Monday 24 December 2007

改篇客家炸肉 *Hakka Dishes (modified version)

通常客家炸肉都是用炸过的猪肉,然后与其它食料一起焖煮至猪肉软化。这一道自家改篇的客家炸肉采用了鸡肉,也没必要把鸡肉炸过。巴客家炸肉改了,为了不想吃那么多猪肉、不想油炸、也不想浪费gas 焖那么久。。。呵呵呵。。。



Surposingly this Hakka Dish should use pork in stead of chicken. The original Hakka Dish is to simmer deep fried pork with all the ingredients. Chili bean curd is the main ingredients that is needed in this dish. However, I have modified the original dish and personalized it according to what i like: I don't want to have too much pork and I don't want to eat too much deep fried food....


食材:
鸡肉1/2 只(去骨会更好)
腐竹2 支
香菇4-5 朵
黑木耳1/2 碗
葱菜2 棵
腐乳4 颗
蒜米2 汤匙
清水适量
盐适量
豆干适量

准备:
1. 鸡肉切块备用。
2. 腐竹切断成节,然后用热油炸至爽脆。油一定要够多够热,也要一直翻豆枝,要不很快会变焦。
3. 香菇先浸热水至软化,然后洗干净、去香菇脚,再切半备用。
4. 黑木耳先浸水至发大、软化。去木耳上的硬块,然后洗净备用。
5. 葱菜切粒被备用。
6. 豆干切半,备用。

做法:
1. 热油后先炒香蒜米,在加入鸡肉一起炒。加入适量的水,再把其余的食料放到锅里一起焖。
2. 10分钟后加入腐乳,把腐乳压散。
3. 一直用慢火焖至黑木耳软化为此。加入适量盐(不用加也可以,这要看你用的腐乳是否够咸够味),最后放入葱菜,立刻把锅盖盖起来,熄火。

——————————————————————————

Ingredients:
1/2 chicken (best to be boneless), cut into bite-sized pieces
2 bean curd stick, cut into 4-5 inches in lenght
4-5 Chinese mushroom
1/2 bowl black fungus
2 spring onion, chopped
4 chili bean curd
2 tbsp chopped garlic
water
salt
dried bean curd, sliced

Preparations:
1. Immerse mushroom in hot water until soften. Clean the mushroom and remove mushroom stem and cut each mushroom into half.
2. Immerse black fungus in water until it is expended and soften. Remove the hard part and clean it.
3. Heat the oil, deep fried bean curd stick until it is crispy. Drain it and ready for used.

Directions:
1. Heat the oil, stir fried garlic until it is colored then follow by adding chicken to stir. Add water and all other ingredients to the pot to simmer for 10 minutes.
2. Add chili bean curd and crush it in the pot.
3. Simmer all the ingredients with medium-low heat until black fungus is soften. You could add some salt for flavor (reminder: chili bean curd is salty, try the gravy before adding salt into your cooking). Add chopped spring onion and off the gas immediately.

No comments:

Post a Comment