通少

雪中尋牛

分类: 通之中菜-Chinese Recipes | Jul 04, 2008 at 1:30am | 人气 (61) | 评论 | 分享

放完假就慘就係非常之累呀, 返工非常無精神, 成日遊魂咁, 睇啲字好似飄過咁, 一啲都唔入眼呀

啲旅行相已經upload 好啦, 決定係星期六同大家分享吓啦, 不過都幾多相, 可以要分兩日出呀

今日哩個餸真係非常之爽, 西芹, 榨菜都係非常爽口呀, 冬菇又香又好味呀, 真係越食越開胃呀

夏天有時煮啲辣辣地都唔錯, 令人個胃口都好啲呀, 其實哩個餸又係無咩難度可言啦, 只係記煮唔好將西芹出水太耐就得啦, 唔係就腍晒, 唔好食呀

唔係講笑, 食咁多肉, 係時候煮過醒胃, 健康嘅素菜清吓腸胃啦

正所謂: 辣辣榨菜素小炒, 惹味健康好胃口


(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 35分鐘左右

tonytsang and kareny recipy
1- 冬菇6隻左右, 浸軟去蒂 (6 mushroom, soaked, stem off)
tonytsang and kareny recipy
2- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
3- 西芹6片, 去葉, 切段 (4-5 slices of celery, cut into section)
tonytsang and kareny recipy
4- 紅蘿蔔2條, 去皮, 切絲 (2 red carrots, peeled, sliced)
tonytsang and kareny recipy
5- 雲耳10粒左右, 浸軟,  切絲 (10 small dried fungus, soaked, sliced)
tonytsang and kareny recipy
6- 即食榨菜絲1包, 70g (1 bag of shredded preserved vegetable, 70g)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 1湯匙水 (1 tbsp of water)
tonytsang and kareny recipy
2- 蠔油3湯匙 (3 tbsp oyster sauce)
tonytsang and kareny recipy
3- 辣椒油1茶匙 (1 tsp chili oil)
tonytsang and kareny recipy
4- 糖1茶匙 (1 tsp sugar)tonytsang
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 紅蘿蔔先煲4分鐘, 再加西芹煲多2分鐘, 隔水備用(圖1), 冬菇切絲, 用少許(約半茶匙至一茶匙)糖, 生抽, 老抽和麻油醃10分鐘 tonytsang and kareny recipy

2- 快火落油起鑊, 爆香蒜蓉至金黃, 落辣椒油爆香, 再加冬菇炒香(圖2), 加入雲耳炒1-2分鐘(圖3), 加入西芹, 紅蘿蔔略炒一陣(圖4), 再加入汁料兜勻上碟即可

1- Red carrots blanch in boiled water for 4 minutes.  Add celery and blanch in water for additional 2 minutes.  Drain and set aside (fig.1).  Slice the mushroom and marinade it with a bit (1/2 to 1 tsp) of soya, black soya, sugar and sesame oil for 10 minutes.
tonytsang and kareny recipy  
2- Heat the pan with some oil over high heat.  Stir-fry the garlic and chili oil until fragrant.  Add and saute the mushroom until fragrant (fig.2).  Add and stir-fry the fungus for 1-2 minutes (fig.3).  Add and saute the cooked celery and carrot (fig.4).  Stir in the sauce mix and heat through.  Dish up and serve in hot.tonytsang and kareny recipy

1- 紅蘿蔔飛水時間比較長, 所以要先落芹
tonytsang and kareny recipy
2- 西芹可以去皮, 或不去皮, 隨你個人喜歡
tonytsang and kareny recipy
3- 我用的榨菜 (The preserved vegetable that I used)

tonytsang and kareny recipy
1- Carrot needs more time to blanch than celery.  Therefore, carrot has to blanch into the water first.
tonytsang and kareny recipy
2- It is up to you to peel the celery or not.
tonytsang and kareny recipy

