星期四, 5月 29, 2008

食譜: 煎釀四寶 (Fry fish paste in 4 peppers)


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三色椒煮埋哩個餸, 終於都食完啦, 我都知大家睇到有啲厭啦, 哈哈

陵魚滑我哩邊叫"發財魚滑", 因為撈左少少髮菜(

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真係好少, 用顯微鏡先睇到)同蔥, 方便在就咁煎都好好味, 唔好嘅就係已經調好味, 唔知佢地落左乜
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釀四寶真係好好玩, 你要用手去壓實啲魚滑先唔會煎煎吓跌出嚟, 如果魚滑黏手, 可以搽啲油係手,

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就唔洗再怕啦

記得煎時唔好反太多, 否則魚滑好易甩出嚟呀, 唔好咁多手啦, 怕燶就用中慢火慢慢煎啦, 唔用易潔鑊的話, 油要多少少

其實大家有無諗過用鑊型咁深嘅易潔鑊呢(睇過我京都肉排video嘅, 你知我用咩鑊啦), 真係易用過鐵鑊好多,

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我覺得好適合新入廚嘅朋友

係呀,

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我食譜儲存量已經下降到去警戒線啦(因為上一排成日出左去食), 所以我唔排除星期六唔出食譜啦

同埋我要節制下食量(體重精精日上呀), 所以甜品會煮少啲啦, 種種帶來嘅不便,

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敬請見諒呀

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正所謂: 煎釀四寶好好玩, 好味香口又唔難

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


1- 調好味陵魚滑1磅 (1 lbs seasoned white fish paste)
2- 四色椒1個(青, 紅, 橙, 黃) (1 Green, red, orange, yellow pepper )
3- 胡椒粉1湯匙(1 tbsp white pepper)tonytsang and kareny recipyrecipy
4- 麻油1湯匙(1tbsp sesame oil)
5- 生粉1湯匙 (1 tbsp corn starch)
tonytsang and kareny recipy

份量自供參考 (just for reference only)

1- 蒜蓉豆豉醬3湯匙 (3 tbsp garlic black bean sauce)
2- 蒜蓉2湯匙 (2 tbsp of minced garlic)
3- 糖2茶匙 (2 tsp sugar)tonytsang and kareny recipy
4- 水4湯匙 (4 tbsp water)
5- 生粉1/2湯匙 (1/2 tbsp corn starch)



tonytsang and kareny recipy
1- 陵魚滑加入胡椒粉, 生粉同麻油先攪勻 (圖1), 四色椒切件, 再將魚滑釀入(圖2) 

2- 快火落油起鑊, 油滾轉中火, 先將魚滑向下 (圖3), 煎成金黃, 再將四色椒煎至金黃, 排碟

3- 快火落油起鑊(1茶匙油), 先爆香蒜蓉, 加蒜蓉豆豉醬和糖兜勻, 加入水煮至汁滾, 熄火, 加入生粉水至杰身, 淋上四色椒上(圖4)即成 

1- Blend the fish paste half with white pepper, corn starch and sesame oil (fig.1).  4 color pepper cut into large pieces.  Put the fish paste into each one (fig.2).

2- Heat the pan with oil under medium heat.  Put the fish paste side down to the pan and fry it until brown (fig.3).  Flip it over and fry the pepper until brown.  Put it on the dish. 

3- Heat the pan with oil under high heat.  Sautee the garlic until fragrant.  Add the black bean sauce and sugar, and mix them well.  Add the water and cook until it is boiled.  Turn off the heat and add some corn starch mixed with water until the sauce is thick.  Add it on the top of the pepper (fig.4).  Serve hot.tonytsang and kareny recipy


1- 陵魚滑可以買無味的, 然後自己調味

2- 魚滑的一面要先中火去煎, 快火可易外熟內唔熟, 保險一點更可以加1/4杯水去焗一焗

3- 四色椒最好切成弧形, 方便釀入魚滑tonytsang and kareny recipy

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