星期二, 6月 12, 2012

[通少食譜]龍葵泡菜巨漢堡 (Kimichi burger with Portobello mushroom)



Click here for English Recipe


[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | Serves 份量: 4 people|
Calories 熱量: 295 (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

有見龍葵菇個食譜好受大家歡迎, 我立即再送多個菇菇食譜比大家, 上次就比較健康清身, 用雞肉同蕃茄, 酸酸地, 勁香口惹味, 今次呢, 改用韓國風, 一樣超好味

大家唔好擔心啲韓國辣椒醬好辣, 你有無食過沾腸粉個啲辣椒甜醬? 差唔多味道, 甜多過辣呀, 所以唔需要擔心, 如果用剩, 又唔想煮的話, 可以用來當甜醬用喎, 打邊爐又得, 食魚落少少又得, 撈飯又得, 送薯條又得, 點腸粉又得, 撈麵撈粉又得, 咁多方法消滅佢, 無可能食唔晒啦

泡菜呢? chongga牌的泡菜世界各地都有得買的, 它有個300g 裝, 非常細少, 平時送飯食2野就無晒啦, 所以又係唔怕買喎

所以呢, 快啲試下啦, 包你吃過會上癮, 可能日日都想食龍葵菇呀, 鬼咩, 真係簡單又超好味, 唔上癮就有鬼呀, 哈哈哈


.: 材料 Ingredients :.
http://tonykarenkitchen.com/  
Group A
1- 免治牛肉300克 (Minced beef, 300g )
2- 泡菜100克, 切粒 (Kimchi, diced, 100g)
3- 青椒1個, 去囊, 切粒 (1 Green pepper, core removed, diced)
4- 中洋蔥1/2個去衣, 切粒 (1/2 Medium onion, peeled, diced)
5- 韓國辣椒醬1湯匙 (1 tbsp of Gochujang Korean chili paste)
6- 魚露1.5茶匙 (1.5 tsp fish sauce)
7- 糖1茶匙 (1 tsp of sugar)
8- 粟粉1茶匙 (1 tsp of corn starch)
9- 大蛋1隻(1 large egg)
Group B
10- 龍葵菇(3-4吋闊)5隻, 去蒂 (5 Portobello Mushroom cap, 3"-4", stemmed off)
11- 水牛芝士碎1杯 (1 cup Shredded Mozzarella cheese)

.: 做法 Steps :. http://tonykarenkitchen.com/


1- 
牛肉和Group A 材料攪勻醃10分鐘, 同時間, 將龍葵菇如上圖放上焗盤, 再每隻平均灑上1/4茶匙鹽和黑椒粉, 放入已用200攝氏預熱的焗爐焗20分鐘
 
Mix the beef with the Group A ingredients together.  Marinade it for 10 minutes.  Meanwhile, place the mushroom on the baking rack like the image above.  Top each mushroom with 1/4 tsp of salt and black pepper evenly.  Bake the mushroom in a pre-heat the oven with 200 Celsius for 20 minutes. 


2- 焗製龍葵菇同時, 將牛肉分成5等份易潔鑊中火落1/2湯匙油起鑊, 將牛肉炒至金黃(非全熟), 加入4湯匙熱水, 蓋頂焗5分鐘或至全熟
 
While baking the mushroom, divide the beef into 5 portions.  Heat the non-sticky pan with 1/2 tbsp of oil over medium heat.  Pan fry the beef until brown (but not fully cooked).
  Add in 4 tbsp of water.  Cover and simmer for 5 minutes or until fully cooked
 

3-  龍葵菇取出放涼, 再將煮好的牛肉舖上龍葵菇上, 再平均舖上芝士, 放回焗爐再焗至芝士金黃即可

Take the mushroom out of the oven.  Add the beef on top of the mushroom.  Coat the beef with the shredded cheese.  Put it back to oven and bake until the cheese is golden.

 

 

.: 小貼士 Tips :.http://tonykarenkitchen.com/

1- 龍葵菇太厚身, 所以要預先焗熟它, 焗好, 用竹簽(牙簽)插入最厚肉的位置, 如果不用太大力都可以順利插入, 就已經熟了
2- 泡菜本身已有足夠水份, 所以牛肉不需再加水去醃
3- 因怕牛肉太厚難熟, 所以才加水去焗它, 你也可以慢慢煎熟它, 只是需時多一點
 
4- 放回焗爐時, 最好最快令芝士金黃, 就是打開焗爐門(一半或全開), 好等焗爐的發熱線長開, 那就會超高速將芝士金黃烤至金黃
http://tonykarenkitchen.com/
1- Portobello mushroom is hard to cook through.  It is better to cook it before cooking the chicken mixture.  Poke into the mushroom.  If it is easy to get in, it is cooked through.
2- It is not necessary to add water to marinade the beef as kimchi has enough of juice to keep the beef moist.
3- It is recommended  simmering the beef as it is a bit thick.  Otherwise, you can pan-fry it until it is fully cooked.  It just takes more time to cook.
4- The faster way to make the golden cheese is to open the oven door (fully or half open).  The heat source will activate continuously so that the cheese can melt quicker
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http://tonykarenkitchen.com/

 
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, 而海外讀者可以到YesAsia購買, 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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