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分类: 通之中菜-Chinese Recipes | Jul 03, 2008 at 1:59am | 人气 (27) | 评论 | 分享

我返嚟啦, 放假真係玩得好開心, 雖然無去到露營, 但去左朋友嘅渡假屋, 一樣玩得好開心呀, 等我整理好啲相, 就會出比大家睇吓呀, 哈哈哈

一返嚟成朝唔係返工呀, 係答晒大家啲留意先呀, 真係好多謝大家係我放假時都繼續嚟哩到留言呀, 我應該無漏到呀, 如果有, 記得話我知, 我實會去答返呀

講返個餸先, 其實唔難整, 不過我手痕, 又拍左個video比大家睇啦, 如果大家click, 就會去到youtube, 到時大家記得記得按"以高品質觀看"呀, 咁就會好清楚, 唔會一粒粒, 濛查查咁啦

其實個餸名加左通少哩兩個字係因為你出街食, 餐廳一定會用油去炸, 我就貪健康, 以少油半煎炸去煮, 效果當然無咁香口啦, 你唔怕煩同肥嘅話不況用多少少去炸啦

沙拉汁我係video話要叮4分鐘, 其實唔需要咁耐, 我叮左1分鐘都嫌多呀, 總知你叮到熱熱地, 啲糖攪得溶就得, 將沙拉汁落鑊時如果可以, 加2湯匙水或由先, 咁就實唔會燶啦, 同埋記得熄火先, 攪勻啦, 先開中返火, 一熱撈埋排骨就好上碟, 咁就好好味啦

正所謂: 惹味通少沙拉骨, 人人食到唔停得

 
(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 45分鐘左右

tonytsang and kareny recipy
1- 一字排骨2磅半左右 (2 lbs spare ribs)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 奇妙醬4湯匙 (4 tbsp miracle whip)
tonytsang and kareny recipy
2- 奶6湯匙 (6 tbsp of milk)
tonytsang and kareny recipy
3- 煉奶3茶匙 (3 tsp of condensed milk)
tonytsang and kareny recipy
4- 糖1湯匙 (1 tbsp of sugar)
tonytsang and kareny recipy
5- 白醋1湯匙 (1 tbsp of white vinegar)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 蒜粉1湯匙 (1 tbsp of garlic powder)
tonytsang and kareny recipy
2- 生抽2湯匙 (2 tbsp of soya sauce)
tonytsang and kareny recipy
3- 沙嗲醬1茶匙 (1 tsp of satay sauce)
tonytsang and kareny recipy
4- 粟粉1湯匙 (1 tbsp of corn starch)
tonytsang and kareny recipy
5- 油1湯匙 (1 tbsp of cooking oil)


tonytsang and kareny recipy
1- 先將排骨用醃料醃20分鐘左右, 快火落油起鑊(油要多), 先將外表煎封, 轉慢火煎熟排骨(圖1), 盛起隔油tonytsang and kareny recipy

2- 汁料先攪勻, 快火落少少牛油或油起鑊, 油滾熄火, 先讓鑊降溫少許, 再加入汁料攪勻, 開中火, 一滾即熄火撈入(圖2)排骨上碟即可

1- Marinade the ribs with the seasoning for 20 mins.  Fry the ribs in hot oil over high heat until brown on each side.  Reduce the heat to low heat.  Fry the ribs until done(fig.1).  Drain it well.
tonytsang and kareny recipy  
2- Mix well the sauce mix.  Heat up the pan or wok with some butter or oil over high heat.  Once it is hot, turn off the heat and let the pan cools down a bit.  Mix the sauce mix together in the pan.  Increase the heat to high until the sauce is boiled.  Add in and mix the ribs with sauce together (fig.2).  Put it on the dish.  Serve hot.tonytsang and kareny recipy

1- 排骨用半煎炸雖然慳油, 比較健康, 但炸始終口感比較好, 可以的話, 請改做炸排仔
tonytsang and kareny recipy
2- 汁料不宜受熱, 所以一煮滾就要熄火, 不要再煮太耐
tonytsang and kareny recipy
3- 料排骨炸到骨凸出來(肉收縮)就熟啦, 如果見不到骨, 則未熟
tonytsang and kareny recipy
1- It is better to deep fry the ribs than just fry it with less oil
tonytsang and kareny recipy
2- Don't overcook the sauce mix.  Turn the heat off once it is boiled
tonytsang and kareny recipy
3- If you see the bone is out of the ribs.  It informs you that the ribs are 100% cooked.

