星期三, 4月 23, 2008

食譜: 通少一品海鮮煲 (Seafood hot pot)

本來出檸汁松子魚呀, 不過我當日整時無影得個過程呀, 同埋因為時間太趕, 我覺得賣相唔係咁得, 所以決定唔出啦, 遲啲執靚啲先出啦

今日就出哩個一品煲啦, 真係乜都有, 食一煲就夠晒啦, 味道雖然清淡, 但仍然好好味呀

我煮嘅時候, 發覺太多汁啦, 好似湯咁, 所以係食譜上已經改良左, 放心啦, 唔好嘅, 通少都唔敢介紹比你地啦, 係唔係?

正所謂:  通少一品海鮮煲, 多料都爆好離譜

真係乜都有, 好鬼胞呀

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

1- 熟蝦10隻左右, 解凍 (10 cooked shrimps, thawed)
2- 魷魚筒1條, 解凍, 戒花, 切件 (1 squid, thawed, cut into pieces)
3- 大帶子8粒左右, 解凍 (8 scalops, thawed)
4- 蒜蓉1湯匙 (1 tbsp chopped garlic)
5- 生菜半個, 洗淨 (1/2 lettuce, cleaned)
6- 豆腐卜6粒, 出水 (6 tofu puff, cleaned)
7- 紅蘿蔔1條, 去皮, 切片 (1 red carrot, peeled, sliced)
8- 芋絲12粒, 隔水 (12 yam bundle, drained)
9- 金菇1紮, 去尾洗淨 (1 bag of golden mushroom, tail removed, cleaned)

(份量只作參考)
1- 金寶濃縮雞湯1/2罐 (1/2 cane of campell condensed chicken broth)
2- 鹽適量 (some salt)
3- 水1/2罐 (1/2 cane of water)
4- 生粉水適量 (some corn starch mixed with water)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 海鮮料抹乾, 用少許蒜粉, 鹽, 麻油, 生粉醃20分鐘, 生菜, 蘿蔔, 芋絲用水灼一灼(約2分鐘), 隔好水, 連同豆腐卜, 金菇, , 放入煲低備用 
 

2- 快火落油起鑊, 先把爆香蒜蓉, 再開鮮料(除熟蝦外)略炒至硬身(7成熟左右) (圖1), 連同熟蝦放在煲內的材料上

3- 加入雞湯和水(蓋過約1/2所以材料), 煲至滾起, 加鹽調味, 再加生粉水埋獻即成

1- Marinade the seafoods with some garlic powder, salt, sesame oil, corn starch for 20 mins. Lettuce, carrot, yam bundle boil in hot hot water for 2 mins.  Drain them well and put into the pot.

2- Heat the pan with oil in high heat.  Stir-fry the garlic until brown.  Add and stir-fry the seafoods (expect the cooked shrimps) until they turn hard (about 70% done) (fig1).  Put all the seafood (include the shrimps) on the top of the ingredients in the pot.

3- Add the chicken broth and water to cover around 1/2 of the ingredients.  Heat it up until the sauce is boiled.  Add some salt to taste, and add corn starch to make the sauce to be thick. 
tonytsang and kareny recipy


1- 海鮮不宜炒過熟, 否則煲完之後會好韌

2- 所有材料不宜煲太耐, 會影響口感

3- 魷魚不想曲, 就要在有衣那面戒花, 若要曲, 就要再無衣那面戒花
 tonytsang and kareny recipy

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