星期二, 8月 14, 2012

[通少食譜] 柱侯牛柳 (Stir-fry tenderloin beef with Chu Hou Sauce )



Click here for English Recipe

[Prep 準備: 15 minutes | Cook 烹調: 25 minutes | Serve 份量: 4 people |
Calories 熱量: 280 一份/per portion (Estimated) ]
http://tonykarenkitchen.com/4

.: 簡介 Info :.

好多人都怕整牛腩, 但又好喜歡吃牛腩煲, 無論我講到牛腩有幾易煮, 出了2-3個食譜好詳細介紹都好, 對好多人來講, 都係覺得好麻煩, 好難整咁, 總知好想食, 但又唔敢整啦
 
我諗, 如果個味道差唔多, 做法簡單10倍, 時間用少10倍, 咁唔知大家有無興趣呢?
 
哩個餸就係咁簡單易整, 但好有牛腩煲風味, 當然無牛腩嘅質感啦, 因為唔係用牛腩整的, 只係用牛柳加柱侯醬而成, 但唔好睇少佢呀, 你食過就知其實一樣咁好味道, 要日日整都無難度呀, 大家唔需要怕啦, 快啲試下啦
 

.: 材料 Ingredients :. http://tonykarenkitchen.com/

1- 牛柳400克, 切件 (Tenderloin beef, cut into pieces, 400g)
2- 粟米仔8條左右, 切半 (8 baby corn, halved)
3- 中型洋蔥半個, 去皮, 切件 (1/2 medium size onion, peeled, cut into pieces)
4- 生菜1/4個, 洗淨, 非必要 (1/4 lettuce, cleaned, optional)
5- 白蘿蔔350克, 去皮, 切件 (350g of radish, peeled, cut into pieces)
6- 青蔥粒1湯匙 (Diced green onion, 1 tbsp)
7- 薑3片 (3 ginger slices)

.: 汁料 Seasoning :. http://tonykarenkitchen.com/

Group A
1- 老抽1/2茶匙 (Dark Soy sauce, 1/2 tsp)
2- 柱侯醬3湯匙 (Chu Hou sauce, 3 tbsp)
3- 糖1茶匙(Sugar, 1 tsp
)
4- 熱水2/3杯 (Hot water, 2/3 cup)
5- 八角1粒 (1 start anise)
6- 冰糖10克 (Rock Sugar, 10g)
Group B
7- 生粉2湯匙+凍水3湯匙 (Corn starch, 2 tbsp + Cold water, 3 tbsp)
 
.: 做法 Instructions :. http://tonykarenkitchen.com/

1- 牛柳用"通少中式醃肉法" (但將生抽改成1湯匙柱侯醬) 醃15分鐘備用, 同時間, 中快火落1湯匙油起鑊, 加入粟米仔和洋蔥連1/3茶匙鹽炒至軟身(約3分鐘), 盛起備用, 原鑊快火加1湯匙油燒熱, 再將牛肉炒至7-8成熟(約3分鐘), 盛起隔油備用

Marinade the beef with "Tony's Marinade Method" (replace the light soy sauce by Chu Hou sauce) for 15 minutes.  Meanwhile, heat the pan with 1 tbsp of oil over medium high heat. Add in the baby corn and onion with 1/3 tsp of salt. Stir-fry the onion until it is soft.   Put it aside. 
Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the beef for 3 minutes or until it is medium well done.   Drain it in a sieve over a bowl.


2- 鑊洗淨, 中快火落1湯匙油起鑊, 加入薑和白蘿蔔炒2-3分鐘, 再加入汁料(Group A) 煮滾, 轉中火, 蓋頂炆10分鐘   
Clean the pan and dry it well.  Heat the pan with 1 tbsp of oil over medium high heat.  Add in the ginger and radish.  Stir-fry it for 2-3 minutes.  Add in the sauce mixture (Group A) and bring it to boil.  Turn the heat to medium.  Cover and simmer for 10 minutes
 
3- 改回中快火將汁煮滾, 逐少加入汁料(Group B)至杰身, 加入牛肉, 洋蔥和粟米仔兜勻, 熄火, 蓋頂焗3分鐘, 將生菜放入大碗內, 再將所有材料鋪上, 灑上青蔥即成

Turn the heat back to medium high.  Add in the sauce mixture (Group B) until the sauce is thickened.  Add in the cooked beef, onion and baby corn.  Mix it well.  Turn the heat off.  Cover and simmer for 3 minutes.  Put the lettuce in a bowl.  Top it with beef mixture.  Top some green onion as decoration.  Serve it in hot.

 
.: 小貼士 Tips :.http://tonykarenkitchen.com/
1- 牛柳不建議加入鹽去醃 (帶有鹽份的調味則可以), 因為鹽會令牛肉肉質變硬, 相反, 加多點糖和水就能令牛肉更滑嫩
2- 白蘿蔔加入冰糖去煮, 會令它更香甜
 
3- 牛柳買的好, 就會腍滑, 建議買牛眼位置最好, 記得切牛肉要逆紋切割, 如不請楚可以點擊這裡 
http://tonykarenkitchen.com/
1- It is not recommended to add salt directly to marinade the beef.
2- Simmer the radish with some rock sugar will make it taster better
3- It is recommended to use "Rib eyes" as it is soft and tender.  Remember to cut across the grain of the beef.

Copyright © 通之廚房. All rights reserved.
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

沒有留言 :

張貼留言

Related Posts Plugin for WordPress, Blogger...