tag:blogger.com,1999:blog-10955278999426845862024-03-13T08:14:31.261-07:00template testing通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.comBlogger453125tag:blogger.com,1999:blog-1095527899942684586.post-87659845471490387672013-08-02T06:10:00.002-07:002013-08-02T06:10:30.990-07:00testing<div style="text-align:center">
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<b style="font-family:trebuchet ms,sans-serif;font-size:large"><a href="http://tonykarenkitchen.blogspot.ca/2013/07/tonys-creationcheese-stuffed-burger.html" target="_blank"><font color="#cc0000">Click here for English Recipe</font></a></b><br>
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<td style="width:549px;height:44px"><a href="http://tonykaren.mysinablog.com/resserver.php?resource=4012420-2013-07-24-cheeseburger.pdf"><font face="trebuchet ms,sans-serif" size="3">?????? (Print Recipes)</font></a><font face="trebuchet ms,sans-serif" size="3"> </font><font face="trebuchet ms,sans-serif" size="3"><br>
</font><a href="http://tonykaren.mysinablog.com/resserver.php?resource=4012420-2013-07-24-cheeseburger.pdf"><font face="trebuchet ms,sans-serif" size="3">????? (Password): tony</font></a> </td>
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<span style="font-family:trebuchet ms,sans-serif"><span style="font-family:verdana,sans-serif"><span><span style="color:rgb(180,95,6)"><span style="font-family:trebuchet ms,sans-serif"><font size="3">[Prep ??: 15 minutes | Cook ??: 30 minutes| Serve ??: 4 | Calories ??: 380 per serving ]</font></span></span></span></span></span>
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<div style="text-align:left;font-family:verdana,sans-serif;display:block"><font face="verdana,sans-serif" size="5"><span style="color:white;font-family:verdana,sans-serif;font-size:xx-small">http://tonykarenkitchen.com/</span><font face="Trebuchet MS" size="2"> </font></font></div>
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<div style="text-align:left;font-family:verdana,sans-serif;display:block"><font face="verdana,sans-serif"><font size="5"><b><font color="#b45f06">.: ?? Ingredients :.</font> <br>
</b></font></font><font face="trebuchet ms,sans-serif" size="3"><font size="3">
1- <span style="text-align:left;color:rgb(97,97,97);text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;float:none;display:inline!important;white-space:normal;background-color:rgb(255,255,255)">????(?)400?
(400g of lean ground pork)</span><br style="text-align:left;color:rgb(97,97,97);text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:rgb(255,255,255)">
<span style="text-align:left;color:rgb(97,97,97);text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;float:none;display:inline!important;white-space:normal;background-color:rgb(255,255,255)">2-
???150? (Preserved vegetable - Meigan Cai, 150g)</span><br style="text-align:left;color:rgb(97,97,97);text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:rgb(255,255,255)">
<span style="text-align:left;color:rgb(97,97,97);text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;float:none;display:inline!important;white-space:normal;background-color:rgb(255,255,255)">3-
??14? (Yam bundles, 14 pieces)</span><br>
4-
<span style="text-align:left;color:rgb(84,84,84);text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;float:none;display:inline!important;white-space:normal;background-color:rgb(255,255,255)">????15?,
?? (15 tofu puff, halved)<br>
<br>
<span style="text-align:left;color:rgb(97,97,97);text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;float:none;display:inline!important;white-space:normal;background-color:rgb(255,255,255)"><b><font color="#b45f06" face="Verdana" size="5">.: ?? Seasonings :.<br>
</font></b>1- ??1?? (Soy sauce, 1 tbsp)<br>
2- ?1??
(Sugar, 1 tsp)<br>
3- ????1?? (White pepper, 1 tsp)<br>
4- ?2?? (water, 2
tbsp)<br>
5- ??1?? (corn starch, 1 tbsp) <br>
</span></span><br>
<span style="text-align:left;color:rgb(84,84,84);text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;float:none;display:inline!important;white-space:normal;background-color:rgb(255,255,255)"><span style="text-align:left;color:rgb(97,97,97);text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;float:none;display:inline!important;white-space:normal;background-color:rgb(255,255,255)"><br>
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<b><font size="5"><font face="Verdana"><font color="#b45f06">.: ?? Sauce mixture :.</font> </font></font></b><br>
1- ??1/2?? (Dark
soy sauce, 1/2 tbsp)<br>
2- ??1?? (Corn Starch, 1 tbsp)<br>
3- ??2?? (Cold
water, 2 tbsp)<br>
4- ??10? (Rock Sugar, 10g)</font><br>
<br>
</font><font size="3"><font face="Trebuchet MS">
<font face="trebuchet ms, sans-serif" size="3">
</font></font></font><font size="3"><font face="Trebuchet MS"><font face="trebuchet ms, sans-serif" size="3">
</font><font color="#b45f06" size="5"><b>.: ?? Directions :.</b></font> <font face="trebuchet ms,sans-serif"><font size="3"><font face="verdana,sans-serif">
</font></font></font></font></font></div>
<font size="3"><font face="Trebuchet MS">
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<font face="trebuchet ms,sans-serif" size="3"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><font style="font-family:trebuchet ms,sans-serif;font-size:21px"><font size="2"><font size="5"><b><font size="3" style="font-weight:normal">
Step 1:<br>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tCKqqZVtPfzdXGig6cL86eiAx4K9YZb_LiYutyu5viC6llSpKbRbYZT0Nfk-XDnL-EPSSMvxqNPyzcDZ-fqrP6m0REL_9cdGyJ5SI7nGlVf8Vx_Q0tAXkU7X4xReZi6tLfyJhtymdo0/s300/IMG_0187.JPG" style="width:300px;height:228px"><img src="https://lh6.googleusercontent.com/-dsxc8HL5Gm8/UfnAWiReEaI/AAAAAAAAB14/UwXrpT8f8JI/s300/IMG_0188.JPG" style="width:300px;height:228px"><br>
<span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><font style="font-family:trebuchet ms,sans-serif;font-size:21px"><font size="2"><font size="5"><b><font size="3" style="font-weight:normal">?????5??,
????????, ??, ????????10??, ?<span style="text-align:left;color:rgb(97,97,97);text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;float:none;display:inline!important;white-space:normal;background-color:rgb(255,255,255)">??????????,
??????</span></font></b></font></font></font></span></span></span><br>
blanch the preserved vegetable for 5 minutes. Rinse it under cold water
to cool
it down. Squeeze and dry it. Dice it into small pieces. Mix the pork
mixture with the seasonings and let it marinade for 10 minutes.
<span style="text-align:left;color:rgb(97,97,97);text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;float:none;display:inline!important;white-space:normal;background-color:rgb(255,255,255)">Stuff
the pork mixture into the each tofu puff evenly. Press it well</span></span><font style="font-family:trebuchet ms,sans-serif;font-size:21px"><font size="2"><font size="5"><b><font size="3" style="font-weight:normal">.<br>
</font></b></font></font></font></span></span></span></font></b></font></font></font></span></span></span></font></div>
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<div><font face="Trebuchet MS"><font face="trebuchet ms,sans-serif" size="3"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><font style="font-family:trebuchet ms,sans-serif;font-size:21px"><font size="2"><font size="5"><b><font size="3" style="font-weight:normal"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif">Step 2:<br>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgllghhfrngu24WXPUglOkoeNrt84_I-ayyg2Z5TFxF6rhVDIh0NeoUOt9NUnpBI3JGuQiz9Lvh93HaNl45UX2_aUF-g4Und-b1sMhK2Nrcyi41uBK2_sfS6i5UV0Yj66R6ENdQY7rlBU/s300/IMG_0189.JPG" style="width:300px;height:228px"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWL89zil5hh8IaOxaC5Sb1xKO-ao7rzEuVdjS3EIT5idY160wD7bKcKA91oTWhKxJG5jypV1oI1M6B7ch0LLKKeEWT9G2NvyudLo9uyniiCNoH8EmMA9iNF3ZKNGrt-YawrLMc9eemcho/s300/IMG_0190.JPG" style="width:300px;height:228px"><br>
<span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif">???????, ???????, ????25??, <span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif">??????????1/2???????, ????????????????, ??????????</span><font style="font-family:trebuchet ms,sans-serif;font-size:21px"><font size="2"><font size="5"><b><font size="3" style="font-weight:normal"><br>
</font></b></font></font></font></span></span></span></span><font style="font-family:trebuchet ms,sans-serif;font-size:21px"><font size="2"><font size="5"><b><font size="3" style="font-weight:normal"><br>
Put the yam bundles on a dish. Top it with the pork mixture. Steam it over high heat for 25 minutes</font></b></font></font></font></span></span></span></span><font style="font-family:trebuchet ms,sans-serif;font-size:21px"><font size="2"><font size="5"><b><font size="3" style="font-weight:normal">.
Pour half cup of the sauce from the cooked pork mixture into a
pan. Add in the sauce mixture (well combined) and bring it to
boil. Stir the sauce until it is thickened. Pour the sauce
mixture over the pork and serve it hot.<br>
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</font></b></font></font></font></span></span></span></span></span></span></font></b></font></font></font></span></span></span></font></font><font face="Trebuchet MS"><font style="font-family:trebuchet ms,sans-serif;font-size:21px"><font size="2"><font size="3" style="font-weight:normal"><font face="trebuchet ms,sans-serif" size="3"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><font style="font-family:trebuchet ms,sans-serif;font-size:21px"><font size="2"><font size="5"><b><font size="3" style="font-weight:normal"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><font style="font-family:trebuchet ms,sans-serif;font-size:21px"><font size="2"><font size="5"><b><font size="3" style="font-weight:normal">
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<div><font face="Trebuchet MS"><font style="font-family:trebuchet ms,sans-serif;font-size:21px"><font size="2"><font size="3" style="font-weight:normal"><font style="font-family:trebuchet ms,sans-serif;font-size:21px"><font size="2"><font size="5"><font size="3" style="font-weight:normal"><font style="font-family:trebuchet ms,sans-serif;font-size:21px"><font size="2"><font size="5"><font size="3" style="font-weight:normal"><font face="trebuchet ms,sans-serif"><font size="3"><font face="verdana,sans-serif"><font size="3"><font size="3"><font size="3" style="text-align:left;color:rgb(84,84,84);text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:rgb(255,255,255)"><font color="#333333" face="Verdana"><font face="trebuchet ms,sans-serif"><font face="trebuchet ms,sans-serif"><font face="trebuchet ms,sans-serif"><font size="3"><font face="verdana,sans-serif"><font face="trebuchet ms,sans-serif" size="3"><b><font face="trebuchet ms,sans-serif"><font style="font-weight:normal"><font face="trebuchet ms,sans-serif"><span style="font-size:small"><span style="font-family:verdana,sans-serif"><b><font color="#b45f06" size="5">.: ??? Cook's notes :.</font></b><br>
<font size="3"><span style="font-family:verdana,sans-serif"><font size="3"><font face="trebuchet ms,sans-serif">1- ?????8?2?, ??????, ?????, ?????<font color="#616161"><br>
2- ?????????????, ????, ????????, ?????????, ????????5????, ?????????, ??????????<br>
3- <font color="#333333">????????1/2?, ????????????, ??????</font>
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<div style="text-align:left;font-family:verdana,sans-serif;display:block"><font face="Trebuchet MS"><font style="font-family:trebuchet ms,sans-serif;font-size:21px"><font size="2"><font size="5"><font color="#333333" face="Verdana"><font face="verdana,sans-serif"><font style="font-weight:normal"><font color="#616161"><font face="trebuchet ms,sans-serif" size="3"><span style="font-size:small"><span style="font-family:verdana,sans-serif"><font face="trebuchet ms,sans-serif"><font color="#ffffff">http://tonykarenkitchen.com/</font> <br>
<font size="3"><font color="#545454"><span style="font-family:trebuchet ms,sans-serif"><font size="3"><font color="#333333"><font color="#545454">1- <span style="text-align:left;color:rgb(97,97,97);text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;float:none;display:inline!important;white-space:normal;background-color:rgb(255,255,255)"><font color="#545454">Use about lean ground pork with 15 to 20% of fat. If it is too lean, the texture will be harder and it won't be fragrant.<br>
2- Different brand of the preserved vegetable doesn't have the same taste. After
blanched, it is recommended to cut it into small pieces and taste it. If it is
still too salty, blanch it another 5 minutes. The taste of the preserved
vegetable after blanched should be sweet and salty<br>
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 .</font></span>
<font face="trebuchet ms,sans-serif" size="3"><b><font face="trebuchet ms,sans-serif"><font style="font-weight:normal"><font face="trebuchet ms,sans-serif"><span style="font-size:small"><span style="font-family:verdana,sans-serif"><font face="trebuchet ms,sans-serif"><font size="3"><font color="#545454"><span style="font-family:trebuchet ms,sans-serif"><font size="3"><font color="#333333"> </font></font></span></font></font></font><font face="trebuchet ms,sans-serif" size="3"><br>
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<a href="http://blog.yahoo.com/tony-karen/" target="_blank"><span style="font-family:trebuchet ms,sans-serif;font-size:medium"><b><font face="trebuchet ms,sans-serif">??Yahoo??? <br>
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<a href="http://tonynkaren.blogspot.com/" target="_blank"><span style="font-family:trebuchet ms,sans-serif"><font face="trebuchet ms,sans-serif"><b><span style="font-size:medium">?????????<br>
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?????</font></b></a></span></td>
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<font face="trebuchet ms,sans-serif"><span style="font-family:trebuchet ms,sans-serif"><b><span style="font-size:large">??????:</span></b><br>
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通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com0tag:blogger.com,1999:blog-1095527899942684586.post-25057623354524741242009-06-23T11:38:00.001-07:002013-09-05T15:33:45.550-07:00<p><font size="4"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Phvp.nHLd0MhgqjQxSbtWQ.jpg" width="500" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Phvp.nHLd0MhgqjQxSbtWQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Phvp.nHLd0MhgqjQxSbtWQ.jpg" mtype="misc_picture"></div><br><div class="img-wrap"><img title="" alt="3ca8b998.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_3ca8b998.gif"></div>真係開心呀, 昨日放完假, 聽日又再放多日, 仲開心呀, 放完假個衰老闆又放假, 聽到個覺醒超開心呀, 嘩哈哈 <br /><p><div class="img-wrap"><img title="" alt="onion2013.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2013.gif"></div>放假唔知天氣好唔好呢, 天氣好, 我可能會出外影相, 當係旅行前嘅練習, 現在用dslr, 再唔同以前用dc 仔, 要比較多時間先可以影到一張相</p><br /><p>今日我出哩餸, 相信好多人都試過, 我知好多人都煮得比我更好, <div class="img-wrap"><img title="" alt="onion2015.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2015.gif"></div>所以大家見我有咩寫得唔好, 記得指點吓我呀, 有交流先有進步嘛</p><br /><p>清湯腩最大難題係點先可以整都個湯清呢? 以我所知有2大重點, 第一, 一定要飛水最少10分鐘, <div class="img-wrap"><img title="" alt="onion2041.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2041.gif"></div>再洗乾淨晒表面啲脂肪同油份先</p><br /><p><div class="img-wrap"><img title="" alt="onion2046.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2046.gif"></div>第二, 一定要慢火, 要幾慢呢? 以我所知, 你見都個湯面風平浪淨, 但仍有少少泡出沒, 有少少煙就啱啦, 如果再大火啲, 湯表面就會開始有浪, 就唔啱啦, 要再搞細火</p><br /><p>由於要咁炆火慢, 想快係唔可以嘅, 除非用高壓煲啦, <div class="img-wrap"><img title="" alt="onion2064.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2064.gif"></div>但用高壓煲個湯煮完一定唔夠味道, 要隔日食先得</p><br /><p>你見我會提議落牛清湯, <div class="img-wrap"><img title="" alt="onion2063.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2063.gif"></div>因為齋用牛腩, 個湯鮮甜極有限, 出街食, 個湯會加牛骨, 同埋用好多好多牛腩一齊炆, 個湯一定鮮甜無比, 但自家整, 得一磅牛腩, 效果自己大打折扣, 當然, 你要天然唔加, 都絕對唔係問題啦<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/hphDMtWWjCQhRzUZLO0v.Q.jpg" width="500" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/hphDMtWWjCQhRzUZLO0v.Q.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/hphDMtWWjCQhRzUZLO0v.Q.jpg" mtype="misc_picture"></div><br><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=2076765-2009-06-24-beefbriskethotpot.pdf"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 120 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 牛腩1磅半 (1 and 1/2 lbs of beef brisket)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 芫茜2條切段 (2 coriander, cut into section)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 薑片4塊 (4 slices of gingers)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>4- 八角2粒 (2 anise)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>5- 蒜頭4粒, 拍扁 (4 garlic, beaten)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>6- 白蘿蔔1條, 去皮切件 (1 radish, peeled cut into section)</font></p><br /><p><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">1- <font face="Times New Roman">牛清湯<font face="Arial">1</font>罐, 非必要</font> (1 cane of beef broth, optional)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">2- <font face="Times New Roman">紹酒</font></font></font></font><font face="Arial">1湯匙 (1 tbsp of Shaoh-Sing wine)<br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 冰<font face="Times New Roman">糖</font>1湯匙 (1/4 cup of rock sugar)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br><font color="#000000" size="3">4- 鹽1/2茶匙 (1/2 tsp of salt)</font></font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="223" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/uDPtc3SmeWK8Fu7XSjdvMQ.jpg" width="500" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/uDPtc3SmeWK8Fu7XSjdvMQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/uDPtc3SmeWK8Fu7XSjdvMQ.jpg" mtype="misc_picture"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="1"><font color="#ffffff">tonytsang and kareny recipy</font><br></font>1- 先將牛腩連蔥和2薑片出水(約10分鐘), 用凍水洗淨, 隔好水備用<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="1"><font color="#ffffff">tonytsang and kareny recipy</font><br></font>2- 快火落油(約1湯匙)起鑊, 先落薑片蒜茸炒至金黃(圖1), 加入牛腩, 贊酒炒香, 再加入牛清湯, 八角, 冰糖和水至蓋過牛腩 (圖2), 待湯一滾轉細火炆1小時15分, 再加入白蘿蔔炆30分鐘, 熄火焗15, 吃時先切薄片, 再放回湯返滾, 加鹽調味, 再灑上芫茜即成<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="1"><font color="#ffffff">tonytsang and kareny recipy</font><br></font><font size="2">1- Blanch the beef brisket with 2 slices of ginger for 10 minutes. Rinse it under cold water and drain it well. (fig.1).