星期四, 9月 04, 2008

食譜: 錦繡蝦球 (Stir-fried shrimps with walnuts)


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哩個星期返工都好多時同同事出去食lunch, 昨日有team lunch, 聽日又有同事要走啦, 要同佢食過farewell lunch

平時我會帶lunch, 哩排成日出去食,

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有啲覺得唔係好慣呀, 哈哈

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今日哩個餸, 係我一次出街食飯時叫嘅餸, 我覺得幾好味, 又唔覺得好難整喎, 於是就返家試整一次啦

出嚟效果唔錯呀, 色彩豐富, 簡單又快捷, 實適合大家呀

我懶人當然用熟蝦, 你唔怕多少少功夫, 不況改用生蝦或急凍蝦代替啦

紅蘿蔔先要出水, 主要因為佢比其他材料要多啲時間先會腍呀, 至於西芹, 我都建議出一出水, 為保持口感, 唔需要太耐呀

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而核桃, 為方便, 大家不況用一些處理好, 加左糖嘅核桃呀, 甜甜地, 令整個菜色味道更豐富呀

大家不況試吓啦, 包你食過都讚好呀

正所謂: 錦繡蝦球咁好味, 包你食過返尋味 


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(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間(Estimated cooking time): 35 minutes 
份量(portion): 4 人

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tonytsang and kareny recipy
1- 急凍熟大蝦12隻, 解凍 (12 large cooked shrimps, thawed)
tonytsang and kareny recipy
2- 中型洋蔥1個, 切件 (1 medium onion, peeled, cut into pieces)
tonytsang and kareny recipy
3- 西芹半棵, 切粒, (1/2 celery, peeled, diced)
tonytsang and kareny recipy
4- 蒜蓉2湯匙 (2 tbsp minced garlic)
tonytsang and kareny recipy
5- 紅蘿蔔1條, 去皮切粒 (1/2 green pepper, cut into pieces)
tonytsang and kareny recipy
6- 甜熟核桃半杯 (1/2 cup of baked sweet walnut)


份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 
金寶雞湯1/4杯 (1/4 cup of campbell chicken broth)
tonytsang and kareny recipy
2-
 水2湯匙 (2 tbsp of water)
tonytsang and kareny recipy
3- 粟粉1湯匙 (1 tbsp corn starch)
tonytsang and kareny recipy
4- 麻油1茶匙 (1 tsp of sesame oil)
tonytsang and kareny recipy
5-
 糖1/2茶匙 (1/2 tsp of sugar)
tonytsang and kareny recipy



tonytsang and kareny recipy
1- 先將蝦去殼, 挑腸 抹乾, 用少許鹽, 白胡椒粉醃15分鐘, 汁料撈勻備用
tonytsang and kareny recipy

2- 
紅蘿蔔先放入熱水煮3-4分鐘, 再落西芹煮2分鐘左右(圖1), 全部隔水備, 快火落1湯匙油起鑊, 將蝦炒香,盛起備用 (圖2)
tonytsang and kareny recipy
3- 快火落1湯匙油起鑊, 洋蔥和1/2茶匙鹽炒軟, 加入紅蘿蔔和西芹炒勻(圖3), 加入蝦和汁料快手兜勻, 熄火加入核桃兜勻(圖4), 上碟即成 
tonytsang and kareny recipy
1- Remove the shell of the shrimps and clean it properly.  Marinade it with some salt and white pepper for 15 minutes.  Mix well the sauce mix and put it aside.
tonytsang and kareny recipy

2- Blanch the red carrots for 3-4 minutes, then add in celery for another 2 minutes (fig1).  Drain it well and put it aside.  Heat the pan with 1 tbsp oil over high heat.  Fry shrimps until fragrant.  Put it aside (fig.2). 
tonytsang and kareny recipy
3-
Heat the pan with some 1 tbsp of oil over high heat.  Stir fry the onion with 1 tsp of salt until soft.  Stir in the carrots and celery and mix it well (fig.3).  Stir in the shrimps and sauce mix.  Stir it quickly and mix it well.  Turn off the heat and stir in the walnut (fig.4).  Mix it well.  Dish it up and serve it in hot.
tonytsang and kareny recipy

1-
熟蝦可以用生蝦代替, 醃時加點生粉, 再於鑊炒至卷曲即成
tonytsang and kareny recipy
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2- 為保持脆口, 核桃要到最後才加入
tonytsang and kareny recipy
網誌排行 top-bloggers.com

3- 蘿蔔較硬, 所以出水時間比西芹耐
tonytsang and kareny recipy
1- Do You can replace the cooked shrimps with uncooked shrimps.  Marinade it with the corn starch before cook
tonytsang and kareny recipy
2- To keep the walnut crispy, add it at the end.
tonytsang and kareny recipy
3- Boil the carrot first as it is hard to be soft compared to celery
tonytsang and kareny recipy

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