星期三, 10月 26, 2011

[自創食譜] 茄牛菇菇好芝味 (minced beef with tomato sauce and cheese)

 

 http://tonykarenkitchen.com/
[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | For 份量: 4 people |
Calories 熱量: 1450 (Estimated/ 估計) ]

http://tonykarenkitchen.com/
材料 Ingredients                                                              
Group A
1- 免治牛肉350克 (350g of minced beef)

2- 白磨菇300克, 去蒂切件 ( 300g white mushroom, stemmed off, sliced into pieces)
3- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
5- 中型蕃茄2隻, 切件 (2 beef tomato, cut into pieces)
6- 雜豆1/2杯 (1/2 cup of assorted vegetable)
7- 水牛芝士1杯 (1 cup of shredded Mozzarella cheese)

Group B
1- 鹽1茶匙 (1 tsp of salt)
2- 糖1茶匙 (1 tsp of sugar)
3- 黑胡椒粉
1茶匙 (1 tsp of black pepper)
http://tonykarenkitchen.com/
汁料 Seasoning                                                                
[份量只供參考 (just for reference only)]
1- 罐頭蕃茄湯 1/2罐 (1/2 can of tomato soup)
3- 熱水100毫升 (100 ml of hot water)
3- 糖1湯匙 (1 tbsp of sugar)

http://tonykarenkitchen.com/
做法 Steps                                                                        

1-  將牛肉用材料B醃15分鐘, 易潔鑊快火落油1/2湯匙起鑊, 將牛肉煮至全熟, 盛起隔油備用
Marinade the beef with ingredients B for 15 minutes.  Heat the non-sticky pan with 1/2 tbsp of oil over high heat again.  Add in the beef.  Stir-fry until the beef is fully cooked.  Put it in a sieve over a bowl and put it aside. 


2-  易潔鑊洗淨抹乾, 快火落油1湯匙起鑊, 加入洋蔥及1/3茶匙鹽炒軟, 再加蕃茄連1/3茶匙糖, 雜豆, 磨菇炒至蕃茄軟身
Clean and dry the non-stick pan.  Heat the pan with 1 tbsp of oil over high heat again.  Add the onion with 1/3 tsp of salt and cook until the onion is soft  Add in the tomato with 1/3 tsp of sugar, assorted vegetable and mushroom.  Continue stir-fry all the ingredient until the tomato is soft.

3-  轉中火, 加入牛肉和汁料煮滾攪勻至無粒
Turn the heat to medium.  Add in the cooked beef and the sauce mixture and bring it to boil.  Stir the the sauce mixture until smooth. 


4-  將炒好的材料放入焗盤, 舖上芝士, 放入焗爐, 用220攝氏焗至芝士微燶即成
Put all the cooked ingredient into a baking pan.  Top with the cheese.  Put it into the oven.  Bake it with 220 Celsius until the cheese is brown and crispy.  Serve it in hot.



貼士 Tips                                                                            
1- 煮好的牛肉要好好隔油, 因為免治牛肉會流出很多肥油

2- 沒有罐頭湯可以改用茄膏, 但要加很多的糖, 因為茄膏通常都很酸的
3- 沒有焗爐的話, 煮好汁料時, 立即舖上芝士, 繼續煮至芝士溶開即可

1- Drain the beef well as minced beef will release a lot of grease after cook
2- Replace the tomato soup with tomato paste if you want.  But you have to add more sugar to balance the taste.
3- Top the cheese once the sauce is boiled if you don't have an oven.


Copyright © 通之廚房. All rights reserved.
 

通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而今次還有抽獎活動, 詳細情況可以按此看看(<-按下)

希望大家多多支持, 買本來看看
觀看食譜內容 ...

星期三, 10月 12, 2011

[自創食譜] 柚香黃金甲(Pork chop culet in citron sauce)

 

 http://tonykarenkitchen.com/
[Prep 準備: 15 minutes | Cook 烹調: 25 minutes | For 份量: 4 people |
Calories 熱量: 1450 (Estimated/ 估計) ]

http://tonykarenkitchen.com/
材料 Ingredients                                                              
Group A
1- 無骨豬扒400克, 切厚條 (400g of pork chop, sliced into large pieces)

2- 三色甜椒2個, 去蒂切條 ( 2 assorted bell pepper, stemmed off, sliced into pieces)
3- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
5- 大蛋1-2隻, 發勻 (1-2 eggs, blended)
6- 麵粉或粟粉1量杯 (1 cup of flour or corn starch)
7- 日式麵包糠1-2量杯 (1-2 cup of Japanese breadcrumb)

Group B
1- 鹽1茶匙 (1 tsp of salt)
2- 糖1茶匙 (1 tsp of sugar)
3- 白胡椒粉
1茶匙 (1 tsp of white pepper)
http://tonykarenkitchen.com/
汁料 Seasoning                                                                
[份量只供參考 (just for reference only)]
1- 韓國柚子茶 4湯匙 (4 tbsp of Korean citron tea)
2- 檸檬汁2湯匙 (2 tbsp of lemon juice)
3- 熱水100毫升 (100 ml of hot water)
4- 冰糖20克 (20g of rock sugar)
5- 吉士粉1湯匙 (1 tbsp of custard powder)
6- 凍水20毫升 (20ml of cold water)

http://tonykarenkitchen.com/
做法 Steps                                                                        

1-  將豬扒用材料B醃15分鐘, 將醃好的豬扒順序沾上麵粉, 蛋漿和麵包糠備用, 易潔鑊快火落油4湯匙起鑊, 將豬扒條煎至微黃, 轉中慢火, 繼續將豬扒煎至全熟, 盛起隔油備用
Marinade the pork chop with ingredients B for 15 minutes.  Coat the pork chop with flour, egg, and bread crumb in respectively order.   Heat the non-sticky pan with 4 tbsp of oil over high heat again.  Pan fry the pork chop until all sides light brown.  Turn the heat to medium low.  Continue pan-fry until it is well done.  Put it aside and drain it well. 