</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="1"><font color="#ffffff">tonytsang and kareny recipy</font><br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Stir fry ginger and garlic until golden and fragrant. Stir fry the brisket with wine. Stir in the beef broth, anise, sugar and water until cover the brisket (fig.2). Heat it over high heat until boiled. Turn the heat to low. Cover and simmer for 1 hour and 15 minutes. Stir in the radish and continue simmering for 30 minutes. Turn the heat off and simmer for another 15 minutes. Before serve, slice the beef brisket and put it back to the soup. Boil it over high heat. Stir in salt to adjust the taste. Top up with coriander and serve it hot</font><font size="2">.</font> </font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 要無油, 一定要細火炆, 當湯面不斷出現很細少的水泡和煙就是正確<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 湯要最後先調味, 以免過鹹 <font color="#ffffff" size="1"><br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">有關烹調術語</font></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- To keep the soup clean, brisket must simmer under low heat. To ensure, check if you see the small bubbles and smoke<br> </font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- Adjust the taste before serve to ensure the taste is what you like<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;">.</font><font color="#c00505"><br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2">3- Click here to understand what is (<a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">Cooking terms in this recipe</font></a>)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> <br /><p></p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com0tag:blogger.com,1999:blog-1095527899942684586.post-6351599729489262682009-06-17T11:36:00.001-07:002013-09-05T15:33:45.570-07:00食譜: 菠蘿甜魚 (Fry salmon in pineapple sauce)<p><font size="4"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/0QxF__EUNGFqqBV6Fw0saQ.jpg" width="500" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/0QxF__EUNGFqqBV6Fw0saQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/0QxF__EUNGFqqBV6Fw0saQ.jpg"></div></font></p><br /><p><font size="4"><div class="img-wrap"><img title="" alt="onion2078.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2078.gif"></div>今日無咩心機, 返工又好唔夠精神, 公司棟大廈今日做屋頂維修, 搞到好大陣味, 好臭又好唔舒服呀, 諗吓諗吓聽日都唔想返工添呀 <br /><p>哩幾日天氣都好好呀, 風和日麗, 又唔算超熱, 所以一有機會, <div class="img-wrap"><img title="" alt="onion2043.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2043.gif"></div>都會蛇王, 出外行吓, 咁嘅天氣, 最好當然係食雪糕啦, 哈哈, 或者後日lunch時出去食</p><br /><p>三文魚係加拿大真係好容易搵到, 雖然唔係話好平, 但係我喜歡吃佢, 尤其煎到佢脆卜卜, <div class="img-wrap"><img title="" alt="onion2047.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2047.gif"></div>真係好好味呀</p><br /><p>有好多blog友都話唔喜歡熟三文, 唔怕, 大家可以改用其他魚柳代替, 如果係白魚, 煎時就最好加蛋去半煎炸, <div class="img-wrap"><img title="" alt="onion2046.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2046.gif"></div>咁出嚟顏色先會靚喎</p><br /><p><div class="img-wrap"><img title="" alt="onion2073.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2073.gif"></div>個酸甜汁今次我無落醋, 所以甜味比較重呀, 如果大家唔喜歡, 當然可以加點白醋啦, 自己執生啦</p><br /><p><div class="img-wrap"><img title="" alt="onion2069.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2069.gif"></div>煎魚最忌係心急同太大火, 慢慢煎靚一面先, 先輕輕力反去另一面再煎, 咁就唔會咁易爛, 記得唔好心急呀</p><br /><p>夏天咁熱, 哩個餸酸酸甜甜又香口, <div class="img-wrap"><img title="" alt="onion2058.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2058.gif"></div>實啱大家享用<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/9qaZcKD3.iDJK3cVct_yJw.jpg" width="500" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/9qaZcKD3.iDJK3cVct_yJw.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/9qaZcKD3.iDJK3cVct_yJw.jpg"></div><br><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=2065645-2009-06-17-pineapplesalmon.pdf"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 20 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 三文魚扒1塊, 抹乾 切大件 (1 salmon steak, dried, cut into piece)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br><font color="#000000">2- 中型洋蔥半個, 去皮, 切件 (1/2 onion, peeled, cut into pieces)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 罐頭菠蘿5片, 切粒 (5 Slices of pineapples, diced)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1"><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font></font></font></font></font><br></font></font></font></p><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><font face="Arial"><font size="4"><br><font face="Arial,Helvetica,sans-serif" size="4">1- 茄汁4湯匙 (3 tbsp of ketchup)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#000000"><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1"><br></font>2- 砂糖1/2茶匙 (1/2 tsp sugar)</font> <br><font face="Arial" color="#ffffff" size="1">tonytsang and kareny recipy</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br>3- 菠蘿汁1/2杯 (1/2 cup of pineapple juice)</font> </font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="223" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/JrjKQZu8FioPqX3ar1hjXw.jpg" width="500" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/JrjKQZu8FioPqX3ar1hjXw.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/JrjKQZu8FioPqX3ar1hjXw.jpg"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="4">1- 魚扒抹乾後用少許白胡椒粉, 鹽醃10分鐘, 兩面再薄薄鋪上粟粉, 快火落油(約1/2量杯油)起鑊, 用半煎炸方式將魚扒兩面煎成金黃(圖1), 再中慢火將魚扒煎至8成熟, 隔油, 上碟備用<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="4">2- 快火落油(約1湯匙)起鑊, 加入洋蔥和1/3茶匙鹽炒軟, 再加入汁料煮透, 加入菠蘿兜勻煮熱(圖2), 淋上魚扒即成<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">1- Dry the Salmon steak well. Marinade it with some salt and white pepper for 10 minutes. Cover the salmon evenly with the corn starch. Heat the pan with 1/2 cup of oil over high heat. Fry the salmon until both sides turn brown (fig.1). Reduce the heat to medium. Continue to cook until the salmon is about 80% done. Dain it well and put it on the dish</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1"><br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Stir fry the onion with 1/3 tsp of salt until soft. Stir in the sauce mix (fig.2). Stir in the pineapple and heat through. Pour it over to the fish and serve it hot</font><font size="2">.</font> </font></font><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong><font color="#c00000" size="4">1-</font><font color="#000000" size="4"> 魚扒一定要乾身, 否則就很難上粉, 煎也很難煎得靚<br></font><font color="#ffffff"><font color="#000000"><font color="#000000"><font color="#ffffff"><font color="#000000"><font color="#ffffff"><font size="1">tonytsang and kareny recipy<a href="http://www.top-bloggers.com/billboard/"><font size="4"><strong><div class="img-wrap"><img height="0" alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></strong></font></a></font></font><br><font color="#c00000" size="4">2-</font><font color="#000000"><font size="4"> 魚扒不要反太多, 要耐心一點, 煎好一面先好反<br></font><font color="#ffffff" size="1"><strong>tonytsang and kareny recipy</strong></font><font color="#ffffff"><strong><br></strong></font></font></font></font></font></font></font><font size="1"><font size="4"><font size="1"><font size="4"><font size="4"><font size="1"><font size="2"><font face="Verdana" color="#c00000"><font face="Times New Roman" size="4">3-</font><font color="#000000" size="4"> 魚扒不宜煎太熟, 因為餘熱會自然地令肉再熟一點<br></font><font size="4"><font color="#ffffff"><strong><font face="Times New Roman" size="1">tonytsang and kareny recipy</font></strong><br></font><font face="Times New Roman" color="#c00000">4-</font></font><font color="#000000" size="4"> 煎封兩面有助保持肉汁, 令魚扒肉質滑滑<br></font><strong><font face="Times New Roman" color="#ffffff" size="1">tonytsang and kareny recipy<br></font></strong></font></font></font></font></font></font></font></font><font face="Verdana" color="#c00000" size="2">1- </font><font size="2"><font color="#000000"><font face="Verdana">It will be hard to coat with the corn starch if the fish is not dry.<br></font></font></font><font color="#ffffff"><font size="2"><font size="1">tonytsang and kareny recipy</font><br><font face="Verdana" color="#c00000">2- </font></font><font color="#000000"><font face="Verdana" size="2">Do not flip the fish too often when frying the fish.<br></font></font><font color="#ffffff"><font size="2"><font size="1">tonytsang and kareny recipy</font><br><font face="Verdana" color="#c00000">3- </font></font><font color="#000000"><font face="Verdana" size="2">Do not overcook the fish. It is recommended to cook it to 90% done<br></font></font><font color="#ffffff"><font size="2"><font size="1">tonytsang and kareny recipy</font><br><font face="Verdana" color="#c00000">4- </font></font><font color="#000000"><font face="Verdana"><font size="2">Brown both side of the fish as soon as possible to keep the moisture </font></font></font></font></font></font></font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> <br /><p></p></font></font></font></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com0tag:blogger.com,1999:blog-1095527899942684586.post-68906258861698330732009-06-15T12:41:00.001-07:002013-09-05T15:33:45.587-07:00食譜: 金菇腰果辣牛肉 (Stir fry beef with cashew in spicy sauce)<p><font size="4"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/MhsjAA2MjNyz.YXsxosSHw.jpg" width="500" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/MhsjAA2MjNyz.YXsxosSHw.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/MhsjAA2MjNyz.YXsxosSHw.jpg" mtype="misc_picture"></div><br><div class="img-wrap"><img title="" alt="th102_.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_th102_.gif"></div>大家唔好以為我懶, 成日都唔出食譜, 其實只係我出唔到, 一來yahoo成日都load 唔到, 二來係我近來有project要做, 變得比較忙碌, 我會盡我所能去update啦, 希望大家唔好介意 <br /><p>上個周末天氣真係好好呀, 終於都似返個夏天, <div class="img-wrap"><img title="" alt="image058.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_image058.gif"></div>星期日仲去到28度添呀, 雖然好有夏天feel, 不過我無特別去邊到玩喎, 只係出街買吓野, 搞吓個草地</p><br /><p>今日哩個餸, <div class="img-wrap"><img title="" alt="df13952b.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_df13952b.gif"></div>係特別為唔食西芹嘅朋友出嘅</p><br /><p><div class="img-wrap"><img title="" alt="onion2073.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2073.gif"></div>我上次煮左個西芹辣牛肉, 大家都問我, 唔落西芹可以落乜, 好啦, 就整多個版本比你地睇吓啦, 哈哈</p><br /><p>講真, 哩個餸真係超容易煮, 只係記得牛肉唔好落鹽醃, 煮時唔好過熟, 金菇唔好太早落, <div class="img-wrap"><img title="" alt="onion2064.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2064.gif"></div>其他都無咩要注意啦</p><br /><p>其實煮餸就係咁好玩, 唔想落西芹? 得, 無問呀, 你鐘意落咩其他材料去代替都可以, 唔用腰果可以改開心果又得, 花生又得, 唔落金菇改冬菇又得, <div class="img-wrap"><img title="" alt="onion2043.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2043.gif"></div>只要用啲腦筋, 無野係唔得嘅<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/EGtBYXettIQN5IKpm6cN4w.jpg" width="500" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/EGtBYXettIQN5IKpm6cN4w.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/EGtBYXettIQN5IKpm6cN4w.jpg" mtype="misc_picture"></div><br><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=2062829-2009-06-15-Spicybeef.pdf"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 25 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 牛柳450克左右, 切件 (450g of beef filet, cut into pieces)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 腰果1/2量杯 (1/2 cup of cashew)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 金菇200克, 去尾 (200g of Enoki mushroom, stemmed off)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 蒜蓉1湯匙 (1 tbsp chopped garlic)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>5- 中洋蔥1個, 去皮, 切絲 (1 medium onion, peeled, sliced)<br></font></font></font><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">1- <font face="Times New Roman">辣豆板醬</font>1湯匙 (1 tsp of chinese chili bean sauce)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">2- <font face="Times New Roman">蠔油</font></font></font></font><font face="Arial">1/2<font face="Times New Roman">湯</font>匙 (1/2 tbsp of oyster sauce)<br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- <font face="Times New Roman">糖</font>1/4茶匙 (1/4 tsp of sugar)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 水1/4量杯 (1/4 cup of water)<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="223" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/kFycc84MR62XmU1aHYS_Vw.jpg" width="500" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/kFycc84MR62XmU1aHYS_Vw.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/kFycc84MR62XmU1aHYS_Vw.jpg" mtype="misc_picture"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>1- 牛肉用基本野醃(除了鹽)15分鐘備用, 快火落油(約1湯匙)起鑊, 將牛肉炒至7成熟, 盛起備用(圖1)<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入加入洋蔥和1/3茶匙鹽及<font face="Times New Roman">辣豆板醬</font>炒至軟身, 加入牛肉, 金菇和汁料兜勻(圖2), 蓋頂焗1分鐘, 加入腰果兜勻, 上碟即成<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">1- Marinade the beef with basic seasoning (expect salt) for 15 minutes. Heat the pan with 1 tbsp of oil over high heat. Stir fry the beef until 70% done. Put it aside (fig.1).</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir fry the onion with 1/3 tsp of salt, chili bean sauce until soft. Stir in the beef, enoki mushroom and sauce mix, and heat it through (fig.2). Cover and simmer for 1 minutes. Stir in the cashew and mix it well. Dish it up and serve it hot</font><font size="2">.</font> </font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 金菇都不要炒太耐才能保持它的爽脆<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 牛肉不要用鹽去醃, 亦不要煮得太熟 <font color="#ffffff" size="1"><br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">有關烹調術語</font></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- Don't overcook the enoki mushroom to keep it crispy texture.<br> </font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- Do not marinade the beef with salt<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;">. Do not overcook the beef as well.</font><font color="#c00505"><br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2">3- Click here to understand what is (<a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">Cooking terms in this recipe</font></a>)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> </p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com0tag:blogger.com,1999:blog-1095527899942684586.post-16835430638246281422009-06-15T12:41:00.000-07:002013-09-04T17:54:14.603-07:00食譜: 金菇腰果辣牛肉 (Stir fry beef with cashew in spicy sauce)<p><font size="4"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="../images/MhsjAA2MjNyz.YXsxosSHw.jpg" width="500" tsrc="../images/MhsjAA2MjNyz.YXsxosSHw.jpg" osrc="../images/MhsjAA2MjNyz.YXsxosSHw.jpg" mtype="misc_picture"></div><br><div class="img-wrap"><img title="" alt="th102_.gif image by tonytsang_emotion" src="http://s244.photobucket.com/albums/gg5/tonytsang_emotion/th_th102_.gif"></div>大家唔好以為我懶, 成日都唔出食譜, 其實只係我出唔到, 一來yahoo成日都load 唔到, 二來係我近來有project要做, 變得比較忙碌, 我會盡我所能去update啦, 希望大家唔好介意 <br /><p>上個周末天氣真係好好呀, 終於都似返個夏天, <div class="img-wrap"><img title="" alt="image058.gif image by tonytsang_emotion" src="http://s244.photobucket.com/albums/gg5/tonytsang_emotion/th_image058.gif"></div>星期日仲去到28度添呀, 雖然好有夏天feel, 不過我無特別去邊到玩喎, 只係出街買吓野, 搞吓個草地</p><br /><p>今日哩個餸, <div class="img-wrap"><img title="" alt="df13952b.gif image by tonytsang_emotion" src="http://s244.photobucket.com/albums/gg5/tonytsang_emotion/th_df13952b.gif"></div>係特別為唔食西芹嘅朋友出嘅</p><br /><p><div class="img-wrap"><img title="" alt="onion2073.gif image by tonytsang_emotion" src="http://s244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2073.gif"></div>我上次煮左個西芹辣牛肉, 大家都問我, 唔落西芹可以落乜, 好啦, 就整多個版本比你地睇吓啦, 哈哈</p><br /><p>講真, 哩個餸真係超容易煮, 只係記得牛肉唔好落鹽醃, 煮時唔好過熟, 金菇唔好太早落, <div class="img-wrap"><img title="" alt="onion2064.gif image by tonytsang_emotion" src="http://s244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2064.gif"></div>其他都無咩要注意啦</p><br /><p>其實煮餸就係咁好玩, 唔想落西芹? 得, 無問呀, 你鐘意落咩其他材料去代替都可以, 唔用腰果可以改開心果又得, 花生又得, 唔落金菇改冬菇又得, <div class="img-wrap"><img title="" alt="onion2043.gif image by tonytsang_emotion" src="http://s244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2043.gif"></div>只要用啲腦筋, 無野係唔得嘅<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="../images/EGtBYXettIQN5IKpm6cN4w.jpg" width="500" tsrc="../images/EGtBYXettIQN5IKpm6cN4w.jpg" osrc="../images/EGtBYXettIQN5IKpm6cN4w.jpg" mtype="misc_picture"></div><br><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=2062829-2009-06-15-Spicybeef.pdf"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://s244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 25 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 牛柳450克左右, 切件 (450g of beef filet, cut into pieces)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 腰果1/2量杯 (1/2 cup of cashew)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 金菇200克, 去尾 (200g of Enoki mushroom, stemmed off)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 蒜蓉1湯匙 (1 tbsp chopped garlic)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>5- 中洋蔥1個, 去皮, 切絲 (1 medium onion, peeled, sliced)<br></font></font></font><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">1- <font face="Times New Roman">辣豆板醬</font>1湯匙 (1 tsp of chinese chili bean sauce)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">2- <font face="Times New Roman">蠔油</font></font></font></font><font face="Arial">1/2<font face="Times New Roman">湯</font>匙 (1/2 tbsp of oyster sauce)<br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- <font face="Times New Roman">糖</font>1/4茶匙 (1/4 tsp of sugar)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 水1/4量杯 (1/4 cup of water)<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="223" src="../images/kFycc84MR62XmU1aHYS_Vw.jpg" width="500" tsrc="../images/kFycc84MR62XmU1aHYS_Vw.jpg" osrc="../images/kFycc84MR62XmU1aHYS_Vw.jpg" mtype="misc_picture"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>1- 牛肉用基本野醃(除了鹽)15分鐘備用, 快火落油(約1湯匙)起鑊, 將牛肉炒至7成熟, 盛起備用(圖1)<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入加入洋蔥和1/3茶匙鹽及<font face="Times New Roman">辣豆板醬</font>炒至軟身, 加入牛肉, 金菇和汁料兜勻(圖2), 蓋頂焗1分鐘, 加入腰果兜勻, 上碟即成<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">1- Marinade the beef with basic seasoning (expect salt) for 15 minutes. Heat the pan with 1 tbsp of oil over high heat. Stir fry the beef until 70% done. Put it aside (fig.1).