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分类: 通之甜品-Dessert Recipes | Jul 03, 2008 at 1:58am | 人气 (27) | 评论 | 分享

放假都出post? 係呀, 不過我其實我仲未返呀, 哩篇係我教定時間出呀, 今日唔分享點整野食, 一於分享吓點樣整杯好野飲啦

由於我仲放緊假呀, 你地啲留言我暫時唔答著啦, 我返黎就會逐一回覆, 唔會漏呀, 放心啦

你地都記得整哩杯凍飲消吓暑啦
tonytsang and kareny recipy
烹調時間Cooking time: 15 mins左右
tonytsang and kareny recipy
份量Serving: 2人左右
tonytsang and kareny recipy
tonytsang and kareny recipy
1- 士多卑梨150克 (150g Strawberry)
tonytsang and kareny recipy
2- 藍莓15克 (15 g blueberry)
tonytsang and kareny recipy
3- 鮮奶1/2杯 (1/2 cup of milk)
tonytsang and kareny recipy
4- 糖適量 (some sugar)
tonytsang and kareny recipy
5- 冰2-3粒 (2-3 cubes of ice)
tonytsang and kareny recipy
tonytsang and kareny recipy

tonytsang and kareny recipy
1- 快將所有材料放入攪拌器打1-2分鐘或至完全混合即成, 如不夠甜可以再用少許糖如1湯匙熱水混合成湯水, 加入調味tonytsang and kareny recipy
tonytsang and kareny recipy
1- Put all the ingredients into a blender.  Blend it for 1-2 mins or until ingredients are all mixed.  If it is not sweet enough, mix 1 tbsp of water with some sugar.  Add it into the milk shake accordingly. Enjoy it
tonytsang and kareny recipy  

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分类: 通之日菜-Japan Recipes | Jun 28, 2008 at 2:03am | 人气 (45) | 评论 | 分享

露營去唔成呀, 因為天氣報告話會落雷雨呀, 所以改左去cottage (即係渡假屋個類啦), 都真係幾無癮呀, 真係激死人呀

我星期一同二(即係香港嘅星期二同三)都係放假, 所以我又唔會出食譜啦, 哈哈哈

今日哩個食譜真係無咩難度啦, 因為其實冷麵可以好自由呀, 你喜歡配咩料都可以, 你問我的話, 我會建議基本一定要有係日式甜蛋(蛋+少少砂糖), 蟹柳, 壽司紫菜絲, 其他配料就隨你喜歡了

不過煮冷麵真係要細心啲, 一來佢好易滾瀉呀, 二來好易燶底, 所以你不時都要攪動吓佢, 或者加少少油去煮佢呀, 記得過冷河之後一係浸係凍水, 一係撈少少油, 等佢唔好"磁"埋一舊呀

