List of Meat Dishes:

Meat



Shepherd's Pie

Cottage Pie photo

Ingredients for Two Servings:

    8 oz. ground beef
    1/2 onion, diced
    1 cup diced celery pieces
    1/2 cup frozen vegetables (peas, carrots, and corn kernels)
    1 tsp. chopped garlic
    2 tbsp. chopped parsley leaves
    1 tsp. minced Chinese tangerine peel (soak a piece of Chinese dried tangerine peel in water until soft, wash and remove the white membrane on the underside, finely chop it)
    2 tbsp. flour
    1 tbsp. Worcestershire sauce
    2 tsp. tomato paste
    2 tbsp. ketchup
    1/2 cup chicken broth
    Salt and pepper to taste for the filling

    3/4 cup milk
    4 tbsp. grated Parmesan cheese
    1/2 tsp. black pepper for the crust
    3 tbsp. melted butter
    3/4 cup one-minute oats from a carton, not from individual-serving packets

Steps:

  1. Pre-heat oven to 350°F.
  2. Put ground beef mixed with 1/2 tsp. of the minced Chinese tangerine peel in a non-stick pan and turn on the heat at medium to brown the beef.
  3. Move the beef to a plate and discard the excess fat in the pan. Use the same pan to cook the onion pieces on medium-high heat. Add the celery pieces and garlic. Mix well.
  4. Add the frozen vegetables, beef, the rest of the tangerine peel, salt and pepper to taste, Worcestershire sauce, tomato paste, ketchup and mix well.
  5. Add the flour to the mixture and mix well. Add the broth. Mix well until the mixture thickens. Add the chopped parsley leaves. Mix well and turn off the heat.
  6. In a large bowl, mix the milk, Parmesan cheese, black pepper for the crust, and 2 tbsp. of the melted butter. Mix well. Add the one-minute oats. Mix well and microwave for around one minute or until nearly all the liquid has been absorbed. Mix well after taking the bowl out of the microwave oven.
  7. Spoon the beef filling into a deep baking dish. Use the back of a tablespoon to spread it evenly.
  8. Spoon the oats mixture on top as the crust. Use the back of a tablespoon to spread it evenly and make sure that it covers all the edges and corners of the baking dish (according to Mr. Alton Brown) to seal the pie.
  9. Spread the remaining one tablespoon of the melted butter on the surface of the crust.
  10. Bake for 25 minutes, let it cool, and serve.

Notes:

1. If you want to limit your intake of potatoes, this recipe is for you. Instead of potatoes or cauliflower, I created this method of making the crust with oatmeal.

2. This recipe is based on that of Mr. Alton Brown and the Cottage Pie recipe of Ms. Christine Ho. Thanks to both of them.

3. The function of the Chinese dried tangerine peel is to remove the sometimes unpleasant smell of the cooked ground beef. Using fresh minced orange peel is also fine. I have tried both. I found the Chinese dried tangerine peel more subtle.

Written: November 24, 2015




蕃茄炒牛肉

材料﹕

    牛肉薄片半碗(醃料﹕先放酒﹑糖﹑醬油﹐拌勻後放點生粉﹐再拌勻)
    蕃茄兩至三個(每個洗淨後由上而下切成四至六塊備用)
    薑米﹑蔥花各少許
    糖四至五茶匙
    冷開水小半碗﹑生粉(混合成獻汁)

做法﹕

  1. 牛肉片加醃料拌勻﹐炒之前加一匙油再拌勻﹐用熱鍋冷油快手炒至八成熟起鍋備用。
  2. 鍋中加點油(或用另一隻鍋)﹐下薑米炒香﹐下蕃茄﹐加糖﹐糖看不見時把牛肉下鍋﹐和蕃茄同炒﹐如時間太久﹐鍋中物湯太多便下獻汁使其更稠﹐待滾後最後加蔥花即成。

一點感想﹕

小時候因母親要工作的關係﹐我被安排在姨母家寄居一年﹐每逢姨母燒這個菜時﹐每人一個盤子﹐菜放白飯上面﹐再加一個煎荷包蛋﹐我們小孩子便手舞足蹈地說這是吃『西餐』了。




Easy Beef Stew

Ingredients:

    1.5 lb. stewing beef
    3 celery stalks
    2-3 carrots
    6-8 oz. sliced mushrooms, fresh or from a can (optional)
    1 envelope of dry onion soup and party mix
    1 can cream of celery soup (10 ¾ oz.)
    ¼ cup cooking red wine
    1 piece of Chinese dried tangerine peel or 1 teaspoon of orange peel

Steps:

  1. Soak Chinese dried tangerine peel until soft. Remove from water and mince it.
  2. Wash and cut celery into bite-size pieces and put them into a slow cooker.
  3. Peel and wash carrots, slice into bite-size pieces and put them into the slow cooker.
  4. Wash and trim excess fat from beef, cut into one-inch cubes, wipe dry, and put into the slow cooker.
  5. Season beef with salt and pepper. Add diced tangerine peel or orange peel.
  6. Add dry onion soup mix to beef. Mix well.
  7. In a bowl, mix cream of celery soup with ¼ cup of cooking red wine.
  8. Pour soup mixture onto beef. Mix well.
  9. Cover slow cooker. Turn it on and set it at Low.
  10. Go to work (for eight hours).
  11. When you come home, add sliced mushrooms and cook for 20 minutes to half an hour more.
  12. Serve over a bed of cooked rice.