</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir fry the onion with 1/3 tsp of salt, chili bean sauce until soft. Stir in the beef, enoki mushroom and sauce mix, and heat it through (fig.2). Cover and simmer for 1 minutes. Stir in the cashew and mix it well. Dish it up and serve it hot</font><font size="2">.</font> </font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 金菇都不要炒太耐才能保持它的爽脆<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 牛肉不要用鹽去醃, 亦不要煮得太熟 <font color="#ffffff" size="1"><br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">有關烹調術語</font></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- Don't overcook the enoki mushroom to keep it crispy texture.<br> </font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- Do not marinade the beef with salt<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;">. Do not overcook the beef as well.</font><font color="#c00505"><br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2">3- Click here to understand what is (<a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">Cooking terms in this recipe</font></a>)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> </p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com0tag:blogger.com,1999:blog-1095527899942684586.post-58687635446611647422009-06-10T11:04:00.001-07:002013-09-05T15:59:50.377-07:00食譜: 沙茶甜豆爽牛丸 (Stir fry meatball in chinese barbecue sauce)<p><font size="4"><div class="img-wrap"><img src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/oB7aMcUZUyZZL8JMytWH0g.jpg" width="500"></div><br><div class="img-wrap"><img title="" alt="onion2054.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2054.gif"></div>到6月中啦, 仲係日日都落雨, 天氣凍凍地咁, 一啲都唔似夏天嘅天氣, 係加拿大, 夏天嘅日子都唔見得多, 唔通今年會無夏天, 希望唔會啦 <br /><p>哩幾日真係超眼瞓, <div class="img-wrap"><img title="" alt="onion2031.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2031.gif"></div>唔知係唔係天氣問題呢, 個人成身都軟晒, 無咩精神呀, 做咩都唔起勁呀, 不過係公司都唔會有咩動力啦, 今個星期公司又有兩個同事搵到工走啦, 真係開心, 唔知幾時會到我呢</p><br /><p>哩個食譜真係懶人必試, 唔好講笑, 我好耐未試過煮完, 影埋相, 執埋廚房啲飯都未熟呀, <div class="img-wrap"><img title="" alt="onion2043.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2043.gif"></div>你話幾快就煮好呢</p><br /><p>牛丸又唔需要醃, 最緊要係買得靚, 夠爽口就可以, 我用嘅嘅牛筋丸, 係千里迢迢由多倫多一間專門店買, 特別彈牙爽口呀, <div class="img-wrap"><img title="" alt="onion2063.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2063.gif"></div>唔好睇少一粒細細肉丸呀, 難食起嚟, 真係可以好難食呀</p><br /><p>至於甜豆呢, <div class="img-wrap"><img title="" alt="onion2026.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2026.gif"></div>記得要去除豆上面同下面嘅根, 如果你切去豆嘅左右兩邊, 你應該會好易發現豆根, 一扯就可以成條拉走, 唔會好難, 只係要用多少少時間</p><br /><p>唔整都得, <div class="img-wrap"><img title="" alt="onion2015.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2015.gif"></div>食時就要咬耐少少囉, 記得飛飛水, 等佢快啲熟, 牛丸本身係熟嘅, 所以同飛左水嘅甜豆唔需要煮太耐, 一煮熱就可以上碟</p><br /><p>超簡單又快捷, 無理由你唔試吓啦, 沙茶有香口, <div class="img-wrap"><img title="" alt="onion203.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion203.gif"></div>食過真係人人讚呀<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/vp1ti6UNTg4.2FxDvGZmQA.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/vp1ti6UNTg4.2FxDvGZmQA.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/vp1ti6UNTg4.2FxDvGZmQA.jpg" mtype="misc_picture"></div><br><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=2052325-2009-06-11-honeypeameatball.pdf"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 5 minutes <strong>|</strong> Cook烹調: 15 minutes <strong>|</strong> For 份量: 4 people</font> </span> <br><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 牛丸20粒左右, 切半 (20 beef meat balls, cut in half)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 中型洋蔥半個, 去皮, 切絲 (1/2 onion, peeled, sliced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 甜豆450克左右, (450g of honey pea)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 蒜蓉1湯匙 (1 tbsp chopped garlic)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font></font></font><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">1- <font face="Times New Roman">沙茶醬</font><font face="Arial">4湯匙 (4 tbsp of chinese barbecue sauce)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#000000"><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1"><br></font>2- 水1茶匙 (1 tsp water)</font> <br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="223" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Oyy4lCe_w7OZ6VTEHBAyUA.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Oyy4lCe_w7OZ6VTEHBAyUA.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Oyy4lCe_w7OZ6VTEHBAyUA.jpg" mtype="misc_picture"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>1- 甜頭切頭和尾, 去絲, 飛水2分鐘, 盛起備用<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火落油(約1湯匙)起鑊, 先落<font face="Times New Roman">沙茶醬和</font>蒜茸炒至金黃, 加入洋蔥和1/3茶匙鹽炒軟(圖1), 再加入牛丸, 甜豆和水兜勻煮透(圖2), 上碟即成<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">1- Remove the stem of the honey pea. Blanch it for 2 minutes. Drain it well and put it aside.</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Stir fry barbecue sauce and garlic until it is golden and fragrant. Stir fry the onion with 1/3 tsp of salt until soft (fig.1). Stir in meat ball, honey pea and heat through (fig.2). Dish it up and serve it hot.</font></font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 甜豆的根包著整個甜豆, 切去頭尾部分會容易將它去除 <br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 各牌子的沙茶醬味道都不一樣, 記得要自己調整份量<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">有關烹調術語</font></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- The stem of honey pea is around the pea. Remove the both end will help to remove the stem easily<br> </font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- Adjust the portion of the barbecue sauce because different brand of the sauce will have different taste<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;">.</font><font color="#c00505"><br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2">3- Click here to understand what is (<a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">Cooking terms in this recipe</font></a>)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> </p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com1tag:blogger.com,1999:blog-1095527899942684586.post-63226063998674201252009-06-08T12:56:00.001-07:002013-09-05T15:33:45.617-07:00食譜: 火龍魚條 (Fry fish paste with dragon fruit)<p><font size="4"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/0x7R4ddzdeUOfFYV_HWSZQ.jpg" width="500" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/0x7R4ddzdeUOfFYV_HWSZQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/0x7R4ddzdeUOfFYV_HWSZQ.jpg"></div><br><div class="img-wrap"><img title="" alt="onion2078.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2078.gif"></div>哩個時候搵工真係唔易, 本來有份工可以轉, 不過因為種種條件, 最後我都係決定唔轉啦, 有時啲野, 做生不如做熟, 唔一定轉左工等於會好過啲 <br /><p>星期六日瞓得唔好呀, 成日諗著份新工, 所以今日都無精神, 好彩老闆今日無返工, 所以心情立即靚返好多, 人都醒啲, <div class="img-wrap"><img title="" alt="th100_.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_th100_.gif"></div>開心啲呀</p><br /><p>今日哩個餸就啱晒我嘅心情啦, 酸酸甜甜, <div class="img-wrap"><img title="" alt="th113_.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_th113_.gif"></div>人人食完都會立即開心晒</p><br /><p>魚滑現成買返嚟, 少心醃好煎香切條, <div class="img-wrap"><img title="" alt="onion2047.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2047.gif"></div>就咁食都已經好正, 再加埋哩個無敵嘅酸甜汁, 真係無得頂呀</p><br /><p>火龍果我都係第一次用, 佢味道比較淡, <div class="img-wrap"><img title="" alt="onion2042.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2042.gif"></div>所以配濃烈嘅汁料就最啱, 記得生果材料唔適宜太早落, 以免煮得太耐, 口感同味道會轉變</p><br /><p><div class="img-wrap"><img title="" alt="onion2046.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2046.gif"></div>個汁我無落得好多, 只係啱啱好包著所有材料, 如果你喜歡多多汁, 就自己將汁料份量加倍啦</p><br /><p><div class="img-wrap"><img title="" alt="onion2016.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2016.gif"></div>哩個餸好味有醒胃, 夏日炎炎最啱食呀, 哈哈<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/oUDQMjUtNj8KQRuttR9xyQ.jpg" width="500" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/oUDQMjUtNj8KQRuttR9xyQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/oUDQMjUtNj8KQRuttR9xyQ.jpg"></div><br><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=2049758-2009-06-08-dragonfish.pdf"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 35 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 魚滑1磅左右 (1 lbs of fish paste)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 中型洋蔥半個, 去皮, 切件 (1/2 onion, peeled, cut into pieces)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 罐頭菠蘿5片, 切粒 (5 Slices of pineapples, diced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 蒜蓉1湯匙 (1 tbsp chopped garlic)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>5- 火龍果1個, 去皮切粒 (1 dragon fruit, peeled, diced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font></font></font><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">1- 茄汁3湯匙 (3 tbsp of ketchup)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#000000"><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1"><br></font>2- 砂糖1/2茶匙 (1/2 tsp sugar)</font> <br><font face="Arial" color="#ffffff" size="1">tonytsang and kareny recipy</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br>3- 菠蘿汁4湯匙 (1 tbsp pineapple juice)</font> <br><font face="Arial"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 白醋1/2湯匙 (1/2 tbsp white vinegar)<br><br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">醃料 Marinade<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">1- 麻油1/2湯匙 (1/2 tbsp of sesame oil)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 鹽1茶匙 (1 tsp of salt)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>3- 胡椒粉1茶匙 (1 tsp pepper)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>4- 生粉1湯匙 (1 tbsp of corn starch)<font face="Arial"><br></font></font></font></font></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="223" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/My8ZIiePNUk3s2D2ADQgkQ.jpg" width="500" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/My8ZIiePNUk3s2D2ADQgkQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/My8ZIiePNUk3s2D2ADQgkQ.jpg"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>1- 魚滑和醃料攪勻, 分成10-12份, 中火落油(約1湯匙)起鑊, 放入魚滑, 壓平, 煎至兩面金黃及熟透(圖1), 盛起切條備用<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入洋蔥和1/3茶匙鹽炒軟, 再加入汁料煮透(圖2), 加入魚條, 菠蘿和火龍果兜勻煮熱, 上碟即成<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">1- Mix the marinade with the fish paste. Split the fish paste into a 10-12 pieces. Heat the pan with 1 tbsp of oil over medium heat. Add in the fish ball and flatten it. Fry until both side turn brown and well done (fig.1). Slice it and put it aside.</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir fry the onion with 1/3 tsp of salt until soft. Stir in the sauce mix (fig.2). Stir in the fish paste, pineapple, dragon fruit and heat through. Dish it up and serve it hot.</font></font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 湯匙塗上油, 分魚滑時就會容易很多 <br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 生果料要最後先落, 生果不宜煮得太耐 <font color="#ffffff" size="1"><br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">有關烹調術語</font></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- Coat the spoon with some oil will make it easier to split the fish paste.<br> </font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- Do not over cook the pineapple and dragon fruit<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;">.</font><font color="#c00505"><br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2">3- Click here to understand what is (<a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">Cooking terms in this recipe</font></a>)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> <br /><p></p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com0tag:blogger.com,1999:blog-1095527899942684586.post-7721359546961861932009-06-04T12:42:00.001-07:002013-09-05T15:33:45.633-07:00食譜: 百花豆腐 (Stir fry pork on tofu)<p><font size="4"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/iUeaXtNDd_V_VRoluqARAQ.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/iUeaXtNDd_V_VRoluqARAQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/iUeaXtNDd_V_VRoluqARAQ.jpg" mtype="misc_picture"></div><br><div class="img-wrap"><img title="" alt="onion2078.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2078.gif"></div>見我咁遲出食譜就應該明白yahoo個問題仍未解決啦, 其實yahoo我覺得真係功能唔錯, 人流亦多, 可惜欠缺管理, 搗亂嘅人又多, 最終受害的, 都係我地哩啲平民百姓, 有冤無路數 <br /><p><div class="img-wrap"><img title="" alt="0dfe4dbe.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_0dfe4dbe.gif"></div>返工前路都係茫茫, 震完一鑊, 今日再震埋個大老闆走, 話就升職, 其實都係想令我哩邊間公司架空, 製造一個好藉口將來執左佢o者, 唉~~打工仔, 係時勢唔好情況吓, 想走亦唔易, 我都搵過工, 可惜無咩啱心水, 唯有見步行步啦</p><br /><p>今日哩個餸非常之好味到, <div class="img-wrap"><img title="" alt="82da9d58.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_82da9d58.gif"></div>大家真係要試吓先得</p><br /><p><div class="img-wrap"><img title="" alt="onion2057.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2057.gif"></div>豬肉, 瑤柱, 蟹柳, 三個夾埋你就知個汁有幾甜啦, 再加蠔油, 真係非常濃郁, 味道鮮美, 本來就咁食, 可能會過鹹, 又或者太濃烈</p><br /><p>所以加入雜豆同豆腐, 味道立即平衡, 入口味鮮濃但不烈, 爽口卻有軟熟, <div class="img-wrap"><img title="" alt="onion2058.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2058.gif"></div>真係非常之美妙呀</p><br /><p><div class="img-wrap"><img title="" alt="onion2046.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2046.gif"></div>記得豆腐要出水後, 隔好水先上碟, 否則成隻碟都係水, 就唔好味啦</p><br /><p>哩個餸簡單易整, <div class="img-wrap"><img title="" alt="onion2064.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2064.gif"></div>材料又唔難搵到, 無理由你唔試吓啦<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/0KCgWyXJklTG0AIEmzLnwA.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/0KCgWyXJklTG0AIEmzLnwA.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/0KCgWyXJklTG0AIEmzLnwA.jpg" mtype="misc_picture"></div><br><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=2043139-2009-06-05-porltofu.pdf"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 20 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 枚頭豬肉450克, 切件 (450g of tenderloin pork, cut into pieces)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 金菇250克左右, 去尾 (250g of enoki mushroom)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 滑豆腐1盒350克, 切粒 (350g of soft tofu, diced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 蒜蓉1湯匙 (1 tbsp chopped garlic)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>5- 雜豆1量杯 (1 cup of assorted vegetable)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>6- 蟹柳4條左右, 切碎 (4 crab sticks, shredded)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>7- 乾瑤柱2-3粒, 浸軟 (2-3 dried scallop, soaked, shredded)<br><br></font></font></font><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">1- <font face="Arial">蠔油3</font>湯匙 (3 tbsp of oyster sauce)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">2- <font face="Times New Roman">麻油1</font></font></font></font><font face="Arial">茶匙 (1 tsp of sesame oil)<br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- <font face="Times New Roman">糖</font><font face="Arial">1/4茶匙 (1/4 tsp of sugar)<br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 水3湯匙 (3 tbsp of water)<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="425" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/khvtlu2E8A8Dw_KSl_E6MQ.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/khvtlu2E8A8Dw_KSl_E6MQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/khvtlu2E8A8Dw_KSl_E6MQ.jpg" mtype="misc_picture"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>1- 豬肉用基本野醃15分鐘備用, 同時將豆腐飛水(圖1), 約2分鐘, 盛起, 隔水備用, 豬肉醃好就快火落油(約1湯匙)起鑊, 將豬肉炒熟, 盛起備用(圖2)<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入加入雜豆和乾瑤柱炒透(圖3), 再加入蟹柳, 金菇, 豬肉和汁料煮透, 約1分鐘(圖4), 熄火, 豆腐先上碟, 再淋上汁料即成<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">1- Marinade the pork with basic seasoning for 15 minutes. Blanch the tofu for 2 minutes (fig.1). Drain it well and put it aside. Heat the pan with 1 tbsp of oil over high heat. Stir fry the pork until done. Put it aside (fig.2).</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir fry the assorted vegetable, scallop and heat through (fig.3). Stir pork, mushroom, crab meat and sauce mix (fig.4). Cover and simmer for 1 minutes. Turn the heat off. Dish up and tofu and pour the sauce mix over. Serve it hot.</font></font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 豆腐飛水後要用多少少時間隔水, 盡量保持它乾身<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 汁料不夠杰的話, 可以加點生粉水埋獻 <font color="#ffffff" size="1"><br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">有關烹調術語</font></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- Try to keep the tofu as dry as possible after blanching it.<br> </font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- Add some corn starch mixture if the sauce is not thicken enough<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;">.</font><font color="#c00505"><br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2">3- Click here to understand what is (<a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">Cooking terms in this recipe</font></a>)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> <br /><p></p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com0tag:blogger.com,1999:blog-1095527899942684586.post-59888520793350675462009-06-02T08:47:00.001-07:002013-09-05T15:33:45.649-07:00食譜: 白汁脆三文 (Fry salmon in creamy sauce)<p><font size="4"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/xlv0F60QBTBgKRo6HXYtzg.jpg" width="500" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/xlv0F60QBTBgKRo6HXYtzg.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/xlv0F60QBTBgKRo6HXYtzg.jpg"></div><br>星期日同太太一齊去比人全身按摩(正正經經個隻), 嘩, 摩完90分鐘, <div class="img-wrap"><img title="" alt="image057.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_image057.gif"></div>全身酸軟呀, 個師傅都問我, 做咩我今次全身都咁多硬塊, 鬼咩, 要整個花園, <div class="img-wrap"><img title="" alt="onion2075.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2075.gif"></div>每個星期都要掘窿呀, 緊係多硬塊啦, 哈哈 <br /><p>星期一無返工, 係屋企hea 吓同埋出吓街逛吓, 休息吓, <div class="img-wrap"><img title="" alt="onion2072.