星期五, 5月 29, 2009

食譜: 茄蛋蝦仁 (Scramble egg with shrimps in tomato sauce)


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好啦,

講返個餸先, 茄汁一向我強項呀, 煮蛋又滑又嫩一向係我優點, 兩者合體, 哩碟餸當然係好好味啦, 呵呵

蝦大家記得用啲生粉擦勻, 再清洗, 會乾淨好多, 有無腥味, 抹乾再加啲鹽去醃, 就會更爽口呀, 真係非常之簡單又有效

蛋好多人都好容易煮到好老, 主要原因係因為大家都唔記得, 蛋煮完會有餘熱, 而餘熱會將蛋整得再熟一啲

所以, 如果眼見啲蛋乾晒, 就已經肯定係煮過龍, 一定要係佢剛成型但仍然濕濕地時就要盛起, 咁你等一陣, 佢會自己乾晒, 但肉質就會好嫩, 唔信你試吓啦

仲有, 蛋加奶等於滑, 唔加奶, 都勸大家加點水, 同埋千祈唔好發蛋時加鹽, 而煮蛋時, 先快火燒熱個鑊先, 落蛋前轉細火或熄火, 因為蛋唔係肉, 70度左右就已經會熟, 細火等大家有多啲時間處理
講左咁多, 大家係唔係好想試試先? 唔好等啦, 快啲整嚟試吓,

滑蛋煮得好, 真係好美妙
(Password: tonytsang)
Prep 準備: 15 minutes | Cook烹調: 20 minutes | For 份量: 4 people

材料 Ingredients 

1- 中蝦12-15隻, 去殼 (12-15 medium shrimps, shell off)
2- 蕃茄1個, 切粒 (1 beef tomato, diced)3- 蔥粒1/3量杯 (1/3 cup of diced green onion)
4- 蒜蓉1湯匙 (1 tbsp minced garlic)
5- 中洋蔥1個, 去皮, 切粒 (1 medium onion, peeled, diced)
6- 蛋4隻, 發勻 (4 eggs, blended)
7- 奶2湯匙, 非必要 (2 tbsp of milk, optional)

汁料 Sauce Mixture

1- 老抽1/2湯匙 (1/2 tbsp of black soya sauce)
2- 糖1茶匙 (1 tsp of sugar)
3- 鹽1/3茶匙 (1/3 tsp of salt)
4- 水1/4量杯 (1/4 cup of water)

做法 Steps

1- 蝦先用生粉擦勻, 再用清水洗淨, 抹乾, 再用約1/2茶匙鹽/生粉, 1/4茶匙胡椒粉/麻油/醃10分鐘備用, 蛋和奶發勻備用, 醃好就快火落油(約1湯匙)起鑊, 將蝦仁炒熟, 盛起備用 (圖1)
2- 快火落油(約1湯匙)起鑊, 轉低火, 落蛋汁, 不斷將蛋攪動成蛋粒, 約7成熟盛起備用 (圖2)
3- 快火落油(約1湯匙)起鑊, 先將蒜頭爆至金黃, 加入洋蔥及1/3茶匙鹽和蔥粒炒至軟身(圖3), 再加入蕃茄粒和汁料煮透(約2分鐘)(圖4), 再加入蝦和蛋兜勻, 上碟即成

1- Clean the shrimps with the corn starch. Rinse it well under cold water. Marinade the shrimps with 1/2 tsp of salt, corn starch, 1/4 tsp of pepper, sesame oil for 1 minute. Blend well the egg and the milk. Put it aside. Heat the pan with 1 tbsp of oil over high heat. Stir fry the shrimps until done. Put it aside.
2- Heat the pan with 1 tbsp of oil over high heat. Turn the heat to low, Stir in the egg mixture and stir fry it until fully scrambled but not dried out (fig.2). Put it aside
3- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir fry the onion with 1/3 tsp of salt and green onion until soft (fig.3). Stir in tomato and sauce mix, and mix it well (fig.4). Stir in the shrimps and scrambled egg and mix it well. Dish it up and serve it hot.

貼士 Tips
1- 低火去煮蛋可以確保蛋不會老
2- 蛋不能一開始就煮得太熟, 當成型但仍有點濕淋淋時, 就要盛起

1- Cook the egg with low heat can avoid overcooking it.
2- Do not fully cook the egg. Once it is solid but still moist, dish it up immediately to avoid overcooking it.

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