星期二, 3月 05, 2013

[通少食譜]玉鮑青豆炒肉片 (Pork with topshell and snow pea in oyster sauce)


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

[Prep 準備: 10 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: N/A per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.

今日分享一個簡單既食譜, 我見屋企仲有罐玉鮑, 所以決定消滅佢
其實唔落玉鮑就咁炒已經好好味, 簡單都有簡單既好, 因為無花巧既汁料, 可以食得出食材本身個味道, 青豆清身爽脆, 肉鮑鮮甜煙韌, 加埋豬肉香甜, 咁既配搭想難食都幾難
哩個餸配菜多, 唔需要落好多肉都可以飽肚, 所以其實都好健康, 大家不況試下啦
 photo th113_.gif如果試過我任何食譜, 都可以將你作品post上我facebook page, 等我同大家分享啊
http://www.facebook.com/tonykarenkitchen 

.: 材料 Ingredients :. 
1- 梅頭豬柳400克左右, 切件 (Tenderloin pork, cut into pieces, around 400g)
2- 罐頭玉包(細頭裝)1罐, 切片 (Topshell (small size), sliced, 1 cane)
3- 荷蘭豆(青豆)200克 (Snow pea, 200g)
4- 中型洋蔥半個, 去皮, 切件 (Onion, peeled, cut into pieces, 1 medium)
5
- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
6- 紅蔥頭1粒, 去皮, 切片 (1 shallot, peeled, sliced)
7- 紹興酒1湯匙 (Chinese cooking wine, 1 tbsp)
8- 粟粉1湯匙+凍水2湯匙, 攪勻 (corn starch 1 tbsp + cold water 1 tbsp, mixed)
9- 芽菜150克 (Bean sprout, 150g)
.: 材料 Ingredients :.
1- 清雞湯1/2罐, 約150毫升 (Chicken broth, 1/2 cane, 150 ml)
2- 蠔油1湯匙 (Oyster sauce, 1 tbsp
)
3- 糖1/2茶匙 (Sugar, 1/2 tsp)
4- 麻油1/2茶匙 (Sesame oil, 1/2 tsp)

.: 做法 Directions :.  
Step 1:
豬肉用"通少中式醃肉法" 醃15分鐘備用, 醃肉時, 將青豆於滾水中煮4分鐘, 芽菜則於滾水中煮30秒, 兩者盛起隔水備用, 鑊用1/2湯匙油用中快火燒熱, 加入豬肉煎煮至全熟, 盛起隔油備用

Marinade the Pork with "Tony's Marinade Method".  Meanwhile, blanch the snow pea for 4 minutes, and blanch the bean sprout for 30 seconds.  Drain them well and put it aside. Heat the pan with 1/2 tbsp of oil over medium-high heat until hot.  Add in the pork and cook until the pork is completed cooked.  Drain it in a sieve over a bowl.  Put it aside
 
Step 2: 
鑊洗淨抹乾, 用1/2湯匙油用中快火燒熱, 加入蒜頭, 紅蔥頭, 洋蔥連1/3茶匙鹽炒至洋蔥軟身(約2分鐘), 加玉鮑片和紹興酒略炒2分鐘

Heat the pan with 1/2 tbsp of oil over medium-high heat until hot. Add in the garlic, shallot, and onion with 1/3 tsp of salt.  Stir-fry ingredients until the onion is soft (about 2 minutes).  Add in the topshell and cooking wine. Stir-fry until the top shell heat through (about 2 minutes).

Step 3:
 

加入青豆, 肉片, 芽菜兜勻, 加入汁料兜勻煮滾, 逐少加入粟粉水至杰身, 上碟即成

Add in snow pea and cooked pork, snow pea and mix it well.  Add in the sauce mixture and bring it to boil.  Add some corn starch mixture until the sauce is thickened. Dish it up and serve it hot.
.: 小貼士 Cook's notes :.
1- 芽菜不要煮太耐, 否則就會不爽口
2- 雞湯可以用罐頭玉鮑片罐內的汁代替

3- 玉鮑若太厚身的話, 請自行切薄一點
4- 粟粉水邊加邊炒, 當汁一杰就可以停, 不需要全部用盡的 

http://tonykarenkitchen.com/
1- Do not blanch the bean sprout for too long or it will become too soft.
2- You can replace chicken broth with the topshell juice in the cane.

3- You can slice the topshell into a thin piece if it is too thick.
4- Constantly stirring while adding the corn starching mixture.  Stop adding the mixture once the sauce is thickened .

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