今天天氣真係特別靚呀, 心情都覺得好好多, 呵呵

今日出哩個餸真係其貌不揚, 但味道卻非常之好, 所以呢, 人唔好成日睇外表呀

哩個餸最緊要煮到雞要滑, 芝士要半溶不溶之間, 咁樣就會十分香滑, 再加想蕃茄既味道, 酸酸甜甜, 又香又滑, 唔食多啲飯都幾難呀

如果大家喜歡芝士嘅味道, 一定會喜歡

P.S: 唔可以用夾麵包個啲芝士, 因為會溶得好衰, 同埋唔夠香呀

 
(password: tonytsang)

Prep 準備: 15 minutes |  Cook烹調: 20 minutes |  For 份量: 4 people |  Calories 熱量: 1150 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 無骨雞脾肉1磅左右, 切件 (1 lbs of boneless chicken thighs, cut into pieces)
tonytsang and kareny recipy
2- 雜豆1杯 (1 cup of assorted vegetable)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 車打芝士碎1杯(200ml) (1 cup (200ml) of shredded cheddar)
tonytsang and kareny recipy
5- 蘿勒香草碎1茶匙 (1 tsp of basil)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 茄膏2湯匙 (2 tbsp of tomato paste)
cipy
2- 茄汁2湯匙 (2 tbsp of ketchup)
y recipy
3- 糖1/3湯匙 (1/3 tbsp of sugar)
tonytsang and kareny recipy
4- 水1/2量杯 (1/2 cup of water)kareny
做法 Steps

tonytsang and kareny recipy
1- 先將雞肉用基本醃15分鐘, 快火落油(約1湯匙)起鑊, 再將雞肉炒熟, 盛起備用 (圖1)tonytsang and kareny recipy
2- 快火落1湯匙油, 快火起鑊, 先爆香蒜茸, 再加入雜豆兜勻(圖2), 再加汁料煮滾, 再加會雞肉兜勻(圖3), 熄火加入芝士蓋頂焗5分鐘或至全溶化(圖4), 上碟灑上香草即成
tonytsang and kareny recipy
1- Marinade the chicken with basic seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil.  Stir in the chicken and stir fry it until done (fig.1).  Dish it up and put it aside.
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the garlic until fragrant.  Stir-fry the assorted vegetable and mix it well (fig.2).  Stir in the sauce mix and heat through.  Stir in the chicken and mix it well (fig.3).  Turn off the heat.  Stir in the cheeses evenly.  Cover and simmer for 5 minutes or until the cheese is melted (fig.4). Dish it up.  Top with basil and serve it in hot.

貼士 Tips
1- 雞肉我通常都會先炒至外面金黃, 再加1杯熱水把它焗熟, 我覺得這樣做, 會令雞肉更多汁, 更嫩, 更易熟
tonytsang and kareny recipy
2- 沒有茄膏的話, 可以用普通的意大利粉醬代替, 或蕃茄湯一罐也可以, 用意大利粉醬則加半樽, 不用再加水
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- I usually found the chicken is more juicy if you stir fry it until brown, and simmer it with 1 cup of hot water.
tonytsang and kareny recipy
2- You can replace the tomato paste with half bottle of the spaghetti sauce or 1 cane of tomato soup.  If you use the spaghetti sauce, then you don't need to add any water.
tonytsang and kareny recipy

11月啦, 真係好撞鬼, 時間真係過得好快呀, 不知不覺差唔多去到年尾啦

今日哩個餸, 真係好好味, 好多人怕啲急凍蜆肉會好腥, 其實唔需要怕, 解好凍後, 先用啲生粉擦勻, 再放係一碗清水入面洗乾淨就得, 唔好沖水喎, 會沖走晒啲鮮味呀

加薯仔配白汁真係唔錯, 而且會令成個餸飽肚好多, 大家記得要試吓啦 

 
(password: tonytsang)

Copyright © 通之廚房. All rights reserved.

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真係估唔到, 我諗我暫時唔需要搵工啦, 因為, 我老闆比我先搵到工走呀, 我諗佢都做到好無癮, 所以都搵工走

點都好啦, 雖然唔洗再同佢做野, 開心左好多, 不過唔知新老闆會係一個咩人, 所以都唔算得話好安落, 希望唔會太差啦

栗子當造, 我哩個餸上星期煮完, 我立即出左先, 等大家可以快啲試吓甜栗子呀, 大家一定要試呀, 真係好甜好好味呀

 
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Prep 準備: 35 minutes |  Cook烹調: 15 minutes |  For 份量: 4 people |  Calories 熱量: 1350 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 枚頭豬肉1磅左右, 切片 (1 lbs of tenderloin pork, cut into pieces)
tonytsang and kareny recipy
2- 中型洋蔥半個, 去衣切粒 (1/2 medium onion, diced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 栗子20粒, 去殼 (20 chestnut, shell removed)
tonytsang and kareny recipy
5- 青/紅椒半, 切粒 (green/red pepper, diced)
tonytsang and kareny recipy
6- 粟米仔8條, 切粒 (8 baby corns, diced)
tonytsang and kareny recipy
7- 白磨菇6粒, 去蒂切粒 (6 white mushroom, stemmed off, diced)
tonytsang and kareny recipy
8- 熱水1/4杯 (1/4 cup of hot water)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 生抽1湯匙 (1 tbsp of soya sauce)
tonytsang and kareny recipy
2- 老抽1湯匙 (1 tbsp of black soya sauce)
tonytsang and kareny recipy
3- 糖1/2茶匙 (1/2 tsp of sugar)and kareny recipy
做法 Steps
1- 先將豬肉用基本野醃15分鐘備用, 快火落油(約1湯匙)起鑊, 落豬肉炒熟, 盛起備用
tonytsang and kareny recipy
2- 快火落1湯匙油, 快火起鑊, 先爆香蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身, 再加入青/紅椒,粟米仔和栗子兜勻, 再加1/4杯熱水, 轉中火蓋頂紋10分鐘, 再加豬肉,磨菇和汁料兜勻, 上碟即成
tonytsang and kareny recipy
1- Marinade the pork with basic seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry pork until done.  Put it aside
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the garlic until fragrant.  Stir-fry the onion with 1/3 tsp of salt until soft.  Stir in the green/red pepper, baby corns and chestnut.  Add 1/4 cup of hot water.  Reduce the heat to medium.  Cover and simmer for 10 minutes.  Stir in pork and mushroom with the sauce mix and heat through. Dish it up and serve it in hot.

