星期三, 5月 28, 2008

食譜: 通少蒜蓉蒸蝦皇 (Steam shrimps with minced garlic)


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係香港, 要買靚蝦, 去街市就得, 真係乜蝦都有, 聽人講, 你仲可以要求幫你開埋邊, 切埋個頭, 真係服侍周到呀

係加拿大, 我好少去唐人超市麻買蝦, 因為自己唔識揀,

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好怕比人搵笨, 加上我超懶, 又怕臭, 所以我都係買急凍蝦(有熟有唔熟)

我係costco(哩邊大型批發超市)買左哩隻急凍泰國超大蝦, 去左頭, 開埋邊, 真係超方便

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, 仲要超爽哩吓先過癮呀, 雖然貴, 但真係物超所值

既然咁正, 就用最簡單方法去煮佢, 就咁用蒜蒸, 一於食佢個鮮味呀

結果? 當然超好味道啦, 超大隻, 超爽呀,

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真係想大叫聲 "oh my god"

好多人都唔知啲蝦要蒸幾耐先叫熟, 其實每人屋中火力唔會一樣, 好難講咩時間先係熟, 你唔肯定的話, 蒸到咁上吓, 就囉隻最肥最大出嚟切開一半, 如果全白, 即係熟啦, 唔係的話,

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就蒸多陣啦

正所謂: 通少蒜蓉蒸蝦皇 食完大叫好瘋狂


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芋絲, 我覺得真係好味過粉絲呀, 哈哈


tonytsang and kareny recipy
烹調時間: 35分鐘左右


1- 大蝦4-8隻去挑腸, 去頭, 洗淨 (4-8 large shrimps, cleaned)
2- 蒜蓉4-8湯匙  (2 tbsp of minced garlic)
3- 芋絲12粒, 隔水 (12 yam bundle, drained)tonytsang and kareny recipy
4- 辣椒1條, 切粒, (非必要) (1 diced hot pepper, optional)
5- 青蔥2條, 切粒 (2 diced green onion)
tonytsang and kareny recipy

份量自供參考 (just for reference only)

1- 生抽 2-4湯匙 (2-4 tbsp soya sauce)tonytsang and kareny recipy
2- 生油 2-4湯匙 (2-4 tbsp cooking oil)



tonytsang and kareny recipy
1- 蝦起雙飛(別切斷)放入冰箱雪10分鐘

2- 碟上先鋪上芋絲, 再鋪上蝦, 平均每隻灑少許鹽, 再鋪上1湯匙蒜蓉(圖1) 

3- 大火, 隔水蒸至全熟(約6-8分鐘), 每隻再灑上1/2湯匙生抽, 灑上辣椒, 青蔥, 把油燒至出煙, 再每隻灑上1/2湯匙即成 

1- Slice middle of the shrimps (but do not cut into half).  Put into freezer for 10 mins

2- Put the yam bundle on the dish.  Put the shrimps on top of the yam bundle.  Add some salt to each shrimps.  Put 1 tbsp of garlic on each shrimps (fig1)

3- Steam it under high heat until done (around 6-8 mins).  Add 1/2 of tbsp of soya on each shrimps.  Add some hot pepper and green onion on each shrimps.  Heat the oil until you see the smoke.  Put 1/2 of hot oil on each shrimps.  Serve hot.tonytsang and kareny recipy


1- 蝦可以係街市叫人幫你開邊, 或學我, 用無頭開了邊的急凍蝦

2- 蝦一買回來, 或解凍後, 要立即洗淨, 再放入冰格雪一陣, 會爽口

3- 蝦唔好用水浸, 會霉的

4- 因各人火力爐具不同, 蒸蝦時間也不會一樣, 要自己多試了tonytsang and kareny recipy

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