星期四, 7月 10, 2008

食譜: 芝麻蝦肉餅 (Fry minced pork and shrimps)


今日哩個餸真係用左我好多時間去寫呀,
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因為唔知英文起膠應該係點寫, 所以用左好多時間去查, 如果有咩寫錯, 各位高手, 記得指點吓呀

起膠其實唔係難,

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但好難講要點整, 不過只要小心去整, 應該都整到嘅

先講蝦,

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蝦躂膠前要先切細粒, 但又唔可以切得太細, 約3-5cm左右啦, 然後我用菜刀放平壓扁啲蝦, 再躂一吓,
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再壓扁, 再躂, 躂躂吓, 你會發現啲蝦已經黏晒一齊, 成個蝦膏咁, 就唔需要再壓再躂啦 (打壓太多會無晒口感)

豬肉起膠就易啲,

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總知順方向不斷攪就得, 記得要加啲水(1湯匙左右), 會令啲肉鬆化啲呀, 食起嚟口感會好啲, 無咁實呀

煎左一陣,

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我會用水去焗, 咁做唔單止快熟, 更會令肉汁保留著, 你唔喜歡的用水的話, 可以改用中慢火去煎都得, 隨你個人喜好啦 

正所謂: 香口芝麻蝦肉餅, 食過包你都話正


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(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 45分鐘左右

tonytsang and kareny recipy
1- 中蝦12隻, 解凍 (12 medium frozen shrimps, thawed)
tonytsang and kareny recipy
2- 碎豬肉1磅 (1 lbs of minced pork)
tonytsang and kareny recipy
3- 罐頭清水馬蹄半罐, 切粒 (1/2 cane of water chestnut)
tonytsang and kareny recipy
4- 蒜茸1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
5- 炒香芝麻2湯匙 (2 tbsp roasted sesame)
and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 蒜粉2湯匙 (2 tbsp of garlic powder )
tonytsang and kareny recipy
2- 鹽2湯匙 (2 tbsp of salt)
tonytsang and kareny recipy
3- 白胡椒粉1湯匙 (1 tbsp of white pepper )
tonytsang and kareny recipy
4- 大蛋1隻, 發勻 (1 large egg, blended )
tonytsang and kareny recipy
5- 麻油2茶匙 (2 tsp of sesame oil )
tonytsang and kareny recipy
6- 粟粉2湯匙 (2 tbsp of corn starch)tonytsang



tonytsang and kareny recipy
1- 先將蝦洗淨抹乾, 去頭,去殼, 切細粒, 再拍扁成蝦膠, 和碎肉, 馬蹄連同醃料混合(圖1), 順方向不斷攪至起膠, 再用手扼成小肉餅, 放入雪櫃雪20分鐘
tonytsang and kareny recipy

2- 
快火落油起鑊, 先爆香蒜茸, 再落肉餅炒至兩面金黃, 倒入1/4杯熱水, 蓋上蓋焗3分鐘左右, 開蓋, 反轉肉餅, 煮至水粉完全收乾(圖2), 上碟灑上芝麻即成
tonytsang and kareny recipy
1- Remove the head and the shell of the shrimps.  Rinse it well and dry with paper towel.  Finely chop the shrimps and mash it into a paste with the back of a cleaver.  Mix the shrimps paste with minced pork, chestnut and the seasoning together (fig.1).  Stir the mixture clockwise until it forms a paste.  Knead it into a small piece by hand and put into a fridge for 20 minutes.
tonytsang and kareny recipy 
 
2- Heat the pan with some oil over high heat.  Stir-fry the garlic until fragrant.  Fry the mixture until both sides turn brown.  Pour in 1/4 cup of hot water.  Close the lid and let it heat through for 3 mins.  Flip over the mixture and let it cook until all water is dried out (fig.2).  Dish it up, spread the sesame and serve it hot.
tonytsang and kareny recipy  
and kareny recipy

1- 蝦不宜切得太細粒, 否則不易壓成膠
tonytsang and kareny recipy
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2- 豬肉要成膠一定要順方向去攪, 必要時要加點水
tonytsang and kareny recipy
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3- 蝦肉餅可以伴茄汁吃
tonytsang and kareny recipy
1- Do not over dice the shrimps.  Otherwise, it will be hard to mesh it to a paste . 
tonytsang and kareny recipy

2- To form the mixture into a pate, you must stir it clock wide.  Add some water if it is necessary.
tonytsang and kareny recipy
3- You can serve it with ketchup .

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