貼士 Tips
1- 栗子去殼真的不難, 只要將栗子於滾水中煲10分鐘, 然後趁熱時, 先用刀戒開栗子殼, 然後慢慢逐粒逐粒去殼即可, 約需要15分鐘時間就可以剝去15-20粒栗子的殼
tonytsang and kareny recipy
2- 栗磨菇最後先落因為不想它縮水, 如果怕煮它不熟的話, 可以再炆2分鐘
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Boil the chestnut for ten minutes.  Slide once to break the shell of the chestnut.  Then remove the shell while it is still hot.  It shouldn't be hard and should take about 15 minutes to remove about 15-20 shells of chestnut.
tonytsang and kareny recipy
2- Stir in the mushroom at the end to avoid it shrinks too much.  Simmer it for additional 2 minutes if you want to ensure it is well cooked.
tonytsang and kareny recipy
2- Click here to understand what is (Cooking terms in this recipe)

Copyright © 通之廚房. All rights reserved.

星期一, 好多人都病呀, 本來諗著去睇醫生, check 吓背側痛嘅問題啦, 但去到診所大排長龍, 諗吓諗吓都係唔去啦睇啦, 咁多人傷風咳, 好容易中招呀

今日哩個茄子, 簡單好味, 我自己覺得咁煮非常好味道, 希望大家都會喜歡啦

 

Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people |  Calories 熱量: 1250 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 豬柳1磅左右, 切片 (1 lbs of tenderloin pork, cut into pieces)
tonytsang and kareny recipy
2- 中型洋蔥半個, 去衣切粒 (1/2 medium onion, diced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 茄子3條, 切件 ( 3 eggplants, cut into pieces)
tonytsang and kareny recipy
5- 熱水1/4杯 (60ml) (1/4 cup (60 ml) of hot water)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 白麵豉2湯匙 (2 tbsp white miso)
tonytsang and kareny recipy
2- 清酒2湯匙 (2 tbsp sake)
tonytsang and kareny recipy
3- 糖1/2茶匙 (1/2 tsp of sugar)
tonytsang and kareny recipy
4- 日本醬油1/2茶匙 (1/2 tbsp Japanese Soya)
tonytsang and kareny recipy
5- 水1/4杯 (60ml) (1/4 cup (60 ml) of water)
tonytsang and kareny recipy
6- 味醂1/2湯匙 (1/2 tbsp of mirin)and
做法 Steps

tonytsang and kareny recipy
1- 先將豬肉用基本野醃15分鐘備用, 快火落油(約1湯匙)起鑊, 落豬肉炒熟(圖1), 盛起備用
tonytsang and kareny recipy
2- 快火落1湯匙油, 快火起鑊, 先爆香蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身(圖2), 再加入茄子兜勻(圖3), 再加1/4杯熱水, 蓋頂焗3分鐘(圖4), 再加豬肉和汁料兜勻煮熱, 上碟即成
tonytsang and kareny recipy
1- Marinade the pork with basic seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry pork until done (fig.1).  Put it aside
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the garlic until fragrant.  Stir-fry the onion with 1/3 tsp of salt until soft (fig.2).  Stir in the eggplants and mix it well(fig.3).  Add 1/4 cup of hot water.  Cover and simmer for 5 minutes (fig.4).  Stir in pork with the sauce mix and heat through. Dish it up and serve it in hot.

貼士 Tips
1- 白麵豉味淡帶清香, 用作汁料是非常適合, 記得麵豉不宜煮太耐, 否則會失去香味, 而味道更有可能會邊酸
tonytsang and kareny recipy
2- 茄子不用油炸改用水焗熟比較健康, 記得先將茄子炒一炒先, 會令它顏色保護得更好, 煮時就不怕醜樣了
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- White miso taste more fragrant.  It is suitable to use as sauce mix.  Remember not cook the miso too long as it will lose its taste and turning to sour taste.
tonytsang and kareny recipy

非常之疲累呀, 我條腰好似肌肉發炎添呀, 每日都隱隱作痛, 睇嚟都係時候要見醫生啦

哩排啲栗子好甜呀, 如果大家喜歡吃栗子, 係時候入貨啦

 
(請到另一個blog去download)

Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people |  Calories 熱量: 1250 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 枚頭豬肉1磅左右, 切片 (1 lbs of tenderloin pork, cut into pieces)
tonytsang and kareny recipy
2- 中型洋蔥半個, 去衣切粒 (1/2 medium onion, diced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 脆肉瓜3條, 切件 (3 zucchini, cut into pieces)
tonytsang and kareny recipy
5- 罐頭草菇1罐 (1 cane of mushroom)
tonytsang and kareny recipy
6- 熱水1/4杯 (1/4 cup of hot water)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 水4湯匙 (4 tbsp of water)
tonytsang and kareny recipy
2- 蠔油2湯匙 (1 tbsp of oyster sauce)
tonytsang and kareny recipy
3- 糖1/2茶匙 (1/2 tsp of sugar)and kareny recipy
做法 Steps

tonytsang and kareny recipy
1- 先將豬肉用基本野醃15分鐘備用, 快火落油(約1湯匙)起鑊, 落豬肉炒熟(圖1), 盛起備用
tonytsang and kareny recipy
2- 快火落1湯匙油, 快火起鑊, 先爆香蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身(圖2), 再加入草菇和脆肉瓜兜勻(圖3), 再加1/4杯熱水, 蓋頂焗5分鐘, 再加豬肉和汁料兜勻(圖4), 上碟即成
tonytsang and kareny recipy
1- Marinade the pork with basic seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry pork until done (fig.1).  Put it aside
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the garlic until fragrant.  Stir-fry the onion with 1/3 tsp of salt until soft (fig.2).  Stir in the mushroom and zucchini (fig.3).  Add 1/4 cup of hot water.  Cover and simmer for 5 minutes.  Stir in pork with the sauce mix and mix it well (fig.4). Dish it up and serve it in hot.

