星期四, 6月 02, 2011

[食譜重溫]潮州鹹菜肉絲 (Pork with preserved cabbage)



通少好介紹: 潮州鹹菜肉絲 (Pork with preserved cabbage)

真是忙死人了,
這幾天真的很忙, 有家務, 又要加班, 到今天才叫可以鬆一鬆, 哈哈, 幸好, 就快周末了

今天介紹這個菜, 其實以前出過了, 這個菜是我最愛的菜式之一,
材料簡單, 卻出奇地好味道
不過, 如果大家不喜歡鹹酸及魚露味道,
這個菜色就不適合你了, 其實很多人都誤會, 認為鹹酸菜應該是很鹹的,
其實它應該是酸味多過鹹味, 洗乾淨切好, 放入口直接吃時, 都不會太鹹而很酸就正確了

這個菜鹹酸菜是很重要的, 它是整個餸的主要味道, 由於它有鹹味, 豬肉醃時應該減低鹽的份量, 甚至唔落也可以, 但最後煮好一定要加
魚露, 它是整個菜的靈魂, 大家唔好貪平,
魚露一定要買上好的品質, 它的味道應該是鹹中帶鮮甜的, 如果只有鹹味, 那就不買好過
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



(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- 枚頭豬肉400克左右, 切片 (400g of Tenderloin pork, sliced)
tonytsang and kareny recipy
2- 鹹酸菜1包 (250g), 洗淨切絲 ( bag of salted sour cabbage, shredded)
tonytsang and kareny recipy

汁料 Sauce mixture
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 魚露1湯匙 (1 tbsp fish sauce)
tonytsang and kareny recipy
2- 熱水1杯 (1 cup of hot water)
tonytsang and kareny recipy
做法 Steps

1- 豬肉用通少中式醃肉法(但別加老抽)醃15分鐘, 易潔鑊用快火落油約1/2湯匙起鑊, 將豬肉炒至兩面轉色
tonytsang and kareny recipy
2- 加入鹹酸菜絲和豬肉兜勻炒透(約3分鐘), 加入熱水煮滾, 轉中慢火, 蓋頂炆5分鐘, 加入魚露調味, 上碟即成
tonytsang and kareny recipy
1- Marinade the minced pork with Tony's Chinese marinade method (expect adding dark soya sauce) for 15 minutes.  Heat the non-sticky pan with 1/2 tbsp of oil over high heat.  Stir-fry the pork until both sides are brown.
tonytsang and kareny recipy
2-  Stir in the cabbage and mix it well.  Continue stir fry for about 3 minutes.  Add in the hot water and bring it to boil.  Turn the heat to medium to low.  Cover and simmer it for 8 minutes.  Add in the fish sauce.  Dish it up and serve it in hot.
tonytsang and kareny recipy
貼士 Tips
1- 鹹菜以小葉(手指指著, 深綠色部位, 越少越好)為佳
tonytsang and kareny recipy
1- It is recommended to buy the preserved cabbage with less leaves (the dark green in the picture below).

tonytsang and kareny recipy
2- 魚露各牌子味道鹹味大大不同, 上好的魚露應該是帶有甜味的, 如果加了1湯匙後覺得太鹹, 可以加1-2湯匙熱水去稀釋
tonytsang and kareny recipy
3- 這個餸需要和豬肉同煮味道才會鮮甜的, 所以豬肉盡量不要買太肥, 由於大多材料都是帶鹹的, 所以醃時亦不要加老抽及盡量減低鹽的份量
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
2- YAs different brand of fish sauce will have different saltiness level, make sure you taste the sauce and adjust it accordingly. 
tonytsang and kareny recipy
3- It is recommended to use the pork contains less fat.  As many other ingredients are salty, try to reduce the quantity of salt when marinade the pork.   
tonytsang and kareny recipy
4- Click here to understand what is the cooking terms in this recipe


  Copyright © 通之廚房. All rights reserved.



5 則留言 :

  1. 早晨~ 好味呀!好開胃想食
    [版主回覆06/07/2011 21:21:00]送飯送粥真係一流

    回覆刪除
  2. 用黎餸飯一流呀~
     
     
     
     
    [版主回覆06/07/2011 21:23:00]
    送飯送粥真係一流

    回覆刪除
  3. 嘩!好正呀! 同埋,三日假期點過呀?
    [版主回覆06/07/2011 21:23:00]我係外國邊有假放呢

    回覆刪除
  4. 鹹菜同炸菜有無分別? 除左用鹹菜 有無其他類似既菜可用?
    [版主回覆06/07/2011 21:24:00]鹹菜味道是酸多於鹹, 炸菜是鹹而不酸的 無其他菜可以代替鹹菜的

    回覆刪除
  5. 外國比較\麻煩,要行好遠先買到, 係香港落街就有呀!

    回覆刪除

Related Posts Plugin for WordPress, Blogger...