而吃冷麵, 最好當然係伴冷麵汁吃, 絕對比日本豉油好味得多, 冷麵汁我個人做法就係將一部份冷麵汁雪成冰粒, 吃時再加冷麵汁, 咁做就唔怕冰溶左會整稀啲冷麵汁啦

記得吃嘅時候沾少少wasabi呀, 惹味驅寒呀, 哈哈

正所謂: 日式冷麵夠自油, 炎炎夏日好享受


(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 40分鐘左右

材料可以自由加減, 如用火腿, 鰻魚也是可以的
(You can add or remove any ingredients)
tonytsang and kareny recipy
1- 蕎麥麵4人份量 (Soba noodle for 4 people)
tonytsang and kareny recipy
2- 青瓜, 切絲 (1 cucumber, shredded)
tonytsang and kareny recipy
3- 蟹柳捧15條, 切絲 (15 crab stick, shredded)
tonytsang and kareny recipy
4- 飛魚子5湯匙 (5 tbsp of tobiko fish roe)
tonytsang and kareny recipy
5- 蛋3隻, 發勻 (3 medium eggs, blended)
tonytsang and kareny recipy
6- 熟中蝦15隻, 切粒 (15 cooked shrimps, diced)
tonytsang and kareny recipy
7- 壽司紫菜4張, 切絲 (4 roasted seaweed, shredded)
tonytsang and kareny recipyand kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 萬字冷麵汁適量 (Some soba sauce)

tonytsang and kareny recipy
2- 冰數粒 (Some Ice)
tonytsang and kareny recipy
3- 薑茸1茶匙 (1 tsp of minced ginger )
tonytsang and kareny recipy

tonytsang and kareny recipy
1- 先將蕎麥麵按包裝指示煲熟, 煮時可以加點油和不斷攪動防止煮燶底, 煮好後過冷河, 隔好水, 撈點麻油或橄欖油撈勻備用tonytsang and kareny recipy

2- 中火落油起鑊, 將蛋煎香切絲備用, 汁料攪好用碗裝好, 將麵加入另一個碗中, 加入喜歡的配菜, 以冷麵汁伴吃即成

1- Boil the noodle as per package instruction.  Make sure you add some oil in the water and stir around to prevent the noodle is stick to the pot.  Wash the cooked noodle under cold water until totally cooling down.  Drain well and mix it with some sesame oil or olive oil
tonytsang and kareny recipy  
2- Heat the pan under medium heat with some oil.  Fry the egg and shred it.  Mix the sauce mix well and put it into a bowl.  Put the noodle into another bowl and add the ingredients that you like.  Serve it with the soda sauce.  Enjoy it.tonytsang and kareny recipy

1- 蕎麥麵好容易煮燶底, 記得要不斷攪動
tonytsang and kareny recipy
2- 汁料加冰食食吓會變稀, 可以再加點冷麵汁
tonytsang and kareny recipy
1- Soba noodle is easy to stick to the pot.  Make sure you continue stirring while cooking it
tonytsang and kareny recipy
2- Sauce mix maybe dilute when ice is merged.  You can add some soba sauce to keep the taste.
tonytsang and kareny recipy

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分类: 通之韓菜-Korean Recipes | Jun 27, 2008 at 1:57am | 人气 (52) | 评论 | 分享