貼士 Tips
1- 脆肉瓜有人喜歡吃脆, 有人喜歡吃腍, 要按照自己喜好, 加減焗的時間, 如果焗時水已完全蒸發, 就加多點熱水補充, 相反則倒去多餘水份才好加汁料兜勻
tonytsang and kareny recipy
2- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Increase or reduce the zucchini simmering time according to your preference.  Add more hot water if necessary.  Remove the excess water before stir in the sauce mix.
tonytsang and kareny recipy

日日都好忙, 日日返工都開唔心, 唉, 都唔知幾時會可以甩難呀

最近發現有blog友按照我食譜煮餸, 但將我個blog個食譜就咁搬過去當係自己個食譜

大家, 我想你知, 寫一個食譜真係要好多時間, 你轉載唔係問題, 但係都唔該尊重吓, 講明來自我個blog都唔係好難o者, 點解而家啲人連少少尊重都唔識, 實在令人失望


 
(Password: tonytsang)

Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people |  Calories 熱量: 850 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 魷魚筒2條 (2 calamari)
tonytsang and kareny recipy
2- 中型洋蔥半個, 去衣切粒 (1/2 medium onion, diced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 青椒半個, 切粒 ( 1/2 green bell pepper, diced)
tonytsang and kareny recipy
5- 蔥2條,去白, 切段 (2 green onion, stem off, cut into section)
tonytsang and kareny recipy
6- 金菇200克, 去尾 (200g of Enoki mushroom, stemmed off)
tonytsang and kareny recipy
7- 雲耳150g, 浸軟, 去蒂 (150g black fungus, soaked, stemmed off)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 水3湯匙 (3 tbsp of water)
tonytsang and kareny recipy
2- 蠔油1湯匙 (1 tbsp of oyster sauce)
tonytsang and kareny recipy
3- xo醬2湯匙 (2 tbsp of xo sauce)and kareny recipy
做法 Steps

tonytsang and kareny recipy
1- 先將魷魚筒平放切半去骨, 切成魷魚圈, 用醃蒜鹽(或鹽)和胡椒粉醃10分鐘備用, 快火落油(約1湯匙)起鑊, 放入魷魚炒至8成熟(圖1), 盛起備用
tonytsang and kareny recipy
2- 快火落1湯匙油, 快火起鑊, 先爆香蒜茸和xo醬, 再加入青蔥, 洋蔥和1/3茶匙鹽炒至軟身(圖2), 再加入雲耳, 金菇和汁料兜勻煮滾(圖3), 再加魷魚兜勻(圖4), 兜勻上碟即成
tonytsang and kareny recipy
1- Cut the Calamari in half.  Remove the soft bone and slice across the surface.  Cut it into rings.  Marinade the calamari with some garlic salt (or salt) and white pepper for 10 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry Calamari until 80% done (fig.1).  Put it aside
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the xo sauce, garlic until fragrant.  Stir-fry the green onion, the onion with 1/3 tsp of salt until soft (fig.2).  Stir in the fungus, enoki mushroom, and sauce mix, and heat it through (fig.3).  Stir in calamari and mix it well (fig.4). Dish it up and serve it in hot.

貼士 Tips
1- 魷魚最難就是常常都煮得過熟, 大家煮時記得一由半透明轉白就基本就熟了, 如果再煮多1多分鐘就已經過熟, 會很硬, 不可味, 其實8成熟就已經夠啦, 餘熱會把餘下的再煮熟多一成
tonytsang and kareny recipy
2- 金菇要保持爽口, 也記得不要煮得太耐, 約煮1-2分鐘就已經可以了     
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- It is really easy to overcook the calamari.  Just keep in mind that if the calamari changes from transparent to white color, it is about 80-90% done.  It is enough.
tonytsang and kareny recipy
2- To keep the enoki mushroom crispy texture, do not overcook it.  Do not cook more than 2 minutes.

哩個溫哥華蟹係3個星期前整嘅, 我覺得再唔出, 凍天食蟹好似好唔適合, 所以快快手出先

蟹唔係容易切, 我都係搵賣蟹個叔叔幫我搞掂, 呵呵, 哩個蟹非常好味道, 大家試過就會知道呀


 
(Password: tonytsang)

Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 2 people |  Calories 熱量: 850 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 大蟹(溫哥華)1隻 (1 large crab)
tonytsang and kareny recipy
2- 中型洋蔥半個, 去衣切粒 (1/2 medium onion, diced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 青椒半個, 切粒 ( 1/2 green bell pepper, diced)
tonytsang and kareny recipy
5- 紅辣椒粒2湯匙 (2 tbsp diced red chili)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 水2湯匙 (2 tbsp of water)
tonytsang and kareny recipy
2- 史x生雞湯3湯匙 (3 tbsp of chicken broth)
tonytsang and kareny recipy
3- 紹興酒3湯匙 (3 tbsp of ShaoXing wine)
tonytsang and kareny recipy
4- 辣椒油1湯匙 (1 tbsp of chili oil)tonytsang and kareny recipy
做法 Steps

