星期三, 11月 21, 2012

[自創食譜] 爆醬辣牛肉 (Minced beef in hoisin explosion sauce)

按此列印食譜 (Print Recipes)
檔案密碼是 (Password): tony

[Prep 準備: 15 minutes | Cook 烹調: 15 minutes | Serve 份量: 4 | Calories 熱量: 395 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
好唔開心, 今日發現好多食譜啲相都再load唔番, 係yahoo那些, 係facebook那些都是一樣, 搞到自己個食譜庫變左純文字版, 真係好無奈呀, 我無可能一一整理過的, 沒有這麼多時間了
 
今日哩個食譜甜甜辣辣, 好啱天氣凍時吃的, 韓國辣椒醬真係好好味, 味道偏甜, 又點像泰國辣椒膏, 又係甜甜地, 辣味反而唔係咁重
 
我去香港時, check過好幾間大型超市都有賣, 大家真係應該買來試試, 平時可以用來伴腸粉或年糕吃呀, 都好正呀
 
記得試下哩個餸, 簡單易煮, 味道香甜惹味, 食完個人都會醒神啲呀 
.: 材料 Ingredients :.
1- 免治牛肉400克 (Minced beef, 400g )
2- 芽菜1杯, 約100克 (Bean sprouts, 100g)

3- 青蔥2條, 去蒂, 切粒 (Green onion, stemmed off, diced, 2 stalks)
4- 皇子菇(雞脾菇)100克左右, 切件 (King oyster mushroom, cut into pieces, 100g)
5- 中型洋蔥1個, 去皮, 切粒 ( 1 medium onion, peeled, diced)
6- 紅蔥頭(乾蔥)蓉1湯匙 (Diced shallot, 1 tbsp)
7- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
8- 甜椒(任何顏色)1個, 去囊, 切件 (1 bell pepper (any color), core removed, cut into pieces)

.: 汁料 Sauce mixture :.
1- 海鮮醬2湯匙 (Hoisin sauce, 2 tbsp)
2- 糖1/2茶匙 (Sugar, 1/2 tsp)
3- 麻油1茶匙 (Sesame oil, 1 tsp)
4- 蒜蓉辣椒醬1湯匙 (Spicy garlic sauce, 1 tbsp)
5- 熱水3湯匙 (hot water, 3 tbsp)
6- 韓國辣椒醬2湯匙 ( Gochujang Korean chili paste, 2 tbsp)
 
.: 做法 Directions :.  
Step 1:
 
牛肉用通少中式醃肉法醃15分鐘, 易潔鑊用快火落油約1/2湯匙起鑊, 將牛肉炒熟, 盛起隔油備用
Marinade the beef with Tony's Chinese marinade method for 15 minutes. Heat the non-sticky pan with 1/2 tbsp of oil over high heat. Stir-fry the beef until it is fully cooked. Drain it in a sieve over a bowl and put it aside
.
 
Step 2:

易潔鑊中火落油1湯匙起鑊, 加入蒜蓉, 青蔥, 紅蔥頭和洋蔥連1/3茶匙鹽炒至軟身 (約3分鐘)
Heat the pan with 1 tbsp of oil over medium heat.  Add in the garlic, green onion, shallot and onion with 1/3 tsp of salt.  Stir-fry all the ingredients until the onion is soft (about 3 minutes). 
 
Step 3:
 
然後加入皇子菇, 青椒連2湯匙熱水炒透 (約3分鐘)
Add in the mushroom, pepper with 2 tbsp of hot water.  Mix it well and stir-fry all ingredients until the mushroom is cooked (about 3 minutes)
.
 
 
Step 4:
 
加入汁料, 芽菜和牛肉兜勻炒2分鐘, 上碟即可
Add the sauce mixture, bean sprout and the cooked beef.  Stir-fry all ingredients for 2 minutes. Dish it up and serve it hot.
 
.: 小貼士 Cook's notes :.
1- 韓國辣椒醬可於各大超市有售, 它味道甜味較重, 平時可以加水開稀當辣甜醬用
2- 牛肉炒孰時, 脂肪會溶化, 炒完熟隔油, 會比直接配料去炒更健康, 吸收更少油份
3- 洋蔥加鹽後會更快軟化
4- 如果想香口一點, 炒皇子菇時可以加入1湯匙牛油, 能辟菇味又能令菇更香
5- 芽菜不宜煮太耐, 否則就會過腍及出水了
http://tonykarenkitchen.com/ 
1- Korean chili sauce can be found in most of the asian supermarket.  It tastes sweet and not too spicy.
2- Drain the cooked beef is healthier than cooking it directly with other ingredients.
3- Onion will soften faster if you add some salt to it
.
4- You can 1 tbsp of butter when cooking the mushroom.  It can enhance the mushroom flavor.
5- Do not overcook the bean sprout.  Shorten its cooking time to keep it crispy.


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