6月尾啦, 我哩邊天氣仲係涼涼地, 無咩夏天feel呀, 我哩個星期六會去camping (露營)呀, 希望到時天氣會好啦, 千祈唔好落雨呀

韓式牛仔骨, 真係又易整又好味呀, 話說當日我去鬼佬超市買餸時, 無意發現有牛仔骨賣呀, 雖然貴, 但肉質真係幾靚, 忍唔煮就買嚟試吓啦

其實我無整過牛仔骨, 點解? 因為有骨囉, 你知我啦, 食親都要啖啖肉呀, 點會諗過去整牛仔骨呢

不過整完出嚟, 食過之後, 宜家有啲上癮呀, 因為真係好好味呀 (或者我要求低啦, 哈哈), 我諗緊搵日去韓國超市買牛仔骨, 應該會賣得平啲呀

就咁睇相你以為好乾啦, 其實啲汁係晒個底到, 其實汁料都唔少呀

啲牛仔骨用糖醃過, 好似豬扒咁啄過先煮, 出嚟個效果真係好好呀, 非常腍呀, 加埋老李隻汁, 再加埋芝麻, 好惹味呀, 掂呀

正所謂: 惹味韓式牛仔骨, 太太食過都話得


(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 40分鐘左右

tonytsang and kareny recipy
1- 牛仔骨8條 (8 beef short ribs)
tonytsang and kareny recipy
2- 中洋蔥1個, 去衣切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
3- 蒜蓉1/2湯匙 (1/2 tbsp minced garlic)
tonytsang and kareny recipy
4- 青蔥2條, 切段 (2 green onion, cut into small section)
tonytsang and kareny recipy
5- 炒香芝麻2茶匙 (2 tsp of roasted sesame)
tonytsang and kareny recipyand kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 李x記韓式燒烤汁4湯匙 (4 tbsp of Korean bbq sauce)
tonytsang and kareny recipy
2- 水1湯匙 (2 tbsp of water)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 日本豉油1湯匙 (1 tbsp of Japanese soya)
tonytsang and kareny recipy
2- 料理酒1湯匙 (1 tbsp of cooking sake)


tonytsang and kareny recipy
1- 先將牛肉用刀背井字型平均啄2-3次, 切件, 用醃料加糖, 少許生粉, 黑椒粉和油醃20分鐘tonytsang and kareny recipy

2- 快火落油起鑊, 先爆香蒜蓉, 再落洋蔥, 蔥段, 用少許鹽炒軟(圖1), 再加牛肉炒至7成熟(外面已變啡色, 微焦) (圖2), 加入汁料煮熱, 兜勻(圖3)上碟, 灑上芝麻即成

1- Beat lightly the ribs evenly 2-3 times. Cut into small pieces.  Marinade with the seasoning, sugar, a bit of corn starch, black pepper and cooking oil for 20 mins
tonytsang and kareny recipy  
2- Heat the pan under high heat with some oil.  Stir-fry the garlic until fragrant.  Stir-fry the onion, green onion with some salt until soft (fig.1).  Stir-fry the short ribs until 70% done (fig.2).  Mix with the sauce mix.  Put it on the dish and spread evenly the sesame.  Serve hot.tonytsang and kareny recipy

1- 牛仔骨拍鬆煮出來會比較腍, 記得不要用鹽醃
tonytsang and kareny recipy
2- 牛仔骨不宜煮得太熟, 建議最多8成熟
tonytsang and kareny recipy
3- 料理酒可以用米酒代替
tonytsang and kareny recipy
1- Beat lightly the ribs will make it more tender after cook
tonytsang and kareny recipy
2- Don't overcook the ribs.  Recommend cooking it maximum to 80% done
tonytsang and kareny recipy
3- You can use Chinese cooking wine to replace the cooking sake

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分类: 通之日菜-Japan Recipes | Jun 25, 2008 at 10:30pm | 人气 (48) | 评论 | 分享

放假真係好爽呀, 踩單車, 去睇戲, 雖然唔話上係啲咩特別節目, 但係放假個感覺真係好好呀, 做咩都好似好開心咁

昨日係我哩個省嘅50周年省慶, 咩舖頭都唔開呀, 所以我同太太都留係屋企, 整哩整路, 我就煲湯, 整草餅, 又抹屋吸塵呀, 真係估唔到我咁有活力呀, 哈哈哈

講返個餸先, 哩個真係夏天熱辣辣嘅時候食最好呀, 又唔洗整咁多野, 又好味, 又易整呀, 真係汗都出少啲呀

豆腐皮係日本超市應該有得買, 有啲已經係調好味, 又啲係要你自己調味, 記得睇清楚包裝呀(我下面有圖介紹我用個隻牌子)