tonytsang and kareny recipy
1- 蟹洗淨除殼, 斬件, 除了殼外, 用約4湯匙生粉搽勻, 再用凍水清洗, 抹乾後, 再用大量生粉包好蟹殼和蟹件, 快火落油(約1/4杯)起鑊, 先將蟹蓋以半煎炸的方法整熟(約3分鐘), 盛起隔油備用 (圖1), 用剩下的油再用大火燒熱, 再將蟹件炒至轉色, 盛起隔油備用
tonytsang and kareny recipy
2- 留下約1湯匙油, 快火起鑊, 先爆香辣椒, 蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身, 再加入青椒和蟹件兜勻, 加入1湯匙酒炒香, 再加汁料兜勻煮滾, 蓋頂焗8分鐘, 最後再加1湯匙酒炒香(圖2), 上碟蓋想蟹蓋即成
tonytsang and kareny recipy
1- Remove the shell from the crab.  Cut the rest into pieces.  Cover the pieces with 4 tbsp of corn starch.  Rinse them under the cold water to clean.  Dry the pieces.  Cover the pieces and the shell with corn starch.  Heat the pan with 1/4 cup of oil over high heat.  Pan fry the shell first for 3 minutes.  Drain it well and put it aside and add 1 cup of hot water.  Cover and simmer for 8 minutes (fig.1).  Drain it well and put it aside.  Heat the pan again over high heat.  Stir fry the crabs until color changed.  Drain it well and put it aside
tonytsang and kareny recipy
2-  Heat the pan with remaining oil (around 1 tbsp) over high heat.  Stir fry the chili, garlic until fragrant.  Stir-fry the onion with 1/3 tsp of salt until soft.  Stir in the green pepper and crab, and mix it well.  Stir in 1 tbsp of wine and mix it well.  Stir in the sauce mix and heat it through.  Cover and simmer for 8 minutes.  Stir in 1 tbsp of wine and mix it well (fig.2). Dish it up.  Top with the crab shell  and serve it in hot.

貼士 Tips
1- 蟹件出街食通常為了慳時間, 都會預先炸好, 再加料頭兜好就算, 但自己整, 將蟹炒完再用上湯焗能保持蟹的精華和鮮味, 會比油炸的更鮮, 更清, 更好味
tonytsang and kareny recipy
2- 蟹蓋煎時要特別小心, 先將殼用生粉包好, 再將殼外面先煎, 其間, 不斷將熱油濺到殼內讓蟹羔和生粉成型固定, 才好返轉, 再把蟹蓋內面煎熟

3- 切新鮮蟹覺得很殘忍嗎?  我會建議先將蟹放入雪櫃雪3小時左右, 它應該會自然凍死, 那切它時就不會再掙扎了      
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- If you eat crab in the restaurant, to save time, chef will usually deep fry the crab first.  Then it mixes with the spices after.  However, if you use my method to simmer the crab with chicken broth, the crab taste and favor will remain.  Compare to deep fry, it will taste less greasy, and the favor of the crab will be stronger.
tonytsang and kareny recipy
2- Pan fry the crab shell require extra attention.  Remember to cover the shell with enough corn starch.  Pan fry outside part of the shell first.  In the same time, pour the hot oil inside of the shell to stabilize the meat inside.  Then you can flip it over and pan fry the inside part of the crab shell.
tonytsang and kareny recipy
3- You can always put the fresh crab in the fridge for about 3 hours and it will die peacefully.  Then it won't suffer while you are cutting it into pieces
tonytsang and kareny recipy
4- Click here to understand what is (Cooking terms in this recipe)

Copyright © 通之廚房. All rights reserved.

Training 完平安返到屋企, 多謝大家關心, 不過工作仍然很忙碌, 所以都無咩時間寫blog, 但我會盡我能力出blog, 出食譜, 希望大家繼續支持, 我一有時間就會去探大家的

由於yahoo blog 太多廣告, 刪之不盡, 由哩個post 之後開始, 我會淨係比成為我blog友的朋友留言, 大家只要留言係哩個post, 我就會set你做blog友

如果沒有yahoo account, 或新加入的, 可以去我google blog留言, 只要大家係google那邊留言時留下email, 我一回覆你留言時, 你都會收到回覆的email 通知

 
(Password: tonytsang)

Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people |  Calories 熱量: 850 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 雞鎚12隻左右 (12 chicken thighs)
tonytsang and kareny recipy
2- 中型洋蔥半個, 去衣切件 (1/2 medium onion, cut into pieces)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 粟米仔8條, 切段 ( 8 baby corns, cut into section)
tonytsang and kareny recipy
5- 乾鰹魚碎2湯匙, 非必要 (2 tbsp of benito flakes, optional)
tonytsang and kareny recipy
6- 白磨菇8粒, 去蒂切件 ( 8 white mushroom, stemmed off, cut into pieces)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 白麵豉醬2湯匙 (2 tbsp of white miso paste)
tonytsang and kareny recipy
2- 水1/4湯匙 (1/4 cup of water)
tonytsang and kareny recipy
3- 糖1茶匙 (1 tsp of sugar)
tonytsang and kareny recipy
4- 清酒2湯匙 (2 tbsp of cooking sake)
tonytsang and kareny recipy
5- 日式醬油1湯匙 (1 tbsp of japanese soya sauce)
tonytsang and kareny recipy
做法 Steps

tonytsang and kareny recipy
1- 雞肉先戒一刀至骨, 再用汁料相同份量材料和1湯匙生粉醃15分鐘, 快火落油(約1/2湯匙)起鑊, 將雞肉炒至金黃, 加入1杯熱水蓋頂焗8分鐘(圖1), 盛起隔水備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先爆香蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身, 再加入磨菇和粟米仔兜勻, 加入雞鎚和汁料兜勻煮滾 (圖4), 熄火蓋頂焗2分鐘, 上碟, 灑上鰹魚碎即成
tonytsang and kareny recipy
1- Slide once of each chicken thighs until reach the bone.  Marinade it with the same ingredients of sauce mixes with 1 tbsp of corn starch for 15 minutes.  Heat the pan with 1/2 tbsp of oil over high heat.  Brown the chicken and add 1 cup of hot water.  Cover and simmer for 8 minutes (fig.1).  Drain it well and put it aside
tonytsang and kareny recipy
2-  Heat the pan with some oil over high heat (at least 1 tbsp of oil).  Stir fry the garlic until fragrant.  Stir-fry the onion with 1/3 tsp of salt until soft.  Stir in the mushroom and baby corn, and mix it well.  Stir in chicken and the sauce mix and heat it through (fig.2).  Turn the heat off.  Cover and simmer for 2 minutes.  Dish it up.  Top with benito flakes and serve it in hot.

