星期三, 2月 13, 2008

CH: 甜酸魚塊 (Fish fillet in sweet sour sauce)

今日2月14日情人節, 通少在此祝大家情人節快樂, 一對對的繼續恩恩, 單身的也早日尋到另一半

我就已經慶祝左情人節啦, 我好怕正日慶祝, 因為餐廳通常都好多人, 想好浪漫食餐飯都唔係咁易呀

大家今日又會點慶祝呢, 可以既話, 就話我知啦

講番甜酸魚塊, 哩味實難唔到大家, 真係好易呀, 之前都出過唔少魚塊食譜, 要小心都係要記得唔好反太多次, 否則魚塊會好易散開

酸甜汁個方程式真係差唔多啦, 所以可以話無難度可言, 20分鐘就可以搞掂呀

正所謂: 甜酸魚塊夠盞鬼, 香口味濃夠醒胃

我見有菠蘿淨, 埋加埋落去囉, 味道非常夾呀

材料
Ingredients:
1- 無骨白魚柳2塊, 洗淨, 切件 (2 White fish fillets, cut into pieces)
2- 中洋蔥1個, 去衣, 切絲 (1 medium onion, peeled, sliced)
3- 蒜蓉1湯匙 (1 tbsp chopped garlic)
4- 青蔥1條, 洗淨切粒 (1 green onion, chopped)


汁料
Sauce:
1- 水 - 3湯匙 (3 tbsp water) 
2- 茄汁 - 3湯匙 (3 tbsp ketchup)
3- o急汁 - 1湯匙 (1 tbsp L&P Worcestershire Sauce)
4- 糖 - 1湯匙 (1 tbsp sugar)
5- 白醋 2 茶匙 (2 tsp white vinegar)
6- 鹽 - 1/4茶匙  (1/4 tsp salt)

做法
Method:
1- 魚柳抹乾, 用胡椒粉, 少許鹽醃10分鐘, 煎前用生粉包好
2- 快火落油(多一點油), 將魚柳煎好兩面, 灑1湯匙水, 焗至全熟, 盛起備用
3- 快火落油起鑊, 爆香蒜蓉, 加洋蔥, 用少許鹽炒至軟身, 加入汁料, 待汁料滾起, 加入魚柳兜勻, 灑上蔥花即可

1- Dry the fish fillet with towel.  Marinade the fillet with some pepper, salt for 10 min.  Cover it with corn starch before cook
2- Heat the pan with oil in high heat.  Fry the fillets until brown.  Put is aside
3- Heat the pan with oil in high heat.  Stir-fry the garlic until brown.  Stir-fry the onion with some salt until soft.  Mix it will the sauces.  Once the sauce is boiled, mix the fish with it.  Add some chopped green onion to decorate.


貼士
:
1- 焗魚柳時小心過了時, 乾了水太久把魚柳煎膿
2- 酸汁不宜煮太久, 否則會失去酸味, 得個甜字

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