星期二, 2月 05, 2013

[通少食譜] 紅燒海參 (Braised sea cucumber)


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

[Prep 準備: 15 minutes | Cook 烹調: 35 minutes| Serve 份量: 4 | Calories 熱量: 360 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
 photo th101_.gif仲有4日左右, 就到蛇年, 香港朋友就好啦, 又可以放假啦, 我哩邊無得放假, 好慘啊
新年就到,  photo th102_.gif所以我都要出返啲新年菜比大家分享下, 希望趁新年期間, 入下廚房, 試一下
今日先出哩個改版紅燒海參先, 點解係改版呢? 一來, 我用急凍海參,  photo onion2041.gif唔需要浸發好耐, 解凍就已經用得, 非常簡單, 二來, 我無用冬筍, 因為我本身有痛風, 所有筍類, 都係少吃為妙, 所以我改用芋絲,  photo onion2047.gif用芋絲可以話非常之適合, 一來佢會吸汁, 吃落去非常入味, 二來非常爽口, 同冬筍一樣口感
其實哩個菜好簡單,  photo onion2073.gif炆冬菇, 同海參出水, 炒豬肉, 然後撈埋炆一陣就搞掂, 係步驟多, 但步驟多唔代表難, 你煮完如果有蝦子, 灑啲係面仲香口呀
過年回家又好, 去人屋企又好, 自己屋企又好, 整哩碟餸, 包無失禮,  photo onion2065.gif大家一定吃到勁開心呀, 記得要試下啦
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- 急凍海參(已解凍), 400克左右  (Frozen sea cucumber, thawed, 400g)
2- 梅頭豬肉300克左右, 切片 (Tenderloin pork, sliced, 300g)
3- 冬菇6-8隻左右, 浸軟, 去蒂 (6-8 dried shitake mushroom, soaked, stemmed off)
4- 即食芋絲1盒, 約14粒, 隔好水 (1 box of yam bundle (about 14 pieces), drained)
5- 薑片2塊 (Ginger root, 2 slices)
6- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
7- 青蔥1條, 切粒, (Green onion, diced, 1 stalk)
8- 紅蔥頭1粒, 去皮, 切片 (1 shallot, peeled, sliced)
9- 粟粉2湯匙 + 凍水3湯匙, 攪勻 (Cornstarch, 2 tbsp + cold water 3 tbsp, mixed)
Group B
1- 薑片2塊 (Ginger root, 2 slices)
2- 蒜頭2粒 (Garlic, 2 cloves)
3- 青蔥2條, 切段, (Green onion, diced, 2 stalk)
4- 紹興酒2湯匙 (Shaoxing Wine (chinese cooking wine), 2 tbsp)
5- 水1公升左右 (Water, about 1 litre)

.: 汁料 Sauce Mixture :. 
1- 蠔油1湯匙 (Oyster sauce, 1 tbsp)
2- 糖1茶匙 (Sugar, 1 tsp)
3- 熱水1杯, 約200毫升 (hot water, 200ml)
4- 老抽 1茶匙 (Dark soy sauce, 1 tsp)

.: 做法 Directions :.  
Step 1:
  
豬肉用"通少中式醃肉法" 醃15分鐘備用, 冬菇加入1湯匙粟粉擦洗, 再用清水洗淨備用, 海參切半, 將內贓(非半透明灰色的)部份切除, 將海參切件, 再加入1湯匙粟粉擦洗, 再用清水洗淨備用
Marinade the Pork with "
Tony's Marinade Method" (do not add salt).  Mix 1 tbsp of cornstarch with the mushroom.  Rinse it under the cold water until the mushroom is clean.  Cut the sea cucumber in half.  Remove the stomach and lining (the area that is not half transparent)
.  Cut the sea cucumber into large pieces. Mix 1 tbsp of cornstarch with the sea cucumber. Rinse it under the cold water until it is clean

Step 2: 

用1/2湯匙油用中快火燒熱, 加入蒜頭, 紅蔥頭, 薑片, 冬菇, 將冬菇每面煎香 (約2分鐘), 加入汁料煮滾, 轉慢火, 蓋頂炆12分鐘 
Heat the pan with 1/2 tbsp of oil over medium-high heat until hot. Add in the garlic, shallot, ginger, and mushroom. Pan-fry the mushroom both sides for 2 minutes.  Add in the sauce mixture and bring it to boil.  Turn the heat to low.  Cover and simmer for 12 minutes.

Step 3:
 
炆冬菇同時, 將Group B 材料煮滾, 放入海參煮5分鐘或至軟身, 將海參取出(其他材料可以不要), 用凍水將海參洗淨, 隔水備用, 鑊用1/2湯匙油用中快火燒熱, 將豬肉炒熟
While the mushroom is simmering, Bring the group B ingredient to boil.  Add the sea cucumber and cook it for 5 minutes or until it is soft.  Drain it well.  Discard everything except the sea cucumber.  Rinse it under running water to clean it and cool it down.  Put it aside.  Heat the pan with 1/2 tbsp of oil over medium-high heat until hot.  Stir-fry the pork until it is fully cooked.

Step 4:
 
將豬肉, 芋絲加入冬菇料攪勻, 轉中火將汁煮滾, 再加入海參兜勻, 蓋頂炆10-15分鐘, 調好味, 再加入粟粉水兜勻至汁杰, 上碟即成
Add the cooked pork and yam bundle into the mushroom mixture.  Turn the heat to medium and bring the sauce to boil again.  Add in the sea cucumber and mix it well.  Cover and simmer for another 10 minutes.  Season to taste.  Add in the corn starch mixture until the sauce is thickened.  Dish it up and serve it hot.
 
.: 小貼士 Cook's notes :.
1- 海參別要炆超過30分鐘, 否則就會太腍, 亦會開始變水, 大大影響質感 
2- 海參的腥味, 用Group B 的材料就能清除, 特別是紹興酒
3- 汁料中的清水, 可以用冬菇水代替
4- 冬菇用粟粉擦過, 再清洗時, 就能帶走它的異味及黏在表面的骯髒物
5- 最後加粟粉水前先試味, 再好好調整一下味道, 然後才逐少加入粟粉水, 當汁杰就好停了, 不需要全部用完的 

http://tonykarenkitchen.com/
1- Do not simmer the sea cucumber over 30 minutes or it will become too soft to eat.
2- Group B ingredients are used to remove the fishy smell of the sea cucumber
3- You can replace the water listed in the sauce mixture by the water used to soak the mushroom.
4- Corn starch can remove the stink and the dirt on the mushroom that is usually hard to remove
5- Season the sauce mixture according to your preference before adding the corn starch mixture.

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