貼士 Tips
1- 雞肉先戒一刀再醃, 能令雞肉更入味, 煮時更易熟, 用熱水半煎半焗的方法, 能保持雞肉嫩滑
tonytsang and kareny recipy
2- 白麵豉香而味道比較清, 比紅麵豉更適合做汁或做湯, 麵豉不宜煮太耐, 否則會變酸, 通常我會建議將其他汁料材料先煮滾後才加麵豉   
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Slide on each chicken thights until reach the bone will make it easy to cook.  Pan fry it and simmer it with hot water can make the chicken juicy and soft
tonytsang and kareny recipy
2- White miso taste less strong.  It is more suitable for soup or sauce.  Do not cook the miso too long or it will taste sour.  I will recommend heating all the rest of the sauce mix ingredient until boil.  Then add miso and mix it well.
 tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

Copyright © 通之廚房. All rights reserved.

材料 Ingredients

做法 Steps

貼士 Tips
1- 雞肉先煎封, 再用熱水焗熟它, 能保持雞肉的肉汁, 也能確保嫩滑, 而用水焗雖然沒有煎的香脆, 但時間快, 用油少, 比較健康
tonytsang and kareny recipy
2- 磨菇會縮小及出水, 所以不宜煮太耐, 如果找不到白色磨菇, 改用罐頭草菇都沒有問題, 記得要先出出水才好用  
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Brown the chicken and simmer it with hot water can make juicy chicken and make it soft.  Pan fry the chicken only can make it crispy but will need more time and will use more oil.
tonytsang and kareny recipy
2- Do not add the mushroom too early as it will release a lot of water and it will shrink.  You can replace the white mushroom with the mushroom in the cane.  Make sure you blanch it before use
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

Copyright © 通之廚房. All rights reserved.

蜜桃加豬扒, 香甜又惹味, 如果不怕肥的話, 改用五花腩, 香味和咬口的感覺可以話完全不同, 不過我怕肥, 所以都是改用豬扒好了

一味簡單容易的菜色, 希望大家也會喜歡

 
(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people |  Calories 熱量: 1250 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 無骨豬扒1磅左右 (1 lbs of boneless pork chop)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去衣切件 (1 medium onion, cut into pieces)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 青椒1個, 切件 ( 1 green pepper, cut into pieces)
tonytsang and kareny recipy
5- 蜜桃2個, 去核切件 ( 2 peach, cut into pieces)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 茄汁約2湯匙 (2 tbsp Ketchup))
tonytsang and kareny recipy
2- 水1/3杯 (1/3 cup of water)
tonytsang and kareny recipy
3- 糖1/2湯匙 (1/2 tbsp of sugar)
tonytsang and kareny recipy
4- 老抽1湯匙 (1 tbsp of black soya)
tonytsang and kareny recipy
做法 Steps

tonytsang and kareny recipy
1- 先豬扒拍鬆切件, 用基本野醃15分鐘, 快火落油(約2湯匙)起鑊, 落豬扒煎至兩面金黃, 再用中火, 煮至全熟 (圖1), 盛起備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先爆香蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身, 再入青椒略炒(圖2), 加入豬扒和汁料兜勻煮滾(圖3), 加入蜜桃兜勻煮熱(圖4), 上碟即成
tonytsang and kareny recipy
1- Beat the pork chop evenly.  Cut into pieces and marinade it with basic seasoning for 15 minutes.  Heat the pan with some oil over high heat (at least 2 tbsp of oil).  Brown both side of the pork chop.  Turn to medium heat and cook until it is full done (fig.1).  Put it aside.
tonytsang and kareny recipy
2-  Heat the pan with some oil over high heat (at least 1 tbsp of oil).  Stir fry the garlic until fragrant.  Stir-fry the onion with 1/3 tsp of salt until soft.  Stir in the green pepper and mix it well (fig.2).  Stir in pork with the sauce mix and heat through (fig3).  Stir in the peach and mix it well (fig.4).  Dish it up and serve it in hot.

貼士 Tips
1- 豬扒連肥切成2cm厚件, 吃時才會有咬口, 又不會太韌, 豬扒煮時一變硬就煮好了, 不要再煮太耐, 沒有信心的話, 可以取一塊切開, 入面全白就可以了
tonytsang and kareny recipy
2- 生果如蜜桃不宜受熱, 當整個餸煮的味道, 杰度都處理好後, 才加入, 兜勻煮熱就好上碟, 煮太耐的話就會過腍, 營養也會被除掉  
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Cut the pork chop into 2cm thick pieces.  It will give you a good texture when you eat it.  Once the pork chop turns hard during cooking, it is 100% done.  If you are not sure, take a piece out and cut it into half.  If you see the meat inside is all white, it is 100% done.
tonytsang and kareny recipy
2- Fruits like peach is recommended to cook it too long.  Stir in the fruit after adjust the taste and thickness of the dish.  Once it is heat up, dish it up to avoid overcooking it.  Otherwise, it will become too soft and all nutrition will be gone.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

Copyright © 通之廚房. All rights reserved.

