星期一, 10月 19, 2009

食譜:xo墨魚圓圈 (Calamari ring in XO sauce)

沒有yahoo account 的, 可以去我另一個blog留言:
http://tonynkaren.blogspot.com/2009/10/xo-squid-ring-in-xo-sauce.html

onion2078.gif image by tonytsang_emotion
日日都好忙, 日日返工都開唔心, 唉, 都唔知幾時會可以甩難呀

最近發現有blog友按照我食譜煮餸,

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但將我個blog個食譜就咁搬過去當係自己個食譜

df13952b.gif image by tonytsang_emotion
大家, 我想你知, 寫一個食譜真係要好多時間, 你轉載唔係問題, 但係都唔該尊重吓, 講明來自我個blog都唔係好難o者, 點解而家啲人連少少尊重都唔識, 實在令人失望


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(Password: tonytsang)

Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 4 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- 魷魚筒2條 (2 calamari)
tonytsang and kareny recipy
2- 中型洋蔥半個, 去衣切粒 (1/2 medium onion, diced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 青椒半個, 切粒 ( 1/2 green bell pepper, diced)
tonytsang and kareny recipy
5- 蔥2條,去白, 切段 (2 green onion, stem off, cut into section)
tonytsang and kareny recipy
6- 金菇200克, 去尾 (200g of Enoki mushroom, stemmed off)
tonytsang and kareny recipy
7- 雲耳150g, 浸軟, 去蒂 (150g black fungus, soaked, stemmed off)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 水3湯匙 (3 tbsp of water)
tonytsang and kareny recipy
2- 蠔油1湯匙 (1 tbsp of oyster sauce)
tonytsang and kareny recipy
3- xo醬2湯匙 (2 tbsp of xo sauce)
and kareny recipy
做法 Steps

tonytsang and kareny recipy
1- 先將魷魚筒平放切半去骨, 切成魷魚圈, 用醃蒜鹽(或鹽)和胡椒粉醃10分鐘備用, 快火落油(約1湯匙)起鑊, 放入魷魚炒至8成熟(圖1), 盛起備用
tonytsang and kareny recipy
2- 快火落1湯匙油, 快火起鑊, 先爆香蒜茸和xo醬, 再加入青蔥, 洋蔥和1/3茶匙鹽炒至軟身(圖2), 再加入雲耳, 金菇和汁料兜勻煮滾(圖3), 再加魷魚兜勻(圖4), 兜勻上碟即成

tonytsang and kareny recipy
1- Cut the Calamari in half.  Remove the soft bone and slice across the surface.  Cut it into rings.  Marinade the calamari with some garlic salt (or salt) and white pepper for 10 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry Calamari until 80% done (fig.1).  Put it aside
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the xo sauce, garlic until fragrant.  Stir-fry the green onion, the onion with 1/3 tsp of salt until soft (fig.2).  Stir in the fungus, enoki mushroom, and sauce mix, and heat it through (fig.3).  Stir in calamari and mix it well (fig.4). Dish it up and serve it in hot.

貼士 Tips
1- 魷魚最難就是常常都煮得過熟, 大家煮時記得一由半透明轉白就基本就熟了, 如果再煮多1多分鐘就已經過熟, 會很硬, 不可味, 其實8成熟就已經夠啦, 餘熱會把餘下的再煮熟多一成
tonytsang and kareny recipy
2- 金菇要保持爽口, 也記得不要煮得太耐, 約煮1-2分鐘就已經可以了     
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- It is really easy to overcook the calamari.  Just keep in mind that if the calamari changes from transparent to white color, it is about 80-90% done.  It is enough.
tonytsang and kareny recipy
2- To keep the enoki mushroom crispy texture, do not overcook it.  Do not cook more than 2 minutes.
tonytsang and kareny recipy
4- Click here to understand what is (Cooking terms in this recipe)

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22 則留言 :

  1. 比你碟正正吸引左入黎~!
    睇真..........點算~!
    越睇越想食喇~! 點算~!
    做咩半夜鼠入黎呢我~!!! 越睇越餓喇~!!! 點算~!
     
    [版主回覆10/20/2009 23:58:00]呵呵, 下次食飽先再入嚟睇啦

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  2. 咁樣抄人地既野真係超無聊 ,呢類人真係好有問題.
    您地果邊都有新鮮魷魚筒賣? 我好鍾意食,不鍾意炸既香口些.
    您地果邊搵工都唔易,聽您話唔開心好耐,一直都未搵到啱既?
    [版主回覆10/21/2009 00:00:00]個人比我話完, del 左我個留言就算, 都算厚顏無恥, 連道歉都無
    我哩邊得急凍魷魚筒, 膽固醇都算高, 唔好食太多呀
    炸的話, 我哩邊出街成日都可以叫, 所以反而屋企唔會整, 哈哈

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  3. O.....my god,how can they do that?What a stupid copy cat!!we always support u ga,keep it up!if i came to montreal,can u bring me to eat some good stuff?hahhaa
    [版主回覆10/21/2009 00:00:00]thank you for your support. 
    Sure, once you come, let me know and i will see if i can make it

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  4. 我又黎交下功課, 你教整既, 真係好好味架!

