星期二, 7月 23, 2013

[通少食譜]爆汁芝心漢堡扒 (Cheese stuffed burger steaks)




Click here for English Recipe


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

[Prep 準備: 15 minutes | Cook 烹調: 30 minutes| Serve 份量: 4 | Calories 熱量: 360 per serving ]
http://tonykarenkitchen.com/
 
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.: 材料 Ingredients :. 
Group A
1- 免治牛肉400克左右 (Ground beef, cubed, about 400g)
2- 芝士片6塊, 切半 (Cheese Slices, halved, 6 pieces)
3- 麵包糠1/4杯 (50ml) (Panko bread crumb, 1/4 cup)
4- 中型洋蔥半個, 去皮, 切粒 (1/2 of medium size onion, peeled, diced)
5- 大雞蛋1隻 (1 large egg)
6- 鹽1/2湯匙 (salt, 1/2 tbsp)
7- 糖1/2湯匙 (sugar, 1/2 tbsp)
8- 奶或水2湯匙 (Milk or water, 2 tbsp)
9- 黑椒粉1茶匙 (Black pepper flake, 1 tsp)
Group B
1- 麵粉3湯匙 (Flour, 3 tbsp)
2- 雜菜2杯, 非必要 (Assorted vegetable, optional, 2 cup
)


.: 汁料 Sauce mixture :.
1- 蠔油2湯匙 (oyster sauce, 2 tbsp)
2- 清雞湯1/2杯  (Chicken broth, 1/2 cup)
3- 熱水3湯匙 (Hot water,3 tbsp)
4- 牛油1湯匙 (butter, 1 tbsp)
5- 粟粉1茶匙 (Corn starch 1 tsp)


.: 做法 Directions :.
Step 1:

Group A 材料攪勻至起膠, , 平均分成8-10個牛肉餅,  將牛肉餅切半,  將芝士放入兩塊牛肉餅之間, 再好好壓實, 確保芝士包好於牛肉餅內,  醃15分鐘備用,
Mix the Group A ingredients.  Knead the ground beef until it is sticky.  Shape the beef mixture into 8-10 beef patty.  Cut the beef patties into half.  Place the cheese between the beef patty.  Press the beef patty firmly and make sure the cheese is well covered.  Set it aside for 15 minutes.

Step 2:

易潔鑊用中火落1湯匙油起鑊,   將雜菜炒香 (約3-4分鐘)或用水煮熟, , 盛起隔油, 上碟備用
Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the assorted vegetable until cooked (about 3-4 minutes) or blanch it until it is cooked.  Drain it well and dish it up.  Put it aside.
.
Step 3:

將牛肉餅平均撲上麵粉, 下鑊煎至9成熟 (每面需煎約4-6分鐘), 盛起隔油, 上碟備用
Coat the beef patties evenly with the flour.  Heat the non-sticky pan with 1 tbsp of oil over medium heat.  Pan-fry the beef mixture until it is 90% cooked (about 4-6 minutes per side).  Put it in sieve over a bowl.   Dish it up and put it aside
.
Step 4:

將汁料攪勻, 放入剛煎牛肉的鑊中用中火煮熱, 邊煮邊攪拌至汁料杰身, 淋上牛肉及雜菜即成
Combine the sauce mixture until smooth.  Put the sauce mixture into the pan over medium heat.  Constantly stir until the sauce it is thickened.  Pour it over the beef and vegetable.  Serve it hot

.: 小貼士 Cook's notes :.
1- 1- 加麵包糠會令牛肉餅鬆軟, 不加的話牛肉餅會比較硬身一點
2- 牛肉餅要盡量壓平去煎, 因為太厚是很難熟透的
3- 芝士必須包實, 否則流出來的芝士很容易就會燶
http://tonykarenkitchen.com/
1- The beef patty will be tender if you add the breadcrumb.
2- Don't make the beef patty too thick or it will be hard to cook through.
3- Make sure the cheese is well covered.  Otherwise, the melted cheese will be burned easily.
   

Copyright © 通之廚房. All rights reserved.
http://tonykarenkitchen.com/
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只要在智能手機及平版電腦(Android 或 Ipad, Iphone)按裝Google Currents, 就可以訂閱"通之廚房一站通服務", 包括所有最新免費食譜, 影片, 相片, 食譜分類及最新消息等, 費用更是完全免費, 更無黑人憎的廣告騷擾

.: 詳細按裝方法, 請點激這裡 :.
通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而海外讀者可以到YesAsia購買, 詳細情況可以按此看看(<-按下)

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星期三, 7月 10, 2013

[通少食譜]黃金豆卜粒粒香 (Steam stuffed tofu puff with ground pork)




Click here for English Recipe


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

[Prep 準備: 15 minutes | Cook 烹調: 30 minutes| Serve 份量: 4 | Calories 熱量: 360 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.