各位等我出食譜嘅朋友, 非常sorry, 公司真係好多野做, 無時間出post, 屋企部電腦又死左, 正在維修中, 所以夜晚都無法出post呀

我無咩時間寫咁多啦, 仲知哩個餸好易整又好好味, 唔試的話, 真係你損失, 貼士方面, 我已經寫得比以前更詳細, 希望大家會整得好, 又喜歡哩個餸啦

 
(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people |  Calories 熱量: 850 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 無骨雞脾肉1磅左右, 切件 (1 lbs of boneless chicken thighs, cut into pieces)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去衣切件 (1 medium onion, cut into pieces)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 茄子2條, 切件 ( 2 eggplants, cut into pieces)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 蠔油1湯匙 (1 tbsp of oyster sauce)
tonytsang and kareny recipy
2- 黑椒粉1湯匙 (1 tbsp of black pepper)
tonytsang and kareny recipy
3- 水1/2杯 (1/2 cup of water)
tonytsang and kareny recipy
4- 雞粉1/3茶匙 (1/3 tsp of chicken powder)
tonytsang and kareny recipy
5- 老抽1湯匙 (1 tbsp of black soya)
tonytsang and kareny recipy
6- 生抽1/2湯匙 (1/2 tbsp of soya sauce)
tonytsang and kareny recipy
做法 Steps

tonytsang and kareny recipy
1- 先將雞肉用基本醃15分鐘, 快火落油(約1湯匙)起鑊, 再將雞肉炒熟, 盛起備用, 快火落油(約1湯匙)起鑊, 先炒香蒜蓉, 再加茄子炒至乾身(圖1), 加入2湯匙水再炒, 重覆加水至茄子軟身和轉色, 盛起備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先爆香蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身, 再入汁料兜勻煮滾(圖1), 加入茄子和雞肉兜勻(圖2), 蓋頂焗2分鐘, 熄火, 埋獻上碟即成
tonytsang and kareny recipy
1- Marinade the chicken with basic seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil.  Stir in the chicken and stir fry it until done (fig.1).  Dish it up and put it aside. Stir fry eggplants until dry (fig.1).  Stir in 2 tbsp of water and mix it well.  Repeat the step until the egg plants are soft and the color changed.  Then drain it well and put it aside.
tonytsang and kareny recipy
2-  Heat the pan with some oil over high heat (at least 1 tbsp of oil).  Stir fry the garlic until fragrant.  Stir-fry the onion with 1/3 tsp of salt until soft.  Stir in the sauce mix and heat through (fig1).  Stir in the chicken and eggplants(fig.2).  Cover and simmer for 2 minutes.  Turn off the heat.  Thicken the sauce with corn starch mixture.  Dish it up and serve it in hot.

貼士 Tips
1- 炒雞肉要嫩口的話, 不能將佢煮得完全熟透, 煮好就拿一塊出來切開一半, 如果入面仲有微微粉紅, 即是9成熟就可以了, 餘熱會將餘下的雞肉煮透, 雞肉煮得太熟, 入口就會鞋口
tonytsang and kareny recipy
2- 茄子皮是有益的, 含有纖維, 有營養, 不應因煮完唔靚仔就將佢切掉, 茄子吸油量很高, 很快, 改用水半煎半蒸比全油炸更健康  
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- To make the chicken taste more smooth and juicy, do not cook the chicken until it is totally done.  Take a piece and cut into half.  If it has a really light pink, it is about 90% done which is the best level.  The rest will be cooked by the remaining heat.  Overcook it will make the chicken dry.
tonytsang and kareny recipy
2- The skin of the eggplants is health.  I am not recommended to peel it off to make it looks better.  Eggplants absorb a lot of oil.  Pan-fry and simmer it with water is the best way compare to deep fry it.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

---

Copyright © 通之廚房. All rights reserved.

用韓國的柚子茶煮的酸甜牛肉, 清香好味而不膩, 牛肉切記煮得太熟, 亦要記得勿用鹽去醃, 反而用多點糖去醃才會令牛肉鬆軟

菠蘿不宜煮太耐, 以免影響口感, 汁料一滾就熄火, 加入兜兩吓煮熱就可以享用

酸酸甜甜, 天氣熱辣辣就最啱食啦

 
(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people |  Calories 熱量: 1350 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 牛柳1磅左右, 切片 (1 lbs of beef filet, sliced)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去衣切件 (1 medium onion, cut into pieces)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 青椒1個, 切件 ( 1 green pepper, cut into pieces)
tonytsang and kareny recipy
5- 罐頭菠蘿5片, 切粒 (5 slices of pineapple, diced)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 韓國柚子茶3湯匙 (3 tbsp of korean citron tea)
tonytsang and kareny recipy
2- 蜜糖2湯匙 (2 tbsp of honey)
tonytsang and kareny recipy
3- 水4湯匙 (4 tbsp of water)
tonytsang and kareny recipy
做法 Steps

tonytsang and kareny recipy
1- 先將牛肉用基本醃(除了鹽)20分鐘, 快火落油(約1湯匙)起鑊, 再將牛肉炒至7成熟(圖1)盛起備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先爆香蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身, 再加青椒兜勻炒香(圖2), 再加牛肉兜勻(圖3), 再入汁料兜勻煮滾, 熄火, 加入菠蘿兜勻(圖4), 上碟即成
tonytsang and kareny recipy
1- Marinade the beef with basic seasoning (except the salt) for 15 minutes.  Heat the pan with 1 tbsp of oil.  Stir in the beef and stir fry it until 70% done (fig.1).  Dish it up and put it aside.
tonytsang and kareny recipy
2-  Heat the pan with some oil over high heat (at least 1 tbsp of oil).  Stir fry the garlic until fragrant.  Stir-fry the onion with 1/3 tsp of salt until soft.  Stir in the green pepper, and mix them well (fig.2).  Stir in the beef and mix it well (fig.3).  Stir in the sauce mix and heat through.  Turn off the heat.  Stir in the pineapple and mix it well (fig.4).  Dish it up and serve it in hot.

