食譜: 蘿蔔肉絲 (Stir fry pork with radish)

又到星期三, 即係仲有兩日就可以休息啦, 真係好漫長呀, 不過人就係咁衰, 無野做會嫌悶, 有野做又會嫌無假放, 哈哈

昨日真係忙到死呀, 今日就反而得閒一啲, 我有個女同事, 爆左煲啦, 做到頂唔順, 一早係公司喊左出嚟, 之後仲返埋屋企, 到今日都唔見佢呀,

都幾嚇人呀

今日哩個餸,

係一個加工嘅版本, 因為我之前出個一個差唔多一樣嘅餸, 只係無加到肉, 所以今次會加返啦

白蘿蔔再唔食呢, 遲啲就無靚嘅蘿蔔賣啦,

通常冬天先會有靚蘿蔔賣, 靚蘿蔔一定要重身, 長型, 平滑先叫靚, 可以切開睇的話, 就不況望吓入面肉紋有無明顯嘅白紋, 無就掂晒啦

個汁只需要加少少鹽就已經好夠味, 粉絲索晒啲汁亦非常好味道,

記得炆野一定要都最後先好調味, 否則一定會過鹹

哩個餸簡單又好味, 功夫又少, 大家記得要試吓啦

 
(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 10 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people 

材料 Ingredients
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1- 梅頭豬肉1磅左右, 切件 (1 lbs of tenderloin pork, cut into pieces)
tonytsang and kareny recipy
2- 白蘿蔔1大條, 去皮, 切件 (1 White radish, peeled, cut into pieces)
tonytsang and kareny recipy
3- 乾瑤柱浸軟, 捽碎, 1/4杯 (1/2 cup of dried scallops, soaked, shredded)
tonytsang and kareny recipy
4- 蝦米, 浸軟, 切粒, 1/4杯 (1/4 cup of dried shrimps, soaked, diced)
tonytsang and kareny recipy
5- 米粉80克, 浸軟 (80g of vermicelli, soaked)

做法 Steps

tonytsang and kareny recipy
1- 先將豬肉用基本野醃15分鐘, 快火落油(約1湯匙)起鑊, 將豬肉炒熟(圖1), 盛起備用, 快火油(約1湯匙)起鑊, 將蝦米, 乾瑤柱炒香 (圖2)
tonytsang and kareny recipy
2- 加入白蘿蔔, 再加水蓋過所有材料(圖3), 水一滾改中火, 加入豬肉蓋頂炆25分鐘(圖4), 再加米粉炆多5分鐘, 加少許鹽調好味上碟即成
tonytsang and kareny recipy
1- 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.1).  Put it aside.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the shrimps and scallops until fragrant (fig.2).
tonytsang and kareny recipy
2- Stir in the radish.  Add the water to cover up the ingredient (fig.3).  Once it is boiled, reduce the heat to medium.  Stir in the pork and simmer it with closed lid for 25 minutes.  Stir in the vermicelli, and simmer it for additional 5 minutes.  Add some salt to taste.  Dish it up and serve it hot.

貼士 Tips
1- 白蘿蔔以重身, 瘦長, 白色沒有凹陷為佳
tonytsang and kareny recipy
2- 記得要到最後先調味, 以免味道過鹹 
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- A good radish should be heavy, long, slim and smooth.
 tonytsang and kareny recipy
2- Adjust the taste at the end is recommended.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

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