將海鮮料加青瓜撈成沙律料放入豆腐皮, 味道真係一流呀, 酸酸甜甜又爽口, 顏色又靚, 真係好正

正所謂: 海鮮壽司夠創意, 好味好玩又容易 


如果用晒豆腐皮但沙律料又淨低唔少, 可以學我將青瓜切片, 再舖上去, 咁又做到另一款小吃啦, 你話啦, 係唔係好玩又好味先

 
(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 30分鐘左右

1- 中型急凍帶子6隻, 解凍 (6 thawed, frozen scallops)
tonytsang and kareny recipy
2- 中型熟蝦8隻, 解凍, 切粒 (8 thawed cooked shrimps, diced)
tonytsang and kareny recipy
3- 飛魚子3湯匙 (3 tbsp tobiko caviar)
tonytsang and kareny recipy
4- 青瓜半條, 切粒 (1/2 cucumber, diced)
tonytsang and kareny recipy
5- 日本豆腐皮半包(8個) (8 Japanese tofu skin for sushi)
tonytsang and kareny recipyand kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 奇妙醬3湯匙 (3 tbsp Miracle Whip)
tonytsang and kareny recipy
2- 蒜粉2茶匙 (2 tsp garlic powder)
tonytsang and kareny recipy
3- 日本胡椒粉或白胡椒1茶匙 (1 tsp white pepper)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 先將帶子飛水煮熟, 切粒, 放於大碗內加入汁料, 蝦, 及青瓜粒撈勻成沙律料tonytsang and kareny recipy

2- 豆腐皮小心打開, 將沙律料填至9分滿, 最後最加上飛魚子, 放於碟上即成

1- Boil the scallop until done.  Dice it and put it in a bowl.  Mix it with the sauce mix, shrimps and cucumber.tonytsang and kareny recipy  

2- Open the tofu skin carefully.  Fill it up with the salad mix until 90 % full.  Fill up the rest of the space with tobiko.  Put it on the dish enjoy it.tonytsang and kareny recipy

1- 豆腐皮要小心打開, 以免弄破
tonytsang and kareny recipy
2- 如果想更好味一點, 可以用日本蛋黃醬代替奇妙醬
tonytsang and kareny recipy
3- 飛魚子用少少麻油撈一撈, 可以辟腥味
tonytsang and kareny recipy
1- Be careful to open the tofu skin.  It is easy to break it
tonytsang and kareny recipy
2- You can replace miracle whip with Japanese mayonnaise
tonytsang and kareny recipy
3- You can mix some sesame oil with the tobiko to get rid of fishy smell

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分类: 通之日菜-Japan Recipes | Jun 25, 2008 at 10:30pm | 人气 (43) | 评论 | 分享

唔好講笑呀, 雖然我放緊假, 但都記得教定時間出食譜, 我都算唔話得啦(其實怕無update, 你地唔嚟探我)

唔知大家有無掛著我呢, 我仲放多2日假就會返工啦, 到時再答晒大家嘅留言呀, 哩幾日就忍著先啦, 有時間就去睇吓我舊嘅食譜, 試吓煮呀

哩個餸係Miss Jubie同埋係頭條網搵到呀, Miss Jubie整得好鬼靚呀, 見到都流晒口水呀, 我仲唔啦啦臨整嚟食咩

無咩要注意呀, 真係好簡單, 你煮完可以當餸食又得, 當碟頭飯舖起飯上面又得(好似我咁)