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2072.gif"></div>因為全身都仲係好軟呀, 真係用力多少少都有點痛, 所以都係唔好再搞咁多野啦, 哈哈</p><br /><p>今日出哩個食譜, 簡單又好味道, <div class="img-wrap"><img title="" alt="onion2022.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2022.gif"></div>唔好以為好難整, 其實一啲都唔難, 仲超好味</p><br /><p><div class="img-wrap"><img title="" alt="onion2064.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2064.gif"></div>白汁我講過, 你想自己整唔係難, 只需麵粉加牛油炒, 加奶或忌廉煮至汁杰, 加少少水就搞掂, 但係我一個超懶嘅人, 可以懶, 我一定會懶, 所以同大家分享吓哩種懶人白汁</p><br /><p>懶人白汁好簡單, <div class="img-wrap"><img title="" alt="onion2046.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2046.gif"></div>首先要一罐磨菇忌廉湯做膽, 之後就加白酒, 牛油同奶就會完成, 味道同正式白汁可以比美, 大家一定要試吓呀</p><br /><p><div class="img-wrap"><img title="" alt="onion2015.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2015.gif"></div>我睇返將相, 覺得個賣相可以再靚啲, 大家可以將三文魚扒切成正方型, 相信咁樣出嚟個賣相一定好好多</p><br /><p><div class="img-wrap"><img title="" alt="onion203.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion203.gif"></div>簡簡單單, 再配少少雜菜, 加個意粉, 一個美滿豐富嘅晚餐就完成, 大家一定要試吓<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Fm9vEykLtcp.nsEjZAxihw.jpg" width="500" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Fm9vEykLtcp.nsEjZAxihw.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Fm9vEykLtcp.nsEjZAxihw.jpg"></div><br><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=2040213-2006-06-03-whitesalmon.pdf"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 20 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 三文魚扒1塊, 抹乾 切大件 (1 salmon steak, dried, cut into piece)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font></font></font><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">1- 罐頭磨菇忌簾湯<font face="Arial">2/3</font>湯匙 (2/3 cream of mushroom soup)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">2- <font face="Arial">奶1/4量杯</font></font></font></font><font face="Arial"> (1/4 cup of milk)<br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- <font face="Arial">牛油1湯匙</font><font face="Arial"> (1tbsp of butter)<br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 白酒3湯匙 (3 tbsp of white wine)<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="223" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/3ZYUuWWULCMDg6UNIzQCOw.jpg" width="500" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/3ZYUuWWULCMDg6UNIzQCOw.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/3ZYUuWWULCMDg6UNIzQCOw.jpg"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>1- 魚扒抹乾後用少許白胡椒粉, 鹽醃10分鐘, 兩面再薄薄鋪上粟粉(圖1), 快火落油(約1/2量杯油)起鑊, 用半煎炸方式將魚扒兩面煎成金黃, 再中慢火將魚扒煎至8成熟, 隔油, 上碟備用<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火無油起鑊, 轉中火, 先落牛油, 再加奶和白酒煮滾, 加入忌簾湯攪至杰身(圖2), 淋上魚身即成<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">1- Dry the Salmon steak well. Marinade it with some salt and white pepper for 10 minutes. Cover the salmon evenly with the corn starch (fig.1). Heat the pan with 1/2 cup of oil over high heat. Fry the salmon until both sides turn brown. Reduce the heat to medium. Continue to cook until the salmon is about 80% done. Dain it well and put it on the dish</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1"><br></font><font size="2">2- Heat the pan over high heat. Turn the heat to medium. Stir in the butter. Stir in the milk and wine until boiled. Stir in the cream of mushroom until the sauce is thick (fig.2). Pour the sauce over the salmon. Serve it hot</font><font size="2">.</font> </font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong><font color="#c00000" size="4">1-</font><font color="#000000" size="4"> 魚扒一定要乾身, 否則就很難上粉, 煎也很難煎得靚<br></font><font color="#ffffff"><font color="#000000"><font color="#000000"><font color="#ffffff"><font color="#000000"><font color="#ffffff"><font size="1">tonytsang and kareny recipy<a href="http://www.top-bloggers.com/billboard/"><font size="4"><strong><div class="img-wrap"><img height="0" alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></strong></font></a></font></font><br><font color="#c00000" size="4">2-</font><font color="#000000"><font size="4"> 魚扒不要反太多, 要耐心一點, 煎好一面先好反<br></font><font color="#ffffff" size="1"><strong>tonytsang and kareny recipy</strong></font><font color="#ffffff"><strong><br></strong></font></font></font></font></font></font></font><font size="1"><font size="4"><font size="1"><font size="4"><font size="4"><font size="1"><font size="2"><font face="Verdana" color="#c00000"><font face="Times New Roman" size="4">3-</font><font color="#000000" size="4"> 魚扒不宜煎太熟, 因為餘熱會自然地令肉再熟一點<br></font><font size="4"><font color="#ffffff"><strong><font face="Times New Roman" size="1">tonytsang and kareny recipy</font></strong><br></font><font face="Times New Roman" color="#c00000">4-</font></font><font color="#000000" size="4"> 煎封兩面有助保持肉汁, 令魚扒肉質滑滑<br></font><strong><font face="Times New Roman" color="#ffffff" size="1">tonytsang and kareny recipy<br></font></strong></font></font></font></font></font></font></font></font><font face="Verdana" color="#c00000" size="2">1- </font><font size="2"><font color="#000000"><font face="Verdana">It will be hard to coat with the corn starch if the fish is not dry.<br></font></font></font><font color="#ffffff"><font size="2"><font size="1">tonytsang and kareny recipy</font><br><font face="Verdana" color="#c00000">2- </font></font><font color="#000000"><font face="Verdana" size="2">Do not flip the fish too often when frying the fish.<br></font></font><font color="#ffffff"><font size="2"><font size="1">tonytsang and kareny recipy</font><br><font face="Verdana" color="#c00000">3- </font></font><font color="#000000"><font face="Verdana" size="2">Do not overcook the fish. It is recommended to cook it to 90% done<br></font></font><font color="#ffffff"><font size="2"><font size="1">tonytsang and kareny recipy</font><br><font face="Verdana" color="#c00000">4- </font></font><font color="#000000"><font face="Verdana"><font size="2">Brown both side of the fish as soon as possible to keep the moisture </font></font></font></font></font></font></font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> <br /><p></p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com0tag:blogger.com,1999:blog-1095527899942684586.post-80003592980744016992009-05-29T13:22:00.001-07:002013-09-05T15:33:45.664-07:00食譜: 茄蛋蝦仁 (Scramble egg with shrimps in tomato sauce)<p><font size="4"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/DdadXaZDhVCVMZ5.4DIfAA.jpg" width="500" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/DdadXaZDhVCVMZ5.4DIfAA.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/DdadXaZDhVCVMZ5.4DIfAA.jpg"></div><br><div class="img-wrap"><img title="" alt="onion2071.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2071.gif"></div>真係比yahoo激死, load極都係load 唔到呀, 算啦, 到香港零晨4點, 終於load到啦, 真係玩死我呀 <br /><p>星期五啦, <div class="img-wrap"><img title="" alt="onion2083.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2083.gif"></div>但全日落雨呀, 真係好無癮, 又好眼瞓, 返工又悶, 好想快啲回家呀, 好辛苦呀</p><br /><p>好啦, 講返個餸先, <div class="img-wrap"><img title="" alt="onion2043.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2043.gif"></div>茄汁一向我強項呀, 煮蛋又滑又嫩一向係我優點, 兩者合體, 哩碟餸當然係好好味啦, 呵呵</p><br /><p><div class="img-wrap"><img title="" alt="onion2046.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2046.gif"></div>蝦大家記得用啲生粉擦勻, 再清洗, 會乾淨好多, 有無腥味, 抹乾再加啲鹽去醃, 就會更爽口呀, 真係非常之簡單又有效</p><br /><p>蛋好多人都好容易煮到好老, <div class="img-wrap"><img title="" alt="onion2064.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2064.gif"></div>主要原因係因為大家都唔記得, 蛋煮完會有餘熱, 而餘熱會將蛋整得再熟一啲</p><br /><p>所以, <div class="img-wrap"><img title="" alt="th062_.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_th062_.gif"></div>如果眼見啲蛋乾晒, 就已經肯定係煮過龍, 一定要係佢剛成型但仍然濕濕地時就要盛起, 咁你等一陣, 佢會自己乾晒, 但肉質就會好嫩, 唔信你試吓啦</p><br /><p><div class="img-wrap"><img title="" alt="onion2063.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2063.gif"></div>仲有, 蛋加奶等於滑, 唔加奶, 都勸大家加點水, 同埋千祈唔好發蛋時加鹽, 而煮蛋時, 先快火燒熱個鑊先, 落蛋前轉細火或熄火, 因為蛋唔係肉, 70度左右就已經會熟, 細火等大家有多啲時間處理</p><br /><p>講左咁多, 大家係唔係好想試試先? 唔好等啦, 快啲整嚟試吓, <div class="img-wrap"><img title="" alt="onion2058.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2058.gif"></div>滑蛋煮得好, 真係好美妙<br> <br><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=2033469-2009-05-30-tomatoshrimpegg.pdf"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 20 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 中蝦12-15隻, 去殼 (12-15 medium shrimps, shell off)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 蕃茄1個, 切粒 (1 beef tomato, diced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 蔥粒1/3量杯 (1/3 cup of diced green onion)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 蒜蓉1湯匙 (1 tbsp minced garlic)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>5- 中洋蔥1個, 去皮, 切粒 (1 medium onion, peeled, diced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>6- 蛋4隻, 發勻 (4 eggs, blended)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>7- 奶2湯匙, 非必要 (2 tbsp of milk, optional)<br></font></font></font><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">1- <font face="Arial">老抽1/2</font>湯匙 (1/2 tbsp of black soya sauce)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">2- <font face="Arial">糖1</font></font></font></font><font face="Arial">茶匙 (1 tsp of sugar)<br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- <font face="Times New Roman">鹽</font><font face="Arial">1/3茶匙 (1/3 tsp of salt)<br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 水1/4量杯 (1/4 cup of water)<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="425" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/4gO3I1rIqzyuE99zX067zg.jpg" width="500" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/4gO3I1rIqzyuE99zX067zg.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/4gO3I1rIqzyuE99zX067zg.jpg"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>1- 蝦先用生粉擦勻, 再用清水洗淨, 抹乾, 再用約1/2茶匙鹽/生粉, 1/4茶匙胡椒粉/麻油/醃10分鐘備用, 蛋和奶發勻備用, 醃好就快火落油(約1湯匙)起鑊, 將蝦仁炒熟, 盛起備用 (圖1)<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火落油(約1湯匙)起鑊, 轉低火, 落蛋汁, 不斷將蛋攪動成蛋粒, 約7成熟盛起備用 (圖2)<br><br>3- 快火落油(約1湯匙)起鑊, 先將蒜頭爆至金黃, 加入洋蔥及1/3茶匙鹽和蔥粒炒至軟身(圖3), 再加入蕃茄粒和汁料煮透(約2分鐘)(圖4), 再加入蝦和蛋兜勻, 上碟即成<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">1- Clean the shrimps with the corn starch. Rinse it well under cold water. Marinade the shrimps with 1/2 tsp of salt, corn starch, 1/4 tsp of pepper, sesame oil for 1 minute. Blend well the egg and the milk. Put it aside. Heat the pan with 1 tbsp of oil over high heat. Stir fry the shrimps until done. Put it aside.</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Turn the heat to low, Stir in the egg mixture and stir fry it until fully scrambled but not dried out (fig.2). Put it aside<br><br>3- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir fry the onion with 1/3 tsp of salt and green onion until soft (fig.3). Stir in tomato and sauce mix, and mix it well (fig.4). Stir in the shrimps and scrambled egg and mix it well. Dish it up and serve it hot</font><font size="2">.</font> </font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 低火去煮蛋可以確保蛋不會老<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 蛋不能一開始就煮得太熟, 當成型但仍有點濕淋淋時, 就要盛起 <font color="#ffffff" size="1"><br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">有關烹調術語</font></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- Cook the egg after turning the heat to low can avoid overcooking.<br> </font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- Do not fully cook the egg at the beginning. Once it forms the sharp but still wet, dish it up immediated to avoid overcooking it<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;">.</font><font color="#c00505"><br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2">3- Click here to understand what is (<a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">Cooking terms in this recipe</font></a>)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> </p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com1tag:blogger.com,1999:blog-1095527899942684586.post-84491235705788811782009-05-27T12:13:00.001-07:002013-09-05T15:33:45.677-07:00食譜: 芝香豆腐磚 (Cheesy tofu in tomato sauce)<p><font size="4"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/VrfpwULD0B7UgU1Rt8dWgg.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/VrfpwULD0B7UgU1Rt8dWgg.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/VrfpwULD0B7UgU1Rt8dWgg.jpg" mtype="misc_picture"></div><br>香港朋友就好啦, 有端午節節假放, 我就要繼續返工, 真係陰公呀, 今日天陰陰落毛毛雨, 好厭悶呀, <div class="img-wrap"><img title="" alt="onion2031.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2031.gif"></div>好想係屋企瞓覺 <br /><p>宜家出blog, 真係要等香港朋友瞓晒先得呀, <div class="img-wrap"><img title="" alt="onion2054.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2054.gif"></div>因為yahoo對海外用戶真係超唔掂, load個blog要load 成世, 唉, 用得yahoo真係預左有問題, 唯有死忍啦</p><br /><p>最近啲賣廣告繼續猖獗呀, 好煩呀, 我有時真係睇漏一陣, 就成個留言都係廣告, 賣衫都算, del慢啲都怕, <div class="img-wrap"><img title="" alt="onion2034.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2034.gif"></div>最憎係啲色情廣告同咩反宗教廣告, 個啲真係剷遲一秒都嫌慢呀</p><br /><p><div class="img-wrap"><img title="" alt="onion203.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion203.gif"></div>今日出哩個餸, 一個字:香~~~~</p><br /><p>我一路焗, 一路流口水呀, <div class="img-wrap"><img title="" alt="onion2057.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2057.gif"></div>因為啲芝士真係超香, 焗芝士記得要自己睇著, 通常頭5分鐘都無咩事, 但之後, 就好視乎你焗爐威力啦, 有啲好快就會燶, 但有啲就要焗好耐, 所以一定要自己睇著, <div class="img-wrap"><img title="" alt="onion2064.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2064.gif"></div>我無可能講到要幾多時間</p><br /><p><div class="img-wrap"><img title="" alt="onion2046.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2046.gif"></div>芝士一定要焗到少少, 微微燶, 咁先會香脆, 如果太早拿出嚟, 咁一來會唔靚, 白雪雪咁, 二來會軟腍腍, 唔多香脆呀</p><br /><p>其他材料, 記得煮完一定要隔好, 保持佢乾身, 因為一入焗爐焗時, 豆腐會再出水, 雞會再爆肉汁, 所以個汁都要比較杰, 咁即使其他材料有水出都唔怕</p><br /><p>雖然因為要焗, 用多少少時間, <div class="img-wrap"><img title="" alt="onion2073.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2073.gif"></div>但你其實焗緊嘅時候, 你可以做其他野, 我又唔覺好徙時間, 我煮哩個餸, 放入焗爐就去沖涼 (約用左10分鐘左右), 沖完就可以開飯, 超方便</p><br /><div><div class="img-wrap"><img title="" alt="th113_.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_th113_.gif"></div>大家一定要試吓, 包你一試上癮</div><br /><div><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=2029968-2009-05-28-cheesytofu.pdf"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 40 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></div><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 雞柳450克左右, 切件 (450g of chicken filet, cut into pieces)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 蕃茄2個, 切件 (2 tomato, diced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 滑豆腐1盒350克, 切粒 (350g of soft tofu, diced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 蒜蓉1湯匙 (1 tbsp chopped garlic)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>5- 中洋蔥1個, 去皮, 切絲 (1 medium onion, peeled, sliced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>6- 水牛芝士碎1杯 (1 cup of Mozzarella cheese)<br></font></font></font><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">1- <font face="Times New Roman">茄糕</font>4湯匙 (4 tbsp of tomato sauce)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">2- <font face="Times New Roman">茄汁</font></font></font></font><font face="Arial">2湯匙 (1 tbsp of ketchup)<br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- <font face="Times New Roman">糖1</font>湯匙 (1 tbsp of sugar)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 水1/4量杯 (1/4 cup of water)<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="425" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/RpAwSHIOBg2uynBaQT6_ww.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/RpAwSHIOBg2uynBaQT6_ww.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/RpAwSHIOBg2uynBaQT6_ww.jpg" mtype="misc_picture"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>1- 雞肉用基本野醃15分鐘備用, 同時將豆腐飛水, 約2分鐘, 盛起, 隔水備用, 雞肉醃好就快火落油(約1湯匙)起鑊, 將雞肉炒熟, 盛起備用<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入加入洋蔥和1/3茶匙鹽炒至軟身(圖2), 再加入蕃茄和汁料炒透, 約2分鐘(圖3), 熄火<br><br>3- 焗爐375 F 預熱, 同時將豆腐放入焗盤(圖1), 再舖雞肉(圖2), 再加汁料於面, 平均灑上芝士, 放入焗爐焗至芝士金黃微焦(圖4), 約10分鐘即成<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">1- Marinade the chicken with basic seasoning for 15 minutes. Blanch the tofu for 2 minutes. Drain it well and put it aside. Heat the pan with 1 tbsp of oil over high heat. Stir fry the chicken until done. Put it aside.</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir fry the onion with 1/3 tsp of salt until soft. Stir in tomato and sauce mix, and mix it well (fig.3). Turn the heat off<br><br>3- Preheat the oven to 375F, put the tofu into the baking container (fig.1), top it with chicken (fig.2), and cover with sauce mix. Cover evenly with the cheese and bake it in the oven until cheese is golden and crispy (fig.4). It will take about 10 minutes. Take it out and serve it hot</font><font size="2">.</font> </font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" mtype="misc_picture"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 豆腐飛水後要用多少少時間隔水, 盡量保持它乾身<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 汁料杰一點都不怕, 因為豆腐焗時仍會出點水 <font color="#ffffff" size="1"><br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">有關烹調術語</font></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- Try to keep the tofu as dry as possible after blanching it.<br> </font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- The sauce should keep thicken as the tofu will release water while baking<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;">.</font><font color="#c00505"><br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2">3- Click here to understand what is (<a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">Cooking terms in this recipe</font></a>)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> </p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com0tag:blogger.com,1999:blog-1095527899942684586.post-60907236283410828272009-05-25T12:15:00.001-07:002013-09-05T15:33:45.692-07:00食譜: 金香辣牛柳 (Stir fry beef with enoki mushroom)<p><font size="4"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="312" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/po1ZNa0n8S_OPiEwy1yBfQ.jpg" width="500" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/po1ZNa0n8S_OPiEwy1yBfQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/po1ZNa0n8S_OPiEwy1yBfQ.jpg"></div><br><div class="img-wrap"><img title="" alt="onion2071.