星期二, 6月 19, 2012

[通少食譜]蒜泥白肉-非傳統版 (Sliced pork with minced garlic)



Click here for English Recipe


[Prep 準備: 5 minutes | Cook 烹調: 40 minutes | Serves 份量: 4 people|
Calories 熱量: 325 (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

天氣開始熱, 最好食下冷盤, 食完真係好醒胃, 個人都精神啲

蒜泥白肉, 個網到有100多個食譜, 超多人整過, 傳統方法, 我唔分享啦, 反正大家實會搵到, 我今日介紹嘅係, fusion版的蒜泥白肉

傳統蒜泥白肉會用生蒜, 辣椒同鎮江醋, 我試過, 感覺一般, 點解呢, 因為生蒜味道辛辣, 香味卻一般, 辣椒又係辣, 辣完加鎮江醋又覺得鎮江醋唔係好有味喎, 有時豬肉都未必食到佢個味道

所以我改一改, 用一半生蒜略略炒過, 超香口又唔辣, 再於每一片豬肉加入青瓜, 食完一舊清一清, 同食壽司吃完一舊食片薑一樣, 感覺清新

再加意大利陳醋, 佢特色係味香甜, 唔嗆口, 令整碟餸香口惹味開胃, 可有畫龍點睛之效, 當然, 我唔係話我整的好過傳統味道, 只係我覺得咁樣嘅配合比較適合我, 希望也會令你滿意啦, 試下, 再比啲意見我!



.: 材料 Ingredients :.
http://tonykarenkitchen.com/  
Group A
1- 五花腩400克 (Pork belly, 400g )
2- 青瓜約250克, 去切薄片 (Cucumber, thinly sliced, 250g)
3- 青蔥粒2湯匙 (Diced green onion, 2 tbsp)
4- 蒜蓉5湯匙 (Minced garlic, 5 tbsp)
Group B
1- 薑片4塊 (4 slices of ginger)
2- 青蔥1條, 去白切段 (Green onion, stemmed off, sectioned, 1 stalk)

.: 汁料 Sauce Mixture :.http://tonykarenkitchen.com/  
1- 意大利陳醋1/4杯(Aged balsamic vinegar, 1/4 cup)

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


1- 
五花腩切開1半(但別切斷), 連Group B 材料用熱水, 中大火蓋頂煮35分鐘, , 煮製豬肉時, 易潔鑊中火落1湯匙油起鑊,當鑊熱時,轉慢火, 落2湯匙蒜蓉炒至微黃, 加入青蔥兜勻炒1分鐘, 隔油備用 
 
Cut the pork in half (but not do cut it through).  Add the pork with group B ingredients in a large pot of boiling water.  Cover and simmer it for 35 minutes over high medium heat.  Meanwhile,  Heat the non-sticky pan with 1/2 tbsp of oil.  When the pan is hot, turn the heat to low heat.  Add in 2 tbsp of garlic and stir-fry until light brown. Add in green onion and mix it well.  Drain it in a sieve over a bowl.  Put it aside.


 
 
 
 
 
 
 
 
 
 
 
 
 
2- 豬肉煮好用凍水至完全冷卻, 抹乾切成薄肉片, 上碟加入青瓜片, 再舖上3湯匙生蒜蓉, 2湯匙炒香的蒜蓉和青蔥, 再淋上陳醋即成  

Remove the pork and Rinse it until it is completely cool down.  Dry it well and cut it into thinly slices.  Dish it up.  Add in the cucumber slices. Top with the 3 tbsp of minced garlic, 2 tbsp of cooked minced garlic, and cooked green onion.  Pour the vinegar over and it is ready to serve.
 

 
 

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

1- 豬肉整個去煮, 令肉變硬, 方便切成肉片, 但因太厚難熟, 所以要切開一半甚至4份去煮, 但不要切斷, 那切片就比較容易控制
2- 蒜蓉炒香更香口惹味的, 和全統味道非常不同, 如果不喜歡這口味, 那可以不做這個步驟(青蔥也不需要炒)
3- 不怕辣更可加入辣椒粒, 更香口
4- 意大利陳醋香, 味濃, 但沒有太激的味道, 非常適合這個餸, 若沒有的話, 可以用喼汁都可以, 但比較辛辣嗆喉, 用傳統的鎮江醋則酸味會略嫌不足, 但也是個選擇
 
http://tonykarenkitchen.com/
1- It is easier to cut a cooked pork into slices.  But it is too thick to cook through.  So make sure you cut the pork into half (but do not cut through) before putting into the pot.
2- Roasted minced garlic will enhanced the flavor of this dish.  if you like the traditional flavor, then you can skip this step.
3- It will taste better if you add some chili pepper.
4- Aged balsamic vinegar fragrant and smooth.  It is a perfect sauce for this dish.  Worcestershire sauce is another good option
 
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http://tonykarenkitchen.com/

 
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