星期四, 10月 09, 2008

食譜: 鮮麗腰果炒帶子 (Stir-fry scallop with cashew)


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最近有單新聞都幾特別, 一於同大家分享吓, 哈哈

話說有個人去買六合彩, 

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佢趕得切係距離截止時間仲有10秒左右前落單, 但彩票機因為要時間處理, 過o左指訂嘅截止時間

所以張票出左嚟, 就當左佢買下一期嘅六合彩,

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誰知一覺醒來, 那個人發覺自己所買啲號碼, 中左喎

你話係唔係好慘呀, 號碼就中晒啦, 但張票係下一期喎,

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於是佢深深不忿, 決定去告彩票局呀, 因為佢覺得係部彩票機處理上用左多時間, 佢明明係截止時間仲有10秒左右前落單, 所以應該得獎

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至於告唔告得入, 就唔知啦, 不過如果真係告得入, 我以後都會咁買六合彩呀, 哈哈, 至少有兩次中獎機會呀

今日哩個餸, 都係色彩豐富, 惹味又好味呀, 大家一定要試吓

帶子我一開二, 所以感覺上有好多隻,

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其實只係錯覺, 哈哈, 今個餸, 一定要快火先夠香口, 為免燶, 所以大家一定要快快手呀

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我用嘅腰果同松子一早已經炸好, 所以唔需要再加工, 但如果大家啲腰果同松子係生嘅, 不況用多少少時間去炸香先

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料又多, 顏色又靚, 但功夫真係好少咋, 咁簡單易煮, 你無理由唔試吓啦

正所謂: 鮮麗腰果炒帶子, 香口惹味值得試 


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onytsang and kareny recipy
烹調時間: 40分鐘左右      份量: 3

材料 Ingredients

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大帶子8粒, 一開二, 解凍 (8 scallops, slice half, thawed)

tonytsang and kareny recipy
蒜蓉1湯匙 (1 tbsp chopped garlic)
tonytsang and kareny recipy
洋蔥, 去衣切絲 (1 onion, sliced)
tonytsang and kareny recipy
熟腰果適量 (some baked cashew)
tonytsang and kareny recipy
薑片2片 (2 slices of ginger)
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青椒1個, 去核, 切件 (1 green pepper, cut into pieces)
tonytsang and kareny recipy
紅蘿蔔去皮切段, 1杯 (1 cup of red carrot cut into section)
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粟米仔8條, 切件 (8 baby corns, cut into pieces)
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松子適量 (some pine nut)


汁料 Sauce mix

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 蠔油1湯匙 (1 tbsp of oyster sauce)
tonytsang and kareny recipy
2- 麻油1茶匙 (1 tsp of sesame oil)

tonytsang and kareny recipy
3- 鹽1茶匙 (1 tsp of salt)
tonytsang and kareny recipy
4- 糖1茶匙 (1 tsp of sugar)
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5- 水2湯匙 (2 tbsp of water)
tonytsang and kareny recipy
6- 生粉2茶匙 (2 tsp of corn starch)

tonytsang and kareny recipy
7- 花雕酒1茶匙 (1 tsp of dark chinese cooking wine)
tonytsang and kareny recipy


做法 Steps


tonytsang and kareny recipy
1- 先將帶子用胡椒粉和鹽醃15分鐘, 紅蘿蔔出水2分鐘, 加入帶子飛水(圖1)至硬身(約2分鐘), 隔好水備用
tonytsang and kareny recipy
2- 
快火落油(約1湯匙)起鑊, 爆香蒜頭和薑片, 加洋蔥和1茶匙鹽炒至軟身, 加青椒和粟米仔炒香(圖2), 加入帶子, 紅蘿蔔, 和酒兜勻, 再加汁料(圖3)兜勻, 加腰果(圖4)兜勻, 上碟再加些松子即成
tonytsang and kareny recipy

1- Marinade the scallops with salt and pepper for 15 minutes. Blanch the red carrot for 2 minutes.  Add in the scallop (fig.1) and blanch another 2 minutes or until it is fully cooked.  Drain it well and put it aside
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2- Heat the pan with some oil over high heat (at least 1 tbsp of oil).  Stir fry the garlic and ginger until fragrant.  Stir in onion with 1 tsp of salt until it turns soft.  Stir in the green pepper and baby corns and mix them well (fig.2).  Stir in the scallop and red carrot with the cooking wine, and mix it well (fig.3).  Stir in the cashew and mix it well (fig.4).  Dish up and add some pine nut.  Serve it in hot.
tonytsang and kareny recipy


貼士 Tips

1- 帶子飛水後, 回鑊後不要炒太耐
tonytsang and kareny recipy
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2- 這個菜色要香口一定要火猛和快手

tonytsang and kareny recipy
1- Do not overcook the scallop after blanched it.
tonytsang and kareny recipy

2- It will taste better if you can cook it very quick under high heat.

tonytsang and kareny recipy

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