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2071.gif"></div>等到下午3點左右, 終於入到草稿區, 終於load得完, 可以寫埋個食譜, 我發覺係香港零晨時段入blog可以話係最穩定, 其他時間好多時都load 唔到 <br /><p>仲有呀, <div class="img-wrap"><img title="" alt="th096_K.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_th096_K.gif"></div>我其實有回覆大家啲留言, 只係大家收唔到email通知, 如果大家有問我問題的話, 記得要返嚟睇返我個回覆呀</p><br /><p><div class="img-wrap"><img title="" alt="onion2015.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2015.gif"></div>星期六日搞到我好疲累呀, 用左1整個下晝, 我係屋企入口前整個花園仔, 可以比太太種吓花, 唔好以為我用得多時間個花園仔會好靚, 其實因為工具唔夠, 我最多只可以整一個大圈, 淨係掘地都掘死我呀, 啲泥又實又硬, 真係好難掘呀</p><br /><p>今日出哩個餸其實同上次碟雞差唔多, <div class="img-wrap"><img title="" alt="onion2043.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2043.gif"></div>我見淨低啲西芹, 所以用埋佢</p><br /><p>牛肉香辣, 西芹又爽口, 其實真係好好味, <div class="img-wrap"><img title="" alt="onion2046.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2046.gif"></div>牛肉大家記得唔好用鹽醃呀, 如果唔喜歡切粒, 想切片的話, 記得要逆紋去切呀</p><br /><p><div class="img-wrap"><img title="" alt="onion2064.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2064.gif"></div>西芹同上次一樣, 唔需要出水, 只需要最後焗一吓就好好味啦, 金菇都係同樣咁處理就得, 如果金菇滑潺潺, 即係唔新鮮, 咁可以先飛飛水先用, 唔係草腥味可能會幾重</p><br /><p>簡單地改一改材料, 又有一味香口小菜, <div class="img-wrap"><img title="" alt="onion2060.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2060.gif"></div>希望大家喜歡<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="414" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Gi4sujCLS.XQDiLYLFt_aA.jpg" width="500" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Gi4sujCLS.XQDiLYLFt_aA.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Gi4sujCLS.XQDiLYLFt_aA.jpg"></div><br><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=2027352-2009-05-26-celerybeef.pdf"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 25 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 牛柳450克左右, 切件 (450g of beef filet, cut into pieces)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 西芹4大塊, 切絲 (4 large pieces of celery, sliced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 金菇200克, 去尾 (200g of Enoki mushroom, stemmed off)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 蒜蓉1湯匙 (1 tbsp chopped garlic)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>5- 中洋蔥1個, 去皮, 切絲 (1 medium onion, peeled, sliced)<br></font></font></font><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">1- <font face="Times New Roman">辣豆板醬</font>1湯匙 (1 tsp of chinese chili bean sauce)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">2- <font face="Times New Roman">蠔油</font></font></font></font><font face="Arial">1茶匙 (1 tsp of oyster sauce)<br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- <font face="Times New Roman">糖</font>1/4茶匙 (1/4 tsp of sugar)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 水1/4量杯 (1/4 cup of water)<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="425" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eZL1bxxy.2DohIgi4J9VZg.jpg" width="500" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eZL1bxxy.2DohIgi4J9VZg.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eZL1bxxy.2DohIgi4J9VZg.jpg"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>1- 牛肉用基本野醃(除了鹽)15分鐘備用, 快火落油(約1湯匙)起鑊, 將牛肉炒至7成熟, 盛起備用(圖1)<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入加入洋蔥和1/3茶匙鹽及<font face="Times New Roman">辣豆板醬</font>炒至軟身(圖2), 再加入西芹炒透, 約1分鐘(圖3), 加入牛肉, 金菇和汁料兜勻, 蓋頂焗1分鐘(圖4), 上碟即成<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">1- Marinade the beef with basic seasoning (expect salt) for 15 minutes. Heat the pan with 1 tbsp of oil over high heat. Stir fry the beef until 70% done. Put it aside (fig.1).</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir fry the onion with 1/3 tsp of salt, chili bean sauce until soft (fig.2). Stir in celery and mix it well (fig.3). Stir in the beef, enoki mushroom and sauce mix, and heat it through. Cover and simmer for 1 minutes (fig.4). Dish it up and serve it hot</font><font size="2">.</font> </font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 西芹和金菇都不要炒太耐才能保持它的爽脆<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 牛肉不要用鹽去醃, 亦不要煮得太熟 <font color="#ffffff" size="1"><br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">有關烹調術語</font></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- Don't overcook the celery and enoki mushroom to keep it crispy texture.<br> </font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- Do not marinade the beef with salt<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;">. Do not overcook the beef as well.</font><font color="#c00505"><br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2">3- Click here to understand what is (<a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">Cooking terms in this recipe</font></a>)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> <br><br /><p></p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com19tag:blogger.com,1999:blog-1095527899942684586.post-45709504999579083582009-05-22T08:09:00.001-07:002013-09-05T15:33:45.706-07:00YAHOO 有病, 好難出BLOG<p><font size="6"><strong>LOAD 自己個BLOG 都要成10分鐘, 仲成日都LOAD唔到</strong></font></p><br /><p><font size="6"><strong>好無心機呀, 本來寫好個食譜, 但去唔到草稿區呀, 唯有睇吓等陣去唔去到啦, 去唔到就唔出食譜呀, 真係把鬼火呀<img src="http://l.yimg.com/mq/i/icon/16/14.gif"></strong></font></p><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com0tag:blogger.com,1999:blog-1095527899942684586.post-41553770002647913812009-05-20T09:12:00.001-07:002013-09-05T15:33:45.723-07:00食譜: 香辣合桃炒雞柳 (Stir fry chicken with walnut)<p><font size="4"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="300" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/t5fLXtPug7MkC8fTA0RGHA.jpg" width="500" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/t5fLXtPug7MkC8fTA0RGHA.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/t5fLXtPug7MkC8fTA0RGHA.jpg"></div><br><div class="img-wrap"><img title="" alt="onion2015.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2015.gif"></div>好耐無update, 星期一加拿大放假呀, 所以無update, 昨日又請假, 所以都無update, 哩兩日用了很多時間去整理個草地, 又剪草, 又除雜草, 又種吓植物咁, 時間真係過得超快呀 <br /><p>星期日好開心, <div class="img-wrap"><img title="" alt="onion203.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion203.gif"></div>blog友solarman 過來montreal 玩, 我地一齊飲茶, 佢份人其實好似我, 鐘意食, 影相, 同周圍去呀, 哈哈</p><br /><p><div class="img-wrap"><img title="" alt="onion2022.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2022.gif"></div>今日出哩個餸, 非常惹味, 如果怕辣的話, 可以落少啲辣椒醬就可以</p><br /><p>西芹以前我會去皮, 但現在唔會啦, 因為啲皮有好多纖維, 食埋會對身體有益, 以前我亦會飛水, 但現在不會了, 其實西芹唔需要好多時間去煮, <div class="img-wrap"><img title="" alt="onion2043.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2043.gif"></div>所以慳番, 仲好</p><br /><p><div class="img-wrap"><img title="" alt="onion2046.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2046.gif"></div>核桃我用已經熟嘅, 可以就咁放入口當零食那種, 如果大家想用生的, 沒問題, 只要用中火炸至金黃, 或用350f 焗約5-10分鐘就得, 之後記得要攤凍先好用, 唔係的話, 就唔會脆口</p><br /><p>個汁, 怕鹹的話, 可以加約1-2湯匙水, <div class="img-wrap"><img title="" alt="onion2042.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2042.gif"></div>我就唔加, 濃味啲仲好, 想再惹味更可以加約1殼嘅紹興酒, 會非常香呀</p><br /><p><div class="img-wrap"><img title="" alt="th113_.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_th113_.gif"></div>咁簡單又快捷, 大家記得一定要試吓啦<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="421" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/cBRZc8xeQ74XI.D1gBPW0g.jpg" width="500" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/cBRZc8xeQ74XI.D1gBPW0g.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/cBRZc8xeQ74XI.D1gBPW0g.jpg"></div><br><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=2018359-2009-05-21-walnutchicken.pdf"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 25 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 雞柳450克左右, 切件 (450g of chicken filet, cut into pieces)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 西芹4大塊, 切絲 (4 large pieces of celery, sliced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 熟核桃1/2量杯左右 (1/2 cup of baked walnut)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 蒜蓉1湯匙 (1 tbsp chopped garlic)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>5- 中洋蔥1個, 去皮, 切片 (1 medium onion, peeled, cut into pieces)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>6- 薑片2塊 (2 sliced of ginger)<br></font></font></font><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">1- <font face="Times New Roman">辣椒醬</font>1茶匙 (1 tsp of hot chili sauce)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">2- <font face="Times New Roman">生粉水</font></font></font></font><font face="Arial">1湯匙 (1 tbsp of corn starch mixture)<br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 鹽1/4茶匙 (1/4 tsp of salt)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 雞湯1/4量杯 (1/4 cup of chicken broth)<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="425" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/E3DOrYFG292ZSfsFWHVGkg.jpg" width="500" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/E3DOrYFG292ZSfsFWHVGkg.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/E3DOrYFG292ZSfsFWHVGkg.jpg"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>1- 雞肉用基本野醃15分鐘備用, 快火落油(約1湯匙)起鑊, 將雞肉炒熟, 盛起備用(圖1)<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入薑片略炒, 再加入洋蔥和1/3茶匙鹽及辣椒醬炒至軟身(圖2), 再加入西芹炒透, 約1分鐘(圖3), 加入雞肉和汁料兜勻煮透, 熄火, 加入核桃炒勻(圖4), 上碟即成<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">1- Marinade the chicken with basic seasoning for 15 minutes. Heat the pan with 1 tbsp of oil over high heat. Stir fry the chicken until done. Put it aside (fig.1).</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir in the ginger and mix it well. Stir fry the onion with 1/3 tsp of salt, chili sauce until soft (fig.2). Stir in celery and mix it well (fig.3). Stir in the chicken and sauce mix, and heat it through. Turn off the heat. Stir in the walnut and mix it well (fig.4). Dish it up and serve it hot</font><font size="2">.</font> </font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" width="39" mtype="misc_picture" tsrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh" osrc="http://l.yimg.com/lv/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_6/blog/ap_20081012021931462.jpg.jpg?ib_____DCzOw72eh"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 西芹不要炒太耐去保持它的爽脆<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 核桃可以用生的, 但要先把它炸熟或焗熟, 待涼後才可用 <font color="#ffffff" size="1"><br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">有關烹調術語</font></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- Don't overcook the celery to keep it crispy texture.<br> </font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- You can use the raw walnut<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;">. However, make sure you cool it down after fry or bake it.</font><font color="#c00505"><br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2">3- Click here to understand what is (<a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">Cooking terms in this recipe</font></a>)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> <br><br /><p></p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com19tag:blogger.com,1999:blog-1095527899942684586.post-53225458180347184862009-05-15T08:41:00.001-07:002013-09-05T15:33:45.737-07:00食譜: xo蓮藕炒香菇 (Stir fry vege mixes in XO sauce)<p><font size="4"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/tvpA5TPT35LXPtxZjtofuw.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/tvpA5TPT35LXPtxZjtofuw.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/tvpA5TPT35LXPtxZjtofuw.jpg" mtype="misc_picture"></div><br><div class="img-wrap"><img title="" alt="th001_-v2.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_th001_-v2.gif"></div>今晚就要通宵返工啦, 諗起都覺得好麻煩呀, 不過都要習慣一吓啦, 因為嚟緊仲有好多類似嘅工作, 唉~~~~ <br /><p>聽同事講, 通常都唔會好順利, <div class="img-wrap"><img title="" alt="onion2078.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2078.gif"></div>要delay好耐先可以開始工作, 總知好麻煩, 不過我都叫準備好啦, 希望無咩衰野發生啦</p><br /><p>今日出哩個素菜, 非常惹味呀, <div class="img-wrap"><img title="" alt="onion2069.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2069.gif"></div>記著, 我指嘅素菜只係無肉咁解, 唔係齋呀, 唔好唔講明先呀</p><br /><p><div class="img-wrap"><img title="" alt="onion2071.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2071.gif"></div>自從有次食左啲好鬼臭嘅冬菇之後, 我以後對清洗冬菇都唔掉以輕心呀, 如果大家都想好似我咁洗得乾淨啲, 記得搾乾水先之, 再落生粉捽啲冬菇先, 生粉會將啲好細微嘅污物同埋啲異味帶走, 捽完再用清水洗乾淨, 啲冬菇就會又靚仔, 又香, 又無臭味, 可以好放心去食呀</p><br /><p>我"o靚"過野, 所以通常洗完都會再都會用生粉捽多次, 洗多鑊, 確保乾淨呀, <div class="img-wrap"><img title="" alt="onion2015.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2015.gif"></div>無計啦, 見過鬼仲唔怕黑咩</p><br /><p><div class="img-wrap"><img title="" alt="onion2046.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2046.gif"></div>蓮藕講過好次, 炒的話一定切薄, 咁做會令蓮藕快啲熟, 唔需要煮佢太耐亦唔需要同佢先出水, 但如果大家切得比較厚的話, 只要記得焗耐少少就得, 唔需要太擔心</p><br /><p>食咁多肉, 又係時候清一清啦, 哩個餸非常好味, <div class="img-wrap"><img title="" alt="th113_.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_th113_.gif"></div>大家記得要試一吓啦<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/pAeC3fgfC8RYbWazT7lUkw.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/pAeC3fgfC8RYbWazT7lUkw.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/pAeC3fgfC8RYbWazT7lUkw.jpg" mtype="misc_picture"></div><br><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=2008754-2009-05-15-xosaucevege.pdf"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 25 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 粟米仔8條克左右, 切半 (8 baby corns, cut in half)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 蓮藕2段, 去皮切薄片 (3 small lotus roots, peeled, sliced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 冬菇10粒左右耳, 浸透, 去蒂 (10 small dried mushroom, soaked, stem off)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 蒜蓉1湯匙 (1 tbsp chopped garlic)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>5- 青蔥2條, 切絲 (2 green onions, sliced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>6- 中洋蔥1個, 去皮, 切片 (1 medium onion, peeled, cut into pieces)<br></font></font></font><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">1- 老抽1/2茶匙 (1/2 tsp of Black soya sauce)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">2- 生抽1/2茶匙 (1/2 tsp of soya sauce)</font></font><br></font><font face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- XO醬2湯匙 (2 tbsp of XO sauce)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 1/5量杯水 (1/5 cup of water)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="425" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Qd_xpdxE68xvV_2na9M5xQ.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Qd_xpdxE68xvV_2na9M5xQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Qd_xpdxE68xvV_2na9M5xQ.jpg" mtype="misc_picture"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>1- 先將冬菇用生粉擦勻, 再用清水洗淨, 用約1茶匙糖, 蠔油, 麻油醃15分鐘備用<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入青蔥略炒(圖1), 再加入洋蔥和1/3茶匙鹽及xo醬炒至軟身(圖2), 再加入冬菇炒勻(圖3), 加入蓮藕和汁料(圖4), 蓋頂焗5分鐘上碟即成<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">1- Clean the mushroom with the corn starch. Rinse it under the cold water until clean. Marinade the mushroom with 1 tsp of sugar, oyster sauce, sesame oil for 15 minutes. Put it aside.</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir in the green onion and mix it well (fig.1). Stir fry the onion with 1/3 tsp of salt, xo sauce until soft (fig.2). Stir in the mushroom and mix it well (fig.3). Stir in the lotus and sauce mix, and mix it well (fig.4). Cover and simmer for 5 minutes. Dish it up and serve it hot</font><font size="2">.</font> </font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 蓮藕要切得薄才易熟爽脆<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 冬菇用生粉擦過會更乾淨 <font color="#ffffff" size="1"><br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">有關烹調術語</font></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- Slice the lotus roots as thin as possible.<br> </font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- By using the corn starch, it clean the mushroom deeper and better<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;">.</font><font color="#c00505"><br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2">3- Click here to understand what is (<a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">Cooking terms in this recipe</font></a>)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> <br><br /><p></p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com25tag:blogger.com,1999:blog-1095527899942684586.post-70288627325294253362009-05-13T08:40:00.001-07:002013-09-05T15:33:45.752-07:00食譜: 香蔥蠔油豬肉 (Stir-fry pork in oyster sauce)<p><font size="4"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Fr_X8A2WbhqAbQ5pKl1IuA.jpg" width="500" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Fr_X8A2WbhqAbQ5pKl1IuA.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Fr_X8A2WbhqAbQ5pKl1IuA.jpg"></div><br>天氣開始和暖, 我見四周圍都開始有好多工程, 本來有工程, 修下啲爛路係好, 但就搞到日日返屋企都要塞車, <div class="img-wrap"><img title="" alt="onion2078.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2078.gif"></div>真係好煩, 25分鐘車程, 變成45-50分鐘車程, 真無癮呀 <br /><p><div class="img-wrap"><img title="" alt="onion2073.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2073.gif"></div>好彩我煮飯唔需要好多時間, 唔係真係餓死人呀, 好多人問, 我同太太晚餐有幾多餸, 其實通常都係1個主菜加1碟菜, 而份量係4個人, 因為要預2份作明日嘅 lunch</p><br /><p>今日哩個餸, <div class="img-wrap"><img title="" alt="onion2022.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2022.gif"></div>可以話係我喜歡嘅餸之一, 不過都真係幾鹹吓, 送白粥我覺得最適合呀</p><br /><p>唔知係唔係因為母親係潮州人, 大家都知, <div class="img-wrap"><img title="" alt="onion2015.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2015.gif"></div>潮州餸一向都比較濃味, 而我喜歡的餸都比較偏鹹, 例如哩個蠔油豬肉, 鹹菜豬肉, 等等</p><br /><p><div class="img-wrap"><img title="" alt="onion2046.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2046.gif"></div>不過太太唔多好鹹, 我煮餸現在味道而改了清淡很多了, 不過我都贊成不應該常吃濃味的食物, 清一點會比較健康呢 </p><br /><p>大家怕鹹的話, 蠔油份量可以減低, 豬肉亦可以唔加鹽同落少啲生抽去醃, 再加返多少少糖同水就ok啦</p><br /><p><div class="img-wrap"><img title="" alt="th113_.