簡易惹味易整, 不嬲都係我菜色既特色, 哩個都唔例外, 而且又係一個清理雪櫃好菜色
我通常都好容易淨底馬蹄, 蜀米仔呀, 因為我開一罐其實份量有好多, 用晒係同一碟又太多, 用淨, 好多時都唔知做咩好
不過, 當儲埋一大堆淨低既材料, 就好辦事啦, 乜都唔洗理, 炒埋一大堆就得, 真係開心又簡單
記得鑊氣個秘訣嗎? 就係鑊要熱, 材料要快手炒好, 咁個菜就好好味啦
我炒得比較乾身, 但如果你要多d 汁, 可以落多少少水, 隨您控制呢
正所謂: 豉椒金菇炒肉片, 惹味快捷好容易
烹調時間: 40分鐘左右
材料 Ingredients:
1- 枚頭豬肉1磅左右,洗淨切片 (1 lbs pork, sliced)
2- 蒜蓉1湯匙 (1 tbsp chopped garlic)
3- 乾蔥頭1粒, 切粒 (1 shallot, sliced)
4- 中洋蔥1個, 去衣切絲 (1 medium onion, peeled, sliced)
5- 罐頭馬蹄半罐, 切粒, 非必要 (1/2 cane of water chestnut, diced, optional)
6- 金菇一包, 切去尾段, 洗淨 (1 bag of golden mushroom, cleaned, tail removed)
7- 蜀米仔8條左右, 切粒, 非必要 (8 baby corns, diced, optional)
8- 青蔥1條, 切粒 (1 green onion, chopped)
調味料 Seasoning:
1- 李x牌蒜蓉豆豉醬2湯匙 (2 tbsp black bean garlic sauce)
2- 蠔油 1 茶匙 (1 tsp oyster sauce)
3- 糖1茶匙 (1 tsp sugar)
4- 辣椒油2茶匙, 非必要 (2 tsp hot chili oil)
做法 Methods:
1- 豬肉用基本野醃一醃15分鐘
2- 快火落油起鑊, 先炒香蒜蓉, 乾蔥頭, 加豬肉兜勻炒至全熟, 盛起備用
3- 快火落油起鑊, 落洋蔥加少許鹽炒至軟身, 落蜀米仔, 馬蹄略炒, 再加回豬肉, 金菇兜勻, 最後加入調味料, 再加少許水至汁料杰身, 盛起, 灑上蔥花即可
1- Marinade the pork with the spices as usual for 15 mins
2- Heat the pan with oil in high heat. Stir-fry the shallots, garlic until brown. Add and stir-fry the pork until done. Put it aside.
3- Heat the pan with oil in high heat. Stir-fry the onion with some salt until soft. Add and stir-fry the baby corn, water chestnut. Add and stir-fry the pork, the golden mushroom. Add the seasoning and mix it with some water. Decorate it with chopped green onion
貼士:
1- 金菇最後先落可以保持爽口
2- 水要逐少逐少加入, 容易控制汁料杰度
3- 可以用真辣椒粒代替辣椒油
4- 糖助抵消鹹味, 但不要下太多
沒有留言:
發佈留言