星期二, 1月 15, 2013

[通少食譜]梅香蘿蔔炒豬柳 (Stir-fried pork with radish and preserved vegetable)


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[Prep 準備: 20 minutes | Cook 烹調: 25 minutes| Serve 份量: 4 | Calories 熱量: 360 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.

梅菜我以前好怕整,  d79df121.gif photo因為成日都過鹹, 浸水時間又長, 浸浸下又要換水, 平時放工邊會有時間整喎
不過, 有次我用左出水方法去處理之後,  th113_.gif photo發覺原來可以好快就處理好啲梅菜, 今次一於同大家分享下, 不過我唔係話我個方法最好呀, 你試下, 如果你覺得唔啱, 你可以用返你嘅方法
我做法係, 洗乾淨個梅菜先, 然後成舊放入去滾水煮5分鐘,  0f1eff50.gif photo甚至十分鐘, 視乎你個梅菜有幾鹹啦, 唔肯定的話, 先試5分鐘, 煲完沖下凍水降溫先, 然後搾乾水, 切少少根部份試味, 如果唔係鹹都想死咁, 只係鹹左少少帶少少甜, 就搞掂, 否則, 換水煮5分鐘再試, 通常10分鐘個梅菜唔可能會太鹹架啦, 但唔好煮到太淡呀, 梅菜係要鹹鹹地先啱啊, 所以唔好煮過頭呀
當你試過1-2次,  onion2063.gif photo你一定會知道煮幾耐先係最好, 我都試左2-3次, 第一次唔夠耐(約3分鐘), 太鹹, 第二次太耐(煮了15分鐘), 煮完啲野無咩味, 所以我現在會煮6-8分鐘的
大家可以試試, 哩個方法我覺得係最易最快, 當然你會話, 煮完啲梅菜咪唔夠香囉,  onion2064.gif photo其實凡事都有利有弊, 你要快, 當然味道上會差了點, 但你問我的話, 我覺得唔係差太大, 或者你應該試一下, 覺得唔好, 可以用回傳統浸水換水方法, 當然時間會很長   
記得試過我任何食譜, 都可以去我facebook page 刊登你作品啊

.: 材料 Ingredients :. 
1- 梅頭豬柳400克 (Tenderloin pork, 400g)
2- 甜梅菜150克 (Preserved vegetable - Meigan Cai, 150g)
3- 中型洋蔥半個, 去衣, 切件 (1/2 medium onion, peeled, cut into pieces)
4- 白蘿蔔350克, 去皮, 切件 (Radish, peeled, cut into pieces, 350g)
6- 冰糖25克 (Rock sugar, 25g)
7- 熱水1杯半, 350毫升左右 (hot water, 350ml)

.: 汁料 Sauce Mixtures :.
1- 老抽1/2湯匙 (Dark soy sauce, 1/2 tbsp)
2- 粟粉1湯匙 (Corn Starch, 1 tbsp)
3- 凍水2湯匙 (Cold water, 2 tbsp)

.: 做法 Directions :.  
Step 1:
 
豬肉用"通少中式醃肉法" 醃15分鐘備用, 醃肉時, 將梅菜飛水5分鐘, 用凍水洗淨榨乾水, 切粒備用, 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.  Meanwhile, blanch the preserved vegetable for 5 minutes.  Rinse it under cold water to cool it down.  Squeeze and dry it.  Dice it into small pieces and set it aside.  Heat the pan with 1/2 tbsp of oil over high heat until hot. Stir-fry the pork until fully cooked. Drain it in a sieve over a bowl and set it aside
.
Step 2:

鑊洗淨抹乾, 用中快火落1湯匙油起鑊, 將梅菜和洋蔥連1/3茶匙鹽炒至洋蔥軟身

Clean the pan and dry it well.  Heat the pan with 1 tbsp of oil over medium-high heat until hot.  Add in the preserved vegetable and onion with 1/3 tsp of salt.  Stir-fry the ingredients until the onion is soft.

Step 3:


加入蘿蔔, 冰糖和熱水煮滾, 轉中火, 蓋頂炆10分鐘或至蘿蔔變腍 (其間約淨下太少水則需要加多點熱水補充), 轉回大火, 加入豬柳和已攪勻的汁料至汁杰, 上碟即成

Add in the radish, rock sugar and hot water until the water is boiling.  Turn the heat to medium.  Cover and simmer for 10 minutes or until the radish is soft (check the water level while simmering, add more hot water if the water is almost dried out).  Turn the heat to high.  Add in the pork and the mixed sauce mixture until the sauce is thickened.  Dish it up and serve it in hot.
 
.: 小貼士 Cook's notes :.
1- 不同牌子的梅菜味道都不一樣, 當飛水後, 最好先切少少試味, 若味道仍然覺得太鹹, 可以換水再飛水多5分鐘再試, 味道一定要甜中帶鹹, 太淡和太鹹都不正確的
2- 加汁料前最好先試味, 若仍然太鹹的話, 就要加點砂糖去調好味道 
3- 汁料炆完後應該淨下1/2杯左右, 太多的話可以倒走多餘的汁液, 太少的話可以加點熱水, 然後調味才好加入汁料
4- 這個菜式不需加生抽的, 除非梅菜炆完個汁無鹹味, 加老抽是為了添加一點顏色, 份量可以減少
5- 不怕肥的話, 可以用五花腩去代表豬柳 

http://tonykarenkitchen.com/ 
1- Different brand of the preserved vegetable doesn't have the same taste.  After blanched, it is recommended to cut it into small pieces and taste it.  If it is still too salty, blanch it another 5 minutes.  The taste of the preserved vegetable after blanched should be sweet and salty.
2- Season to taste before adding the sauce mixture.  If the sauce is too salty, add some sugar.
3- It should have about 1/2 cup of sauce left after simmering the radish.  Otherwise, adjust the quantity of the sauce before adding the sauce mixture..

4- Light soy sauce is not necessary in this dish unless the sauce is not salty enough after simmering.
5- You can replace the tenderloin pork with pork belly.  It will be less healthy but it will taste better


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