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_th113_.gif"></div>其他步驟都係好簡單, 絕對唔會難到大家啦, 大家記得要試吓呀<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/DIsZqGJaNLFuQAt24tXWyQ.jpg" width="500" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/DIsZqGJaNLFuQAt24tXWyQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/DIsZqGJaNLFuQAt24tXWyQ.jpg"></div><br><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=2006230-2009-05-13-oysterpork.pdf"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 20 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 枚頭豬肉450克左右, 切絲 (450g tenderloin pork, sliced)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 中洋蔥1個, 去衣, 切絲 (1 medium onion, peeled, sliced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 蒜蓉1湯匙 (1 tbsp minced garlic)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 青蔥2條, 切絲 (2 green onions, sliced)<br></font></font></font><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">1- 蠔油2湯匙 (2 tbsp of oyster sauce)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">2- 米酒1湯匙 (1 tbsp of chinese cooking wine)</font></font><br></font><font face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 水1湯匙 (1 tbsp of water)</font><br><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="425" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/fiT4lZnCOMCll6IoGkNNZQ.jpg" width="500" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/fiT4lZnCOMCll6IoGkNNZQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/fiT4lZnCOMCll6IoGkNNZQ.jpg"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>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<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入青蔥, 洋蔥和1/3茶匙炒至軟身(圖2), 再加入豬肉炒勻(圖3), 加入汁料兜勻煮熱 (圖4), 上碟即成<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">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.</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir in the green onion, onion with 1/3 tsp of salt until soft (fig.2). Stir in the pork and mix it well (fig.3). Stir in the sauce mix, heat it through, and mix it well (fig.4). Dish it up and serve it hot</font><font size="2">.</font> </font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 若怕蠔油太鹹, 加入汁料時, 可以減少蠔油份量及加點糖<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 汁料若太杰的話, 可以加多點水 <font color="#ffffff" size="1"><br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">有關烹調術語</font></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- You can reduce the portion of oyster sauce and add some sugar to make it less salty.<br> </font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- <font style="FONT-FAMILY:Arial, Helvetica, sans-serif;">Add some water if the sauce is too thick.</font><font color="#c00505"><br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2">3- Click here to understand what is (<a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">Cooking terms in this recipe</font></a>)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> <br><br /><p></p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com23tag:blogger.com,1999:blog-1095527899942684586.post-19540684877407942752009-05-11T08:43:00.001-07:002013-09-05T15:33:45.766-07:00食譜: 木耳雞柳炒蓮藕 (Stir fry chicken with lotus root and fungus)<p><font size="4"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/du3xbzOUKisK2HJRRaVhrA.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/du3xbzOUKisK2HJRRaVhrA.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/du3xbzOUKisK2HJRRaVhrA.jpg" mtype="misc_picture"></div><br><div class="img-wrap"><img title="" alt="onion2071.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2071.gif"></div>星期一啦, 哩個星期好難過, 因為我星期六都要開工, 仲要係零晨2點開工到早上10點, 好慘呀, 唔知頂唔頂得著呢, 哈哈 <br /><p>上個周末真係超好瞓, 唔係講笑, <div class="img-wrap"><img title="" alt="onion2049.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2049.gif"></div>我瞓到又啲腰酸背痛呀, 哈哈, 太太肚子無咩事, 但又未算好返, 所以都要繼續煮清啲比佢食呀</p><br /><p>今日哩個餸, 可以話健康又好味道呀</p><br /><p><div class="img-wrap"><img title="" alt="onion2046.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2046.gif"></div>木耳真係好有益呀, 係網上睇到話:<br><em>木耳味甘氣平,有滋養、益胃、活血、潤燥的功效,適用於痔瘡出血、便血、痢疾、貧血、高血壓、便秘等症,也可治療腰腿麻木、疼痛等症。國外科學家發現,木耳能減低血液凝塊,有防止冠心病的作用</em></p><br /><p>你話啦, 係唔係好健康先, 再加蓮藕, 又係健康食材, 再加非常正氣雞肉, 真係有病食又得, 無病食又得, 又唔肥, 減肥又啱喎, <div class="img-wrap"><img title="" alt="onion2065.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2065.gif"></div>哈哈</p><br /><p>所以大家真係要試吓, 個汁為配合健康主題, 所以只係用生抽老抽, 但都夠晒味呀, <div class="img-wrap"><img title="" alt="onion2016.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2016.gif"></div>真係大人細路都超適合呀</p><br /><p><div class="img-wrap"><img title="" alt="onion2026.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2026.gif"></div>記得蓮藕切片時要切薄啲呀, 咁先夠靚仔, 易熟又爽脆呀<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/SMR2JsaxxswtKuez9X3V_g.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/SMR2JsaxxswtKuez9X3V_g.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/SMR2JsaxxswtKuez9X3V_g.jpg" mtype="misc_picture"></div><br><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=2002408-2009-05-11-chickenlotusfungus.pdf"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 25 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 雞柳450克左右, 切絲 (450g chicken filet, sliced)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 蓮藕2段, 去皮切薄片 (3 small lotus roots, peeled, sliced))<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 木耳10粒左右, 浸透, 切絲 (10 small dried fungus, soaked, sliced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 蒜蓉1湯匙 (1 tbsp chopped garlic)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>5- 青蔥2條, 切絲 (2 green onions, sliced)<br></font></font></font><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">1- 老抽1/2茶匙 (1/2 tsp of Black soya sauce)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">2- 生抽1/2茶匙 (1/2 tsp of soya sauce)</font></font><br></font><font face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 水1/4量杯 (1/4 cup of water)</font><br><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="425" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/AoXvdV7RcdyL9AF960L4qw.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/AoXvdV7RcdyL9AF960L4qw.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/AoXvdV7RcdyL9AF960L4qw.jpg" mtype="misc_picture"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>1- 先將雞柳用基本野醃15分鐘, 快火落油(約1湯匙)起鑊, 將雞柳炒熟 (圖1), 盛起備用<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入青蔥略炒(圖2), 再加入蓮藕和木耳炒勻(圖3), 加入雞柳和汁料蓋頂焗5分鐘 (圖4), 上碟即成<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">1- Marinade the chicken with basic seasoning for 15 minutes. Heat the pan with 1 tbsp of oil over high heat. Stir-fry the chicken until done (fig.1). Put it aside.</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir in the green onion and mix it well (fig.2). Stir in the lotus roots, fungus and mix it well (fig.3). Stir in the chicken and sauce mix, and mix it well. Cover and simmer for 5 minutes (fig.4). Dish it up and serve it hot</font><font size="2">.</font> </font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 蓮藕要切得薄才易熟爽脆<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 木耳記得要去尾部硬塊, 要洗清沙粒才好用 <font color="#ffffff" size="1"><br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">有關烹調術語</font></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- Slice the lotus roots as thin as possible.<br> </font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- <font style="FONT-FAMILY:Arial, Helvetica, sans-serif;">Stem off the fungus and clean it properly before use.</font><font color="#c00505"><br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2">3- Click here to understand what is (<a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">Cooking terms in this recipe</font></a>)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> <br><br /><p></p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com0tag:blogger.com,1999:blog-1095527899942684586.post-9426681566807838912009-05-06T08:53:00.001-07:002013-09-05T15:33:45.781-07:00食譜: 紅肉脆瓜炒牛肉 (Stir fry beef with zucchini in tomato sauce)<p><font size="4"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/60EwYzGFigPfDoXBTnJdRQ.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/60EwYzGFigPfDoXBTnJdRQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/60EwYzGFigPfDoXBTnJdRQ.jpg" mtype="misc_picture"></div><br><div class="img-wrap"><img title="" alt="onion2076.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2076.gif"></div>首先多謝大家留言同祝賀呀, 真係好窩心呀, 開blog最開心就係有大家支持同鼓勵, 真係非常感激大家 <br /><p>生日無特別慶祝, 因為太太唔多舒服, 佢連晚飯都無吃, <div class="img-wrap"><img title="" alt="onion2055.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2055.gif"></div>所以我就如常一般係家中好舒服咁渡過, 哈哈</p><br /><p>今日出哩個餸, <div class="img-wrap"><img title="" alt="onion2047.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2047.gif"></div>真係信心保證, 因為通少煮蕃茄, 人人食過都話正呀, 哈哈</p><br /><p>蕃茄記得要揀啲中型, 要夠紅, 唔需要太腍, 通常肉茄就可以, 唔需要咩特別嘅品種, 煮蕃茄要有耐性, <div class="img-wrap"><img title="" alt="onion2041.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2041.gif"></div>略炒一輪後加水, 等蕃茄嘅鮮味同茄汁滲出, 就能做出好好味嘅汁料</p><br /><p><div class="img-wrap"><img title="" alt="onion2046.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2046.gif"></div>蕃茄同蒜茸可為天生一對, 所以煮蕃茄最好要落蒜茸喎, 而個咩美洲南瓜, 大家可以改用脆瓜代替啦, 其實你問我, 我都唔知有咩分別呀, 哈哈, 無所謂啦, 好味就得啦</p><br /><p>牛肉記得唔好用鹽去醃, 差唔多次次煮牛肉都會同大家講一次, 昨日睇電視話用乳酪去醃會又腍又滑, 我覺得好徙野呀, 醃完啲乳酪又唔飲得, 又唔可以做其他野, 其實就咁用糖去醃已經可以整腍啲牛肉, <div class="img-wrap"><img title="" alt="onion2064.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2064.gif"></div>何必多次一舉呢?</p><br /><p><div class="img-wrap"><img title="" alt="onion203.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion203.gif"></div>哩個餸真係好正, 大家記得要試吓, 包你滿意<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/F3U9W1h4uQyBaktpkZek8Q.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/F3U9W1h4uQyBaktpkZek8Q.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/F3U9W1h4uQyBaktpkZek8Q.jpg" mtype="misc_picture"></div><br><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=1990261-2009-05-07-zucchinitomatobeef.pdf"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 25 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 牛柳450克左右, 切絲 (450g beef filet, sliced)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- <a href="http://i151.photobucket.com/albums/s132/SugarShakes/zucchini.jpg">美州南瓜</a>3條, 切件 (3 <a href="http://i151.photobucket.com/albums/s132/SugarShakes/zucchini.jpg">zucchini</a>, cut into pieces)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 中蕃茄2個, 切件 (2 beef tomato, cut into pieces)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 蒜蓉1湯匙 (1 tbsp chopped garlic)<br></font></font></font><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br><font face="Arial,Helvetica,sans-serif">1- 老抽1/2茶匙 (1/2 tsp of soya sauce)<br></font><font face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 水1/4量杯 (1/4 cup of water)</font><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 糖1茶匙 (1 tsp of sugar)<br></font><font color="#ffffff" size="1"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="425" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/IhACTpw8kYzQzLdIiovXEw.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/IhACTpw8kYzQzLdIiovXEw.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/IhACTpw8kYzQzLdIiovXEw.jpg" mtype="misc_picture"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>1- 先將牛肉用基本野(除了鹽)醃15分鐘, 快火落油(約1湯匙)起鑊, 將牛肉炒至7成熟 (圖1), 盛起備用<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入美洲南瓜略炒(圖2), 再加入蕃茄和汁料炒勻(圖3), 轉中火蓋頂焗5分鐘, 加入牛肉兜勻(圖4), 上碟即成<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">1- Marinade the beef with basic seasoning (except salt) for 15 minutes. Heat the pan with 1 tbsp of oil over high heat. Stir-fry the beef until 70% done (fig.1). Put it aside.</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir in the zucchini and mix it well (fig.2). Stir in the tomato with the sauce mix and mix it well (fig.3). Turn the heat to medium. Cover and simmer for 5 minutes. Stir in the beef and mix it well (fig.4). Dish it up and serve it hot</font><font size="2">.</font> </font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 牛肉要腍就不要用鹽去醃, 也不要煮得過熟<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 汁料太稀的話, 可以再加點生粉水 <font color="#ffffff" size="1"><br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">有關烹調術語</font></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- To make beef tender, do not marinade it with salt and do not overcook it.<br> </font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- <font style="FONT-FAMILY:Arial, Helvetica, sans-serif;">Add some corn starch mixture if the sauce is not thicken enough.</font><font color="#c00505"><br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2">3- Click here to understand what is (<a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">Cooking terms in this recipe</font></a>)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> <br><br /><p></p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com0tag:blogger.com,1999:blog-1095527899942684586.post-23614808738738882492009-05-04T18:30:00.001-07:002013-09-05T15:33:45.796-07:00生日休blog休息了一天, 過得簡單但充實和滿足, 沒有出外慶祝, 因為太太不舒適, 不過沒所謂啦, 生日又唔一定要出街食先好嘛<br><br>今日又唔出食譜, 比大家睇花<br><br><div class="img-wrap"><img src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/A7laxy5ctPwdSZFgcxPDuA.jpg" style="border:0px none;" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/A7laxy5ctPwdSZFgcxPDuA.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/A7laxy5ctPwdSZFgcxPDuA.jpg"></div><br><br><div class="img-wrap"><img src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/9gzdvA3oTUT75smoov.5Vg.jpg" style="border:0px none;" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/9gzdvA3oTUT75smoov.5Vg.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/9gzdvA3oTUT75smoov.5Vg.jpg"></div><br><br><div class="img-wrap"><img src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eMwncapkT0NKKTGV8fgV7A.jpg" style="border:0px none;" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eMwncapkT0NKKTGV8fgV7A.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eMwncapkT0NKKTGV8fgV7A.jpg"></div><br><br><div class="img-wrap"><img src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/4tGjU3bxhrB3jYmVx1Nzdw.jpg" style="border:0px none;" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/4tGjU3bxhrB3jYmVx1Nzdw.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/4tGjU3bxhrB3jYmVx1Nzdw.jpg"></div><br><br><div class="img-wrap"><img src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/B5dh.AMqm5X9Yr7XshLZ7A.jpg" style="border:0px none;" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/B5dh.AMqm5X9Yr7XshLZ7A.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/B5dh.AMqm5X9Yr7XshLZ7A.jpg"></div><br><br><div class="img-wrap"><img src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/S57xDRVyLUQPrCiQhuUp9A.jpg" style="border:0px none;" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/S57xDRVyLUQPrCiQhuUp9A.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/S57xDRVyLUQPrCiQhuUp9A.jpg"></div><br><br><div class="img-wrap"><img src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Wz7_e4KbeA60XJ01AOdNEw.jpg" style="border:0px none;" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Wz7_e4KbeA60XJ01AOdNEw.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Wz7_e4KbeA60XJ01AOdNEw.jpg"></div><br><br><div class="img-wrap"><img src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/woxfg4sKWHKq6P.5EHVmhg.jpg" style="border:0px none;" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/woxfg4sKWHKq6P.5EHVmhg.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/woxfg4sKWHKq6P.5EHVmhg.jpg"></div><br><br><div class="img-wrap"><img src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/UV5Qusc67gU2HVqnDuryCQ.jpg" style="border:0px none;" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/UV5Qusc67gU2HVqnDuryCQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/UV5Qusc67gU2HVqnDuryCQ.jpg"></div><br><br>謝謝大家欣賞呢<br><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com0tag:blogger.com,1999:blog-1095527899942684586.post-26306830721313538802009-04-29T19:01:00.001-07:002013-09-05T15:33:45.809-07:00食譜: 通少冬瓜辣牛肉 (Stir fry beef with winter melon in pepper sauce)<p><font size="4"><font face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/rXgUoLWv7jKpsAiDF_OoSA.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/rXgUoLWv7jKpsAiDF_OoSA.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/rXgUoLWv7jKpsAiDF_OoSA.jpg" mtype="misc_picture"></div><br><div class="img-wrap"><img title="" alt="th086_64color.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_th086_64color.gif"></div>身體終於都好返好多啦, 多謝各方好友問候同關心, 我之前肚漲如懷孕, 真係好辛苦, 又無胃口, 又成日都想嘔咁呀, 不過今日無咩事啦, 哈哈 <br /><p><font face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img title="" alt="onion2078.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2078.gif"></div>yahoo系統真係好難捉摸, 本來哩個食譜昨日寫好, 但係一直都post唔出, 我要等到現在先load到哩篇稿, 希望post時唔會有咩問題啦</font></p><br /><p><font face="Arial,Helvetica,sans-serif">今日哩個餸, 一個字: "辣"<div class="img-wrap"><img title="" alt="th001_-v2.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_th001_-v2.gif"></div></font></p><br /><p><font face="Arial,Helvetica,sans-serif">話說有日我煮冬瓜粒粒時, 唔記得落薑, <div class="img-wrap"><img title="" alt="onion2015.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2015.gif"></div>而我太太係寒底, 吃完當然係坐立不安, 唔多舒服啦</font></p><br /><p><font face="Arial,Helvetica,sans-serif">所以哩次整, 我落勁多黑椒粉, 包驅寒呀, 食譜雖然寫落3湯匙, 其實我落左5湯匙, 所以真係好鬼辣, 我一路食, <div class="img-wrap"><img title="" alt="onion2043.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2043.gif"></div>一路流汗呀, 哈哈</font></p><br /><p><font face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img title="" alt="onion2046.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2046.gif"></div>冬瓜我先用雞湯煲腍佢先, 否則就咁炒的話, 好耐先會腍呀, 冬瓜啲汁記得留用做汁喎, 唔好徙呀</font></p><br /><p><font face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img title="" alt="th113_.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_th113_.gif"></div>冬瓜加黑椒牛肉效果真係好特別, 如果大家仲買到冬瓜的話, 不況試吓<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/D2izcc4muzwAPRFK551A8Q.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/D2izcc4muzwAPRFK551A8Q.