豆卜,又稱豆腐卜、油泡、豆泡、油豆腐,是一種常見於中國南方的食品,一般是由豆腐經過高溫油炸而成,外表屬金黃色,裏面則由於經過油炸後,水份被抽乾,因此密度呈海綿狀。豆腐卜出現的原因,是由於以前豆腐不易保存,有人在它變壞前,將一塊塊方形的板豆腐,切成小塊或切成片狀,放進油鑊中炸成,令存放的時間增長

[資料來源: http://zh.wikipedia.org/zh-hk/%E8%B1%86%E5%8D%9C]
 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- 免治豬肉(瘦)400克 (400g of lean ground pork)
2- 乾瑤柱4粒, 浸軟, 弄散 (4 dried scallop, soaked, shredded)
3- 已炸好的乾蔥片1湯匙, 非必要 (Fried red onion slices, 1 tbsp, optional)
4- 乾蝦米20克, 浸軟, 切粒 (Dried shrimps, soaked, diced, 20g (before soak))
5- 豆腐卜約15粒, 切半 (15 tofu puff, halved)
6- 冬菇10隻左右, 浸軟, 去蒂切粒 (Dried shitake mushroom, soaked, stemmed, diced, about 10 pieces)

.: 醃料 Seasonings :.

1- 魚露1湯匙 (Fish sauce, 1 tbsp)
2- 糖1茶匙 (Sugar, 1 tsp)
3- 白胡椒粉1茶匙 (White pepper, 1 tsp)
4- 水2湯匙 (water, 2 tbsp)
5- 粟粉1湯匙 (corn starch, 1 tbsp) 


.: 汁料 Sauce mixture :.
1- 雞蛋1隻, 發勻 (1 egg, blended)
2- 麻油1/2茶匙 (Sesame oil, 1/2 tsp)
3- 生抽1茶匙 (light soy sauce, 1 tsp)


.: 做法 Directions :.
Step 1:

將豬肉加入乾瑤柱, 乾蔥片,乾蝦米, 冬菇粒撈勻, 再加入醃料攪勻醃10分鐘, 將豆腐卜平均釀入豬肉料, 然後好好壓實
Mix the pork, dried scallop, fried onion, dried shrimps and mushroom together.   Mix the pork mixture with the seasonings and let it marinade for 10 minutes.  Stuff the pork mixture into the each tofu puff evenly.  Press it well.

Step 2:

將豬肉豆卜放於碟上, 用大火蒸25分鐘
Put the pork mixture on a dish.  Steam it over high heat for 25 minutes.
Step 3:

於蒸好的豬肉豆卜中取1/2杯肉汁到入鑊中, 加入麻油和生抽用大火煮滾, 熄好, 加入蛋漿快手攪勻至杰身, 將汁料淋上豬肉上即可
Pour half cup of the sauce from the cooked pork mixture into a pan.  Add the sesame oil and soy sauce and  bring it to boil.  Turn off the heat.  Add in the blended egg and stir it quickly until the sauce is thickened.  Pour the sauce mixture over the pork and serve it hot.

.: 小貼士 Cook's notes :.
1- 豬肉釀入豆腐卜時要盡量壓實, 否則煎時很容易散開的 
2- 瑤柱可以早上出門前浸定, 晚上回家就可以用, 甚至可以一早準備好, 放入雪櫃備用
3- 豬肉汁料如果多過1/2杯, 可以將汁料的材料份量加大, 去整更多的汁 
http://tonykarenkitchen.com/
1- Press the pork firmly into the tofu puff or it will fall apart while cooking.
2- Soak the dried scallop in the morning and it will be ready at the evening.  You can also prepare it early and keep it in the fridge
3- If there is more than 1/2 of the sauce from the pork, you can increase the sauce mixture ingredient accordingly to make more sauce mixture   

Copyright © 通之廚房. All rights reserved.
http://tonykarenkitchen.com/
通之廚房一站通服務

只要在智能手機及平版電腦(Android 或 Ipad, Iphone)按裝Google Currents, 就可以訂閱"通之廚房一站通服務", 包括所有最新免費食譜, 影片, 相片, 食譜分類及最新消息等, 費用更是完全免費, 更無黑人憎的廣告騷擾

.: 詳細按裝方法, 請點激這裡 :.
通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而海外讀者可以到YesAsia購買, 詳細情況可以按此看看(<-按下)

希望大家多多支持, 買本來看看
觀看食譜內容 ...

