星期四, 3月 13, 2008

CH: 帶子炒蘆筍 (Stir-fry scallops with asparagus)

蘆筍真係好好味, 不過, 佢其實含葉酸同核酸, 有痛風嘅朋友, 就唔好吃太多啦, 唔係一腫, 真係有排痛呀

我今次炒帶子, 但其實我都試過炒蝦, 一樣咁好味呀, 我下幾個星期會登出黎, 比哩個做法更簡單呀

要注意係帶子, 因為你煮太耐就會縮成bb 仔咁啦, 有兩種方法, 一係出水, 健康一點, 比較易掌握, 但無咁香口

另一個方法就用離火回火方式, 即係先煎封兩面, 離火用餘力整熟帶子, 當失去熱力太多, 就回火就煎, 哩個方法較香口, 但技術時間都要掌握得好

正所謂: 清爽蘆筍炒帶子, 簡單美味好容易

加埋紅椒粒, 真係幾靚仔


tonytsang and kareny recipytonytsang and kareny recipy
烹調時間: 40分鐘左右

材料
Ingredients:
1- 急冬帶子5-8隻, 解凍抹乾 (5-8 forzen large scallops, thawed)
2- 中洋蔥1個, 去衣, 切粒 (1 medium onion, peeled, cut into pieces) 
3- 紅椒半個, 切粒 (1/2 red pepper, diced)
4- 蒜蓉1湯匙 (1 tbsp chopped garlic)
5- 紅蔥頭1個, 去衣, 切粒 (1 shallot, peeled, diced)
6- 鮮蘆筍15條左右 (around 15 asparagus)

汁料 
Sauce:
1- 生粉1茶匙 (1 tsp corn starch)
2- 水半杯左右 (water 1/2 cup)
3- 麻油1茶匙 (1 tsp sesame oil )
4- 鹽適量 (a bit of salt)
5- 雞粉適量 (a bit of chicken powder) 
tonytsang and kareny recipy
做法
Methods:

tonytsang and kareny recipy
1- 鮮蘆筍洗淨, 切去尾段, 再每條分開3段, 放入已滾的熱水, 用少許油出水 (約5分鐘) (圖1)
2- 帶子用少許鹽 胡椒粉, 生粉醃一醃
3- 快火落油起鑊, 先炒香蒜蓉, 紅蔥頭, 加入洋蔥用少許鹽炒至軟身(圖2)
4- 加入帶子, 煎至兩面金黃, 轉中火, 加點水焗一焗(約2分鐘), 加入紅椒粒略炒(圖3)
5- 轉回快火, 加入蘆筍略炒(圖4), 最後汁料兜勻, 上碟即成

1- Clean and cut tail of the asparagus.  Cut it into 3 pieces.  Boil the asparagus with some oil for 5 mins (Fig1)
2- Marinade the scallops with some salt, pepper and corn starch.
3- Heat the pan with oil in heat heat.  Stir-fry the garlic and shallots until brown Add and stir-fry the onion with some salt until soft (Fig2)
4- Add scallops, stir fry it until 2 sides turn brown.  Turn the heat to medium, cook it through with some water for 2 min.  Add the red pepper and stir-fry it (Fig3)
5- Turn back to high heat.  Add and stir fry the cooked asparagus (Fig4).  Add sauce and mix it well.
 tonytsang and kareny recipy
貼士
:

1- 如果怕帶子縮水, 可以於先煎好, 或飛水整熟, 於步驟4加入
2- 記得一加入帶子就要快手, 否則帶子好快就會縮

3- 帶子用生粉包好有助防止縮水
4- 蘆筍尾段通常過硬, 可以不要
tonytsang and kareny recipy

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