不過做碟頭飯, 汁料煮完, 要視乎你有幾多飯, 先決定落幾多呀, 唔好少少飯但落晒啲汁, 變左粥就唔好啦, 煮多可以唔落, 但落晒就無得救啦, 所以自己執生呀

味道真係好正, 唔喜歡吃薑嘅我都無complaint, 食清光呀, 大家真係要試試呀

正所謂: 日式薑汁燒豚肉, 香口惹味好滿足
  
 
(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 35分鐘左右

1- 金菇一包, 洗淨 (1 bag of Enoki mushroom, cleaned)
tonytsang and kareny recipy
2- 中洋蔥1個, 去衣切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
3- 蒜蓉1/2湯匙 (1/2 tbsp minced garlic)
tonytsang and kareny recipy
4- 枚頭豬肉3/4磅左右, 切絲 (3/4 lbs of tenderloin pork, sliced)
tonytsang and kareny recipy
5- 壽司紫菜1塊, 切絲 (1 Japanese roasted seaweed, shredded)
tonytsang and kareny recipyand kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 日本清酒2湯匙 (2 tbsp salted cooking sake)tonytsang and kareny recipy
tonytsang and kareny recipy
2- 砂糖1湯匙 (1 tbsp sugar)
tonytsang and kareny recipy
3- 醬油(日本豉油)4 茶匙 (4 tsp japanese soya)
tonytsang and kareny recipy
4- 味醂1湯匙 (1 tbsp Mirin)
tonytsang and kareny recipy
5- 薑蓉1湯匙 (1 tbsp minced ginger)
tonytsang and kareny recipy

1- 鮮磨薑汁2茶匙 (1 tsp minced ginger)
tonytsang and kareny recipy
2- 日本清酒4茶匙 (4 tsp salted cooking sake)
tonytsang and kareny recipy
3- 醬油(日本豉油)2湯匙 (2 tbsp japanese soya)tonytsang and kareny recipy


tonytsang and kareny recipy
1- 豬肉用醃料醃15分鐘, 金菇切去尾段備用, 汁料先撈好試味 (圖1)
tonytsang and kareny recipy
2- 快火落油起鑊, 爆香蒜蓉至金黃, 再將豬肉炒熟(圖2), 盛起備用,

3- 快火落油起鑊, 落洋蔥加少去鹽炒至軟身, 加入豬肉略炒(圖3), 加入汁料煮滾炒香, 再加入金菇兜勻(圖4), 上碟灑上紫菜絲即成

1- Marinade the pork with the seasoning for 15 mins.  Cut off the Enoki mushroom root, put it aside.  Mix the sauce mix and adjust the taste (fig.1) 

2- Heat the pan with oil in high heat.  Stir-fry the garlic until fragrant.  Stir-fry the pork until done(fig.1).tonytsang and kareny recipy

3- Heat the pan with oil in high heat.  Stir-fry the onion with some salt until it is fragrant and soft.  Add back the pork and mix it well (fig.3).  Add the sauce mix and the Enoki mushroom.  Mix them well (fig.4).  Put it on the dish and spray the seaweed.  Serve hot.tonytsang and kareny recipy

1- 金菇最後先落, 保持口感
tonytsang and kareny recipy
2- 汁料不用全部落晒, 可以隨你自己喜好加減
tonytsang and kareny recipy
1- Cook the Enoki mushroom at the end to keep it crispy texture
tonytsang and kareny recipy
2- You don't have to use up all the sauce.  You can use it as much as you like

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分类: 通之甜品-Dessert Recipes | Jun 21, 2008 at 1:59am | 人气 (127) | 评论 | 分享

放假啦, 放假啦, 哈哈哈, 我嚟緊星期一同二都唔洗返工呀, 真係太開心啦, 之後個星期都係咁, 只係返三四五, 正呀

放假有咩做? 哩個星期會休息吓, 執吓屋, 煮吓甜品, 行吓街休息吓, 下個星期就會去camping啦, 哩個就遲啲先講啦, 哈哈

放假你地唔會咁狠心, 要我出食譜啦, 哈哈, 所以我set左時間, 係hk時間星期二零晨出一個呀, 我星期四(加拿大星期三)一返工就會如常咁出番食譜呀

講返哩個杞子桂圓糕, 真係好有益呀, 可以明目安神, 清熱補血呀, 所以哩個甜品我哩個假期都會再整多次

如果大家有桂花, 不況加啲呀, 會香好多呀, 我哩邊無得買, 所以無落呀

做雪嘅甜品, 記得要整甜啲呀, 我之前講過啦, 所以唔好唔記得呀

我唔自己唔鐘意咁硬身, 所以我無落咁多魚膠粉, 如果要硬啲, 可以落多少少呀, 自己執生啦

正所謂: 多吃杞子桂圓糕, 好味有益身體好