星期二, 6月 17, 2008

食譜: 美極鮮帶子 (Scallop with Maggi seasoning)


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極之容易煮嘅一道菜色, 不過記得煮多碟餸, 齋咁食未必飽呀, 哈哈

話說當日去唐人超市見到美極鮮醬油,

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就諗起細個係香港, 去大家樂呀, 或者茶餐廳, 更會落少少, 哈哈, 真係好懷念呀, 所以就決定買返屋企用呀

帶子係costco買大大隻,

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我將佢一開二, 8隻就邊左16隻, 哈哈, 感覺上就多左好多隻, 真係呃到吓人呀, 哈哈

今次超懶, 帶子就咁飛飛水,

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連醃都唔醃呀, 反正美極夠晒味, 所以有可以慳更多功夫呀

飛魚子可落可唔落,

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隨你個人喜歡, 如果你無, 又唔想特登落, 就唔好加啦, 如果加, 記得加麻油, 可以去腥味呀

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30分鐘就搞掂啦, 你話係唔係快靚正先? 哈哈哈

正所謂: 惹味美極鮮帶子, 功夫勁少超容易


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(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 30分鐘左右

1- 急冬帶子5-8隻, 解凍抹乾 (5-8 frozen large scallops, thawed)
tonytsang and kareny recipy
2- 蒜蓉1湯匙 (1 tbsp chopped garlic)
tonytsang and kareny recipy
3- 飛魚子2湯匙 (2 tbsp tobiko)

份量自供參考 (just for reference only)

1- 美極鮮醬油1湯匙 (1 tbsp  Maggi seasoning)
tonytsang and kareny recipy
2- 麻油1湯匙 (1 tbsp of sesame oil)
tonytsang and kareny recipy
3- 熱水1茶匙 (1 tsp hot water)tonytsang and kareny recipy



tonytsang and kareny recipy
1- 帶子起雙飛(分開1半), 先飛水(約2分鐘)備用, 飛魚子解凍, 撈入麻油備用tonytsang and kareny recipy

2- 快火落油起鑊, 先把爆香蒜蓉, 落帶子略炒(圖1), 落汁料炒至金黃給乾身(圖2), 上碟, 舖上飛魚子即成tonytsang and kareny recipy

1- Slice the scallop into haft.  Boil it for 2 mins.  Drain it well.  Tobiko mixes with the sesame oil.  Put it aside. 

2- Heat the pan with oil in high heat.  Stir-fry the garlic until fragrant.  Add and stir-fry the scallops (fig.1).  Add the sauce mix and stir-fry the scallops until brown and dry (fig.2). Add the tobiko on the top and serve hot.tonytsang and kareny recipy


1- 帶子不宜煮太耐, 否則會縮得很少
tonytsang and kareny recipy

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1- Be aware not overcook the scallop

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