1湯匙再起鑊, 加入蒜茸洋蔥和1/3茶匙鹽炒至軟身, 加入鹹酸菜和苦瓜兜勻炒透(約2分鐘) (圖2), 加熱水煮滾轉中火, 蓋頂焗6分鐘或至苦瓜變腍, 再加入餘下的汁料和牛肉攪勻(圖3), 上碟即成
tonytsang and kareny recipy
1- Marinade the beef with Tony's marinade method (except the salt) for 15 minutes.  Heat the non-sticky pan with 1 tbsp of oil over high heat.  Stir-fry the beef until 70% done (Fig.1).  Drain it well and put it aside.
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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 the garlic and the onion with 1/3 tsp of salt until soft.  Stir in cabbage and melon, and cook it through (about 2 minutes) (fig.2).  Stir in the hot water and bring it to boiled. Turn the heat the medium.  Simmer and cover for 6 minutes or until the melon is soft.  Stir in the remaining sauce mixture and beef (fig.3).  Mix it well and heat it through. Dish it up and serve it in hot.
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貼士 Tips

1- 鹹菜的菜頭, 口感爽脆, 味道亦比較香, 相反, 葉的部份(手指指著, 深綠色部位)用來炒的話, 則沒有太大用處, 所以盡量買少葉鹹菜為佳
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2- 苦瓜如果不想太苦, 可以先於滾水中煮3-4分鐘(飛水), 煮時就會更容易熟透, 非常方便
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3- 最後記得要試味, 因為鹹菜的味道不是一樣的, 如果過鹹, 就要加多點糖, 如果害怕鹹菜味道過鹹, 可以煮之前, 先將鹹菜浸入暖水約20分鐘, 再將鹹菜的水盡力搾出即可
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4- 按這裡查看 "有關烹調術語" 的解釋
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1- Cabbage head is crispy and tasteful.  It is recommended to buy the cabbage that has less leaves (the green area where my finger is pointing to in the picture above).
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2- If you want the bitter melon become less bitter, you can blanch it in hot water for 3-4 minutes.
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3- It is recommended to adjust the taste at the end as each cabbage will not taste the same.  If it is too salty, add some sugar accordingly.  If you want to reduce the saltiness, soak the cabbage into warm water before cook for 20 minutes.  Drain all the water from cabbage as much as you can.  It will be less salty. 
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe

5 則留言 :

  1. 矛盾的火星人2011年1月11日 下午9:57

    好耐冇食過鹹酸菜喇!! e+ 見到勁流口水呢 ! 搬完屋, 一定要試下, 又苦又鹹又甜, 幾種味道一次過品嚐, 正!!
    [版主回覆01/13/2011 01:44:00]搬完先開個party 先再煮啦, 哈哈

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  2. Yummy Yummy   正... 
    [版主回覆01/13/2011 01:44:00]係呀, 真係唔錯呀

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  3. 我細細個的時候一見到媽咪煮苦瓜我就...... 可惜的係我爸爸次次都夾好多俾我的, 我每次都用水"送"的(好似食藥咁的方法)食咗個苦瓜的。不過唔知點解, 大大下又唔覺得苦瓜好難食, 有時候仲要買返嚟炒瘦肉。呵呵
    [版主回覆01/13/2011 01:43:00]因為呢, 人大過, 啲味蕾開始退化, 哈哈 講笑啦, 其實因為你食嘅物品多了, 令自己接受的範圍擴大了

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  4.         我偏偏就係鍾意苦瓜 嘅苦味!
    [版主回覆01/13/2011 01:42:00]強呀!~~~

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  5. 通少的正所謂,真係好對話! 所以…我是怕苦瓜人!!
    [版主回覆01/13/2011 01:42:00]哈哈, 好多朋友都怕的, 哈哈

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