星期一, 4月 04, 2011

[自創食譜]日式濃醬牛柳粒 (Beef fillet cubes with special teriyaki sauce)



通少好介紹: 日式濃醬牛柳粒 (Beef fillet cubes with special teriyaki sauce)

出埋上個星期真是很高興,
再次能和一眾愛好烹調好吃的朋友一起聚會, 我煮的海南雞飯大家很喜歡, 我也學了不少新的菜色, 最感動是billy師傅耐心的教導我,
好讓我終於明白正確的握包手法, 我會好好鍛鍊的

今日哩個餸, 味道連很少讚我的太太都十分滿意, 真的, 味道真的十分好, 最重要是今次用上了一塊很好的牛柳,
不是貴價貨, 但卻有很多白的的脂肪紋, 我用了較多的味醂和糖將牛柳醃得更嫩滑, 煎時再加牛油,
味道立即再加分, 好吃到不得了, 大家一試, 一定會很喜歡
以後大家除了於blog及facebook可 以找到我外,
也可以去看看我的微博, 我的微博網址是是:http://t.sina.com.cn/tonynkaren
大家不要忘記我仍在作賽中, 很
需要大家的支持的, 大家記得看完我的食譜, 要去投我一票呢, 網址是:
http://blogger.lkk.com/vote.php?recipe_id=13



(password: tonytsang)

Prep 準備: 20 minutes | Cook 烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 1550 (Estimated/ 估計)

材料 Ingredients
1- 牛柳400克左右, 切粒 (400g of tenderloin beef, 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- 蒜蓉 1湯匙 (1 tbsp chopped garlic)
tonytsang and kareny recipy

4- 紅椒1個, 切件 (1 red pepper, cut into pieces)
tonytsang and kareny recipy

5- 金菇350克, 去蒂弄散 (350g of Enoki Mushroom, stemmed off,separated)
tonytsang and kareny recipy
6- 本菇400克, 去蒂弄散 (400g of Shimeji mushroom, stemmed off, separated)
tonytsang and kareny recipy
7- 牛油2湯匙, (2tbsp of butter)
tonytsang and kareny recipy
汁料 Sauce
份量只 供參考 (just for reference only)

tonytsang and kareny recipy
1- 日本清酒2湯匙 (2 tbsp salted cooking sake)
tonytsang and kareny recipy
2- 砂糖1湯匙 (1 tbsp sugar)
tonytsang and kareny recipy
3- 日本醬油 (日本豉油)3 茶匙 (3 tsp japanese soya)
tonytsang and kareny recipy
4- 味醂1湯匙 (2 tbsp Mirin)
tonytsang and kareny recipy
5- 生粉2湯匙 (2 tbsp corn starch)
做法 Steps


1- 將牛柳用通少日式醃製法 (<- 按這裡看解釋) (但不要加鹽) 醃15分鐘, 易潔鑊快火落油1/2湯匙起鑊, 加入蒜蓉, 洋蔥, 及1/3茶匙鹽 炒至軟身, 加入本菇紅椒透(約2分鐘), 再加金菇汁料兜勻炒至杰身(約2分鐘), 上碟備用(圖1)
tonytsang and kareny recipy
2-易潔鑊洗淨抹乾, 用快火落約1湯匙油起鑊, 待油滾至出煙, 快手放入牛柳及攤開, 煎至一面微焦就反去令一面再煎 (圖2), 再加入牛油, 炒至牛肉7成熟左右, 舖在炒好的配料上, 即可享用
tonytsang and kareny recipy
1- Marinade the beef with Tony's Japanese marinade method (<- click the link for the detail) (expect the salt) for 15 minutes. Heat the pan with 1 tbsp of oil over high heat.  Stir fry the garlic and the onion with 1/3 tsp of salt until soft.  Stir in the shemeji mushroom and red pepper.  Mix it well and heat it through (about 2 minutes).  Stir in the enoki mushroom and sauce mixture.  Mix all the ingredients well and heat it through.  Dish it up and put it aside (fig.1).
tonytsang and kareny recipy
2- Clean the non-sticky pan and dry it well.  Heat the non-sticky pan with 1 tbsp of oil over high heat again.  Pan fry the beef until each sides turn brown.  Stir in the butter.  Continue stir-fry the beef until 70% done.  Top it on the cooked ingredients on the dish and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 牛柳必需要買有脂肪白炆的牛柳才能做出入口軟滑的牛柳粒, 加了牛油, 就會令牛肉的味道更香濃, 更特顯出醃料的味道
tonytsang and kareny recipy
2- 炒牛肉秘訣在於火力要猛, 炒時要先將兩面都煎至微焦才開始炒動, 這樣做就不會令牛肉不斷流出肉汁
tonytsang and kareny recipy
3- 所有日本調味料可以於香港日式超市都可以買到, 最好別用中國的調味料去代替, 因為味道是不同的, 簡單一點的話, 汁料中的所有材料都可以用普通的日式照燒汁去代替
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 buy the lean beef fillet for this dish.  The fat will make the texture of the beef more soft and smooth after cook.  Butter is key ingredient.  It will enhance the flavor of the beef.   
tonytsang and kareny recipy
2- Pan fry the beef until both side turn brown before stir-fry it.  It will help to seal the juice inside the beef.
tonytsang and kareny recipy
3- All the Japanese seasoning can be found in large Japanese supermarket.  It is not recommended to substitute with Chinese seasoning as the flavor is different.  To simplify it, you can replace the sauce mixtures with a bottle of Teriyaki sauce. 
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe


 

4 則留言 :

  1. 牛牛係我既至愛!!^_^
     
     
     
    [版主回覆04/05/2011 23:02:00]我都係, 哈哈哈

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  2. 通少, 我想問問汁料方面不加" 日本清酒" & "味醂" 會唔會好大分別的?
    [版主回覆04/05/2011 23:03:00]清酒唔加都ok, 味醂唔加就麻煩少少, 因為真係無咩可以代替, 同埋 味醂醃牛肉非常好的, 所以一定要落 如果真係無, 買枝超市的照燒汁都ok架

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  3.         我今晚都準備整照燒雞扒喎!
    [版主回覆04/06/2011 21:11:00]好味道, 你都可以試下加埋啲牛油, 都會好香

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  4. 昨晚煮咗啦, very good, 食到唔停口。我冇加 味醂, 只用咗照燒汁。
    多謝晒你。
    [版主回覆04/18/2011 10:35:00]係呢, 哈哈, 都話好好味啦~~~哈哈

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