星期三, 2月 08, 2012

[自創食譜] 熱情冰豆腐 (Frozen Tofu in Korean chilli sauce)

 



Click here for English Recipe

[Prep 準備: 20 minutes | Cook 烹調: 20 minutes | Make 份量: 4 people |
Calories 熱量: 950 千卡1碟 (Estimated/ 估計) ]
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簡介 Info                                                                          

從來都無試過用冰豆腐, 但有很多blog友都推薦, 我一於就試一試

先將豆腐放入冰格雪1天, 再放回雪格等它自然解凍, 急凍過的豆腐很得意, 有點將海綿一
樣, 它吸汁能力增強, 效果不錯呢, 果然值得一試, 哈哈

韓國辣椒醬甜而不太辣, 有點像大家吃腸粉的辣椒醬我個人特別建議大家試用的, 如果用回
普通辣椒醬會失色不少呢



材料 Ingredients                                                              
1- 免治(碎)豬肉400克  (400g of minced pork)
2- 滑豆腐350克, 預先急凍過, 解凍  (350g of soft tofu, been frozen, thawed)
3-
青蔥粒2湯匙 (2 tbsp of minced green onion)
4
- 洋蔥半個, 去衣切粒 (1/2 onion, peeled, diced)
5- 蒜蓉2湯匙 (2 tbsp of minced garlic)
6- 紅椒1個, 去核, 切粒 (1 red bell pepper, cored, diced)
7- 蒜蓉辣椒醬1湯匙 (1 tbsp of garlic chili sauce)

http://tonykarenkitchen.com/
汁料 Sauce                                                                       
[份量只供參考 (just for reference only)]
1- 雞湯150毫升 (150ml of chicken broth )
2- 韓國辣椒醬2 湯匙 (2 tbsp of Korean chili sauce)

http://tonykarenkitchen.com/
做法 Steps                                                                        

1-  豬肉用"通少中式醃肉法"醃15分鐘備用, 快火落1/2湯匙油起鑊, 將豬肉炒熟, 盛起隔油備用
     Marinade the pork with "Tony marinade method" for 15 minutes.  Heat the pan with 1/2 tbsp of oil over high heat.  Stir-fry the pork until fully cooked.  Drain it in a sieve over a bowl and set it aside.


2-  中快火落1湯匙起鑊, 落蒜蓉辣椒醬, 蒜蓉和青蔥粒炒香(約2分鐘), 加入洋蔥和1/3茶匙鹽炒至軟身,
     Heat the pan with 1 tbsp of oil over medium heat.  Add in the garlic chili sauce, minced garlic and green onion.  Stir-fry until it is fragrant (about 2 minutes).  Add in the onion with 1/3 tsp of salt.  Stir-fry all the ingredients until the onion is soft 

3-  加入紅椒炒2分鐘, 再加入汁了煮滾
     Add in the red pepper and stir-fry it for 2 minutes.  Add in the sauce mixture and bring it to boil.


4-  加入豆腐和豬肉兜勻, 蓋定炆5分鐘, 上碟即可享用,
     Add in the tofu and cooked pork.  Cover and simmer for 5 minutes.  Dish it up and serve it in hot. 
貼士 Tips                                                                            
1-
豆腐可以預先放入冰格冷藏, 用之前兩天放回雪格就能自然解凍, 雪過的豆腐會如蜂巢形狀, 而且能吸收汁料份量比較多
2- 沒有韓國辣椒醬可以改用一般常見的辣椒醬, 但份量要自己調整
3- 豬肉下鑊前, 先要確保鑊的熱力足夠, 下鑊後, 弄散它們後, 不要不斷翻動它, 先耐心地煎至兩面微焦才開始不斷翻動它們去炒, 這樣做, 炒出來的豬肉才會好吃的

1- Frozen the soft tofu in freezer.  Put it back to the fridge 2 days in advance to thaw.  Tofu after frozen will absorb more the sauce mixture like a sponge.
2- Replace the Korean chili sauce with regular chili sauce.  Adjust the portion accordingly .
3- Before stir fry the pork, make sure the pan is hot enough. Once you add the pork into the pan, do not stir them too often. Let pan-fry until both side of the pork turn brown before string them.
 


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