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.


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