Notes:

If you have time, you can season some flour with salt and pepper, coat the beef cubes with a thin layer of the seasoned flour, pan fry (brown) them on all sides, and drain them from oil before putting them into the slow cooker. Then please remember to reduce the amount of salt and pepper in step 5 above.

Please make sure that you are using a slow cooker that works properly without any human supervision.




美國版銀芽炒肉鬆

材料﹕

    芽菜半磅
    碎豬肉半磅
    蘑菇六安士
    碎蝦米兩湯匙
    蔥花適量
    蠔油適量

    乾蔥兩瓣
    蒜頭兩瓣
    薑米適量

    碎豬肉醃料:
    薑粉適量
    蒜粉適量
    胡椒粉適量

做法﹕

  1. 芽菜洗淨,若是請客便把尾部摘去,滴乾水份備用。
  2. 蘑菇洗淨切片備用。
  3. 碎蝦米用清水洗淨,滴乾水份備用。
  4. 碎豬肉與醃料拌勻備用。
  5. 乾蔥頭、蒜頭去皮切碎備用。
  6. 用中大火把一湯匙油燒熱,油有煙冒起時加乾蔥碎、蒜頭碎和碎蝦米,爆香。
  7. 加碎豬肉,煎或炒至熟透。
  8. 另用中大火起油鑊,加薑米爆香,下蘑菇和芽菜兜炒,加蠔油調味,拌勻。
  9. 馬上把已炒好的蝦米、豬肉等加入,拌勻。
  10. 試味,如太淡則加再加蠔油。如鍋中物水份太多,則混合蠔油、清水和生粉做獻汁打獻拌勻。
  11. 最後加蔥花即成。

備註﹕

此食譜的起源乃梁文韜先生在二零零五年九月十六日的《飲食男女》雜誌中所介紹的 「魚香肉鬆炒豆芽」,由於在美國的小鎮比較難買到大豆芽、鹹魚和柱侯醬,故昨 晚我把它改變,成為比較簡單的「美國版」。




涼瓜炒肉絲

材料﹕

    涼瓜(苦瓜)兩個
    瘦豬肉絲約半磅
    薑米約一湯匙
    蒜蓉一茶匙
    豆豉一湯匙
    雞粉一茶匙
    糖約一茶匙
    蔥一條
    芫茜(香菜)約十棵
    蝦米約兩湯匙
    榨菜一小塊
    麻油適量

    肉絲醃料:
    醬油適量
    蒜粉適量
    胡椒粉少許
    糖少許
    生粉適量(最後才放)

做法﹕

  1. 肉絲與醃料拌勻,臨炒前才加生粉拌勻。
  2. 榨菜用清水泡片刻後沖洗乾淨,抹乾水份,切成小粒或切碎備用。
  3. 蔥洗淨、去頭尾、切蔥花備用。芫茜洗淨、切碎備用。
  4. 蝦米泡軟、洗淨、滴乾水份備用。
  5. 豆豉放一小碗中,用菜刀的手柄末端搗成豆豉泥備用。
  6. 涼瓜洗淨、稍為切去兩端。縱切成兩邊,挖去瓜囊及瓜籽後橫切成小片。
  7. 先在一小炒鍋中以少許油把肉絲炒至八成熟。
  8. 在一大炒鍋中,用中大火把一湯匙油燒熱,下薑米和蝦米炒香,加涼瓜拌勻。
  9. 加蒜蓉、豆豉泥拌勻。再加碎榨菜、雞粉及糖拌勻。加已炒好的肉絲拌勻後加約半杯水拌勻。
  10. 待鍋中物燒開後轉小火,蓋上煮至涼瓜變得稍為軟身和肉絲熟透。
  11. (如果鍋中的汁液太多,便用點冷清水跟生粉調成獻汁加在鍋的中央,然後拌勻。)
  12. 加蔥花及芫茜碎拌勻後離火。
  13. 最後加麻油拌勻後便可。

備註﹕

涼瓜切好後亦可放先在一鍋開水中煮片刻,過冷河、滴乾水份後才炒,去一點苦味。 我認為這樣會令部份營養流失。

寫於二零零八年一月一日