星期三, 10月 14, 2009

食譜: 通少辣炒蟹 (Stir fry spicy crab)

沒有yahoo account 的, 可以去我另一個blog
http://tonynkaren.blogspot.com/2009/10/stir-fry-spicy-crab.html

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哩個溫哥華蟹係3個星期前整嘅, 我覺得再唔出, 凍天食蟹好似好唔適合, 所以快快手出先

蟹唔係容易切,

onion2043.gif image by tonytsang_emotion
我都係搵賣蟹個叔叔幫我搞掂, 呵呵, 哩個蟹非常好味道, 大家試過就會知道呀


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(Password: tonytsang)

Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 2 people |  Calories 熱量: 850 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 大蟹(溫哥華)1隻 (1 large crab)
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2- 中型洋蔥半個, 去衣切粒 (1/2 medium onion, diced)
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3- 蒜蓉1湯匙 (1 tbsp minced garlic)
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4- 青椒半個, 切粒 ( 1/2 green bell pepper, diced)
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5- 紅辣椒粒2湯匙 (2 tbsp diced red chili)
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汁料 Sauce
份量只供參考 (just for reference only)

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1- 水2湯匙 (2 tbsp of water)
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2- 史x生雞湯3湯匙 (3 tbsp of chicken broth)
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3- 紹興酒3湯匙 (3 tbsp of ShaoXing wine)
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4- 辣椒油1湯匙 (1 tbsp of chili oil)
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做法 Steps

tonytsang and kareny recipy
1- 蟹洗淨除殼, 斬件, 除了殼外, 用約4湯匙生粉搽勻, 再用凍水清洗, 抹乾後, 再用大量生粉包好蟹殼和蟹件, 快火落油(約1/4杯)起鑊, 先將蟹蓋以半煎炸的方法整熟(約3分鐘), 盛起隔油備用 (圖1), 用剩下的油再用大火燒熱, 再將蟹件炒至轉色, 盛起隔油備用
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2- 留下約1湯匙油, 快火起鑊, 先爆香辣椒, 蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身, 再加入青椒和蟹件兜勻, 加入1湯匙酒炒香, 再加汁料兜勻煮滾, 蓋頂焗8分鐘, 最後再加1湯匙酒炒香(圖2), 上碟蓋想蟹蓋即成

tonytsang and kareny recipy
1- Remove the shell from the crab.  Cut the rest into pieces.  Cover the pieces with 4 tbsp of corn starch.  Rinse them under the cold water to clean.  Dry the pieces.  Cover the pieces and the shell with corn starch.  Heat the pan with 1/4 cup of oil over high heat.  Pan fry the shell first for 3 minutes.  Drain it well and put it aside and add 1 cup of hot water.  Cover and simmer for 8 minutes (fig.1).  Drain it well and put it aside.  Heat the pan again over high heat.  Stir fry the crabs until color changed.  Drain it well and put it aside
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2-  Heat the pan with remaining oil (around 1 tbsp) over high heat.  Stir fry the chili, garlic until fragrant.  Stir-fry the onion with 1/3 tsp of salt until soft.  Stir in the green pepper and crab, and mix it well.  Stir in 1 tbsp of wine and mix it well.  Stir in the sauce mix and heat it through.  Cover and simmer for 8 minutes.  Stir in 1 tbsp of wine and mix it well (fig.2). Dish it up.  Top with the crab shell  and serve it in hot.

貼士 Tips
1- 蟹件出街食通常為了慳時間, 都會預先炸好, 再加料頭兜好就算, 但自己整, 將蟹炒完再用上湯焗能保持蟹的精華和鮮味, 會比油炸的更鮮, 更清, 更好味
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2- 蟹蓋煎時要特別小心, 先將殼用生粉包好, 再將殼外面先煎, 其間, 不斷將熱油濺到殼內讓蟹羔和生粉成型固定, 才好返轉, 再把蟹蓋內面煎熟

3- 切新鮮蟹覺得很殘忍嗎?  我會建議先將蟹放入雪櫃雪3小時左右, 它應該會自然凍死, 那切它時就不會再掙扎了      

tonytsang and kareny recipy
4- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- If you eat crab in the restaurant, to save time, chef will usually deep fry the crab first.  Then it mixes with the spices after.  However, if you use my method to simmer the crab with chicken broth, the crab taste and favor will remain.  Compare to deep fry, it will taste less greasy, and the favor of the crab will be stronger.
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2- Pan fry the crab shell require extra attention.  Remember to cover the shell with enough corn starch.  Pan fry outside part of the shell first.  In the same time, pour the hot oil inside of the shell to stabilize the meat inside.  Then you can flip it over and pan fry the inside part of the crab shell.
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3- You can always put the fresh crab in the fridge for about 3 hours and it will die peacefully.  Then it won't suffer while you are cutting it into pieces
tonytsang and kareny recipy
4- Click here to understand what is (Cooking terms in this recipe)

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13 則留言 :

  1. 我明白要yahoo用戶去其他留言的難處, 所以我決定再開放給大家留言了
    沒有yahoo account 的, 仍可以去我google blog 那邊留言
    至於廣告, 大家盡可能就不要理會就好了, 我會盡力刪除