貼士 Tips
1- 炒牛肉一定要大火炒, 最好燒熱個鑊先好下牛肉炒, 不要炒得太耐及太熟
tonytsang and kareny recipy
2- 柚子茶不宜炒得太耐, 當汁料一滾, 兜一兩吓就好熄火 
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
4- 按這裡查看 "牛肉的切割方法"  的解釋
tonytsang and kareny recipy
1- Stir fry the beef over high heat only.  It is recommended to preheat the pan before stir in the beef.  As it is easy to get done, do not over cook it.
tonytsang and kareny recipy
2- Do not overcook the citron tea.  Turn the heat off once it is boiled.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
tonytsang and kareny recipy
4- Click here to understand (how to cut the beef) 

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Copyright © 通之廚房. All rights reserved.

由於工作太忙, 實在沒有時間寫太多自己的私事, 所以打後會出食譜時只會集中製作分享, 有空才會講自己的事, 我會盡力在周日, 隔天就出一個食譜, 其他時間, 就會分享一下減肥資訊, 或可能會講攝影分享都唔奇

今日哩個餸, 送啤酒最一流, 香口惹味, 真係越食越開胃

成個餸最需要注意係雞肉,  雞肉要保持鮮嫩, 醃時一定要加生粉撈勻, 煮時先快火煎封兩面, 當兩面變金黃時, 要加熱水(約1杯)去焗佢5分鐘, 之後就可以隔油備用

其實雞肉整到8成熟, 入面有少少粉紅就好停, 餘熱會令佢再熟一點, 如果煮到全熟, 通常都會太乾身, 變得好鞋口, 唔好食

要減肥嘅, 記得油唔可以用多過1湯匙(80卡路里), 雞肉4個人食的話, 唔可以多過1磅, 雞亦要去肥, 去皮, 腰果亦唔可以超過10粒, 怕唔飽可以加多啲雜豆, 洋蔥

 
(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 20 minutes |  For 份量: 4 people |  Calories 熱量: 950 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 雞柳450克左右, 切件 (450g of chicken filet, cut into pieces)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去衣切件 (1 medium onion, cut into pieces)
tonytsang and kareny recipy
3- 薑片2塊 (2 sliced of ginger)
tonytsang and kareny recipy
4- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
5- 雜豆1杯 (1 cup of assorted vegetable)
tonytsang and kareny recipy
6- 熟腰果10粒 (10 baked cashew)
tonytsang and kareny recipy
7- 辣椒粒1湯匙 (1 tbsp of diced hot chili)
tonytsang and kareny recipy
8- 蔥粒2湯匙 (2 tbsp of diced green onion)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 海鮮醬2湯匙 (2 tbsp of hoisin sauce)
tonytsang and kareny recipy
2- 蠔油2 湯匙 (2 tbsp of oyster sauce)
tonytsang and kareny recipy
3- 糖1/2 茶匙 (1/2 tsp of sugar)
tonytsang and kareny recipy
4- 花雕酒1 湯匙 (1 tbsp of chinese cooking wine)
tonytsang and kareny recipy
5- 水2湯匙 (2 tbsp of water)
tonytsang and kareny recipy
做法 Steps

tonytsang and kareny recipy
1- 先將雞肉用基本野醃15分鐘, 快火落油(約1湯匙)起鑊, 將雞肉炒熟,盛起備用
tonytsang and kareny recipy
2- 快火落油(約1/2湯匙)起鑊, 先爆香蒜蓉, 薑片和辣椒, 加入青蔥, 洋蔥和1茶匙鹽炒至軟身(圖1), 加入雜豆兜勻(圖2), 再加入雞肉和汁料兜勻煮滾(圖4), 熄火, 加腰果兜勻, 上碟即成
tonytsang and kareny recipy
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 is done .  Put it aside.
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry ginger, green onion and garlic is golden and fragrant.  Stir in the onion with 1/3 tsp of salt until soft (fig.1).  Stir in the assorted vegetable and mix it well (fig.3).  Stir in the chicken and sauce mix and heat through (fig.4).  Turn off the heat.  Stir in the cashew and mix it well.  Dish it up and serve it hot.

貼士 Tips
1- 雞肉好易熟, 切記要大火炒起, 不要炒得太耐及太熟
tonytsang and kareny recipy
2- 汁料太杰的話, 可以隨自己喜好, 加多點水 
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Stir fry the chicken over high heat only.  As it is easy to get done, do not over cook it.
tonytsang and kareny recipy
2- Add more water if the sauce is too thick.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

Copyright © 通之廚房. All rights reserved.

放完假, 人都覺得精神啲, 今次放假我地好匆匆忙忙走左去多倫多玩, 由於今次唔係搾車, 係搭巴士, 所以活動時間得好返好少

係哩到要特別鳴謝blog友 solarman, 無佢慷慨嘅讀家飲食指南, 我同太太都食唔到啲又好味, 又平, 又抵嘅食物, 我地去左佢介紹嘅明記食晚飯同埋敦煌閣飲茶, 真係無得頂, 我諗我下次都會再去多次明記, 啲腰潤粥同牛腩真係好好味呀, 多謝你呀, solarman

