星期三, 4月 25, 2018

[通少食譜]簡易馬蹄肉餅 (Steam pork patty)


***** English: https://youtu.be/66nYs8rTlXE ***** 馬蹄蒸肉餅,簡單易做,要好吃,最好還是自己剁豬肉,還有要加水才能做到鬆軟多汁的好肉餅,做法簡單,看看我VIDEO參考一下,然後要試試做一次啊 如果有任何問題, 歡迎留言詢問啊 歡迎到我網站參觀: Blog: https://ift.tt/1BKWieb Facebook: https://ift.tt/1Up60Ok Video Channel: https://ift.tt/1XJAEEQ 記得Subscribe 我的channel, 那我一有新video就可以通知你
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[通少食譜】馬蹄蒸肉餅(Steam pork patty)


Prep 準備: 25 minutes |  Cook烹調: 20minutes |  For 份量: 4 people 

材料 Ingredients 紅字代表有資料提供, 請按下去 (Click the red word to see more detail)
1- 枚頭豬肉或碎肉1磅左右 (1 lbs of tenderloin pork or minced pork)

tonytsang and kareny recipy
2- 馬蹄, 切粒1杯左右 (1 cup of diced water chestnut)



醃料 Seasoning
份量只供參考 (just for reference only)

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1- 生抽3湯匙 (3 tbsp of light soya sauce)
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2- 糖2茶匙 (2 tsp of sugar)
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3- 胡椒粉1/2茶匙 (1/2 tsp pepper)
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4- 老抽1湯匙 (1 tbsp black soya)
tonytsang and kareny recipy5- 油1湯匙 (1 tbsp of cooking oil)
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6- 生粉2湯匙 (2 tbsp of corn starch)
tonytsang and kareny recipy7- 水1杯 (1 Cup of water)



做法 Steps

tonytsang and kareny recipy1- 先將豬肉切粒, 再啄至起膠(碎肉則免), 將馬蹄, 豬肉和醃料1-4撈勻, 先醃15分鐘, 再加醃料5-6先撈勻, 一面攪動豬肉, 一面加入點水(每次約1/8杯) , 重覆直至豬肉輕手, 柔軟即可tonytsang and kareny recipy2- 豬肉放入薄碟, 大火隔水蒸15分鐘即成tonytsang and kareny recipy1- Dice the pork and mince it until it form the paste (skip this step if you use the minced pork).  Stir in the diced water chestnut, and seasoning 1-4.  Marinade it for 15 minutes.  Stir in seasoning 5-6 and mix it well.  While stirring the pork, add a bit of water (around 1/8 cup each time).  Repeat the step until the pork mixture is soft.
tonytsang and kareny recipy2- Put the pork mixture into a thin dish.  Steam it over high heat for 15 minutes.  Serve it in hot.


貼士 Tips1- 豬肉餅要鬆化, 加水的步驟十分重要, 要加到豬肉軟熟, 輕身為止
tonytsang and kareny recipy
2- 自己啄豬肉用時比較多, 但出來質感非常煙韌, 爽口
tonytsang and kareny recipy3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- In order to make a good steam pork, the step of adding water is really important.  Add water until the pork mixture is soft and light.
 
tonytsang and kareny recipy2- It will be crispy and tender if you minced the pork yourself.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)


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星期四, 4月 19, 2018

自創食譜: 通少終極清湯腩 (Beef brisket stew)




材料

  1. 上等牛坑腩1 磅半
  2. 芫茜2 棵切粒
  3. 薑片4 塊
  4. 青蔥 3 條, 去白, 切段
  5. 白蘿蔔500克, 去皮切件
  6. 清雞湯1 罐 

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調味料

  1. 紹酒1 湯匙
  2. 冰糖1 湯匙
  3. 甘草1片
  4. 草果1粒
  5. 八角1粒
  6. 桂葉2塊


法 Steps

 1- 先將牛腩 飛水約10 分鐘, 用凍水洗淨, 將牛腩放於煲內, 加入薑片, 青蔥, 注入清水至蓋過牛腩, 大火煲滾, 加入調味料, 蓋頂大火煲10 分鐘, 熄火, 蓋頂焗30 分鐘, 再蓋頂大火煲10 分鐘, 熄火, 蓋頂焗30 分鐘, 再蓋頂大火煲10 分鐘, 熄火, 蓋頂焗30 分鐘, 隔水, 牛腩留於煲內備用
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2- 於另一個煲內清湯和2 杯清水煲滾, 取2 碗牛清湯放入裝放牛腩的煲內, 加1 湯匙鹽蓋頂煮滾, 熄火蓋頂, 把它放於一旁備用
tonytsang and kareny recipy
3- 將白蘿蔔, 芫茜粒(葉留用), 牛清湯煲內, 中火蓋頂炆30 分鐘或至白蘿蔔變腍(圖1), 將湯調好味, 再將牛腩取出切薄片, 再放回裝放牛清湯煲內蓋頂大火滾2 分鐘, 再灑上芫茜葉即成
tonytsang and kareny recipy

貼士 Tips
1- 要再好味啲, 當然自己整牛清湯最好, 不過則要用很多時間, 有高壓煲的話, 則不需煲10 分鐘焗30 分鐘, 直接將加入薑片, 青蔥, 冰糖和水, 將牛腩高速炆腩即可
tonytsang and kareny recipy
2- 浸牛腩的湯是特別鹹的, 目的時要令牛腩更有味道, 而主湯底要最後先調味, 太早調味會令湯過鹹

tonytsang and kareny recipy




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