星期二, 6月 02, 2009

食譜: 白汁脆三文 (Fry salmon in creamy sauce)


星期日同太太一齊去比人全身按摩(正正經經個隻), 嘩, 摩完90分鐘,
image057.gif image by tonytsang_emotion
全身酸軟呀, 個師傅都問我, 做咩我今次全身都咁多硬塊, 鬼咩, 要整個花園,
onion2075.gif image by tonytsang_emotion
每個星期都要掘窿呀, 緊係多硬塊啦, 哈哈

星期一無返工, 係屋企hea 吓同埋出吓街逛吓, 休息吓,

onion2072.gif image by tonytsang_emotion
因為全身都仲係好軟呀, 真係用力多少少都有點痛, 所以都係唔好再搞咁多野啦, 哈哈

今日出哩個食譜, 簡單又好味道,

onion2022.gif image by tonytsang_emotion
唔好以為好難整, 其實一啲都唔難, 仲超好味

onion2064.gif image by tonytsang_emotion
白汁我講過, 你想自己整唔係難, 只需麵粉加牛油炒, 加奶或忌廉煮至汁杰, 加少少水就搞掂, 但係我一個超懶嘅人, 可以懶, 我一定會懶, 所以同大家分享吓哩種懶人白汁

懶人白汁好簡單,

onion2046.gif image by tonytsang_emotion
首先要一罐磨菇忌廉湯做膽, 之後就加白酒, 牛油同奶就會完成, 味道同正式白汁可以比美, 大家一定要試吓呀

onion2015.gif image by tonytsang_emotion
我睇返將相, 覺得個賣相可以再靚啲, 大家可以將三文魚扒切成正方型, 相信咁樣出嚟個賣相一定好好多

onion203.gif image by tonytsang_emotion
簡簡單單, 再配少少雜菜, 加個意粉, 一個美滿豐富嘅晚餐就完成, 大家一定要試吓

print_icon-over.gif image by tonytsang_emotion
 
(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 20 minutes |  For 份量: 4 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- 三文魚扒1塊, 抹乾 切大件 (1 salmon steak, dried, cut into piece)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy

1- 罐頭磨菇忌簾湯2/3湯匙 (2/3 cream of mushroom soup)
tonytsang and kareny recipy
2- 奶1/4量杯
(1/4 cup of milk)
tonytsang and kareny recipy
3- 牛油1湯匙 (1tbsp of butter)
tonytsang and kareny recipy
4- 白酒3湯匙 (3 tbsp of white wine)
做法 Steps

tonytsang and kareny recipy
1- 魚扒抹乾後用少許白胡椒粉, 鹽醃10分鐘, 兩面再薄薄鋪上粟粉(圖1), 快火落油(約1/2量杯油)起鑊, 用半煎炸方式將魚扒兩面煎成金黃, 再中慢火將魚扒煎至8成熟, 隔油, 上碟備用
tonytsang and kareny recipy
2- 快火無油起鑊, 轉中火, 先落牛油, 再加奶和白酒煮滾, 加入忌簾湯攪至杰身(圖2), 淋上魚身即成
tonytsang and kareny recipy
1-  Dry the Salmon steak well.  Marinade it with some salt and white pepper for 10 minutes.  Cover the salmon evenly with the corn starch (fig.1).  Heat the pan with 1/2 cup of oil over high heat.  Fry the salmon until both sides turn brown.  Reduce the heat to medium.  Continue to cook until the salmon is about 80% done.  Dain it well and put it on the dish


2- Heat the pan over high heat.  Turn the heat to medium.  Stir in the butter.  Stir in the milk and wine until boiled.  Stir in the cream of mushroom until the sauce is thick (fig.2).  Pour the sauce over the salmon.   Serve it hot.

貼士 Tips
1- 魚扒一定要乾身, 否則就很難上粉, 煎也很難煎得靚
tonytsang and kareny recipy
網誌排行 top-bloggers.com

2- 魚扒不要反太多, 要耐心一點, 煎好一面先好反
tonytsang and kareny recipy
3- 魚扒不宜煎太熟, 因為餘熱會自然地令肉再熟一點
tonytsang and kareny recipy
4-
煎封兩面有助保持肉汁, 令魚扒肉質滑滑
tonytsang and kareny recipy
1- It will be hard to coat with the corn starch if the fish is not dry.
tonytsang and kareny recipy
2-
Do not flip the fish too often when frying the fish.
tonytsang and kareny recipy
3-
Do not overcook the fish.  It is recommended to cook it to 90% done
tonytsang and kareny recipy
4-
Brown both side of the fish as soon as possible to keep the moisture

Copyright © 通之廚房. All rights reserved.
網誌排行 top-bloggers.com

沒有留言 :

張貼留言

Related Posts Plugin for WordPress, Blogger...