今日出哩個餸, 都係用生果, 夏天我哩邊就過啦, 我要趁仲熱熱地, 煮多啲哩類菜色呀, 哈哈

其實係北美, 好多意大利餐廳都會用哈密瓜配意大利金華火腿作前菜, 甜甜鹹鹹互相平衡個味道

我哩個餸都差唔多, 牛肉係鹹, 加蜜瓜甜甜地, 都幾夾, 個汁我諗左好耐, 決定用豉油雞汁, 因為都係鹹鹹甜甜,一定唔會有問題

不過記得蜜瓜唔好太熟喎, 如果熟得滯, 就會腍, 炒時就好容易散晒, 同埋食落亦無爽脆口感, 而且太熟嘅蜜瓜會太甜, 會令整個餸甜過頭, 所以要小心

味道新鮮特別, 煮法又容易, 希望大家有機會要試一試啦

 
(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 20 minutes |  For 份量: 4 people |  Calories 熱量: 950 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 牛柳450克左右, 切粒 (450g beef filet, diced)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去衣切件 (1 medium onion, cut into pieces)
tonytsang and kareny recipy
3- 蜜瓜粒約2杯 (2 cup of diced honeydew)
tonytsang and kareny recipy
4- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 雞汁(現成)3湯匙 (3 tbsp of chinese teriyaki sauce)
tonytsang and kareny recipy
2- 水5湯匙 (5 tbsp of water)
tonytsang and kareny recipy
做法 Steps

tonytsang and kareny recipy
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,盛起備用
tonytsang and kareny recipy
2- 快火落油(約1/2湯匙)起鑊, 先爆香蒜蓉, 加入洋蔥和1茶匙鹽炒至軟身(圖2), 再加入汁料兜勻煮滾, 加回牛肉兜勻(圖3), 熄火, 加密瓜粒兜勻 (圖4), 再用生粉水埋獻, 上碟即成
tonytsang and kareny recipy
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 .  Put it aside.
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry garlic is golden and fragrant.  Stir in the onion with 1/3 tsp of salt until soft.  Stir in the sauce mix and heat through.  Stir in the beef and mix it well (fig.3).  Turn off the heat.  Stir in the honeydew and mix it well (fig.4).  Thicken the sauce if necessary.  Dish it up and serve it hot.

貼士 Tips
1- 牛肉不能用鹽醃, 否則會韌, 加多點糖醃, 就會令佢變得腍
tonytsang and kareny recipy
2- 雞汁各牌子味道不一, 記得要自己試好味才好加牛肉 
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
4- 按這裡查看 "牛肉的切割方法"  的解釋
tonytsang and kareny recipy
1- Do not marinade the beef with salt or it is be hard.  Marinade it with sugar will make it soft.
tonytsang and kareny recipy
2- Different brand of teriyaki sauce will taste different.  Adjust the taste well before stir in the beef.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
tonytsang and kareny recipy
4- Click here to understand (how to cut the beef) 

Copyright © 通之廚房. All rights reserved.

昨日無出食譜, 因為真係好忙呀, 無啦啦有啲突發事務要做, 全日都好唔得閒呀, 今日都仲未攪得掂, 不過算啦, 長命功夫長命做, 做做吓我都要偷吓懶, 出吓blog, 哈哈

今日哩個餸, 哈哈哈, 我真係有啲亂嚟, 本來醃好啲雞諗著煮中菜, 但望望吓個雪櫃, 諗吓諗吓就改煮西餐

煮雞全脾真係好難熟, 唔係講笑, 煮成30分鐘, 近骨位置都係有少少紅, 所以同大家分享吓點整啦, 通常我會先係雞肉戒開至入骨, 咁做會容易好多熟

仲有, 唔好諗煮中火慢慢煎佢, 一來真係有排煎得熟, 二來會好鞋好乾身, 我會建議煎到兩面金黃, 倒1杯熱水入去, 蓋頂焗15分鐘, 反轉, 再做多次, 咁樣就會好易熟透, 又會好多肉汁

個汁, 我用維他芒果汁整, 哈哈, 貪佢就手, 唔洗自己搾汁嘛, 不過卡路里同糖份就相對提高, 無計啦, 懶嘛, 哈哈

哩個餸酸酸味味, 失啱你地食, 記得要試吓啦

 
(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 40 minutes |  For 份量: 4 people |  Calories 熱量: 1450 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 雞全脾5隻, 切件 (5 whole chicken legs, cut into pieces)
tonytsang and kareny recipy
2- 急凍芒果粒1杯 (1 cup of frozen diced mango)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 茄汁2湯匙 (2 tbsp of ketchup))
tonytsang and kareny recipy
2- 糖1/2湯匙 (1/2 tbsp of white sugar)
tonytsang and kareny recipy
3- 芒果汁1盒 335ml (355ml of mango juice)
tonytsang and kareny recipy
做法 Steps

tonytsang and kareny recipy
1- 先將雞脾用基本野醃15分鐘, 快火落油(約1/2湯匙)起鑊, 將雞肉炒至兩面金黃, 加入1杯熱水, 蓋頂焗15分鐘, 反轉雞脾(圖1), 再加入1杯熱水, 蓋頂焗15分鐘, 盛起隔油, 上碟備用
tonytsang and kareny recipy
2- 快火落油(約1/2湯匙)起鑊, 先爆香蒜蓉, 再加入芒果粒和汁料兜勻煮滾(圖2), 熄火加生粉水埋獻, 淋上雞脾即成
tonytsang and kareny recipy
1- Marinade the chicken with basic seasoning for 15 minutes.  Heat the pan with 1/2 tbsp of oil over high heat.  Stir-fry the beef until both side turn brown.  Add 1 cup of hot water.  Cover and simmer for 15 minutes (fig.1).  Flip the chicken over and add 1 cup of hot water again.  Cover and simmer for another 15 minutes.  Drain it well.  Dish it up and put it aside.
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry garlic is golden and fragrant.  Stir in the the mango and the sauce mix.  Mix it well and heat it through (fig.2).  Turn off the heat.  Thicken the sauce if necessary.  Pour the sauce over the chicken.  Serve it hot.

貼士 Tips
1- 雞脾醃前先戒幾刀至骨, 會令佢更入味, 煮時亦更易熟
tonytsang and kareny recipy
2- 雞全脾皮多肉厚, 用半煎半蒸方法煮好, 否則可以改用較少的雞鎚代替, 就不用再焗多15分鐘 
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Make a few cut on the chicken before marinade will make it taste better and more easy to cook it .
tonytsang and kareny recipy
2- The whole chicken legs take a lot of time to make it done.  You can replace it with chicken drum which you do not need to simmer it for another 15 minutes.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

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Copyright © 通之廚房. All rights reserved.