     
    [版主回覆10/21/2009 00:01:00]一睇就知好惹味呀

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  5.  係呀! 我都見到有人COPY左你個RECIPE回答YAHOO知識的問題, 來源寫佢自己, 真係離哂大譜!!
    [版主回覆10/21/2009 00:02:00]YAHOO知識 好多人抄我, 我都知, 都算啦, 寫得出都無辦法
    但有條友寫blog都要抄我, 咁寫blog嚟做乜?

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  6. 我有我的新空間2009年10月20日 下午12:21

    唔明yahoo blog 點解成日有人copy別人的blog? 向yahoo投訴又無人理.唉....
    [版主回覆10/21/2009 02:47:00]唉~~~yahoo 不嬲都無人理

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  7. 明抄人野仲咁無恥答人? 呢種人心態好難明.
    我膽固醇好正常,不過都唔敢食太多,出街我都會叫炸,自己唔會開鑊麻
    [版主回覆10/21/2009 02:47:00]我都唔明, 但又無計喎
    無錯, 屋企炸野真係可免則免

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  8. 魷魚我一向都不敢買來煮,怕做出來會像橡皮圈這樣難吃, 有通少介紹我就要試試看啦!謝謝分享!
    [版主回覆10/21/2009 02:46:00]只要唔好煮得過熟就唔會有問題

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  9. 你好~我今日係第一次黎睇你的blog~真係有好多唔同食譜呢~ 因為下個月係我爸爸生日,宜家就煩惱緊整咩俾爸爸吃>< 見到xo墨魚圓圈...就好想煮俾佢食~爸爸好鍾意食墨魚的~ 所以想請問下....那個雲耳係唔係一定要落的!?(因為屋企有人唔鍾意食) =========== 最後你的blog真係好好睇啊!!!><
    [版主回覆10/21/2009 02:46:00]唔落都無所謂的, 其實我之前都有唔少魷魚食譜, 你都可以參考吓

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  10. 都係prefer留言係yahoo呢到, 比較方便.
    [版主回覆10/23/2009 04:40:00]都係嘅, 所以我都開返哩邊比大家留言

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  11. 通少, lee個世界咩人都有! 人在做, 天在看。
    [版主回覆10/23/2009 04:40:00]你講得啱

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  12. 通少通少...我地支持你...唔好嬲.....咁多網友支持你........你是最好的﹗
    飲杯茶順番條氣吓.......
    [版主回覆10/23/2009 04:40:00]嘩, 咁我無話我係最好, 哈哈
    多謝你支持

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  13. 通少:
    番工多氣受就忍忍忍!!!
    邊個咁黑人憎抄你果D菜譜???
    仲話係佢煮???
    永遠支持你的fan屎!
                                 小詩&小詩媽
    [版主回覆10/23/2009 04:41:00]算啦, 我都係講吓o者, 啲人要點做我控制唔到
    好多謝你支持

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  14. Lee 個世界真係有好多咁厚顏無恥嘅人 o架,去佢個 blog 度鬧爆佢啦!
    [版主回覆10/23/2009 04:42:00]算啦, 鬧都無用

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  15. 你真係好有心機呀!
    [版主回覆10/23/2009 04:43:00]你過獎啦

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  16. yummy yummy
    [版主回覆10/23/2009 04:43:00]yeah

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  17. 咁都係證明通少你真係手勢太好, 所以咪咁受歡迎囉. 不過D人真係唔要得, 轉載要寫出處, 呢D真係基本禮貌. 建議通少BLACKLIST呢D人, 等佢學都無得學.
    [版主回覆10/23/2009 04:48:00]係啦, 轉載要明出處真係好基本, 不過唔係人人會做

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  18. 好味, 可惜我胆固醇偏高
    [版主回覆10/23/2009 04:48:00]咁就唔好食啦

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  19. 喂! 通通,我又用日本野黎引您喇
    [版主回覆10/23/2009 04:48:00]又嚟, 死野呀

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  20. 吓.....冇野呀嘛, 照住成篇BLOG COPY去自己到, 當自己出, 而家D人真係冇品架!!
    都唔知佢地咩心態, 寫BLOG係當自己寫日記嘛, 將自己想記低既事, 一一寫落黎做記念, 咁樣成日COPY人地既BLOG, 不如唔好寫好過啦!!
     
    [版主回覆10/23/2009 04:49:00]我都係咁話, 不過好多人都會咁做, 唉

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  21. 今次碟餸都好正呀, 我仲見到非常鐘意食既雲耳呀!!
     
    [版主回覆10/23/2009 04:49:00]正呀, 我都好喜歡雲耳

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  22.          好味呀!         好多人都懶得就懶,連出處都懶得寫!
    [版主回覆10/24/2009 01:10:00]就係囉, 真係激死人

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