星期一, 7月 20, 2009

食譜: 上湯龍蝦球 (Stir fry Lobster with garlic and ginger sauce)

Google 版:
http://tonynkaren.blogspot.com/2009/07/stir-fry-lobster-with-garlic-and-ginger.html


香港上個星期打大風,
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聽聞之後非常之濕熱, 大家係唔係覺得好辛苦呀, 天氣咁濕咁熱嘅時候, 大家可以去中藥舖, 買啲去濕茶, 煲完雪凍嚟飲就最好啦

我哩邊天氣仍然非常涼快,

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一啲都唔似夏天, 哈哈, 周末我去左附近城市去參觀薰衣草農場, 我覺得就一般啦, 唔係真係咁特別咋, 但又唔係好差嘅

今日出龍蝦食譜, 哩次係我第一次活生生咁將龍蝦切件, 為免佢痛苦,

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我會先係佢頭部前段切開, 等佢死去先再切其他部份

最難處理係頭部, 因為好多部份都唔要得,

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但又要保留返龍蝦嘅膏, 身體部份就好容易切開, 之後加入生粉醃好就可以開始煮

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好多時出街食, 師傅會同龍蝦走油, 目的當然係因為要快, 因為就咁焗龍蝦都要8-10分鐘時間, 但自己屋企煮, 有的是時間, 咁就唔好走油啦

唔走油雖然要多啲時間, 但會令龍蝦鮮味得以保留, 個汁會好味好多, 整好就咁食又得, 加個放上全蛋麵又得(好似我咁),

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放上伊麵亦得

如果唔識切龍蝦, 仲有個方法,

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記得睇貼士個部份, 會有更詳細嘅解釋

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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 15 minutes |  Cook烹調: 35 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- 龍蝦1磅半3隻 (3 lobsters with 1.5 lbs each)
tonytsang and kareny recipy
2- 蒜蓉2湯匙 (2 tbsp of minced garlic)
tonytsang and kareny recipy
3- 蔥2條, 去白, 切段 (2 green onion, stemmed off, sectioned)
tonytsang and kareny recipy
4- 薑片3塊 (3 slices of ginger)
tonytsang and kareny recipy
5- 上湯1/2罐 (1/2 cane of chicken broth)
tonytsang and kareny recipy
6- 水湯1/2罐 (1/2 cane of water)
醃料 Marinade
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 鹽1/3 茶匙 (1/3 tsp of salt
)
tonytsang and kareny recipy
2- 粟粉2湯匙 (2 tbsp corn starch)
tonytsang and kareny recipy

做法 Steps

tonytsang and kareny recipy
1- 先將龍蝦先放尿, 切件, 和醃料醃10分鐘備用(圖1), 快火落3湯匙油起鑊, 將蒜蓉, 薑片和蔥爆香(圖3), 加入龍蝦, 炒至龍蝦兩面轉色 (圖2)
tonytsang and kareny recipy
2- 將上湯和水加入煮滾, 蓋頂焗8分鐘 (圖4), 再用約2-3湯匙生粉水埋顯, 上碟即成
tonytsang and kareny recipy
1- Clean the lobsters properly.  Cut into pieces.  Marinade the lobsters with the marinade for 10 minutes (fig.1).  Heat the pan with 3 tbsp of oil over high heat.  Stir fry the garlic, ginger, green onion until fragrant (fig.3).  Stir in the lobster and stir fry it until red (fig.2).
tonytsang and kareny recipy
2- Stir in the chicken broth and water, and heat it through.  Cover and simmer for 8 minutes (fig.4).  Stir in 2-3 tbsp of corn starch mixture to thicken the sauce.  Dish it up and serve it hot.

貼士 Tips
1- 龍蝦很難解釋如何切件, 如果不懂, 可以先將龍蝦完隻用滾水煲12分鐘, 代涼後去殼取肉, 再將汁料煮好, 淋上龍蝦即可, 比較容易
tonytsang and kareny recipy
2- 家裡吃的話, 不走油會比較健康, 汁料也會比較有鮮味
tonytsang and kareny recipy
3- 龍蝦以1.5磅為最佳體積, 肉質最佳, 最好味
tonytsang and kareny recipy
4- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- It is hard to explain how to cut the lobster into pieces.  If you have no clue how to do it, just boil the lobsters in hot water for 12 minutes.  Cool it down.  Remove the shell and get the meat.  Then you prepare the sauce and pour it over the lobster.  It is the easy way to do it.
 
tonytsang and kareny recipy
2- It is not recommended to fry the lobsters as most restaurants will do.  The sauce after simmer will taste much better if you follow my instruction.
tonytsang and kareny recipy
3- Lobster with 1.5 lbs is the best size.  The meat is tender.

4- Click here to understand what is (Cooking terms in this recipe)
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