星期三, 1月 11, 2012

[自創食譜] 金玉滿堂 (Stuffed tofu puff with enoki mushroom and corn kernel)

 



Click here for English Recipe
http://tonykarenkitc
[Prep 準備: 20 minutes | Cook 烹調: 20 minutes | Make 份量: 4 people |
Calories 熱量: 1350 千卡1碟 (Estimated/ 估計) ]
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簡介 Info                                                                          

農歷新年就快到了, 我知大家都想煮一些新年菜式, 但都市人太忙了, 如果次次都要用1-2
個小時去煮, 大家一定卻步, 很頭痛吧

放心, 我出名懶, 要煮好意頭, 簡單, 快手又好味的新年菜, 沒有問題, 今日先為大家介紹
這個金玉滿堂, 一定適合大家的



材料 Ingredients                                                              
1- 免治豬肉400克 (400g of minced pork)
2- 豆腐卜約15粒 (15 tofu puff)

3
- 臘腸一條 (1 Chinese preserved sausage)
4- 粟米粒1/3杯 (1/3 cup corn kernel)
5- 瑤柱3粒, 浸軟 (3 dried scallop, soaked)
6-
金菇200克, 去蒂 (200g Enoki mushroom)
http://tonykarenkitchen.com/
汁料 Sauce                                                                       
[份量只供參考 (just for reference only)]
1- 清雞湯300毫升 (300ml of chicken broth)
2- 粟粉1湯匙 (1 tbsp of corn starch)

3
- 凍水2湯匙 (2 tbsp of cold water)
http://tonykarenkitchen.com/
做法 Steps                                                                        

1-  豬肉用"通少中式醃肉法"醃15分鐘備用, 同時, 豆卜切半, 臘腸切粒, 瑤柱撕成絲備用, 易潔鑊中火落油1/2湯匙起鑊, 加入粟米粒和臘腸粒炒2分鐘, 加入豬肉撈勻
     Marinade the pork with "Tony marinade method" for 15 minutes.  Meanwhile, cut the tofu puff in half.  Dice the sausage.  Shred the scallop.  Heat the pan with 1/2 tbsp of oil over medium heat.  Stir-fry the corn and sausage for 2 minutes.  Add in the pork and mix it well.


2-  豆腐卜平均釀入豬肉料, 然後好好壓實, 易潔鑊大火落油1湯匙起鑊, 將豬肉豆卜(豬肉的一面向底)煎成金黃
     Stuff the pork mixture into the each tofu puff evenly.  Press it well.  Heat hte pan with 1 tbsp of oil over high heat.  Pan fry the pork mixture until brown. 

3-  加入雞湯煮滾, 轉中火, 蓋頂炆5分鐘, 粟粉和凍水攪勻備用
     Add in the chicken broth and bring it to boil.  Turn the heat to medium.  Cover and simmer for 5 minutes.  Mix the corn starch and water until smooth and put it aside.


4-  豬肉豆卜先上碟, 將瑤柱絲和金菇加入汁料煮2分鐘, 逐少加入粟粉水至杰身, 淋上豆卜上即成
     Dish up the tofu puff and keep the sauce in the pan.  Add in the shredded scallop and mushroom and cook for 2 minutes.  Stir and add in the corn starch mixture until the sauce is thicken.  Pour it over the tofu puff.  Serve it in hot. 
貼士 Tips                                                                            
1- 豬肉釀入豆腐卜時要盡量壓實, 否則煎時很容易散開的

2- 瑤柱可以早上出門前浸定, 晚上回家就可以用, 甚至可以一早準備好, 放入雪櫃備用
3- 粟粉水要一面加一面攪勻, 汁一杰就停手, 不一定要全部加入的

1- Press the pork firmly into the tofu puff or it will fall apart while cooking.
2- Soak the dried scallop in the morning and it will be ready at the evening.  You can also prepare it early and keep it in the fridge.
3- Stir and mix the corn starch mixture simultaneously.  Stop adding the mixture if the sauce is thicken. 


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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

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