星期三, 1月 21, 2009

食譜: 豉蒸三文 (Steam salmon in black bean garlic sauce)


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就嚟新年啦, 大家有咩搞作呀? 我就無咩特別野會搞啦, 最多都係出去食吓飯, 同屋企人團聚一吓咁啦

今年好忙, 本來諗過整過年食品,

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我諗都係無咩時間整啦, 所以都係放棄著先啦, 有時間都休息吓好過呀

今日哩個豉蒸三文真係嘅簡單又惹味,

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不過可能會好濃味呀, 如果大家食開清淡的話, 就不妨將汁料改少啲呀

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蒸三文一定唔可以過熟, 一旦過熟就會開始老, 同好乾身, 咁就唔好味啦, 我自己蒸左5-6分鐘左右就啱啱好, 食時真係滑一滑呀

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不過唔同厚度要用唔同時間, 大家要執生呀, 開頭煮時可能會過熟或唔熟, 但煮過一兩次就會慣啦

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大家記得試吓啦, 真係好簡單, 又快又惹味呀

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tonytsang and kareny recipy
Prep 準備: 10 minutes |  Cook烹調: 10 minutes |  For 份量: 3 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 三文魚柳1磅左右 (1 lbs of salmon fillet)
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 蒜蓉豆豉醬2湯匙 (2 tbsp of garlic and black bean sauce)

tonytsang and kareny recipy
2- 老抽1湯匙 (1 tbsp of black soya)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp of minced garlic)
tonytsang and kareny recipy
4- 酒1湯匙 (1 tbsp of cooking wine)
tonytsang and kareny recipy
5- 油1湯匙 (1 tbsp of oil)
tonytsang and kareny recipy
6- 生抽1/2湯匙 (1/2 tbsp of soya sauce)
tonytsang and kareny recipy
7- 糖2/3湯匙 (2/3 tbsp of sugar)
 
 

做法 Steps

tonytsang and kareny recipy
1- 先將三文魚柳完全抹乾, 再用少許胡椒粉醃10分鐘備用, 汁料攪勻備用 (圖1)
tonytsang and kareny recipy
2- 三文魚柳平均塗上醬汁, 大火蓋頂蒸6分鐘
即成
tonytsang and kareny recipy
1- Marinade the salmon with some pepper for 10 minutes.  Mix all the sauce mix and put it aside

tonytsang and kareny recipy
2- Top the sauce mix on the top of the salmon.  Steam it over high heat with closed lid. Serve it in hot.

貼士 Tips
1- 各人買的三文魚柳厚度不一, 6分鐘只是我用的時間, 請自行加減
tonytsang and kareny recipy
2- 三文魚柳不宜蒸過熟, 否則就會好乾又不滑
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- 6 minutes of steaming time is a reference.  Adjust the time according to the thickness of the salmon
 
tonytsang and kareny recipy
2- Do not overcook the salmon.  Otherwise, It will be dried
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
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