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/D2izcc4muzwAPRFK551A8Q.jpg" mtype="misc_picture"></div><br></font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=1978474-2009-04-30-wintermelonbeef.pdf"><font face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></font></a><font face="Arial,Helvetica,sans-serif"><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 35 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif"><font size="3">紅字代表有資料提供, 請按下去</font> <br></font></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 牛柳450克左右, 切絲 (450g of beef fillet, sliced)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br><font face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 冬瓜1磅左右, 去皮切粒 (1 lbs of peeled, diced, winter melon)<br></font><font face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 黑胡椒3湯匙 (3 tbsp of black pepper)<br></font><font face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 中洋蔥半個, 去衣, 切粒 (1/2 medium onion, peeled, diced)<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>5- 蒜茸1湯匙 (1 tbsp of minced garlic)<br></font></font></font><font face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div></font><font face="Arial,Helvetica,sans-serif"><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><br>1- 雞湯1/2 杯 (1/2 cup of chicken broth)<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1"><font face="Arial,Helvetica,sans-serif">tonytsang and kareny recipy<br></font><font face="Arial,Helvetica,sans-serif"><font color="#000000"><font size="4">2- 水1 杯 (1 cup of water)<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1"><font face="Arial,Helvetica,sans-serif">tonytsang and kareny recipy</font></font></font></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1"><br></font></font></font><font face="Arial,Helvetica,sans-serif">3- 老抽1/2 茶匙 (1/2 tsp of black soya sauce)<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#000000"><font face="Arial,Helvetica,sans-serif" color="#ffffff" size="1">tonytsang and kareny recipy</font></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1"><br></font><font face="Arial,Helvetica,sans-serif">4- 糖1/3 茶匙 (1/3 tsp of sugar)<br></font></font><font face="Arial,Helvetica,sans-serif"><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#000000"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font>5- 生抽1 茶匙 (2 tsp of soya sauce)</font></font><br></p><font color="#ffffff" size="1"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="425" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/xPH56f.LEIAyxe3VuQ4h2A.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/xPH56f.LEIAyxe3VuQ4h2A.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/xPH56f.LEIAyxe3VuQ4h2A.jpg" mtype="misc_picture"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>1- 牛肉用基本野醃(除了鹽15分鐘, 再快火落油(約1湯匙)起鑊, 將牛肉炒至7成熟, 盛起隔汁備用 (圖1), 雞湯和水煲滾, 加入冬瓜煮至腍(約10分鐘), 盛起隔汁, 冬瓜汁留用(圖2)<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火落油(約1湯匙)起鑊, 先爆香蒜茸至金黃, 再加洋蔥,黑椒和1/3茶匙鹽炒至軟身 (圖3), 再加入牛肉, 冬瓜, 約1杯冬瓜汁, 和汁料3-5調味, 兜勻煮滾(圖4), 熄火蓋頂焗1分鐘, 上碟即成<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">1- Marinade the beef with basic seasoning (expect salt) for 15 minutes. Heat the pan with 1 tbsp of oil over high heat. Stir-fry the beef until 70% done. Dish it up and put it aside (fig.1). Boil the chicken broth and water in a pan. Stir in the winter melon. Cover and simmer the winter melon for 10 minutes or until soft. Drain it well and keep the sauce (fig.2)</font></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Stir fry the garlic until golden and fragrant. Stir in the onion and black pepper with 1/3 tsp of salt until soft (fig.3). Stir in the beef, winter melon, 1 cup of winter melon sauce, and sauce mix 3-5. Mix them well and heat through (fig.4). Turn off the heat and simmer it for 1 minute. Dish it up and serve it hot</font><font size="2">.</font> </font></font></font><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 黑椒接受程度各人不同, 請自行加減<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 汁料太稀的話, 可以再加點生粉水 </font><font color="#ffffff" size="1"><br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font></font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font face="Arial,Helvetica,sans-serif" color="#c00505">有關烹調術語</font></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- Adjust the quantity of black pepper accordingly to your own favorite<br> </font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font face="Arial,Helvetica,sans-serif"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- <font style="FONT-FAMILY:Arial, Helvetica, sans-serif;">Add some corn starch mixture if the sauce is not thicken enough.</font></font><font color="#c00505"><br></font><font face="Arial,Helvetica,sans-serif" color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font face="Arial,Helvetica,sans-serif">3- Click here to understand what is (</font><a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font face="Arial,Helvetica,sans-serif" color="#c00505">Cooking terms in this recipe</font></a><font face="Arial,Helvetica,sans-serif">)</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font></p><font face="Arial,Helvetica,sans-serif"><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font></font><a href="http://www.top-bloggers.com/billboard/"><font face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></font></a><font face="Arial,Helvetica,sans-serif"> <br></font><br /><p></p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com1tag:blogger.com,1999:blog-1095527899942684586.post-20276943615141492342009-04-27T10:37:00.001-07:002013-09-05T15:33:45.823-07:00食譜: 蒜芯炒雞柳 (Stir-fry chicken with garlic shoot)<p><font size="4"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/IaUxe.HhtVn9Yh3fMRCqQQ.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/IaUxe.HhtVn9Yh3fMRCqQQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/IaUxe.HhtVn9Yh3fMRCqQQ.jpg" mtype="misc_picture"></div><br><div class="img-wrap"><img title="" alt="onion2013.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2013.gif"></div>病倒了嗎? 這個問題, 我問了自己很多次, 上星期就頭痛, 我知道是因為天氣問題, 去到星期六, 我喉嚨有點痛, 開始沒有胃口, 甚麼也不想吃, <div class="img-wrap"><img title="" alt="onion2014.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2014.gif"></div>到底是我吃滯了? 還是我真的病倒了呢? 今日我沒有返工, 在家醒了又瞓, 除了喝過盒仔茶, 沒有再吃過甚麼了 <br /><p><div class="img-wrap"><img title="" alt="onion2054.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2054.gif"></div>精神不好, 人沒有動力, 心情也不見得好, 哩排常常請病假, 我好怕返工老闆會鬧我, 新的老闆難相處, 希望明白回到公司, 沒有事就好啦</p><br /><p>今日出哩個餸, 超簡單但好味道呀</p><br /><p><div class="img-wrap"><img title="" alt="onion2046.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2046.gif"></div>蒜芯3-4月係當造期, 大家要買靚蒜芯的話, 就要趁現在啦, 當去到5月尾左右, 蒜芯就會開始老, 多渣, 很難吃的</p><br /><p>蒜芯低部越少白點越好, 不過去超市真的很難買到無白點的蒜芯, 真的可以話可遇不可求, 不過有白點都可以, <div class="img-wrap"><img title="" alt="onion2064.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2064.gif"></div>只要不要巢皮和醜樣就可以的了</p><br /><p>以前我通常都會先將蒜芯和紅蘿蔔出一出水, 去加快烹調時間, 但我今次沒有這樣做, 雖然時間用多了一點, 不過就比較爽口, 而且亦比較入味, <div class="img-wrap"><img title="" alt="onion2042.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2042.gif"></div>我覺得很滿意呢</p><br /><p><div class="img-wrap"><img title="" alt="th113_.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_th113_.gif"></div>大家記得要試吓, 咁簡單又好味, 唔吃就真係走寶<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/2I8jubPHVgP72BytthWBXw.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/2I8jubPHVgP72BytthWBXw.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/2I8jubPHVgP72BytthWBXw.jpg" mtype="misc_picture"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 25 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 雞柳1磅左右, 切件 (1 lbs of chicken fillet, cut into pieces)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 中洋蔥1個, 去衣, 切絲 (1 medium onion, peeled, sliced)<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 紅蘿蔔1條, 去皮, 切絲 (1 red carrot, peeled, sliced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 蒜茸1湯匙 (1 tbsp of minced garlic)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>5- 乾蔥蓉1湯匙 (1 tbsp of minced shallot)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>6- 蒜芯1紮約350g, 切段 (garlic shoots 350g, sectioned))<br></font></font></font><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br>1- 生抽1/2茶匙 (1/2 tsp of soya sauce)<br><font face="Arial,Helvetica,sans-serif"><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="+0">2- 雞湯1/4量杯 (1/4 cup of chicken broth)<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#000000"><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1"><br></font><font face="Arial,Helvetica,sans-serif">3- 生粉水2 湯匙 (2 tbsp of corn starch mixture)</font></font><br></font><font color="#ffffff" size="1"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="425" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/D4jQU7kSapYrO7sxbTWyVQ.jpg" width="500" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/D4jQU7kSapYrO7sxbTWyVQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/D4jQU7kSapYrO7sxbTWyVQ.jpg" mtype="misc_picture"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>1- 雞肉用基本野醃15分鐘, 快火落油(約1湯匙)起鑊, 將雞肉至轉色, 加1/4量杯熱水, 蓋頂焗至水乾(圖1), 盛起備用<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火落油(約1湯匙)起鑊, 先爆香蒜茸至金黃, 再加洋蔥,乾蔥茸, 紅蘿蔔和1/3茶匙鹽炒勻(圖2), 再加入和蒜芯和汁料兜勻(圖3), 再加入雞肉兜勻蓋頂焗2分鐘(圖4), 上碟即成<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">1- Marinade the chicken with basic seasoning for 15 minutes. Heat the pan with 1 tbsp of oil over high heat. Stir-fry the chicken until brown. Stir in 1/4 cup of hot water and simmer it until dry out (fig.1). Dish it up and put it aside.Put it aside.</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Stir fry the garlic until golden and fragrant. Stir in the onion, red carrots and shallot with 1/3 tsp of salt until soft (fig.2). Stir in the garlic shoots and sauce mix, and mix them well (fig.3). Stir in chicken and mix it well. Simmer it for 2 minutes (fig.4). Dish it up and serve it hot</font><font size="2">.</font> </font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 汁料要杰一點的話, 可以最後再加多點生粉水<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 如想煮快一點, 可以醃肉期間把紅蘿蔔和蒜芯先出水, 最後則可免焗2分鐘 <font color="#ffffff" size="1"><br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">有關烹調術語</font></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- Add more corn starch mixture at the end to thicken the sauce<br> </font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- <font style="FONT-FAMILY:Arial, Helvetica, sans-serif;">Blanch the red carrot and garlic shoots while marinading the chicken will shorten the cooking time.</font><font color="#c00505"><br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2">3- Click here to understand what is (<a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">Cooking terms in this recipe</font></a>)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> <br><br /><p></p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com0tag:blogger.com,1999:blog-1095527899942684586.post-19699502545879286482009-04-22T15:06:00.001-07:002013-09-05T15:33:45.838-07:00食譜: 涼瓜炒牛肉 (stir fry beef with bitter melon)<p><div class="img-wrap"><img style="border:0px none;width:auto;height:auto;" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/ZS0AM3BPa3N81h4Y5tSPyw.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/ZS0AM3BPa3N81h4Y5tSPyw.jpg" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/ZS0AM3BPa3N81h4Y5tSPyw.jpg"></div><br></p><p><font size="5">頭痛呀, 所以真係唔寫咁多野著啦, 等我好返啲, 我再寫番多啲野同埋補返個列印食譜啦, 大家有咩問題可以留言, 我會盡力解答, 感謝大家體諒</font></p><p><div class="img-wrap"><img style="border:0px none;width:auto;height:auto;" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/hkblJ9d2cTPkXd3.avgaGg.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/hkblJ9d2cTPkXd3.avgaGg.jpg" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/hkblJ9d2cTPkXd3.avgaGg.jpg"></div><font size="4"><font style="font-family:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><br></font><font style="font-family:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="font-family:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 25 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="font-family:Arial, Helvetica, sans-serif;"></span></font><br /></p><p><font size="4"><font style="font-family:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="border:0px none;width:auto;height:auto;" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="font-family:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="font-family:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 牛肉豬肉1磅左右, 切絲 (1 lbs of beef, sliced)<font style="font-family:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 苦瓜2條左右, 去核, 切件 (2 bitter melon, seed removed, cut into pieces)<br><font color="#ffffff" size="1"></font></font></font><font style="font-family:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 蒜茸1湯匙 (1 tbsp of minced garlic)<br></font></font></font><div class="img-wrap"><img style="border:0px none;width:auto;height:auto;" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg"></div><font style="font-family:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br>1- 蒜蓉豆豉2湯匙 (2 tbsp of black bean garlic sauce)<br><font face="Arial,Helvetica,sans-serif"><font style="font-family:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="+0">2- </font></font></font></font></font><font size="4"><font face="Arial"><font style="font-family:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif">生抽</font></font></font></font><font size="4"><font face="Arial"><font style="font-family:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif">1/2 茶匙</font></font></font></font><font size="4"><font face="Arial"><font face="Arial,Helvetica,sans-serif"><font style="font-family:Arial, Helvetica, sans-serif;"><font size="+0"> (</font></font></font></font></font><font size="4"><font face="Arial"><font style="font-family:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif">1/2 tsp of soya </font></font></font></font><font size="4"><font face="Arial"><font face="Arial,Helvetica,sans-serif"><font style="font-family:Arial, Helvetica, sans-serif;"><font size="+0">)<br></font></font><font style="font-family:Arial, Helvetica, sans-serif;"><font color="#000000"><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font></font></font><font style="font-family:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1"><br></font><font face="Arial,Helvetica,sans-serif">3- 糖1/2 茶匙 (1/2 tsp of sugar)<br></font></font><font style="font-family:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif"><font color="#000000"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font size="+0">4- </font></font></font></font></font><font size="4"><font face="Arial"><font style="font-family:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif">老抽</font></font></font></font><font size="4"><font face="Arial"><font style="font-family:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif">1/2 茶匙</font></font></font></font><font size="4"><font face="Arial"><font style="font-family:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif"><font size="+0"> (</font></font></font></font></font><font size="4"><font face="Arial"><font style="font-family:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif">1/2 tsp of black soya</font></font></font></font><font size="4"><font face="Arial"><font style="font-family:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif"><font size="+0">)</font></font></font><br></font><font color="#ffffff" size="1"><br></font><font style="font-family:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="border:0px none;width:auto;height:auto;" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg"></div>做法 Steps<br></strong></font></font><div class="img-wrap"><img style="border:0px none;width:auto;height:auto;" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/IdYmNrcPwPbZbkBtKedGow.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/IdYmNrcPwPbZbkBtKedGow.jpg" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/IdYmNrcPwPbZbkBtKedGow.jpg"></div><br><font size="4"><font style="font-family:Arial, Helvetica, sans-serif;" size="5"><strong></strong></font><font style="font-family:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>1- 牛肉用基本野(除了鹽)醃15分鐘, 再快火落油(約1湯匙)起鑊, 將牛肉炒至7成熟(外表變色但內裡仍有少少粉紅), 盛起備用 (圖1)<br></font><font style="font-family:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火落油(約1湯匙)起鑊, 先爆香</font></font><font size="4"><font face="Arial">蒜蓉豆豉和</font></font><font size="4"><font style="font-family:Arial, Helvetica, sans-serif;">蒜茸至金黃, 再加</font></font><font size="4"><font style="font-family:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font style="font-family:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif">苦瓜</font></font></font></font><font size="4"><font style="font-family:Arial, Helvetica, sans-serif;">和1/3茶匙鹽炒勻, 加入1/4量杯水焗約3分鐘或至軟身, 再加入牛肉及汁料2-3兜勻</font></font><font size="4"><font style="font-family:Arial, Helvetica, sans-serif;">至熱透(圖2)</font></font><font size="4"><font style="font-family:Arial, Helvetica, sans-serif;">, 熄火蓋頂焗1分鐘, 上碟即成<br></font><font style="font-family:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">1- Marinade<br />the beef with basic seasoning (except salt) for 15 minutes. Heat the pan with 1 tbsp<br />of oil over high heat. Stir-fry the beef until 70% done. Dish it up and<br />put it aside.</font></font><font style="font-family:Arial, Helvetica, sans-serif;"><br></font><font style="font-family:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">2-<br />Heat the pan with 1 tbsp of oil over high heat. Stir fry the black bean garlic sauce and garlic<br />until golden and fragrant. Stir in the bitter melon with 1/3 tsp<br />of salt. Add 1/4 cup of water and simmer it for 3 minutes or until soft. Stir in the beef and sauce mix 2-3. Heat it through and mix it well (fig.2). Turn the heat off. Simmer it<br />for 1 minute. Dish it up and serve it hot</font><font size="2">.