食譜: 椰菜肉丁 (Stir-fry pork with cabbage in Hoisin sauce)

本來諗著隔日先出食譜一次, 不過見草稿區有好多篇食譜都未出, 見今日得閒一啲, 就一於出埋哩篇啦, 哈哈

哩個餸味道真係好好,

好多鬼老同事試完都話要知點整, 哈哈, 可想而知味道真係好掂呀

其實做法唔係難,

最麻煩係要切粒粒, 要用好多時間, 之後就好簡單啦, 炒埋一齊就搞掂

如果大家唔想送飯咁悶, 不況用生菜包嚟食,

包你話正呀, 呵呵

記得要試吓啦, 簡單好味,

大人細路都絕對食唔停口呀

 
(密碼 password: tonytsang)
tonytsang and kareny recipy
烹調時間: 40分鐘左右      份量: 4人

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材料 Ingredients
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1- 枚頭豬肉1磅左右, 切絲 (1 lbs of tenderloin pork, sliced)
tonytsang and kareny recipy
2- 蒜蓉1湯匙 (1 tbsp of minced garlic)
tonytsang and kareny recipy
3- 馬蹄粒1杯 (1 cup of diced water chestnut)
tonytsang and kareny recipy
4- 椰菜1/4個, 切絲(1/4 cabbage, sliced)
tonytsang and kareny recipy
5- 中型洋蔥1個, 去衣, 切粒(1 medium onion, peeled, diced)
tonytsang and kareny recipy
6- 紅蘿蔔粒1杯 (1 cup of diced red carrot)
tonytsang and kareny recipy
7- 青椒1個, 切粒(1 green pepper, diced)
tonytsang and kareny recipy
8- 乾蔥蓉1湯匙 (1 tbsp of minced shallot)

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汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 海鮮醬3湯匙 (3 tbsp of hoisin sauce)
tonytsang and kareny recipy
2- 蠔油1 湯匙 (1 tbsp of oyster sauce)
tonytsang and kareny recipy
3- 1/2 茶匙 (1/2 tsp of sugar)
tonytsang and kareny recipy
4- 花雕酒3 湯匙 (3 tbsp of chinese cooking wine)

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做法 Steps

tonytsang and kareny recipy
1- 先將椰菜和蘿蔔出水(約3分鐘) (圖1), 再用凍水洗淨備用, 豬肉用基本野醃15分鐘, 再快火落油(約1湯匙)起鑊, 將豬肉炒熟盛起備用 (圖2)
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 爆香蒜蓉和乾蔥, 再加入洋蔥和半茶匙鹽炒至軟身(圖3), 再加回椰菜, 蘿蔔, 豬肉(圖4)連同馬蹄和汁料兜勻煮滾, 上碟即成
tonytsang and kareny recipy
1- Blanch the cabbage and red carrot for about 3 minutes (fig.1).  Rinse it under cold water.  Marinade the pork with basic seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the pork until done (fig.2).  Dish it up and put it aside.
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the garlic and shallots until fragrant.  Stir in the onion with 1/2 tsp of salt until soft (fig.3).  Stir in cabbage, carrot, water chestnut, pork and the sauce mix and heat through (fig.4).  Dish it up and serve it in hot.

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貼士 Tips
1- 最將難熟的材料先出水, 炒時就能快熟又不會出水
tonytsang and kareny recipy
2- 汁料太杰的話, 可以加點水
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Blanch the ingredients first can speed up the cooking process and avoid the water release from the ingredients.
 tonytsang and kareny recipy
2- Add some water if the sauce is too thick.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

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