星期四, 1月 06, 2011

[自創食譜]韓辣滑蛋牛肉 (Stir-fry beef with scramble egg in korean sauce)


通少好介紹: 韓辣滑蛋牛肉 (Stir-fry beef with scramble egg in korean sauce)

2011 近日我覺得自己有點無聊, 不斷看看以前所寫的文章, 食譜, 想當年(2007年), 剛剛開始寫blog時, 真的沒有這麼多人瀏覽, 最記得一開始時, 是鬼妹紅紅和我姐姐常留言都我的文章內的, 之後越來越多人留言, 常常到訪有b之家, 小公主, babymama, 噹媽等等, 每一個留言, 無論是短或長, 對我都是很重要, 每次重溫閱讀時,
都覺得很開心的
從前yahoo blog真的很好用, 凝聚力又強, 有很多會到訪留言,
不過自2009年開始, 我的blog再不是精選後, 留言越來越少, yahoo又太多留言廣告, 很多blog友再不寫blog, 我工作上又變得更忙, 也沒有時間去blog友的blog中留言, 留言減少了, 我漸漸也失去了動力天天更新,
惡性循環, 現在我主力都放在facebook 上了, 交流上比較容易, 留言數量亦多

現在我很少會連續幾天出食譜, 但我今天決定再出多個食譜, 

這個港式韓國菜, 好香口惹味的, 我最後還加了很芝麻作點綴, 大家沒有黑芝麻可以不加, 信我, 這個菜色, 一定難不到你的

正所謂: 韓辣滑蛋炒牛肉, 人人食到咀郁郁   

print_icon-over.gif image by tonytsang_emotion

(password: tonytsang)

Prep 準備: 15 minutes | Cook 烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 1350 (Estimated/ 估計)
材料 Ingredients
1- 牛柳400克左右, 切條 (1 lbs of tenderloin beef, sliced )
tonytsang and kareny recipy
2- 青椒半個, 切件 (1/2 green pepper, cut into pieces)
tonytsang and kareny recipy
3- 紅椒半個, 切件 (1/2 red pepper, cut into pieces)
tonytsang and kareny recipy
4- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
tonytsang and kareny recipy
5- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
6- 蒜蓉辣椒醬1湯匙 (1 tbsp of garlic chili sauce)
tonytsang and kareny recipy
7- 韓國辣椒醬2湯匙 (2 tbsp of korean chili sauce)

tonytsang and kareny recipy
8- 大蛋2隻, 發勻 (2 large egg, blended)
tonytsang and kareny recipy
9- 熱水120毫升 (120 ml of hot water)
tonytsang and kareny recipy
10- 糖1茶匙 (1 tsp of sugar)
醃料 Seasoning
份量只供參考 (just for reference only)
1- 韓國燒烤汁3湯匙 (3 tbsp of Korean barbecue sauce)
tonytsang and kareny recipy
2- 水1湯匙 (1 tbsp of water)
tonytsang and kareny recipy
3- 生粉1湯匙 (1 tbsp of corn starch)
tonytsang and kareny recipy
4- 麻油1茶匙 (1/2 tbsp of sesame oil)
tonytsang and kareny recipy
tonytsang and kareny recipy
做法 Steps

1- 牛肉先用醃料醃15分鐘, 易潔鑊用快火落油約1湯匙起鑊, 將牛肉炒至7成熟, 盛起隔油備用(圖1), 易潔鑊洗淨抹乾, 快火落油約1湯匙再起鑊, 將蛋炒至7成熟(還是有點濕), 盛起備用(圖2)
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, 將先爆香蒜茸蒜蓉辣椒醬, 再加入洋蔥和1/3茶匙鹽炒至軟身(圖3), 加入青紅椒炒透(約2分鐘) (圖4), 加入韓國辣椒醬和熱水兜勻煮滾(圖5), 然後加入牛肉攪勻(圖6), 熄火, 加入炒蛋兜勻, 上碟即成
tonytsang and kareny recipy
1- Marinade the beef with the seasoning for 15 minutes.  heat the non-sticky pan with 1 tbsp of oil over medium heat.  Stir-fry the beef until 70% done.  Drain it well and put it aside (fig.1)Clean non-sticky pan and dry it well.  Heat the non-sticky pan with 1 tbsp of oil over high heat.  Scramble the egg until 70% done (the egg is still wet and moist). Put it aside (fig.2).
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 the garlic and garlic chili sauce until fragrant.  Stir in the onion with 1/3 tsp of salt until soft (fig.3).  Stir in the green and red pepper and cook it through (about 2 minutes) (fig.4).  Stir in Korean chili sauce and hot water, and mix it well (fig.5).  Add the beef and mix it well (fig.6).  Turn the heat off.  Stir in the scrambled egg and mix it well.  Dish it up and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 煎牛肉時記得要快火, 盡快將牛肉炒熟, 才能保持牛肉嫩滑, 切勿加鹽去醃, 因為鹽粒會抽乾牛肉的水份令牛肉更硬
tonytsang and kareny recipy
2- 蛋記得不要炒得過熟, 蛋成了型, 還有點濕就可以了, 一來餘熱會將它再煮熟多一點, 二來回鑊時亦會將它再煮透, 所以不要一開始就煮得太過熟呢
tonytsang and kareny recipy
3- 按這裡查看 "如果處理牛肉"  的解釋
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- When stir fry the beef, keep the heat to maximum so that the beef can be cooked quickly.  Do not add salt to marinade the beef.  The salt will absorb the water inside the beef and make the beef texture harder after cook
tonytsang and kareny recipy
2- Do not cook the egg through at the beginning.  Scramble it until it forms a firmed shape but still moist.  The remaining heat will cook it through.
tonytsang and kareny recipy
3-Click here to see (how to cut the beef correctly).
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe

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