星期二, 7月 02, 2013

[通少食譜]柚子陳醋焗三文 (Baked salmon with balsamic vinegar and korean citron tea)




Click here for English Recipe


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: 290 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.

柚子茶是從韓國傳入的養生飲品。柚子味酸、性寒,有行氣、消食、除痰、解酒毒、鎮痛等各種功能。韓國人將柚子配以蜂蜜,製成蜂蜜柚子茶,其營養豐富、風味獨特且具有良好的保健功效。

[資料來源: http://www.baike.com/wiki/%E6%9F%9A%E5%AD%90%E8%8C%B6]
 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- 三文魚柳650克左右 (Salmon fillet, 650g)
2- 黑胡椒粉1/2茶匙(black pepper flake, 1/2 tsp)
3- 鹽1/2茶匙 (Salt, 1/2 tsp)
3- 熟芝麻1湯匙 (Roasted sesame seeds, 1 tbsp)

.: 汁料 Seasonings :.
1- 韓國柚子茶醬4湯匙 (Citron Syrup Tea, 4 tbsp)
2- 意大利陳醋2湯匙 (Balsamic vinegar, 2 tbsp)
3- 橄欖油1茶匙 (Olive oil, 1 tsp)
4- 糖1茶匙 (Sugar, 1 tsp)
5- 魚露1茶匙 (Fish sauce, 1 tsp)
6- 麻油1茶匙 (Sesame oil, 1 tsp)

.: 做法 Directions :.
Step 1:

將三文魚用黑胡椒粉和鹽搽勻醃10分鐘備用, 將醃好的三文魚搽勻已攪勻好的汁料, 放上錫紙備用
Seasoning the salmon with black pepper and salt for 10 minutes.  Mix the seasoning ingredient until smooth.  Coat it both sides of the salmon.  Place the salmon on the aluminium foil.

焗爐做法 (Oven Instruction):
焗爐預攝氏200預熱, 將三文魚放上焗盤, 焗至9成熟 (約20分鐘-25分鐘), 取出上碟, 灑上芝麻即可
Preheat the oven with 200 celsius.  Put the salmon on a baking rack.  Bake until the salmon is 90% cooked (about 20-25 minutes).  Dish it up and top with sesame seeds.  Serve it hot.

光波爐做法 (Halogen oven instruction):
將三文魚放上低架, 用攝氏220度焗至9成熟 (約20分鐘), 取出上碟, 灑上芝麻即可
Put the salmon on the low rack.  Bake it with 220 celsius until 90% cooked (about 20 minutes). Dish it up and top with sesame seeds. Serve it hot.



.: 小貼士 Cook's notes :.
1- 焗爐的大小, 魚柳的厚度都直接影響烹調的時間, 最好於20分鐘時取出, 切開最厚的位置檢查, 如果肉色不是淡粉紅色, 就要焗多5分鐘, 但不要焗太耐, 否則會很鞋口
2- 三文魚要買厚身一點比較好, 要不腥的話, 記得去皮, 去脂肪
3- 汁料攪勻後可以試試味, 按照情況加減份量去調整出自己喜愛的酸甜度 
http://tonykarenkitchen.com/
1- The size of the oven, the thickness of the fish will directly influence the cooking time. It is recommended to check the fish after baking for 20 minutes. Cut into the thickest part of the fish.   If the color of the fish turns to light pink, it is ready to serve. If no, then you need to bake it additional 5 minutes.
2- It is recommended to use thick salmon fillet.  Trim the skin and fat can remove the unpleasant smell of the fish. 
3- Taste the seasoning after it is mixed.  Adjust the sweet and sour taste according to your preference   

Copyright © 通之廚房. All rights reserved.
http://tonykarenkitchen.com/
通之廚房一站通服務

只要在智能手機及平版電腦(Android 或 Ipad, Iphone)按裝Google Currents, 就可以訂閱"通之廚房一站通服務", 包括所有最新免費食譜, 影片, 相片, 食譜分類及最新消息等, 費用更是完全免費, 更無黑人憎的廣告騷擾

.: 詳細按裝方法, 請點激這裡 :.
通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而海外讀者可以到YesAsia購買, 詳細情況可以按此看看(<-按下)

希望大家多多支持, 買本來看看
觀看食譜內容 ...