2-  易潔鑊洗淨抹乾, 快火落油1湯匙起鑊, 加入三色甜椒和洋蔥及1/3茶匙鹽炒至軟
Clean and dry the non-stick pan.  Heat the pan with 1 tbsp of oil over high heat again.  Add the assorted bell peppers and  onion with 1/3 tsp of salt.  Continue stir-fry all the ingredient until the onion is soft.

3-  轉中火, 加入汁料1-4煮滾給至冰糖溶化, 將汁了5和6混合攪勻至無粒, 加入汁料煮至杰身
Turn the heat to medium.  Add in the sauce mixture 1-4 and bring it to boil or until the sugar is dissolved.  Mix the sauce mixture 5-6 together until smooth.  Add it into the sauce mixture in the pan.  Stir until the sauce is thickened.


4-  將豬扒加入兜勻, 上碟即成
Add in the cooked pork chop and mix it well.  Dish it up and serve it in hot.



貼士 Tips                                                                            
1- 豬扒切條後不需要拍打也不會硬的

2- 吉士粉於一般超市都買到, 如果不加會令味道失色不小的
3- 豬扒煎好分開排放隔油, 能保持它脆口, 回鑊時, 兜勻就好上碟, 別等太耐, 影響它脆口程度

1- Pork chop won't be hard after sliced
2- Custard powder is key ingredient.  It should be easy to get it from supermarket.
3- Spread the cooked pork chop evenly will keep the texture crispy.  Do not soak it into sauce mixture for too long or it will be soft..


Copyright © 通之廚房. All rights reserved.
 

通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而今次還有抽獎活動, 詳細情況可以按此看看(<-按下)

希望大家多多支持, 買本來看看
觀看食譜內容 ...

星期二, 10月 04, 2011

[通少食譜] 韓式烤汁炆牛肉(Korean Bulgogi)

 

 http://tonykarenkitchen.com/
[Prep 準備: 15 minutes | Cook 烹調: 15 minutes | For 份量: 4 people |
Calories 熱量: 1450 (Estimated/ 估計) ]

檔案密碼是 (Password): tonykarenkitchen.com
http://tonykarenkitchen.com/
材料 Ingredients                                                              
Group A
1- 牛柳350克, 切薄片 (350g of tenderloin beef, sliced finely)

2- 翠玉瓜或意大利水瓜200克, 去蒂切件 (200g of zucchini, stemmed off, cut into pieces)
3- 蔥粒2湯匙 (2 tbsp of diced green onion)
4- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
5- 黑椒粉1/2湯匙 (1/2 tbsp of black pepper flake)
6- 蒜蓉1湯匙 (1 tbsp of minced garlic)

Group B
1- 粟粉1湯匙 (1 tbsp of corn starch)
2- 麻油1茶湯匙 (1 tsp of sesame oil)
3- 韓國烤肉汁 3湯匙 (3 tbsp of Korean Bulgogi sauce)

http://tonykarenkitchen.com/
汁料 Seasoning                                                                

[份量只供參考 (just for reference only)]
1- 清雞湯100毫升 (100ml chicken broth)
http://tonykarenkitchen.com/
做法 Steps                                                                        

1-  將牛肉用材料B醃15分鐘, 易潔鑊快火落油1湯匙起鑊, 加入黑椒粉, 蒜蓉, 翠玉瓜和洋蔥及1/3茶匙鹽炒至軟身
Marinade the beef with ingredients B for 15 minutes..  Heat the non-sticky pan with 1 tbsp of oil over high heat again.  Add the minced garlic, black pepper, zucchini and the onion with 1/3 tsp of salt.  Stir-fry all the ingredient until the onion is soft. 


2-  將鑊內材料推至鑊邊, 於鑊中央, 加入牛肉煎至兩面轉色, 加入汁料, 轉中火, 蓋頂煮3分鐘或至翠玉瓜腍, 上碟即成
Push the ingredient to the side of the pan.  Add the beef into the middle of the pan.  Pan fry until both sides turn brown.  Add in the sauce mixture.  Cover and simmer over medium heat for 3 minutes or until the zucchini is soft.  Dish it up and serve it in hot.






貼士 Tips                                                                            
1- 牛肉一定要夠薄, 煮時才不會令它太硬, 如果不懂切薄, 則可以買打邊爐的牛肉代替, 但會比較肥膩

2- 烤肉汁通常都有蘋果和梨汁令牛肉鬆化, 日式超市應該有得買的, 如果買不到, 可以用普通的韓式燒烤汁代替
3- 煎牛肉時不需要煮熟, 因為之後還要炆一陣的

1- The beef must slice finely so that it will still soft after simmered.  You can use the slices of beef in supermarket
2- Bulgogi sauce contains apple and pear juice to soften the beef.  If you are not able to find it, you can replace it with just normal korean bbq sauce.
3- Do not overcook the beef before simmer it.


Copyright © 通之廚房. All rights reserved.
 

通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而今次還有抽獎活動, 詳細情況可以按此看看(<-按下)

希望大家多多支持, 買本來看看
觀看食譜內容 ...