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  2. 呢個望見都超好味, 要炸又確係好煩...不過都想試吓... ...不過隨了温 哥華大蟹, 仲可以用咩蟹亞, 花蟹又得唔得呢, 定肉蟹呢, 要幾多隻亞...
    [版主回覆10/16/2009 23:32:00]我哩個唔係炸, 雖然無咁香口, 但味道真係唔差, 好鮮好好味
    其實用咩蟹都得, 細就用多隻蟹, 大就一隻就夠, 個人嚟講, 通常用有肉嘅蟹最好, 好似肉蟹, 花蟹都好, 如果係青蟹我就覺得麻麻啦, 無咩肉食

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  3.         好靚 嘅 炒蟹呀!         Google blog 好用嗎?我聽講話 Yahoo blog 會摺埋,所以想搵定後路去路呀!
    [版主回覆10/17/2009 01:30:00]好用, 不過都幾難setup呀, 所以對blog主嚟講難用啲

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  4.          等我得閒都過去睇睇先!
    [版主回覆10/20/2009 03:42:00]哈哈, 去試啦

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  5. 可惜我唔食蟹啦, 一定好惹味架!!
     
    [版主回覆10/20/2009 03:42:00]辣爆咀呀

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  6. 好好味咁噃!可唔可以整多些汁呀?可以送埋飯嘛,唔好嘥!
    [版主回覆10/20/2009 03:43:00]我個人覺得唔多好, 因為辣蟹通常乾身一點比較好

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  7. 通少介紹炒蟹真是時候呀!最近的溫哥華蟹和龍蝦價格不貴, 來得真是好巧呀! 謝謝!
    [版主回覆10/20/2009 03:44:00]係呀, 所以我要出哩個餸先, 因為秋季食蟹係時候

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  8. 您之前唔俾留言,我都睇完就算,因為過到果邊唔知點整
    我都唔識食蟹,因為要去外殼好煩,不過您整得好靚呀
    [版主回覆10/20/2009 03:45:00]去到個邊咪又係就咁留言囉, 你唔慣者, 無理由難到你
    其實唔難處理的, 只要整死隻蟹先等佢唔好掙扎會易好多

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  9. Si Man Chau 周斯敏2009年10月19日 下午12:48

    Hee hee, 通少,  I am here  long time no see at your blog!
    [版主回覆10/20/2009 03:45:00]真係好耐無見你啦, 最近忙咩呀?

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  10. Si Man Chau 周斯敏2009年10月20日 上午12:07

    其實係之前個電脳太舊太慢、上吾到Blog、打吾到Blog、衣家有新laptop、快好多、可以得閒黎坐啦!
    [版主回覆10/20/2009 23:54:00]咁就好啦, 我而家返工返到無晒mood, 平時都係屋企hea 吓就算

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  11. 我是超級鐘意吃蟹架~~請問邊度有溫哥華蟹賣架??價格大概幾多??因為我都好少聽到溫哥華蟹?(第一次認識)
    [版主回覆10/23/2009 04:33:00]我住係加拿大, 所以香港邊到有得買真係唔知
    如果無, 可以買羔蟹都得

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  12. 哎吔...點解我唔早d 遇到你個blog?!!?!? >.< 你好, 啱啱搵食譜既時候見到你個blog, 覺得你個blog 真係好好睇!!! 我前幾日又炒辣蟹, 不過由於本人盡量都不想油炸食物, 所以我就炒啦, 點知用電子爐火又唔夠猛, 又唔識點樣炒得香, 最後我就覺得好失敗啦...得個辣字 :( 我見你喺加拿大, 想問下你係咪都係用電子爐架? 失敗經驗分享: 我只用了少量的粉包住切口位, 又沒有瀝乾水份, 炒極都唔香, 又怕火小所以開大, 開大又燶鑊, 最後炒出黎唔夠香, 兼且好多蟹的鹹水味!
    [版主回覆12/09/2009 00:53:00]首先歡迎你呀, 我係用無火電子爐頭的, 你講嘅問題唔難理解
    1- 你用慢火, 所以落左生粉都無用, 火一定要先猛後慢, 你剛剛調轉, 你先慢, 咁啲水自己會因受熱走晒出嚟, 你再快火, 咁個鑊已經有咁多雜質, 當然好易燶啦
    所以, 你要 1- 抹乾啲蟹先好加生粉 2- 生粉要完全蓋好蟹, 白雪雪咁, 唔好變晒透明, 落鑊前先拍一拍, 將多餘嘅粉拍走 3- 先快火, 將外面先煎至金黃啦, 先好轉中火再做埋餘吓嘅步驟 4- 如果怕燶, 改用易潔鑊
    希望幫到你啦

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  13. 通少...易潔獲用咩牌子好呀? 我D獲全部都花哂同埋成日燶底...好似好危險咁!
    [版主回覆02/01/2010 22:29:00]咩鑊都會哩啲問題, 要小心就係易潔獲係唔可以蒸野, 炆野, 唔可以同鐵或太硬物料嘅廚具, 要先等它涼透後才可清洗的 我用的是tfal 或 lacostina

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