星期三, 3月 12, 2008

WT: 茄汁魚鬆燴海鮮 (Seafood mix in tomato sauce)

真係好耐無郁動過, 最近開始打羽毛球, 雖然只係打左廿幾分鐘, 但已經覺得有點疲累, 真係唔認老都唔得呀, 哈哈哈

唔知大家有無食罐頭三文魚呢? 我屋企有幾罐, 我太太買嘅時候話, 用o黎加沙律醬, 塗上麵包食, 佢做左一次, 之後就無再做過啦

咁我就諗, 淨底咁多罐, 不如試下煮o黎食啦, 就係咁, 我就做o左哩個茄汁魚鬆燴海鮮, 材料簡單, 方便好味, 大家一定要試下



正所謂:
茄汁魚鬆燴海鮮, 酸甜美味好容易
真係色香味俱全



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

材料
Ingredients:
1- 罐頭三文魚1罐, 拆肉, 去骨 (1 cane of samon, drained, remove the bone)
2- 中洋蔥1個, 去衣, 切大粒 (1 medium onion, peeled, cut into pieces) 
3- 大熟蝦8隻, 解凍 (8 cooked shrimps, cleaned)
4- 蒜蓉1湯匙 (1 tbsp chopped garlic)
5- 熟青口6-8隻, 洗淨 (6-8 cooked mussels, cleaned)
6- 香草少許 (Some Parsely)

汁料 
Sauce:
1- 茄膏4湯匙 (4 tbsp Tomato Paste)
2- 水1杯左右 (water 1 cup)
3- 茄汁2湯匙 (2 tbsp ketchup)
4- 鹽適量 (a bit of salt)
5- 糖適量 (a bit of sugar)
tonytsang and kareny recipy
做法
Methods:

tonytsang and kareny recipy
1- 快火落油起鑊, 先爆香蒜蓉至金黃(圖1), 再落洋蔥加少許鹽炒至軟身
2- 再加三文魚, 加少許黑椒粉略炒(圖2)
3- 加入青口略炒(圖3), 加入汁料輕手攪勻, 焗2-3分鐘(圖4)
4- 最後調好味道, 加入熟蝦兜勻, 上碟加上香草成

1- Heat the pan with oil in heat heat.  Stir-fry the garlic until brown (Fig1).  Add and stir-fry the onion with some salt until soft
2- Add the samon with some black pepper and mix it well (Fig2)
3- Add the mussels (Fig3), and the sauce.  Mix well and cook through 2-3 min (Fig4)
4- Adjust the taste according to your favorite.  Add the cooked shrimps and mix well.  Add some parsely to decorate.
 tonytsang and kareny recipy
貼士
:

1- 罐頭魚汁最好唔好要, 真係好腥
2- 如果怕腥, 可以加點檸檬汁
3- 如果用生蝦, 要用蒜蓉爆香煮熟先, 於步驟4放回
4- 青口殼要洗淨, 肉要記得除去內部那些內臟
5- 汁要酸就要多點鹽, 要甜就要多點糖, 請自己調教
6- 水要逐少逐少落, 一來可以保持熱力, 二來可以容易調教汁的杰度, 一去到自己喜歡的杰度即可以, 不需要真的下晒全部水
tonytsang and kareny recipy

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