星期二, 5月 14, 2013

[通少食譜]雪山肉絲 (Pork with Yam and pickled cabbage)


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

[Prep 準備: 15 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 360 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
新鮮淮山都係第一次用, 估唔到, 又幾好味喎, 爽爽地, 唔似煲湯啲淮山咁粉, 可以話兩樣野完全唔一樣
新鮮淮山切完會有好多黏液, 所以我會浸一浸凍水, 洗一下先飛水, 飛完水我會再浸水, 回鑊時先會隔水去煮
其實真係無咩難度, 加埋雪菜鹹鹹香香, 簡單但好味道, 希望大家都會試下啦
 photo onion203.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- 中型洋蔥1個, 去皮, 切絲 ( Onion, peeled, shredded, 1 medium)
2- 甜椒(任何顏色)1個, 去核, 切絲 (bell pepper(any color), cored, shredded, 1 medium)
3- 枚頭豬肉1磅左右, 切片 (Tenderloin pork, sliced, 1 lbs)
4- 罐頭雪菜1罐(約250g), (Pickled cabbage, 1 cane, about 250g)
5- 鮮淮山1條, 去皮切片, 約200克 (Chinese yam (Dioscorea opposita), peeled, sliced, about 200g)
6- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
 
7- 紹興酒1湯匙 (Chinese cooking wine, 1 tbsp)
.: 材料 Ingredients :.
1- 蠔油1湯匙 (Oyster sauce, 1 tbsp
)
2- 糖1/2茶匙 (Sugar, 1/2 tsp)
3- 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, 將淮山於滾水中煮4分鐘, 起隔水備用, 鑊用1/2湯匙油用中快火燒熱, 加入豬肉炒煮至全熟, 盛起隔油備用

Marinade the Pork with "Tony's Marinade Method". Meanwhile, blanch the yam for 4 minutes, Drain it 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:

鑊用大火落半湯匙油燒熱, 落蒜蓉和洋蔥連1/3茶匙炒至軟身, 再加入甜椒, 雪菜和1湯匙紹興酒炒至乾身, 加入淮山兜勻

Heat the pan over high heat with 1/2 tbsp of oil. Stir fry the garlic and the onion with 1/3 tsp of salt until soft. Stir in the bell pepper and cabbage along with chinese cooking wine. Stir-fry all ingredients until they are dry.  Stir in the yam and mix it well.

Step 3:

加入豬肉和汁料兜勻, 上碟即成

Stir in the pork and sauce mixture.  Mix it well. Dish it up and serve it in hot
.
.: 小貼士 Cook's notes :.
1- 淮山切好後要立即處理, 否則要浸入凍水防止變黑
2- 淮山煮過, 黏液會減少, 比較容易處理
3- 罐頭雪菜用紹興酒煮過, 會去掉罐頭味
 
http://tonykarenkitchen.com/
1- Soak the yam slices into cold water to avoid oxidize
2- Blanch the yam will reduce the starch and make it easier to cook.
3- The unpleasant smell of pickled cabbage can be removed by cooking it the chinese cooking wine
.
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http://tonykarenkitchen.com/

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