</font> </font></font></p><br /><p><font size="4"><font style="font-family:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="border:0px none;width:auto;height:auto;" mtype="misc_picture" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg"></div></font><font style="font-family:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 牛肉要腍就不要用鹽去醃, 也不要煮得過熟<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 苦瓜可以先出水, 那就不會太苦 <font color="#ffffff" size="1"><br></font></font><font style="font-family:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font><a style="font-family:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">有關烹調術語</font></a><font style="font-family:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="font-family:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- To make beef tender, do not marinade it with salt and do not overcook it<br> </font><font style="font-family:Arial, Helvetica, sans-serif;" size="2"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- <font style="font-family:Arial, Helvetica, sans-serif;">Blanch the bitter melon can remove a bit of its bitter taste.</font><font color="#c00505"><br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="font-family:Arial, Helvetica, sans-serif;" size="2">3- Click here to understand what is (<a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">Cooking terms in this recipe</font></a>)</font><font style="font-family:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font><br /></font></p><hr style="font-family:Arial, Helvetica, sans-serif;"><br /><font size="4"><font style="font-family:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com30tag:blogger.com,1999:blog-1095527899942684586.post-37340334352235487352009-04-20T13:54:00.001-07:002013-09-05T15:33:45.852-07:00最近攝影分享今天身體不適, 食譜暫停一天<br><br>給大家看看我最近影的相片, 部份已經處理過的<br><br><br>1- 家中的蘭花<br><div class="img-wrap"><img src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Bispic6ni8HqeBM605eakw.jpg" style="border:0px none;" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Bispic6ni8HqeBM605eakw.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Bispic6ni8HqeBM605eakw.jpg"></div><br><br>2- 飛翔中的海鷗<br><div class="img-wrap"><img src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Sw1MsrEhSzgku1LOdA3XSw.jpg" style="border:0px none;" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Sw1MsrEhSzgku1LOdA3XSw.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/Sw1MsrEhSzgku1LOdA3XSw.jpg"></div><br><br>3- 鏡中的我<br><div class="img-wrap"><img src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/QHkjTgWbEr1ekYppJuy8kw.jpg" style="border:0px none;" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/QHkjTgWbEr1ekYppJuy8kw.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/QHkjTgWbEr1ekYppJuy8kw.jpg"></div><br><br><br>4- 旅途路上 <br><div class="img-wrap"><img src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/NHVxBvkwWv4_scquc_tleQ.jpg" style="border:0px none;" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/NHVxBvkwWv4_scquc_tleQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/NHVxBvkwWv4_scquc_tleQ.jpg"></div><br><br>5- 楓樹森林<br><div class="img-wrap"><img src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/rok1HWshpTbCodW3KTUWRA.jpg" style="border:0px none;" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/rok1HWshpTbCodW3KTUWRA.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/rok1HWshpTbCodW3KTUWRA.jpg"></div><br><br>6- 靚蝴蝶<br><div class="img-wrap"><img src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/vOaKfO3cauLCvncxZAL.CQ.jpg" style="border:0px none;" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/vOaKfO3cauLCvncxZAL.CQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/vOaKfO3cauLCvncxZAL.CQ.jpg"></div><br><br>7- 識嘆的羊大哥<br><div class="img-wrap"><img src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/rY6zwTjKcS3bq0WYX1..nA.jpg" style="border:0px none;" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/rY6zwTjKcS3bq0WYX1..nA.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/rY6zwTjKcS3bq0WYX1..nA.jpg"></div><br><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com43tag:blogger.com,1999:blog-1095527899942684586.post-3361772856765612482009-04-16T09:15:00.001-07:002013-09-05T15:33:45.864-07:00食譜: 通少香爽芹肉粒 (Stir-fry pork with water chestnut in special sauce)<p><font size="4"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/ISpTBgP1fpJ4qHPqtLa.WA.jpg" width="500" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/ISpTBgP1fpJ4qHPqtLa.WA.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/ISpTBgP1fpJ4qHPqtLa.WA.jpg"></div><br><div class="img-wrap"><img title="" alt="onion2072.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2072.gif"></div>yahoo 系統好似又short short 地呀, 要load 好耐先load到一個page呀, 唔知大家有無哩個問題呢 <br /><p><div class="img-wrap"><img title="" alt="image057.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_image057.gif"></div>返工返到好無癮呀, 我要挑起懶根, 努力啲搵工先得啦, 唔好理將來份工係點, 有工見, 有人請先再諗啦, 本來想做埋哩年先諗, 但返工真係好唔開心呀</p><br /><p>今日哩個餸, 真係爽口又好味道, <div class="img-wrap"><img title="" alt="onion2073.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2073.gif"></div>做法當然唔係難啦, 放心</p><br /><p>哩個汁我已經試過好多次, 應該無問題, 我諗我會收到投訴話, 切粒粒會用好多時間, 哈哈, <div class="img-wrap"><img title="" alt="th099_.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_th099_.gif"></div>其實切粒粒快過你切肉絲呀, 你諗係, 切肉絲要厚度平均, 要好用心同時間先會切得好呀, 切粒粒反而快好多, 呵呵</p><br /><p><div class="img-wrap"><img title="" alt="onion2046.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2046.gif"></div>而今次西芹同紅蘿蔔我無飛水, 效果一樣好, 但無咁香口, 始終大火, 乾身咁炒會香口好多, 所以大家唔怕做多少少功夫, 不況同西芹同紅蘿蔔飛一飛水啦</p><br /><p><div class="img-wrap"><img title="" alt="onion2047.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2047.gif"></div>一啲都唔難整又好味道, 大家記得要試吓呀 <br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/PDFMqBF3lh6uFvYjLsEulA.jpg" width="500" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/PDFMqBF3lh6uFvYjLsEulA.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/PDFMqBF3lh6uFvYjLsEulA.jpg"></div><br><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=1946153-2009-04-17-celerypork.pdf"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 25 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 枚頭豬肉1磅左右, 切粒 (1 lbs of tenderloin pork, sliced)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 馬蹄粒半杯 (1/2 cup of diced water chestnut)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 西芹, 切粒, 約1杯 (1 cup of diced celery)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 中洋蔥1個, 去衣, 切粒 (1 medium onion, peeled, diced)<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>5- 紅蘿蔔1條, 去皮, 切粒 (1 red carrot, peeled, diced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>7- 蒜茸1湯匙 (1 tbsp of minced garlic)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>8- 乾蔥蓉1湯匙 (1 tbsp of minced shallot)<br></font></font></font><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br>1- 海鮮醬2湯匙 (2 tbsp of hoisin sauce)<br><font face="Arial,Helvetica,sans-serif"><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="+0">2- 蠔油2 湯匙 (2 tbsp of oyster sauce)<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#000000"><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1"><br></font><font face="Arial,Helvetica,sans-serif">3- 糖1/2 茶匙 (1/2 tsp of sugar)<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font face="Arial,Helvetica,sans-serif"><font color="#000000"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font size="+0">4- 花雕酒2 湯匙 (2 tbsp of chinese cooking wine)</font></font></font><br></font><font color="#ffffff" size="1"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="223" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/1GaPHwbh6iCFu6fFuzBjkw.jpg" width="500" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/1GaPHwbh6iCFu6fFuzBjkw.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/1GaPHwbh6iCFu6fFuzBjkw.jpg"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>1- 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<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火落油(約1湯匙)起鑊, 先爆香蒜茸至金黃, 再加洋蔥,乾蔥茸和1/3茶匙鹽炒至軟身, 再加入馬蹄粒, 紅蘿蔔和西芹兜勻, 加約2湯匙水蓋頂焗1分鐘(圖1), 再加入豬肉和汁料兜勻(圖2), 上碟即成<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">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. Dish it up and put it aside.Put it aside.</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Stir fry the garlic until golden and fragrant. Stir in the onion and shallot with 1/3 tsp of salt until soft. Stir in the water chestnut, carrots, celery and mix them well. Stir in 2 tbsp of water and close the lid. Simmer it for 1 minute (fig.1). Stir in the pork and the sauce mix and mix it well (fig.2). Dish it up and serve it hot</font><font size="2">.</font> </font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" mtype="misc_picture" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 如果想炒時再香口一點, 可以將紅蘿蔔和西芹先出水, 免加水焗<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 汁料太杰的話, 可以再加點水 <font color="#ffffff" size="1"><br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">有關烹調術語</font></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- Blanch the red carrot and celery before cooking. You can skip the step of simmering it to make it taste more better<br> </font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- <font style="FONT-FAMILY:Arial, Helvetica, sans-serif;">Add some water if the sauce is too thick..</font><font color="#c00505"><br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2">3- Click here to understand what is (<a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">Cooking terms in this recipe</font></a>)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> <br><br /><p></p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com0tag:blogger.com,1999:blog-1095527899942684586.post-3693080251444114002009-04-14T10:37:00.001-07:002013-09-05T15:33:45.878-07:00食譜: 蒜香海鮮炒荷蘭豆 (Stir fried snow pea with seafood)<p><font size="4"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/IxagtVkeDQVkt_rxMsCUhA.jpg" width="500" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/IxagtVkeDQVkt_rxMsCUhA.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/IxagtVkeDQVkt_rxMsCUhA.jpg" mtype="misc_picture"></div><br><div class="img-wrap"><img title="" alt="onion201.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion201.gif"></div>復活假期終於都結束啦, 又要等一排先可以再有假放, 放假最開心, 就係可以好好休息, 食吓野, 偷吓懶啦 <br /><p><div class="img-wrap"><img title="" alt="onion2034.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2034.gif"></div>yahoo blog 啲賣廣告嘅人真係越來越多, 越來越離譜, yahoo blog 剷走佢地, 估唔到, 啲人會返轉頭話yahoo欺壓佢地, 姑且勿論有無殺錯blog啦, 就算有, 咪去yahoo到投訴囉, 仲咩要嚟我個blog示威呢? 個啲買衫blog仲煩, 賣廣告都算啦, 仲要貼埋圖, 幅圖仲要大大張, <div class="img-wrap"><img title="" alt="onion2017.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2017.gif"></div>真係離晒譜呀</p><br /><p>今日出哩個餸, 十分香口惹味, <div class="img-wrap"><img title="" alt="onion2016.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2016.gif"></div>有好大排檔嘅feel呀, 係呀, 我整個video, 同大家分享吓點樣可以整一大樽蒜茸, 如果有興趣, <a href="http://www.youtube.com/watch?v=-06bBBC_9ig"><font size="5">就click哩到睇吓啦</font></a></p><br /><p>煮哩個餸難度真係無乜, 要注意就係荷蘭豆記得要去頭去尾, 去埋條根就最好啦, 之後飛一飛水, 就搞掂</p><br /><p>好多人都以為蟹柳要炒好耐先熟, <div class="img-wrap"><img title="" alt="onion2064.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2064.gif"></div>其實蟹柳本身已經熟透, 只需加熱就食得, 如果煮得太耐, 就好容易會散開晒, 就唔靚啦</p><br /><p><div class="img-wrap"><img title="" alt="onion2046.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2046.gif"></div>落酒亦要記得大火時, 沿鑊邊落, 唔好就咁倒入啲餸到, 啲酒無法受熱發揮唔到應有嘅香味呀, 所以哩個功夫唔可以慳呢</p><br /><p>腰果我通常都買熟嘅, 如果大家唔喜歡的話, 可以用中火炒熟佢或焗熟佢就可以啦, 為免過腍, 記得要等最後先好加呀</p><br /><p>一個靚小炒, <div class="img-wrap"><img title="" alt="onion2047.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_onion2047.gif"></div>希望大家喜歡啦<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="333" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/kbstMoypFOsUr_o2W07oAA.jpg" width="500" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/kbstMoypFOsUr_o2W07oAA.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/kbstMoypFOsUr_o2W07oAA.jpg" mtype="misc_picture"></div><br><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://tonykaren.mysinablog.com/resserver.php?resource=1941097-2009-04-15-snowpeaseafood.pdf"><div class="img-wrap"><img alt="print_icon-over.gif image by tonytsang_emotion" src="http://i244.photobucket.com/albums/gg5/tonytsang_emotion/th_print_icon-over.gif" border="0"></div></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> <br><font size="3">(Password: tonytsang)</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#ffffff" size="1">tonytsang and kareny recipy</font><br><span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ff7f00" size="3">Prep 準備: 15 minutes <strong>|</strong> Cook烹調: 20 minutes <strong>|</strong> For 份量: 4 people</font> </span> <span style="FONT-FAMILY:Arial, Helvetica, sans-serif;"></span></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div><strong><font size="5">材料 Ingredients</font></strong> <br></font><strong style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font size="3">紅字代表有資料提供, 請按下去</font> <br></strong><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font size="2"><strong>(Click the red word to see more detail)<br></strong><br></font>1- 荷蘭豆400克 去頭去尾 (400g of snow pea, stemmed off)<font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 中蝦15隻, 去殼切粒 (15 shrimps, shell removed, diced )<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 蟹柳5條, 切粒 (5 crab stick, diced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 中洋蔥1個, 去衣, 切絲 (1 medium onion, peeled, sliced)<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>5- 紅蘿蔔1條, 去皮, 切片 (1 red carrot, peeled, sliced)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>6- 熟腰果1/2杯 (1/2 cup of baked cashew)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>7- 蒜茸1湯匙 (1 tbsp of minced garlic)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>8- 辣椒油1湯匙 (1 tbsp of chili oil)<br></font></font></font><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><strong><font size="5">汁料 Sauce<br></font><font size="3">份量只供參考 (just for reference only)</font></strong><br><font color="#ffffff" size="1">tonytsang and kareny recipy</font></font><font face="Arial"><br>1- 雞湯(金寶)3湯匙 (3 tbsp of chicken broth)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 花雕酒2湯匙 (2 tbsp of chinese cooking wine)<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>3- 生粉水2湯匙 (2 tbsp of corn starch mixture)<br><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>4- 糖1/3茶匙 (1/3 tsp of sugar)<br></font><font color="#ffffff" size="1"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="5"><strong><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div>做法 Steps<br><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="425" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/gIS1bfizsr8mBtBzyaNlsw.jpg" width="500" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/gIS1bfizsr8mBtBzyaNlsw.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/gIS1bfizsr8mBtBzyaNlsw.jpg" mtype="misc_picture"></div><br></strong></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>1- 先將蝦粒用少許鹽, 麻油, 胡椒粉, 生粉(各約1茶匙) 醃10分鐘, 同時, 將荷蘭豆和蘿蔔飛水約3分鐘(圖1), 盛起備用, 快火落油(約1湯匙)起鑊, 將魚蝦粒炒熟, 盛起備用<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>2- 快火落油(約1湯匙)起鑊, 先爆香蒜茸至金黃, 再加洋蔥和1/3茶匙鹽和辣椒油炒至軟新(圖2), 再加入蝦粒, 蟹柳兜勻(圖3), 再加入荷蘭豆, 蘿蔔和汁料炒至杰身(圖4), 加入腰果兜勻, 上碟即成<br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">1- Marinade the shrimps with 1 tsp of salt, sesame oil, pepper, corn starch for 10 minutes. Meanwhile, blanch the pea and carrot for 3 minutes (fig.1). Drain it well and put it aside. Heat the pan with 1 tbsp of oil over high heat. Stir fry the shrimps until done. Put it aside.</font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font><font size="2">2- Heat the pan with 1 tbsp of oil over high heat. Stir fry the garlic until golden and fragrant. Stir in the onion with 1/3 tsp of salt and chili oil until soft (fig.2). Stir in the shrimps, crab meat and mix them well (fig.3). Stir in the pea and carrot with the sauce mix until the sauce is thickened (fig.4). Stir in the cashew and mix it well. Dish it up and serve it hot</font><font size="2">.</font> </font></p><br /><p><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><div class="img-wrap"><img style="BORDER-RIGHT:0px;BORDER-TOP:0px;BORDER-LEFT:0px;WIDTH:auto;BORDER-BOTTOM:0px;HEIGHT:auto;" height="42" src="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" width="39" tsrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" osrc="https://googledrive.com/host/0Bw0BryJFvp_tWDhnb1pxeFdCVEU/eUFRpktCW_5KiIQ8wZTdjQ.jpg" mtype="misc_picture"></div></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><strong><font size="5">貼士 Tips<br></font></strong>1- 蝦要用鹽醃過才會爽口 <br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br>2- 蟹柳本身已經熟透, 只需炒熱就能吃, 不用炒太耐的 <font color="#ffffff" size="1"><br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font>3- 按這裡查看 "</font><a style="FONT-FAMILY:Arial, Helvetica, sans-serif;" href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">有關烹調術語</font></a><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif">" 的解釋<br><font color="#ffffff" size="1">tonytsang and kareny recipy</font><br></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif" size="2">1- Marinade the shrimps with salt can make it crispier<br> </font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2"><font color="#ffffff"><font size="1">tonytsang and kareny recipy</font><br></font>2- <font style="FONT-FAMILY:Arial, Helvetica, sans-serif;">Crab stick is already cooked. Just heat it through but do not need to cook it for too long.</font><font color="#c00505"><br></font><font color="#ffffff" size="1">tonytsang and kareny recipy<br></font></font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" size="2">3- Click here to understand what is (<a href="http://hk.myblog.yahoo.com/tony-karen/index?l=f&id=46"><font color="#c00505">Cooking terms in this recipe</font></a>)</font><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" face="Arial,Helvetica,sans-serif"> </font><br /><hr style="FONT-FAMILY:Arial, Helvetica, sans-serif;"><br /><font style="FONT-FAMILY:Arial, Helvetica, sans-serif;" color="#0a0100"><font size="2"><strong>Copyright © 通之廚房. All rights reserved.</strong></font></font><a href="http://www.top-bloggers.com/billboard/"><div class="img-wrap"><img alt="網誌排行 top-bloggers.com" src="http://www.top-bloggers.com/billboard/button.php?u=tonytsang" width="0" border="0"></div></a> <br /><p></p></font><br />通少http://www.blogger.com/profile/07274259029807889514noreply@blogger.com34